Southern Cream Biscuits Food

SOUTHERN CREAM BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix.
• Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don't use your fingers! They're too hot and will start melting the butter.
• Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness.
• Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching.
• Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.

TRADITIONAL SOUTHERN BISCUITS

Steps:

• Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky. Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining tablespoon of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.

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 SOUR CREAM BISCUITS

Steps:

• Gather the ingredients. Pre-heat oven to 425 F.
• In a mixing bowl, whisk together the flour(s), salt, baking powder, and baking soda.
• Cut in the pieces of butter and shortening with a pastry blender, or two forks, until pieces of fat are small and mixture resembles coarse crumbs.
• Make a well in the center of the dry mixture and add the sour cream and 1/4 cup of milk.
• Stir with a wooden spoon or hands until mixture begins to hold together.
• If it seems too dry, add a little more milk, about 1 teaspoon at a time.
• When it is holding together but still looking somewhat crumbly, turn out onto a floured surface.
• Knead gently about 8 to 10 times, then pat out to form a circle about 3/4- to 1-inch thick.
• Cut out biscuits with a round 2- to 3-inch biscuit cutter and arrange on an ungreased cookie sheet.
• Bake for 12 to 15 minutes, until nicely browned on top and bottom.

SOUR CREAM BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, combine flour and baking soda. Stir in sour cream and oil just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Lightly spray tops with cooking spray. Bake 10-12 minutes or until golden brown.

SOUTHERN CREAM BISCUITS

Steps:

• Preheat oven to 500 degrees.
• In a medium bowl, stir together flour, sugar and cream until the dough forms a ball.
• Turn the dough out onto a surface dusted with additional flour.
• Fold the dough in 1/2 and kneed 5 to 7 times, adding just enough flour to keep dough from sticking to your hands.
• Gently roll out dough to 1/2 inch thickness.
• Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits.
• Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit.
• Bake for 10 minutes, or until golden brown.

SOUR CREAM BISCUITS

Steps:

• Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
• With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.

CREAM BISCUITS

Steps:

• Preheat oven to 425°F
• Sift together dry ingredients, then add cream; mix until it holds together.
• Knead for about 20-30 seconds, then press into 8 in cake pan, turn out and cut with biscuit cutter.
• Bake for 15 minutes. (Better to take them out when they are slightly underdone).