SOUTHERN RAISED BISCUITS
Provided by Tootles
Time 2h
Yield 24
Number Of Ingredients 9
Steps:
- Combine yeast and warm water; let stand 5 minutes or until bubbly. Add buttermilk and set aside. Combine dry ingredients. Cut in shortening. Add buttermilk and yeast mixture gradually, gently combining with a fork. Turn dough out onto a floured board (surface) and knead lightly 4 or 5 times. Roll dough to 1/2" thickness, cut and place on greased baking sheet. Cover and let rise for 1 hour. Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. To freeze, bake only 6 minutes; cool, freeze and wrap air tight. Finish baking on a greased baking sheet at 450 degrees for about 6 more minutes, or until browned.
SOUTHERN BISCUITS
For a taste of homemade comfort, bake Alton Brown's buttery, flaky Southern Biscuits recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 40m
Yield 1 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
- Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
- Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Nutrition Facts : Calories 121, Fat 4.5 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 331 milligrams, Carbohydrate 17 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 1 grams
LEX'S SOUTHERN RAISED BISCUITS
Make and share this Lex's Southern Raised Biscuits recipe from Food.com.
Provided by Lanae Peterson
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine yeast and warm water.
- Let stand 5 minutes or until bubbly.
- Add buttermilk to yeast mixture, and set aside.
- Combine dry ingredients in a large bowl.
- Cut in shortening until mixture resembles coarse meal.
- Add buttermilk mixture, mixing with a fork until dry ingredients are moistened DO NOT OVER MIX!
- Turn dough out on a floured surface, and knead lightly 3 or 4 times.
- Roll dough to .5 inch thickness.
- Cut with a 2.75 inch biscuit cutter, and place on a lightly greased baking sheet, touching each other.
- Cover and let rise 1 hour.
- Bake at 450 for 10-12 minutes.
Nutrition Facts : Calories 382.8, Fat 18, SaturatedFat 4.6, Cholesterol 1.6, Sodium 482.6, Carbohydrate 48, Fiber 1.7, Sugar 7.6, Protein 7.2
TRADITIONAL SOUTHERN BISCUITS
Steps:
- Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky. Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining tablespoon of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.
SOUTHERN RAISED BISCUITS (ANGEL BISCUITS)
I first tried Angel biscuits at a family reunion. My sister-in-law made them and I thought my youngest son was going to make himself sick he ate so many. They're awsome.
Provided by Vivian Queen-Chase
Categories Biscuits
Time 15m
Number Of Ingredients 10
Steps:
- 1. Stir yeast into warm water til dissoved. Set aside
- 2. Combine flour, sugar, salt, baking powder, and baking soda in large bowl.
- 3. stir 1/2 c melted butter into buttermilk
- 4. pour wet mixture and yeast mixture into dry ingredients; then stir just until combined (NEVER OVER MIX BISCUITS)
- 5. knead lightly on floured surface; about 10-12 strokes.
- 6. roll or pat to approx 1/4" thick and cut with a 2" cutter
- 7. Place half on ungreased cookie sheet 1" apart
- 8. brush with remaining 2 Tbsp.melted butter, top with other half of biscuts.
- 9. Cover and let rise 1 1/2 to 2 hrs
- 10. Bake 375* for approx 15 min. or until done
HIGH-RISE BUTTERMILK BISCUITS
This recipe comes from chats with friends and many weekend mornings of making biscuits. Pay close attention to technique -- it is certainly as important as the ingredients -- and you'll surely make a moist, airy, tasty biscuit with good rise. Important: Use fresh, aluminum-free baking powder; this is less salty than regular baking powder and allows you to add more without affecting taste.
Provided by Emily E
Categories Bread Quick Bread Recipes Biscuits
Time 54m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and the mixture resembles wet sand, about 4 minutes.
- Remove the bowl from the mixer and fold in buttermilk until dough sticks together.
- Dump dough onto a flour work surface; pat into a rectangle. Pat remaining dry crumbs into the mixture by hand.
- Cut dough in half with a floured bench knife; stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.
- Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit.
- Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
- Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 52.5 g, Cholesterol 32 mg, Fat 12.4 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 7.6 g, Sodium 973 mg, Sugar 1.9 g
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