SOUTHERN FLAT BISCUITS RECIPES
GREG'S SOUTHERN BISCUITS RECIPE | ALLRECIPES
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
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 8 biscuits
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, CarbohydrateContent 25.6 g, CholesterolContent 12.7 mg, FatContent 7.5 g, FiberContent 0.8 g, ProteinContent 4.3 g, SaturatedFatContent 3.6 g, SodiumContent 433.4 mg, SugarContent 1.6 g
CLASSIC 3-INGREDIENT SOUTHERN BUTTERMILK BISCUITS
There's not a lot that separates most Southern biscuit recipes from each other. They all include flour, buttermilk or milk, and some kind of fat - but there are a few southern secrets that'll help you make the best homemade biscuits ever, including using the right southern biscuit flour.
Provided by Deep South Dish
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Number Of Ingredients 3
Steps:
- Important! New to biscuit making? Scroll up and review the success tips and the step-by-step photos in the post above before starting!
- Preheat oven to 500 degrees F. Coat a 10 inch cast iron skillet with additional shortening or oil and place into the oven for 5 minutes.
- Put the flour into a bowl and cut the very cold butter into cubes and toss in the flour. Using a pastry cutter or two knives, cut butter into flour until it is crumbly.
- Add buttermilk and use a fork to mix very lightly. Dough will be very shaggy.
- Put a bit of additional flour on the counter top and scoop dough out. Sprinkle a small amount of flour over the top and gently push together to form a rectangle. Do not overhandle the dough.
- Take the short sides of the rectangle and fold them in toward the middle. Turn the dough, gently press down into a rectangle again and fold again, repeat folding once more. Pat into desired thickness, usually 1/2 inch. This folding creates flaky layers in the biscuits.
- Using a biscuit cutter or the rim of a small juice glass, cut out into rounds, taking care not to twist the cutter and gently gather scraps for the last biscuits.
- Transfer biscuits to the prepared skillet or baking pan and bake for 10 to 12 minutes, or until golden brown on top and cooked through.
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From pauladeen.com
From pauladeen.com
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From southernbite.com
From southernbite.com
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From authenticfoods.com
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From deepsouthdish.com
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From eatthis.com
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From pastrychefonline.com
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From houseofyumm.com
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Dec 28, 2021 · 2¼-inch (6 cm) biscuit cutter. Position a rack in the middle of the oven and preheat the oven to 375°F (190°C). Line a baking sheet with parchment. In a large mixing bowl, whisk together both ...
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From thegratefulgirlcooks.com
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