3 Videos | Photo: Southern Biscuits Recipe
Ingredients
- 12 ounces all-purpose flour, plus 1/2 cup for dusting
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 ounce unsalted butter, chilled
- 2 ounces shortening, chilled
- 8 fluid ounces low-fat buttermilk, chilled
Directions
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.
Per biscuit: Calories: 121 ;Total Fat: 4.5 grams; Saturated Fat: 2 grams; Protein: 3 grams; Total carbohydrates: 17 grams; Sugar: 1 gram; Fiber: 0.5 gram; Cholesterol: 6 milligrams; Sodium: 331 milligrams
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By MamawPatterson
Granada Hills, CA
on May 11, 2013
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After years of using my grandmother's biscuit recipe and having such mixed results like they would come out perfect one time, flat the next, tastes like eating cardboard the next. I had my dad tell me one time he was going to take a few with him fishing to use as sinkers!
Then one day while watching an old rerun of Good Eats there was this show with Alton's grandmother and together they both made biscuits. I have used this recipe every time since and have had no issues with it. I even made it from milk free products for my grand daughter who has life threatening milk allergies and they came out almost as good as the original recipe.
This recipe is a keeper and has been added to my personal recipe book. I hope they continue to show reruns of Good Eats for years to come.
By chef Holly #3
Kissimmee, FL
on January 29, 2013
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These turned out perfect! Thank you!
By SaqibSaab
Chicago, IL
on August 14, 2012
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For some reason, this recipe is on FoodNetwork,com 3 times, so I left this comment on all of them. But nothing else we make is as consistently described as "perfect." These are.
Tall, light, fluffy, tender, and delicious. Definitely Good Eats. A staple for any one of our big American-style dinners.
Tips:
• YouTube this recipe's episode, "The Dough Also Rises," to see the process.
• The online recipe was updated from the episode's. Stick with it. Less fat, and table salt sifts better.
• As irishlullaby commented, reduce the baking powder to 3 tsp [1 Tbsp]. The 4 tsp is too chalky tasting.
• No buttermilk? 1 cup of low-fat milk + 1 Tbsp of lemon juice/vinegar = substitute. It's not as thick, though.
• Using a scale? 10 oz flour, 8 oz buttermilk, 1 oz butter, 1 oz shortening.
• Use butter-flavored shortening, if you have it.
• These have less than 5g fat per biscuit. Other biscuit recipes call for tons butter/shortening. These have much less, but still are amazing.
Read all 73 reviews