These biscuits are tall and fluffy and have every bit of the Old Fashioned Southern taste you want in a biscuit. I like a biscuit that when you pull it apart there is enough biscuit to spread plenty of butter and jelly on it. And they make a great sausage and biscuit combo too. Don't forget to layer sausage gravy over these biscuits when you are looking for a yummy breakfast.
The secret to fluffy and delicious biscuits is not to handle the dough too much. Instead of kneading the dough, fold the dough 5 or 6 times with one hand, while the other hand, is hold it into a round shape. Another secret is not to use a rolling pin. Just a soft pat of the hand is all you need to pat the dough down into a 1-inch thick round and when cutting the dough with the cutter do not twist the the cutter, just push down and lift up.
Southern Buttermilk Biscuits
Ingredients:
3 cups flour
3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening or butter, cold
1 3/4 cups buttermilk, cold
4 tablespoons, butter, melted
Directions:
Preheat oven to 425 degrees F.
In a large mixing bowl, combine flour, baking powder, baking soda and salt.
Using your fingertips, cut shortening into dry ingredients until mixture looks like crumbs.Working fast as to not melt the shortening to much.
Make a well in the center and pour in the buttermilk. Stir with your hands just until the dough comes together. The dough will be very sticky.
Preheat oven to 425 degrees F.
In a large mixing bowl, combine flour, baking powder, baking soda and salt.
Using your fingertips, cut shortening into dry ingredients until mixture looks like crumbs.Working fast as to not melt the shortening to much.
Make a well in the center and pour in the buttermilk. Stir with your hands just until the dough comes together. The dough will be very sticky.
Using your hands turn out the dough onto floured surface, dust top with flour and with your hands gently fold dough over on itself 5 or 6 times.
Pat the dough with your hands into a large 1-inch thick round.
Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. (Do not twist the cutter in the dough)
Place biscuits on baking sheet so that they do not touch.
Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and lightly golden on top, 15 to 20 minutes.
Brush with melted butter immediately.
Pat the dough with your hands into a large 1-inch thick round.
Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. (Do not twist the cutter in the dough)
Place biscuits on baking sheet so that they do not touch.
Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and lightly golden on top, 15 to 20 minutes.
Brush with melted butter immediately.
I just discovered your blog through blog frog...and have subscribed to your feed. I do have a question...do you need to have special flour to make biscuits. I made them up north with all purpose flour from the local grocery store and they came out like flat hockey pucks? Any advice?
ReplyDeleteLaura ~ thank you for the follow....all purpose flour is all you need....remember not to handle the dough to much! Just follow the instructions on folding the dough and you will do great!! Again, thanks for the follow....blessings, K
ReplyDeleteOh, you've got my kinda recipes! Can't wait to make these biscuits. Just heard about Chocolate Gravy to slather on biscuits. Looking forward to perusing Cooking with K.
ReplyDelete