SOUTHERN BISCUIT FLOUR RECIPES

Steps:

• Preheat oven to 400°F. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with ⅓ cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat.
• Whisk together 2 ½ cups self-rising flour and ½ tsp. sugar in a medium bowl. Stir together buttermilk and ½ cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl.
• Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level ¼ cupfuls, ½ inch apart, onto chicken mixture.
• Bake at 400°F for 30 to 35 minutes or until browned and bubbly.

Steps:

• Preheat oven to 475°. 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 3/4-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 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
• Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.
• For Pillowy Dinner Rolls: Cut in 1/2 cup cold shortening instead of cold butter. You'll get a soft biscuit that stays tender, even when cool. Plus, shortening has a neutral flavor that will complement anything on your dinner plate.
• For Sweet Shortcakes: Add 2 Tbsp. sugar to the flour, and replace buttermilk with heavy cream. The sugar lends the biscuits a subtle sweetness, and the extra fat in heavy cream gives them a crumbly texture like shortbread. They're the perfect base for shortcake desserts.
• For Crunchy-Bottomed Biscuits: Warm a cast-iron skillet in the oven, and spread a bit of butter in the skillet before adding the biscuits. The bottoms will end up crunchy and golden brown and provide a sturdy base that holds up to a smothering of sausage gravy.
• For Pickle Biscuits: Why didn't we think of these sooner? Stir 4 Tbsp. drained dill pickle relish into buttermilk before adding to flour mixture. Split baked biscuits, and top with ham and mustard for the World's Best Ham Sandwich! We promise.