Foolproof Southern Biscuits Recipes

FOOLPROOF SOUTHERN BISCUITS

Foolproof Southern Biscuits image

I know this recipe sounds strange, but give it a try! This recipe appeared in an editorial in the June, 2007 edition of "Our State: North Carolina" magazine. The editor compared the recipe for these biscuits to a "family secret handshake!"

Provided by D. Todd Miller

Categories Breads

Time 17m

Yield 12 serving(s)

Number Of Ingredients 3

Ingredients

1 cup milk
2 cups self-rising flour
1 cup mayonnaise

Steps:

Mix the ingredients gently in a bowl with a wooden spoon.
Dollop dough onto a greased cookie sheet (you should get 12 biscuits out of this recipe).
Bake at 450 degrees F for 10-12 minutes, or until golden brown.

Nutrition Facts : Calories 163.1, Fat 7.5, SaturatedFat 1.4, Cholesterol 7.9, Sodium 413.8, Carbohydrate 21.1, Fiber 0.6, Sugar 1.3, Protein 2.9

SOUTHERN BISCUITS

Southern Biscuits image

For a taste of homemade comfort, bake Alton Brown's buttery, flaky Southern Biscuits recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories side-dish

Time 40m

Yield 1 dozen

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 121, Fat 4.5 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 331 milligrams, Carbohydrate 17 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 1 grams

SOUTHERN BISCUITS

Southern Biscuits image

I normally don't use a recipe for my biscuits,but I've learned from experience that the recipe on the bag of flour does not make the best biscuits. Here is an approximate recipe.

Provided by Dale Goodman

Categories Breads

Time 45m

Yield 10 serving(s)

Number Of Ingredients 3

Ingredients

2 1/2 cups self rising flour
1/2-2/3 cup shortening
1 1/2-2 cups buttermilk

Steps:

Mix flour and shortening in a mixing bowl.
Using a pastry blender or a fork, cut in shortening until mixture resembles coarse crumbs.
Add buttermilk and stir.
Start out with a little and add more as you need.
The dough should be wet and gummy.
THEN, sprinkle a little flour on top and work it in with your hands.
Then flip the dough and do the same on the other side. Continue to do this until the dough isn't sticky on the outside, it doesn't take much.
Then flour your hands and take a small amount of dough and roll it into a ball, then place on a greased cookie sheet or baking pan and flatten slightly into a biscuit shape. When you've finished with the dough, b ake the biscuits in a 400 degree oven for about 10 minutes, just until they start to brown, then take them out and preheat the broiler, and then stick the biscuits back in until they are brown.
You can brush them with melted butter if you like. This may take some practice, but after a few times you will know what the consistency of the dough should feel like. I hope this works for you.

Nutrition Facts : Calories 215.9, Fat 10.9, SaturatedFat 2.8, Cholesterol 1.5, Sodium 435.5, Carbohydrate 24.9, Fiber 0.8, Sugar 1.8, Protein 4.3

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