Southern Biscuit Restaurant Recipes

SOUTHERN HOMEMADE BISCUITS

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.

COPYCAT RESTAURANT STYLE BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Mix together dry ingredients. Cut butter in thin slices and then cut into flour mixture using a mixer, by hand, or using other preferred method.
• Once butter is cut in, slowly add buttermilk a little at a time to incorporate into flour mixture. It is possible that you won't need the entire amount of buttermilk. Don't over-mix. Dough is mixed together when it starts to stick together and before it is all lumped together in one tidy ball (if using a mixer).
• Sprinkle a small amount of flour on a wood cutting board or counter and knead dough just a few times. Press dough out to 1/2 or slightly greater thickness, and then cut biscuits out with a biscuit cutter or jar.
• Bake biscuits for approximately 10-12 minutes at 450, checking on them after 8 minutes. Baking time will vary depending on type of baking sheet used as well as biscuit size. (I used a baking stone, and baked my biscuits for 12 minutes. Baking on stones typically adds slightly to the baking time.)

OUR FAVORITE BUTTERMILK BISCUIT

Steps:

• Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
• Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
• Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
• Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured round cutter, reshaping scraps and flouring as needed.
• Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.

SOUTHERN-STYLE BUTTERMILK BISCUITS

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.

SOUTHERN BISCUITS

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.