Good Eats Southern Biscuits Recipes

SOUTHERN BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the 12 ounces flour, baking powder, baking soda and kosher salt in a large mixing bowl. Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs. Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon until the dough just comes together. Then knead in the bowl until all the flour has been taken up.
• Turn the dough out onto a floured surface, then start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth. Press the dough into a 1-inch thick round. Using a 3-inch round cutter, cut out biscuits, being sure to push the cutter straight down through the dough to the work surface before twisting to "punch" out the biscuit. Make your cuts as close together as possible to limit waste.
• Place the biscuits on a half sheet pan so they just barely touch. Reroll any scraps and punch out as many biscuits as possible. Use your thumb to create a shallow dimple in the top center of each biscuit and bake until the biscuits are tall and light gold on top, 15 to 20 minutes. Turn the biscuits out into a kitchen towel-lined basket and cool slightly before serving.

GOOD EATS 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.
• If you do not want to use the buttermilk, use regular milk at the same volume, but omit the baking soda. This is the way that I make this recipe most of the time.

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.

SOUTHERN BISCUITS

Steps:

• Cut butter into sifted dry ingredients.
• Add milk gradually to make a soft dough.
• Knead 30 seconds on a lightly floured board just enough to blend ingredients. If you handle the dough too long, it'll make for tough biscuits.
• Roll out to 1/2 inch thickness.
• Cut with a floured biscuit cutter or the floured top of a water glass.
• Place on a greased cookie sheet.
• Bake at 450 degrees Fahrenheit for 12- 15 minutes or until tops of biscuits are a golden brown.

SOUTHERN BISCUITS

Steps:

• Preheat oven to 230 Degrees C
• COLD butter: cut butter into small, pea-sized pieces and put back in fridge or freezer until needed in the dough
• Combine all dry ingredients in large bowl
• Put COLD butter into mixture
• Add milk and egg and mix JUST until ingredients are combined - DON'T KEEP WORKING IT. The dough will be sticky.
• Generously flour surface and top of dough (so your fingers won't stick) and knead 10-15 times. Add a bit more flour if super sticky
• Pat / roll dough until 3/4 to 1 inch thick and cut with biscuit cutter / glass. (approx 9-12 biscuits)
• Place biscuits on lightly greased / buttered baking sheet (with / without parchment) and bake for 10-15 minutes or until golden brown
• Brush tops with melted butter

SOUTHERN BISCUITS

Steps:

• Mix ingredients well and roll out onto a floured board.
• Cut with a biscuit cutter (or drinking glass) with minimal working of the dough (which toughens it).
• Place rounds carefully on a baking sheet and bake at 450 degrees for 15 to 20 minutes.
• These biscuits are great with fried chicken, sausage or chocolate gravy.

SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in a bowl, or in the bowl of a food processor.
• Cut the butter into chunks and cut into the flour until it resembles course meal.
• If using a food processor, just pulse a few times until this consistency is achieved.
• Add the buttermilk and mix JUST until combined.
• If it appears on the dry side, add a bit more buttermilk. It should be very wet.
• Turn the dough out onto a floured board.
• Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
• Use a round cutter to cut into rounds.
• You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
• Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
• If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
• Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
• Do not overbake.
• Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
• The dough must be handled as little as possible or you will have tough biscuits.
• I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
• You also must pat the dough out with your hands, lightly.
• Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
• Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
• When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

GREG'S SOUTHERN BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with 1/2 teaspoon of lard.
• Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.
• Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch.
• Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes.

SOUTHERN BISCUITS

Steps:

• Mix flour and shortening in a mixing bowl.
• Using a pastry blender or a fork, cut in shortening until mixture resembles coarse crumbs.
• Add buttermilk and stir.
• Start out with a little and add more as you need.
• The dough should be wet and gummy.
• THEN, sprinkle a little flour on top and work it in with your hands.
• Then flip the dough and do the same on the other side. Continue to do this until the dough isn't sticky on the outside, it doesn't take much.
• Then flour your hands and take a small amount of dough and roll it into a ball, then place on a greased cookie sheet or baking pan and flatten slightly into a biscuit shape. When you've finished with the dough, b ake the biscuits in a 400 degree oven for about 10 minutes, just until they start to brown, then take them out and preheat the broiler, and then stick the biscuits back in until they are brown.
• You can brush them with melted butter if you like. This may take some practice, but after a few times you will know what the consistency of the dough should feel like. I hope this works for you.