Southern Style Biscuits Food

EASY SOUTHERN-STYLE BISCUITS

Steps:

• 1. Preheat oven to 400.
• 2. Sift dry ingredients into a bowl. Transfer to a food processor along with the butter, cut into small pieces. Pulse 5-6 times until just blended.
• 3. Return flour mixture to bowl, and add 3/4 cup milk. Stir until dough can easily be formed into a ball. If mixture is too dry, slowly add up to 1/4 cup more milk until proper consistency is reached.
• 4. Let the dough rest for 30 minutes.
• 5. Spray a baking sheet with cooking spray. Put the dough directly on the baking sheet and use hands to press into a rectangle approximately 1 inch thick. Cut dough into biscuit shapes using a floured glass or biscuit cutter.
• 6. Organize biscuits on pan so that sides are touching. Bake 10 - 12 minutes until golden brown. Watch carefully to avoid burning bottoms.

SOUTHERN STYLE BISCUITS

Steps:

• 1. Use a smidgen of Crisco to grease your 12" skillet.
• 2. Use a pastry knife to mix the flour and Crisco.
• 3. Add the milk and mix with a wooden spoon until you have a moist ball.
• 4. Place on a floured surface and roll to thickness that you would like. These biscuits will not rise much.
• 5. Use a biscuit cutter or a drinking glass to cut your biscuits to the size that you want.
• 6. Brush the tops with a dab of water (my grandmother use to brush the tops with bacon grease).
• 7. Bake for 20 to 25 minutes in a 350 degree oven; broil the tops for a brown crunch.

EASY SOUTHERN BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners.
• In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.

GREG'S SOUTHERN BISCUITS

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.

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:

• 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-STYLE BISCUITS

Steps:

• Preheat oven to 375°. Place 2 cups flour in a large bowl. Cut in butter until butter is the size of peas. Stir in 1 cup milk. Dough should be wet and sticky; if needed, stir in some of the remaining milk., Place remaining flour in a small bowl. Using a 1/4-cup measuring cup dipped in flour, remove 1/4 cup dough from bowl and drop into flour; gently turn to coat. Place in greased cast-iron or other ovenproof skillet., Bake until golden brown, 20-25 minutes. Brush with melted butter; serve warm.

OUR FAVORITE BUTTERMILK BISCUIT

Steps:

• Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
• Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
• Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
• Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured round cutter, reshaping scraps and flouring as needed.
• Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.

SOUTHERN-STYLE BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• In a bowl and using your fingers, mix the flour and coconut oil together very well until the mixture feels crumbly. Add the milk and mix (but don't overmix). Knead the dough just a couple of times, then roll it out to a thickness of 1/2 inch on a floured surface. Cut into 3-inch rounds and put the rounds on a baking sheet.
• Bake for about 3 minutes, then liberally brush the biscuits with melted butter. Bake until golden, about 12 more minutes.

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.

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 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

SOUTHERN STYLE BISCUITS

Steps:

• Cut the butter and shortening into the flour until it forms small pieces.
• Make a well in the center of the flour mixture and add the buttermilk. Stir until the dry ingredients are moistened. Use the first amount of liquid listed; add more if it seems too dry. You want a "wet" dough, but not a drippy one.
• Turn out onto a lightly floured surface and knead gently 3 to 4 times.
• Roll out to 3/4 inch thickness. Cut into biscuits with a medium or large round cutter.
• Place together on a lightly greased baking pan.
• Bake at 425 degrees for 12 to 15 minutes or until golden.
• Brush with melted butter, if desired. Serve while they are hot.

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.