Southern Style Biscuits
photo by diner524
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
16 biscuits
- Serves:
- 8
ingredients
- 1⁄3 cup butter, cut into pieces
- 1⁄3 cup shortening
- 4 cups self-rising flour
- 1 1⁄2 - 1 3⁄4 cups buttermilk
- butter, melted (optional)
directions
- 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.
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Reviews
-
What a fantastic recipe!!! I love biscuits and have tried many on here and this one ranks up at the top!!! I only made 1/4 of the recipe, which gave me 3 lovely large sized biscuits. These are so easy to throw to together, due to using the self rising flour (my store didn't have either of the recommended flours, so just used regular). I first made the buttermilk, using a splash of lemon juice mixed with my milk, then I cut in the fats while the milk was sitting. I think this is a little wetter than most biscuits doughs and really made the difference. The biscuits rose beautifully and were crisp on the crust and so tender and tasty on the inside. Thanks so much for sharing the recipe, a definite keeper. Made for Spring PAC 2011.
RECIPE SUBMITTED BY
Librarybaker
Cullman, Alabama
I live in Cullman, AL and work? as a librarian. For fun I cook and bake. I don't have a favorite cookbook, because I am always adding to my collection of cookbooks. The ones that I use most often include The Mitford Cookbook and Louisiana Entertains. I have been slowly baking my way through two great cookbooks -- All Cakes Considered and Cakes From Scratch in Half the Time. I subscribe to way too many cooking magazines!