Lexs Southern Raised Biscuits Food

SOUTHERN BISCUITS

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.

HIGH-RISE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and the mixture resembles wet sand, about 4 minutes.
• Remove the bowl from the mixer and fold in buttermilk until dough sticks together.
• Dump dough onto a flour work surface; pat into a rectangle. Pat remaining dry crumbs into the mixture by hand.
• Cut dough in half with a floured bench knife; stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.
• Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit.
• Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
• Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.

BEST EVER RAISED BUTTERMILK BISCUITS

Steps:

• In small warm bowl, mix sugar with the water, add yeast and stir to dissolve.
• Sift flour again with baking powder and salt in a large bowl. Cut in shortening to fine crumb stage with pastry blender.
• Add butter milk and yeast mixture, mix to a moderately stiff dough. Knead lightly for a few seconds.
• Roll to 1/2-inch thickness cut into biscuits using 2 1/4-inch biscuit cutter.
• Arrange on greased baking pans so biscuits barely touch each other, prick tops with fork and brush with melted butter.
• Let rise in warm place until almost double in size, about 30-40 minutes.
• Bake in 425° oven 10-15 minutes.

TRISHA YEARWOOD'S ANGEL BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
• In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
• Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
• Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
• Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

SOUTHERN RAISED BISCUITS

Steps:

• Combine yeast and warm water; let stand 5 minutes or until bubbly. Add buttermilk and set aside. Combine dry ingredients. Cut in shortening. Add buttermilk and yeast mixture gradually, gently combining with a fork. Turn dough out onto a floured board (surface) and knead lightly 4 or 5 times. Roll dough to 1/2" thickness, cut and place on greased baking sheet. Cover and let rise for 1 hour. Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. To freeze, bake only 6 minutes; cool, freeze and wrap air tight. Finish baking on a greased baking sheet at 450 degrees for about 6 more minutes, or until browned.

LEX'S SOUTHERN RAISED BISCUITS

Steps:

• Combine yeast and warm water.
• Let stand 5 minutes or until bubbly.
• Add buttermilk to yeast mixture, and set aside.
• Combine dry ingredients in a large bowl.
• Cut in shortening until mixture resembles coarse meal.
• Add buttermilk mixture, mixing with a fork until dry ingredients are moistened DO NOT OVER MIX!
• Turn dough out on a floured surface, and knead lightly 3 or 4 times.
• Roll dough to .5 inch thickness.
• Cut with a 2.75 inch biscuit cutter, and place on a lightly greased baking sheet, touching each other.
• Cover and let rise 1 hour.
• Bake at 450 for 10-12 minutes.

LEX'S MILE-HIGH BISCUITS

Steps:

• Combine the first 6 ingredients, mixing well.
• Cut in shortening with a pastry blender until mixture resembles coarse meal.
• Combine egg and milk.
• Add to the flour mixture, stirring until dry ingredients are just moistened. DO NOT OVER MIX!
• Turn dough out onto a lightly floured surface.
• Knead 8 or 10 times.
• Roll dough to 1 inch thickness.
• Cut with a 2.5 inch biscuit cutter.
• Place biscuits on an ungreased baking sheet.
• Bake at 450 for 15 minutes or until golden brown.

SOUTHERN RAISED BISCUITS (ANGEL BISCUITS)

Steps:

• 1. Stir yeast into warm water til dissoved. Set aside
• 2. Combine flour, sugar, salt, baking powder, and baking soda in large bowl.
• 3. stir 1/2 c melted butter into buttermilk
• 4. pour wet mixture and yeast mixture into dry ingredients; then stir just until combined (NEVER OVER MIX BISCUITS)
• 5. knead lightly on floured surface; about 10-12 strokes.
• 6. roll or pat to approx 1/4" thick and cut with a 2" cutter
• 7. Place half on ungreased cookie sheet 1" apart
• 8. brush with remaining 2 Tbsp.melted butter, top with other half of biscuts.
• 9. Cover and let rise 1 1/2 to 2 hrs
• 10. Bake 375* for approx 15 min. or until done