Ray Greggs Batch Biscuits Southern Style Recipes
RAY GREGG'S BATCH BISCUITS (SOUTHERN STYLE)
These biscuits are legendary at the State Fair of Texas. For about twenty years Ray Gregg, a chef at a local Dallas hotel, gave at least one demonstration each day on making "Batch Biscuits" for the three-week run of the Fair.) A "batch" being anything from six biscuits to two hundred -- which he baked for his normal demo, and the biscuits on the last day of the fair always tasted the same as they did on the first day. Ray had a comic flair that livened his demos. For instance, he would go to great length to emphasize the necessity of using accurate amounts of each ingredient -- then he would reach over and get a 5-gallon can in which he kept his flour and then poured several pounds into his huge 24-inch wooden mixing bowl, getting big laughs as he fanned the cloud of flour dust which resulted. He was equally exact with the other ingredients scooping a big wad of shortening direct from the can with his hand, and pouring "glugs" of milk direct from the jug. He also emphasized the necessity of being gentle with the dough to keep it from becoming tough by being ever so gentle after turning the dough onto the flowered surface -- he almost treated the tough as if it was fire hot. In his patter he would emphasize the need for gentleness and the necessity of "kneading all the lumps out, but occasionally you will encounter a stubborn lump so you have to -- " and he would reach over and get his 2-feet long rolling stick and give the dough several whacks -- which always surprised the audience, and slung bits of dough all over the place ( a la Gallagher and the watermelon bit.) He always got a big laugh from this bit of stick. I have had good results with this recipe over the years and I don't see the necessity of "fixin' what ain't broke," so, I will just hang on to this one. Later addition: After using this recipe for over thirty years I finally learned that the biscuits can be made much easier and faster with the use of a food processor. Just place the flour and shortening in the processor and give the "pulse" button three shorts bumps to achieve the normal "corn-meal sized particles." Add the milk and zap for about three or four seconds or until the dough forms a ball and starts riding on top of the mixing blade. My ol' southern Mama would flip in her grave if she knew I was making biscuits with a food processor!
Provided by Big Bill in Big D
Categories Breads
Time 27m
Yield 12 biscuits
Number Of Ingredients 3
Steps:
- Heat oven to 450-degrees.
- Measure flour into mixing bowl.
- Cut the shortening into the flour until it is cornmeal consistency (Ray used his hands for this -- sort of pinching and squeezing to blend together -- nowhere near cornmeal consistency.).
- Add milk. If dough is not pliable add enough milk to make a soft, puffy dough. Too much milk makes the dough sticky, too little milk will result in dry biscuits.
- Place on floured board and knead slightly.
- Roll out to about 1/2-inch thickness. For puffy fat biscuits roll thick, for thin crusty biscuits roll thin.
- Cut biscuits, using a 2-inch cutter. Place on ungreased baking sheet. Bake until golden brown (about twelve minutes).
- Substitute: To all-purpose flour, add 3 t baking powder and 1 t salt.
- Buttermilk biscuits (my preference): to the self-rising flour (or the corrected all-purpose flour) add 1/2-teaspoon baking soda, and increase milk to 1 cup.
Nutrition Facts : Calories 121.2, Fat 5, SaturatedFat 1.4, Cholesterol 2.1, Sodium 272.1, Carbohydrate 16.2, Fiber 0.6, Sugar 0.1, Protein 2.6
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 2 tablespoons 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 2 tablespoons 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.
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 2 tablespoons 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 2 tablespoons 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 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
GREG'S SOUTHERN BISCUITS
Light and fluffy and the closest thing I've found to my grandmother's biscuits. Delicious for jams, butter, honey, corn syrup, or just great bread for any meal. My grandmother used to make them pretty much every day.
Provided by GregWmson
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 25.6 g, Cholesterol 12.7 mg, Fat 7.5 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 433.4 mg, Sugar 1.6 g
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.
SOUTHERN GAL BISCUITS
When I got married, I made sure to copy this recipe of my mom's. I'm glad I did...it's become one of my husband's favorites. We especially like to eat them smothered with homemade country sausage gravy.
Provided by Taste of Home
Time 40m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles fine crumbs. In a small bowl, beat egg and milk; stir into dry ingredients just until moistened. Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 400° for 12-15 minutes or until golden brown.
Nutrition Facts :
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