Southern Biscuits Food

SOUTHERN BUTTERMILK BISCUITS

Steps:

• Place approximately 1 cup of flour in food processor. Cut butter into pieces and add to flour. Pulse until butter is in pea-sized pieces.
• Combine mixture with additional 1 cup of flour. Add buttermilk and mix with spoon. Mixture will be "sticky."
• Pat out mixture on floured surface until about 1 inch thick. Cut with biscuit cutter (or drinking end of cup). Place on baking sheet.
• Bake at 450 degrees for 11-12 minutes or until golden brown.

SOUTHERN BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the 12 ounces flour, baking powder, baking soda and kosher salt in a large mixing bowl. Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs. Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon until the dough just comes together. Then knead in the bowl until all the flour has been taken up.
• Turn the dough out onto a floured surface, then start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth. Press the dough into a 1-inch thick round. Using a 3-inch round cutter, cut out biscuits, being sure to push the cutter straight down through the dough to the work surface before twisting to "punch" out the biscuit. Make your cuts as close together as possible to limit waste.
• Place the biscuits on a half sheet pan so they just barely touch. Reroll any scraps and punch out as many biscuits as possible. Use your thumb to create a shallow dimple in the top center of each biscuit and bake until the biscuits are tall and light gold on top, 15 to 20 minutes. Turn the biscuits out into a kitchen towel-lined basket and cool slightly before serving.

EASY TO MAKE LAYERED SOUTHERN BISCUITS

Steps:

• Place the butter in freezer for 10-15 minutes.
• Preheat oven to 450°F.
• In a large bowl, add flour, baking powder, and salt, mix well.
• Using a box grater, grate the hardened butter then add to flour mixture, mixing through. (By grating the butter, this eliminates the cutting the butter into the flour step).
• Add in the buttermilk and stir until the dough is moistened. Fold-out dough onto a lightly floured parchment sheet. Roll or with flour-dusted hands, pat dough out into a rectangle. Cut dough into thirds, then stack the dough to form 3 layers. Roll or pat out again and repeat the same process 2 more times.
• Roll or pat dough out again until about 3/4 inch thick and either cut into rectangles or using a 2 1/2 - 3 inch circle cutter, gently cut out biscuits. DO NOT TWIST cutter, simply press down firmly. ( You can gather scraps and roll out again to cut remaining biscuits, but they will not be as "perfect" as the first batch).
• Place the biscuit dough onto a parchment-lined baking sheet. For soft sides, place biscuits with sides touching, or for crispier edges place 1 - 2 inches apart.
• Bake in the preheated 450°F oven for 10 - 15 minutes, or until golden.
• Best served same days as baked.

SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in a bowl, or in the bowl of a food processor.
• Cut the butter into chunks and cut into the flour until it resembles course meal.
• If using a food processor, just pulse a few times until this consistency is achieved.
• Add the buttermilk and mix JUST until combined.
• If it appears on the dry side, add a bit more buttermilk. It should be very wet.
• Turn the dough out onto a floured board.
• Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
• Use a round cutter to cut into rounds.
• You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
• Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
• If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
• Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
• Do not overbake.
• Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
• The dough must be handled as little as possible or you will have tough biscuits.
• I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
• You also must pat the dough out with your hands, lightly.
• Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
• Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
• When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

FLUFFY SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450°F and line a baking sheet with parchment paper.
• Sift together the dry ingredients in a large mixing bowl.
• Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
• Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet but, slightly sticky.
• Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up. Re-roll any scraps and repeat.
• Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
• Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.
• Brush with melted butter after removing from the oven. Serve immediately.

SOUTHERN-STYLE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
• In the bowl of a food processor, combine the flour, cornstarch, baking powder, baking soda, sugar and salt. Pulse a few times to mix. (Alternatively, combine the ingredients in a mixing bowl.)
• Add the butter and pulse until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (If making by hand, "cut" the butter into the dry ingredients with a pastry cutter, two knifes, or your fingertips.) Transfer the mixture to a mixing bowl.
• Add the buttermilk and stir with a spoon or rubber spatula until the dough comes together into a shaggy mass. If the dough seems too dry, add a few more tablespoons of buttermilk. Do not over-mix.
• Turn the dough out onto a lightly floured work surface. Dust the top of the dough with a bit more flour and bring together gently into a loose ball. Pat the dough into a rectangle about ¾ inch thick.
• Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a rectangle about ¾ in thick again, flouring the surface lightly as needed to prevent the dough from sticking.
• Cut the dough into thirds again. Stack the pieces on top of one another and pat into a rectangle with a final thickness of about ¾ inch.
• Dust the blade of a sharp knife with flour and cut the dough into twelve even squares (they will seem small). Transfer the squares to the prepared baking sheet and bake for 13 to 15 minutes, until the biscuits are lightly golden on top and a rich, golden brown on the bottom. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits).
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Freezer-Friendly Instructions: The biscuits can be frozen, unbaked, for up to 3 months. They can be baked without thawing; they may just take a few extra minutes in the oven.

SOUTHERN HOMEMADE BISCUITS

Steps:

• Preheat your oven to 500 degrees and lightly spray a baking sheet with cooking spray.
• Place flour into a medium bowl and cut in the shortening until well incorporated. Stir in just enough milk until the dough leaves the sides of the bowl.
• Turn dough out onto a lightly floured surface. Gently knead two or three times. Roll dough out to 1/2-inch thickness and cut with a biscuit cutter or small glass that has been dipped in flour. Place the biscuits onto the prepared baking sheet.
• Bake for 8-10 minutes, or until golden brown.

SOUTHERN BISCUITS

Steps:

• Mix flour and shortening in a mixing bowl.
• Using a pastry blender or a fork, cut in shortening until mixture resembles coarse crumbs.
• Add buttermilk and stir.
• Start out with a little and add more as you need.
• The dough should be wet and gummy.
• THEN, sprinkle a little flour on top and work it in with your hands.
• Then flip the dough and do the same on the other side. Continue to do this until the dough isn't sticky on the outside, it doesn't take much.
• Then flour your hands and take a small amount of dough and roll it into a ball, then place on a greased cookie sheet or baking pan and flatten slightly into a biscuit shape. When you've finished with the dough, b ake the biscuits in a 400 degree oven for about 10 minutes, just until they start to brown, then take them out and preheat the broiler, and then stick the biscuits back in until they are brown.
• You can brush them with melted butter if you like. This may take some practice, but after a few times you will know what the consistency of the dough should feel like. I hope this works for you.

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.

SOUTHERN BISCUITS

Steps:

• Preheat oven to 230 Degrees C
• COLD butter: cut butter into small, pea-sized pieces and put back in fridge or freezer until needed in the dough
• Combine all dry ingredients in large bowl
• Put COLD butter into mixture
• Add milk and egg and mix JUST until ingredients are combined - DON'T KEEP WORKING IT. The dough will be sticky.
• Generously flour surface and top of dough (so your fingers won't stick) and knead 10-15 times. Add a bit more flour if super sticky
• Pat / roll dough until 3/4 to 1 inch thick and cut with biscuit cutter / glass. (approx 9-12 biscuits)
• Place biscuits on lightly greased / buttered baking sheet (with / without parchment) and bake for 10-15 minutes or until golden brown
• Brush tops with melted butter

BISCUITS

Steps:

• Preheat oven to 425 °F.
• In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
• Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
• Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.

BISCUITS AND SAUSAGE GRAVY

Steps:

• Cook the sausage in a skillet over medium heat until no longer pink. Drain grease and return sausage to the skillet.
• Sprinkle flour over the sausage and stir so that the sausage soaks it all up.
• Stir the sausage around and cook it for another minute or so, then slowly pour in the milk, stirring constantly.
• Continue to cook the gravy, stirring frequently, until it thickens. (This should take about 10 minutes.)
• Add the seasoned salt and pepper and continue cooking until the gravy reaches your desired thickness.
• Spoon the sausage gravy over warm biscuits and serve immediately!