Carolina Buttermilk Biscuits Andor Southern Shortcake Recipes

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SOUTHERN-STYLE BUTTERMILK BISCUITS



Southern-Style Buttermilk Biscuits image

These Southern-style buttermilk biscuits are deliciously rich, buttery, and flaky.

Provided by Jennifer Segal

Categories     Breads

Time 30m

Yield 12 biscuits

Number Of Ingredients 8

2 cups all purpose flour, spooned into measuring cup and leveled-off
3 tablespoons cornstarch
1 tablespoon baking powder
¼ teaspoon baking soda
1 tablespoon sugar
1¼ teaspoons salt
10 tablespoons cold unsalted butter, cut into ½-inch chunks
¾ cup buttermilk, plus a bit more if necessary (see note)

Steps:

  • Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
  • In the bowl of a food processor, combine the flour, cornstarch, baking powder, baking soda, sugar and salt. Pulse a few times to mix. (Alternatively, combine the ingredients in a mixing bowl.)
  • Add the butter and pulse until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (If making by hand, "cut" the butter into the dry ingredients with a pastry cutter, two knifes, or your fingertips.) Transfer the mixture to a mixing bowl.
  • Add the buttermilk and stir with a spoon or rubber spatula until the dough comes together into a shaggy mass. If the dough seems too dry, add a few more tablespoons of buttermilk. Do not over-mix.
  • Turn the dough out onto a lightly floured work surface. Dust the top of the dough with a bit more flour and bring together gently into a loose ball. Pat the dough into a rectangle about ¾ inch thick.
  • Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a rectangle about ¾ in thick again, flouring the surface lightly as needed to prevent the dough from sticking.
  • Cut the dough into thirds again. Stack the pieces on top of one another and pat into a rectangle with a final thickness of about ¾ inch.
  • Dust the blade of a sharp knife with flour and cut the dough into twelve even squares (they will seem small). Transfer the squares to the prepared baking sheet and bake for 13 to 15 minutes, until the biscuits are lightly golden on top and a rich, golden brown on the bottom. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits).
  • Note: If you'd like to make your own buttermilk, check out the easy method here.
  • Freezer-Friendly Instructions: The biscuits can be frozen, unbaked, for up to 3 months. They can be baked without thawing; they may just take a few extra minutes in the oven.

Nutrition Facts : ServingSize 1 biscuit, Calories 179, Fat 10g, Carbohydrate 20g, Protein 3g, SaturatedFat 6g, Sugar 2g, Fiber 1g, Sodium 148mg, Cholesterol 26mg

CAROLINA BUTTERMILK BISCUITS (AND/OR SOUTHERN SHORTCAKE)



Carolina Buttermilk Biscuits (And/Or Southern Shortcake) image

There is nothing better then the smell of Southern biscuits baking in the kitchen. When they hit the table piping hot they are sure to disappear as quickly as they appeared. This recipe makes an excellent base for Strawberry Shortcake! Just increase the sugar to 2 Tablespoons (optional) and whip up some cream with a dash of vanilla extract and slice some fresh strawberries.... and Enjoy!

Provided by NcMysteryShopper

Categories     Breads

Time 16m

Yield 12 Biscuits

Number Of Ingredients 8

2 cups all-purpose flour
3 1/4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons lard, cold or 5 tablespoons cold butter, cut into 1/2-inch pieces
3/4 cup buttermilk, plus
2 tablespoons buttermilk

Steps:

  • Preheat the oven to 500°. In a bowl, sift the flour with the baking powder, sugar, baking soda and salt. Work the butter or lard in until the mixture resembles coarse meal. Add the buttermilk and stir until the dough forms a ball.
  • Turn the dough out onto a lightly floured surface and fold it over onto itself 10 times. Pat the dough out to an 8-inch square. Using a 2 1/2-inch round cutter, stamp out 12 biscuits; reroll the scraps and stamp out more biscuits.
  • Arrange the biscuits on a baking sheet and bake in the center of the oven for 8 minutes, or until golden. Serve hot.

FOOLPROOF SOUTHERN BISCUITS



Foolproof Southern Biscuits image

I know this recipe sounds strange, but give it a try! This recipe appeared in an editorial in the June, 2007 edition of "Our State: North Carolina" magazine. The editor compared the recipe for these biscuits to a "family secret handshake!"

Provided by D. Todd Miller

Categories     Breads

Time 17m

Yield 12 serving(s)

Number Of Ingredients 3

1 cup milk
2 cups self-rising flour
1 cup mayonnaise

Steps:

  • Mix the ingredients gently in a bowl with a wooden spoon.
  • Dollop dough onto a greased cookie sheet (you should get 12 biscuits out of this recipe).
  • Bake at 450 degrees F for 10-12 minutes, or until golden brown.

Nutrition Facts : Calories 163.1, Fat 7.5, SaturatedFat 1.4, Cholesterol 7.9, Sodium 413.8, Carbohydrate 21.1, Fiber 0.6, Sugar 1.3, Protein 2.9

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