Photo: Southern Biscuits Recipe
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons shortening
- 1 cup buttermilk, chilled
Directions
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.
Notes
MA MAE'S BISCUITS
Advice courtesy Mae Skelton
I don't have much use for recipes but the one you get on a bag of White Lily(r) self-rising flour is hard to beat. And it's a lot easier than the one my crazy grandson dreamed up.
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By ChefKimBrulee
on May 24, 2012
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Light- Fluffy- Magnificent! I use this recipe as a base for most of my biscuits. Since I don't use a lot of buttermilk on a regular basis, I keep powdered buttermilk in my pantry and use it as a substitute, mixing it with the dry ingredients and then adding ice cold water before turning the dough out onto my floured board. I also use butter flavored shortening for more flavor.
I have made a sweet version of this recipe by folding cinnamon and raisins into the dough and glazing the tops of the freshly baked biscuits with a mixture of confectioner's sugar, milk and vanilla. And have also made a savory version with rosemary and cheddar cheese added.
Important note to those with convection ovens: This recipe works best with the convection fan turned "OFF".
By britthowland
Cornelia, Ga
on May 24, 2012
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Nothing special about these. The biscuits ended up not being fluffy, just fell flat literally.
By littlecountrymomma
on May 22, 2012
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These biscuits were just ok. 15 minutes was too long and the biscuits wound up being burnt on top. Next time I think I will just adjust the baking time and see how they turn out... to be continued :
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