FLUFFY SOUTHERN BUTTERMILK BISCUITS
Steps:
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Sift together the dry ingredients in a large mixing bowl.
- Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
- Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet but, slightly sticky.
- Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up. Re-roll any scraps and repeat.
- Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
- Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.
- Brush with melted butter after removing from the oven. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 32 g, Protein 6 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 570 mg, Fiber 1 g, Sugar 3 g, Calories 254 kcal
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
SOUTHERN-STYLE BISCUITS
As a Southerner and our household cook, I experimented until I hit on just the right biscuit recipe. It practically screams to be smothered in gravy or stuffed with eggs and sausage. -Susan Flippin, Mt. Airy, NC
Provided by Taste of Home
Time 30m
Yield 8 biscuits.
Number Of Ingredients 4
Steps:
- Preheat oven to 375°. Place 2 cups flour in a large bowl. Cut in butter until butter is the size of peas. Stir in 1 cup milk. Dough should be wet and sticky; if needed, stir in some of the remaining milk., Place remaining flour in a small bowl. Using a 1/4-cup measuring cup dipped in flour, remove 1/4 cup dough from bowl and drop into flour; gently turn to coat. Place in greased cast-iron or other ovenproof skillet., Bake until golden brown, 20-25 minutes. Brush with melted butter; serve warm.
Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 526mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
More about "southern style biscuits recipes"
HOMEMADE SOUTHERN BISCUITS RECIPE | ALTON BROWN
From altonbrown.com
4.4/5 (190)Category BreakfastServings 12Total Time 40 mins
- 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.)
15 BISCUIT RECIPES THAT BELONG AT EVERY SOUTHERN TABLE
From southernliving.com
- Sweet Potato Biscuits. Recipe: Sweet Potato Biscuits. The combination of sweet potatoes and buttermilk makes for a fluffy biscuit that tastes incredible when eaten with honey and butter.
- Buttery Chive-and-Mustard Drop Biscuits. Recipe: Buttery Chive-and-Mustard Drop Biscuits. These drop biscuits make the perfect savory side to any soup or broth.
- Pumpkin-Buttermilk Biscuits with Crispy Ham and Honey Butter. Recipe: Pumpkin-Buttermilk Biscuits with Crispy Ham and Honey Butter. Step into the fall season with these pumpkin-flavored biscuits.
- Beef Stew with Cheddar Biscuits. Recipe: Beef Stew with Cheddar Biscuits These cheesy biscuits serve as the perfect companion to steaming stew.
- Bacon-and-Cheddar Skillet Biscuit. Recipe: Bacon-and-Cheddar Skillet Biscuit. Skip the kneading and cutting, and just make one big biscuit. Top each wedge with a biscuit and bacon, and it's a meal.
- Biscuit-Bowl Biscuits. Recipe: Biscuit-Bowl Biscuits. Ivy Odom shares her family's one-bowl biscuit recipe. Their biscuit style? Lightly crunchy on the outside, but soft and tender inside.
- Blackberry-Lime Drop Biscuits. Recipe: Blackberry-Lime Drop Biscuits. Drop biscuits are beloved for their no-fuss nature. These will be even more adored for their dash of sweetness and brunch-perfect presentation.
- Biscuit Cinnamon Sweet Rolls. Recipe: Biscuit Cinnamon Sweet Rolls. Take your biscuit game to the next level with this go-to breakfast treat that's better than the bakery.
- Buttermilk Biscuits. Recipe: Favorite Buttermilk Biscuits. Look no further. After trying hundreds of recipes, these no-fail buttermilk biscuits were named the best by our Test Kitchen.
- Buttermilk Biscuits with Ham. Recipe: Buttermilk Biscuits with Ham. Delicate enough to melt in your mouth, but sturdy enough to hold a mountain of deli meats, this recipe can be made and frozen up to two weeks in advance.
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