Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, buttermilk biscuits (southern). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits. This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making. The instructions below are precise for a reason and should be followed as written.
Buttermilk Biscuits (Southern) is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Buttermilk Biscuits (Southern) is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have buttermilk biscuits (southern) using 6 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Buttermilk Biscuits (Southern):
- Prepare 3 1/2 cup WHITELILY self rising flour
- Get 1 tbsp white sugar
- Take 1/2 cup butter flavor shortening
- Prepare 1 1/2 cup cold buttermilk
- Take 1/2 cup WHITELILY self rising flour for rolling and dusting
- Prepare 1/2 stick melted butter for brushing
Stir in buttermilk just until moistened. Place on a greased baking sheet. Fluffy Southern Buttermilk Biscuits, served with a rich sausage gravy or topped with eggs, bacon, country ham or jam are a staple in the South. The smell of them baking is only eclipsed by the first heavenly bite.
Steps to make Buttermilk Biscuits (Southern):
- Preheat oven to 450°F
- Using a bowl cut the shortening into the flour and sugar
- Make a well in the center and add the buttermilk
- Stir the flour and buttermilk together just until combined (use a spatula this mix is very sticky) scraping sides of bowl as you go
- Turn dough onto floured surface, dusting more flour on top and begin to spread out dough. Fold four times
- Roll out dough to one and a 1/4 inch thickness and use a three inch biscuit cutter
- Use small amount of shortening to grease your pan
- Arrange biscuits slightly apart from each other (I used the leftover dough to make a special biscuit)
- Bake 10 minutes and take out of oven to brush with melted butter then bake an additional 4 to 5 minutes till golden brown
- Brush with additional butter right after they come out of the oven they are soooooooo good ENJOY 😍
If you gathered any number of Southern cooks together, none of them would make their biscuits exactlythe same way. This recipe comes from Baking by Dorie Greenspan, a fabulous book. I have been doing a lot of research on flour and for biscuits the consensus is use White Lily flour. Unfortunately, it's not easy to find in the PNW, so here is a great compromise, cake and unbleached flour. Dorie also suggests using you hands to quickly incorporate the butter into the flour, the butter should end up coated and.
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