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Thread: southern homemade biscuits

  1. #41
    Super Member misseva's Avatar
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    Jul 2010
    East Arkansas
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    Quote Originally Posted by delma_paulk View Post
    I have made them for years with just buttermilk and self rising flour; works out fine every time!

    I agree - self rising flour (any kind) and buttermilk. Turn out on floured board - pat out to desired thickness. Dip each side in oil in pan (I use olive oil). I didn't learn how to make biscuits until I was 50 and then I learned about self rising flour and buttermilk. yea!!!!!

  2. #42
    Senior Member
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    Sep 2010
    Vancouver, WA
    Quote Originally Posted by Psychomomquilter View Post
    ok I was just wondering about the whipped cream, forgive my ignorance, are we talking about cool whip or what??
    It is whipping cream not whipped cream. Comes in a carton just like milk.

  3. #43
    Senior Member ThreadHead's Avatar
    Join Date
    Mar 2011
    Org. Texas now Florida
    I just made a batch of biscuits with a new reciepe, they were about 2 inches high and "almost" perfect. All of the other biscuits I've made have crumbled.
    This time
    1/2 cup whipping cream
    2/3 cup buttermilk
    1 table spoon lard
    pinch of baking soda
    2 table spoons baking powder
    1 tsp salt
    about 2 1/2 cups self rising flour

    I put everything in my mixer,except the flour
    mixed until whipping cream was about half stiff.
    I added the first cup of flour, blended, and it was still sticky
    so I added a half cup more, then another half cup blending
    in between, when it was thick enough I turned it out on
    a board, floured the board and worked enough in to make it soft
    but not stiff, kneaded about 4 or 5 times.
    I cut the dough in biscuit size squares and rolled
    them over my finger to round them out. Placed them in a cast iron
    skillet and baked at 400 for about 13 min.
    Best I've made so far.
    Last edited by ThreadHead; 12-15-2012 at 07:03 PM.

  4. #44
    Super Member
    Join Date
    Jan 2011
    Ocean Springs, MS
    Yes, they are made with lard. There may be a recipe on the back of the self rising flour bag. Here a link for one I sent to my son.


  5. #45
    Join Date
    Feb 2013
    Well my mom made the best biscuits this way: 2 cups milk, 1/4 cup olive oil,stir in enough self rising flour until soft dough (2-3cups) will be sticky then pour out onto floured board and mix in enough SR flour until can handle without being sticky. Pinch off dough and roll in hand to form into ball (can also cut out by cutting straight down then twist if you must). Bake in hot 400-425 oven about 10 minutes or until lightly browned. Very tender and flaky as oil is through out dough. Can use butter if you prefer, but melt I it. She baked them in a hot cast iron skillet with oil that she coated biscuits with then turned them over so both sides had oil. Yum! I make them too.
    Last edited by Janeway2; 02-21-2013 at 02:26 PM.

  6. #46
    Super Member SewExtremeSeams's Avatar
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    May 2009
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    Janeway, these sound good.


    Amazing Grace, how sweet the sound, that saved a wretch like me. I once was lost but now am found, was blind, but now I see.
    [John Newton (1725-1807)]


  7. #47
    Super Member QuiltnLady1's Avatar
    Join Date
    May 2011
    OK -- these are not southern, but they are good. I have made these for about 40 years (bought the cookbook on our first trip to Knotts Berry Farm). I have made a few changes over the years, but nothing much.

    Knotts Berry Farm Biscuits
    2 cups all-purpose flour
    2 tablespoons baking powder (yes -- Tablespoons)
    1/2 teaspoon salt
    shortening (crisco) the size of an egg (originally 1 teaspoon shortening)
    1/8 teaspoon baking soda
    1 cup plus 2 tablespoons buttermilk or
    1 cup milk plus 1/8 teaspoon vinegar
    1/2 cup oil

    Sift flour, baking powder and salt into mixing bowl. Add shortening and blend well. Add baking soda to buttermilk, then blend into flour mixture. Place dough on generously floured surface and sprinkle with additional flour. Do not overwork dough. Roll out 1/4 inch thick and cut with 2-inch biscuit cutter. Dip biscuits in oil to cover all sides and place immediately on oiled baking sheet with all biscuits touching. Bake at 500 (I usually cook them at 400 and it takes a bit longer) degrees F for 8 to 10 minutes or until nicely browned.

    When life gives you lemons, make lemonade.

  8. #48
    Senior Member
    Join Date
    Oct 2010
    in my stash mostly
    I make mine the way coyote magic makes hers and they always turn out well.


  9. #49
    Super Member Annaquilts's Avatar
    Join Date
    Jul 2010
    This sounds too easy and yummy but I will have to try it.

    Quote Originally Posted by COYOTEMAGIC View Post
    1pound bag of self-rising flour
    1quart buttermilk


    Roll them out on a floured surfaces.

    Bake 375* until golden
    Anna Quilts

  10. #50
    Super Member Annaquilts's Avatar
    Join Date
    Jul 2010
    I am interested in trying all the recipes especially the ones with creme but my body says I should only sample the buttermilk and flour recipe. LOL

    Quote Originally Posted by kalady View Post
    Yes, the fat in the whipping cream is replacing the lard or butter. I am interested in trying the buttermilk version seen in this post as it would be lower in fat.
    Anna Quilts

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