CLASSIC SOUTHERN BUTTERMILK BISCUITS
These classic Southern buttermilk biscuits are light, tender, and the perfect match for a slice of ham, melted butter and honey, your favorite jam, or smothered in country gravy!
Provided by Summer Miller
Categories Brunch Dinner Side Dish Snack Baking How To
Time 17m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven and set up: Preheat the oven to 475°F. Place a little flour in a shallow dish and keep it next to your dough.
Nutrition Facts : Calories 306 kcal, Carbohydrate 36 g, Cholesterol 21 mg, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, Sodium 665 mg, Sugar 2 g, Fat 15 g, ServingSize 6 (3-inch diameter) biscuits, UnsaturatedFat 0 g
SOUTHERN HOMEMADE BISCUITS
Using 3 ingredients, this classic Southern biscuit recipe is a staple in Southern homes. They're delicious to eat from breakfast to dinner.
Provided by The SouthernPlate Staff
Categories Dessert
Time 50m
Number Of Ingredients 3
Steps:
- Preheat your oven to 500 degrees and lightly spray a baking sheet with cooking spray.
- Place flour into a medium bowl and cut in the shortening until well incorporated. Stir in just enough milk until the dough leaves the sides of the bowl.
- Turn dough out onto a lightly floured surface. Gently knead two or three times. Roll dough out to 1/2-inch thickness and cut with a biscuit cutter or small glass that has been dipped in flour. Place the biscuits onto the prepared baking sheet.
- Bake for 8-10 minutes, or until golden brown.
Nutrition Facts : Calories 545 kcal, ServingSize 1 serving
NORTH-MEETS-SOUTH BISCUITS
This is a combination of recipes that I have put together to make biscuits. I was teaching my daughter to make biscuits and gave her a recipe and then kept telling her ... "but I do this...." So I decided I'd better write it down so she can follow a written recipe. So, here's to you and Reno, Tee!
Provided by HisPixie
Categories Breads
Time 20m
Yield 10 biscuits, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Cut butter into small chunks and return to the refrigerator to keep cold.
- Put 1 tablespoon cider vinegar in the bottom of a measuring cup and add the heavy cream to equal 3/4 cup. Set aside.
- Combine the dry ingredients in a food processor bowl.
- Add the butter and pulse until no chunks of butter are obvious (kinda crumbly, but will be mostly flour).
- Pour in the heavy cream which will appear curdled, pulsing until mixed. You'll have to use a spatula to scrape the curdled cream from the cup.
- Once the dough looks more combined and almost forms a ball, remove from food processor bowl to a floured surface.
- Pat the dough out to about 1/2-inch thickness. Try not to overwork the dough.
- Cut biscuits with sharp biscuit cutter; do not twist the cutter, just punch down and remove. You'll have to re-roll the dough but keep in mind, the less working of the dough, the flakier the biscuit will be. They'll still taste just as good.
- Place the biscuits in a round baking pan, with sides of biscuits touching each other as much as possible and/or touching the sides of the pan (do not grease pan).
- Bake for about 10 minutes or lightly browned.
- Serve with pepper gravy, sausage gravy, chocolate gravy or simply butter & honey, plain butter, or butter and sugar!
Nutrition Facts : Calories 199.4, Fat 11.4, SaturatedFat 7.1, Cholesterol 36.7, Sodium 328.2, Carbohydrate 21.4, Fiber 0.6, Sugar 0.1, Protein 2.8
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