Lexs Southern Raised Biscuits Recipes

EASY SOUTHERN CHEDDAR BISCUITS RECIPE

Steps:

• Preheat the oven to 425 degrees F.

TRADITIONAL SOUTHERN BISCUITS

Steps:

• 1. After pouring flour into mixing bowl, cut in shortening with pastry blender (or fork) until mixture is like coarse meal. THE FAT MUST BE COLD!
• 2. Then pour buttermilk into mixture and stir ingredients together. DO NOT OVERMIX!
• 3. Add more buttermilk (if necessary) and stir left over dry ingredients in bottom of mixing bowl to become part of dough. (The dough should be as "wet" as possible and still be able to handle it without sticking to flour-dusted hands). Shape the dough into one large lump on a flour-dusted surface. DO NOT KNEAD DOUGH!
• 4. Shape or lightly roll dough to desired thickness. Cut out biscuits and place on an ungreased baking sheet. Bake at 450 degrees F for about 10-12 minutes or until the tops are golden brown. Makes about one dozen biscuits.
• 5. Traditional Variations: (In case your grandmother's biscuits had a slightly different taste . . . ) #1 Instead of Crisco, substitute cold lard in order to get crisp tops and soft middles; or #2 Instead of Crisco, substitute cold(not melted) butter (not margarine) for a soft buttery taste; or #3 Instead of Crisco, use 3 tablespoons of cold lard and 1 tablespoon of cold butter for the perfect Southern biscuit! My personal favorite. #4 Instead of self-rising flour, substitute the following ingredients: 2 cups of all purpose flour 2 teaspoons baking powder ¼ teaspoon baking soda 1 teaspoon salt
• 6. Cheese Variation: #5 Same as #3 plus 2/3 cup of shredded Jack or Sharp Cheddar Cheese placed into the dry ingredients prior to adding the buttermilk. The addition of the Jack Cheese will result in a more subtle cheese flavor than the Sharp Cheddar.

SOUTHERN RAISED BISCUITS

Steps:

• Combine yeast and warm water; let stand 5 minutes or until bubbly. Add buttermilk and set aside. Combine dry ingredients. Cut in shortening. Add buttermilk and yeast mixture gradually, gently combining with a fork. Turn dough out onto a floured board (surface) and knead lightly 4 or 5 times. Roll dough to 1/2" thickness, cut and place on greased baking sheet. Cover and let rise for 1 hour. Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. To freeze, bake only 6 minutes; cool, freeze and wrap air tight. Finish baking on a greased baking sheet at 450 degrees for about 6 more minutes, or until browned.

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

BISCUITS

Steps:

• Preheat oven to 425 °F.
• In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
• Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
• Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.

SOUTHERN RAISED BISCUITS (ANGEL BISCUITS)

Steps:

• 1. Stir yeast into warm water til dissoved. Set aside
• 2. Combine flour, sugar, salt, baking powder, and baking soda in large bowl.
• 3. stir 1/2 c melted butter into buttermilk
• 4. pour wet mixture and yeast mixture into dry ingredients; then stir just until combined (NEVER OVER MIX BISCUITS)
• 5. knead lightly on floured surface; about 10-12 strokes.
• 6. roll or pat to approx 1/4" thick and cut with a 2" cutter
• 7. Place half on ungreased cookie sheet 1" apart
• 8. brush with remaining 2 Tbsp.melted butter, top with other half of biscuts.
• 9. Cover and let rise 1 1/2 to 2 hrs
• 10. Bake 375* for approx 15 min. or until done

LEX'S SOUTHERN RAISED BISCUITS

Steps:

• Combine yeast and warm water.
• Let stand 5 minutes or until bubbly.
• Add buttermilk to yeast mixture, and set aside.
• Combine dry ingredients in a large bowl.
• Cut in shortening until mixture resembles coarse meal.
• Add buttermilk mixture, mixing with a fork until dry ingredients are moistened DO NOT OVER MIX!
• Turn dough out on a floured surface, and knead lightly 3 or 4 times.
• Roll dough to .5 inch thickness.
• Cut with a 2.75 inch biscuit cutter, and place on a lightly greased baking sheet, touching each other.
• Cover and let rise 1 hour.
• Bake at 450 for 10-12 minutes.

SOUTHERN-STYLE BISCUITS

Steps:

• Preheat oven to 375°. Place 2 cups flour in a large bowl. Cut in butter until butter is the size of peas. Stir in 1 cup milk. Dough should be wet and sticky; if needed, stir in some of the remaining milk., Place remaining flour in a small bowl. Using a 1/4-cup measuring cup dipped in flour, remove 1/4 cup dough from bowl and drop into flour; gently turn to coat. Place in greased cast-iron or other ovenproof skillet., Bake until golden brown, 20-25 minutes. Brush with melted butter; serve warm.

GREG'S SOUTHERN BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with 1/2 teaspoon of lard.
• Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.
• Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch.
• Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes.