Thursday, April 2, 2009

Southern Style Biscuits

When I think of biscuits, I think of the ones my Granny used to make. They were fluffy and smelled delicious! She made them with buttermilk and hand pinched every one of them. They were beautiful every time she made them. Since she had been making biscuits since she was about 10 years old, she never needed a recipe to follow. Unfortunately for me, I have NEVER been able to make a nice fluffy biscuit. I usually resort to buying the frozen ones at the grocery store and baking them off, seeing as how they taste just as good as homemade, and definitely better than the hockey pucks I end up making...until now.

I looked up a recipe on and they ended up hard as bricks. So I read the comments about the biscuits and realized I needed to add more milk and handle them less. They should be sticky like canned biscuits.

Here is the recipe:

Southern Style Biscuits

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 5 tablespoons chilled butter flavored Crisco
  • 1 cup buttermilk
  1. Preheat the oven to 425 degrees F. In food processor, add flour, baking powder, salt and baking soda. Pulse it to combine and fluff up the flour. Add Crisco and pulse until it looks like wet cornmeal (about 6-8) pulses.
  2. Add the buttermilk and pulse 5-7 times, dough will still be crumbly and very sticky.
  3. Pour out dough and crumbs onto a well floured surface. Gather edges and using just the tips of your fingers, push to the middle and turn. Do this a few times (maybe 5 or 6 times) adding flour to the sticky parts.
  4. Pat dough to about 3/4" to 1" thickness. I used a glass dipped in flour to cut out the biscuits but you can use a biscuit cutter or even cut them into squares for less waste (I saw a restaurant on food network that makes square biscuits). Place them on a lightly greased cookie sheet. Continue lightly gathering the dough and cutting out more biscuits.
  5. Bake them until golden brown 12-15 minutes. Brush the tops with butter and serve hot.
  6. Freeze leftovers (if you have any) and reheat in microwave on defrost setting.
By the way, these are by no means like British Biscuits which are more like an American cookie. These are American Southern Style Biscuits, fluffy and yummy. Eat them for breakfast smothered in sausage gravy, for dinner dripping with butter, or snack with jelly or honey. Any way you have them, they are good!


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