Biscuits Recipe Southern! Bid farewell to tough biscuits that taste like hockey pucks. The end product is light biscuits perfect for strawberry jam, ham, or whatever biscuit toppings and fillings you want.
You can prepare a batch of these traditional 3-ingredient biscuits from scratch in about 30 minutes. Biscuits Recipe Southern!
How To Make Homemade Biscuits
The first step is to gather all of your components. This is referred to as mise en place in French. You will require the following three items: Biscuits Recipe Southern!
- 2 12 cups self-rising flour
- 6 teaspoons cold butter
- 1-quart buttermilk
Preheat the oven to 450 degrees F. You may use parchment paper to line a baking sheet or just use an ungreased baking sheet. To create buttermilk biscuits, whisk together flour and cubed butter in a large mixing dish. “Cut” the butter cubes into pea-size bits of coarse crumbs using a pastry cutter or forks. When doing this, it helps to cover the butter with flour. Biscuits Recipe Southern!
Mix the buttermilk into the flour and butter bits with a spoon. The resulting mixture will be “sticky.” Flour your work area and then set the dough on top. Form the flour mixture into a cohesive ball, then pat it into a 1-inch-thick circle or rectangle. There’s no need to use a rolling pin to roll out the dough like a pie crust.
Next, cut out the biscuits from the dough with a round biscuit cutter. The amount of biscuits produced depends on the size of the biscuit cutter – or cup – used. If you use a 2 12-inch biscuit cutter, you should be able to obtain 8-10 biscuits. You will get fewer biscuits if you use a 3-inch biscuit cutter.
I usually use a drinking glass. To assist avoid sticking, coat the open end with flour. When you’re finished, rinse it off and place it in the dishwasher to clean. I can make roughly 9 biscuits from a batch of dough.
Place the sliced biscuits on a baking sheet or baking stone that has been preheated. Make sure to allow a couple of inches between biscuits. You do not want them baking together.
All that remains is to bake them for 11-12 minutes in a preheated oven. When they have a lovely, golden top, carefully remove them. While the biscuits are still warm, brush them with butter.
If you adore biscuits and can’t get enough of them. Biscuits Recipe Southern!
How to Make Homemade Biscuits
One of the most crucial tips for this Southern biscuit recipe is to use a box grater to shred extremely cold butter. Biscuits Recipe Southern!
As the biscuits bake, the butter ribbons will melt and release steam, resulting in those lovely biscuit layers.
Light and fluffy White Lily Biscuits
When baking, we truly adore White Lily Self Rising Flour. Gentle wheat has a reduced gluten and protein content, resulting in lighter, fluffier biscuits. White Lily is a southern staple that we believe creates the greatest southern biscuits. King Arthur is also fantastic. After adding the butter ribbons to the flour, place the bowl back in the freezer to keep everything nice and cold. Cold ingredients are essential for a speedy rise and plenty of layers when they enter the very hot oven. The butter should have the appearance of tiny peas or ribbons. Biscuits Recipe Southern!
If possible, go for a 2 1/2-inch biscuit cutter. The little ridges give the biscuit a classic American look. Resist the impulse to twist the cutter in the dough since this will prevent the biscuit from rising to the occasion! Oh, people, we’re getting near!
It just takes around 15 to 20 minutes for these exquisite gems to fluff and turns a beautiful golden brown. You might as well do them the traditional Southern way, with a few strokes of melted butter on top. It’s biscuit nirvana. Now, we believe it is time to introduce you to Southern Biscuits and Gravy!
These are incredibly simple to make, and after you’ve made them, you’ll never purchase the canned type again. Do you want to know more about biscuits? Please visit this page. Biscuits Recipe Southern!
- Preheat the oven to 450 degrees Fahrenheit.
- Combine the flour, baking powder, baking soda, and salt in a large mixing basin. Rub butter and shortening into dry ingredients with your hands until the mixture resembles crumbs. (You don’t want the fats to melt, so the sooner the better.) In the center, make a well and pour in the cooled buttermilk. Just enough to bring the dough together. The dough will be really sticky.
- Turn the dough out onto a floured surface, sprinkle with flour, and fold it over itself 5 or 6 times. Form the dough into a 1-inch thick circle. Cut biscuits using a 2-inch cutter, pushing straight down through the dough. Place the biscuits on the baking pan so that they barely touch. Continue cutting while reforming waste dough and working it as little as possible. (Biscuits from the second pass will be heavier than those from the first, but that’s life.) Biscuits Recipe Southern!
- Bake for 15 to 20 minutes, or until the biscuits are tall and light gold on top. Serve immediately.
What Are the Best Biscuits? Consult a Southern Chef
That’s why I asked my Georgian buddy Kurt for assistance. I assumed his mother would know a few tricks, but it turns out his Southern mother cooks biscuits from a can. She, like many mothers, used shortcuts to feed a family of enormous, hungry guys! I don’t blame her at all! Biscuits Recipe Southern!
But all was not lost—he posted my biscuit questions to his Southern comrades on Facebook and warned me to “strap up” because we were about to get a deluge of replies. Truer words were never spoken.
All of the amazing Facebook reactions led me to Kurt’s buddy, Kevin Clark, proprietor of Atlanta’s famed diner, Home Grown. One look at his breakfast menu, which has 15 biscuit variations, revealed that the man knew a thing or two about making a real Southern biscuit, Biscuits Recipe Southern, Biscuits and Gravy
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Biscuits Recipe Southern
Southern biscuits are prepared using self-rising flour, buttermilk, and butter, exactly like your grandmother (if you’re from the South!).
- In a food processor, combine 1 cup of flour.
- Cut the butter into pieces and mix it into the flour. Pulse until the butter is pea-sized.
- Combine the mixture with the remaining 1 cup of flour.
- Mix in the buttermilk using a spoon. The mixture will become “sticky.”
- Pat mixture out onto a floured surface until it is about 1 inch thick.
- Cut out using a biscuit cutter (or drinking end of a cup). Put on a baking pan.
- Bake for 11-12 minutes, or until golden brown, at 450°F.
Serving Size 1
- Amount Per Serving
- Calories 180
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.5g3%
- Cholesterol 3.0mg1%
- Sodium 235.5mg10%
- Potassium 63.9mg2%
- Total Carbohydrate 48.3g17%
- Dietary Fiber 0.8g4%
- Sugars 4.5g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.