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Thread: Need Good Southern Biscuit Recipe

  1. #1
    Senior Member QuiltMania's Avatar
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    My DH grew up in Georgia. My MIL made the best biscuits I ever tasted. She gave me the recipe years ago but I'll be darned if I can make the things. They taste more like bad pie crust when I make them and now I have mislaid the recipe. No one else seems to have the recipe. Does anyone out there have a good Southern biscuit recipe that is easy to make?

  2. #2
    Super Member MissTreated's Avatar
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    I find the Betty Crocker recipe to make very light biscuits. YMMV

    2 c. flour
    1 tsp. salt
    2 1/2 tsp. baking powder
    2/3 c. milk
    2/3 c. shortening

    Cut the shortening into the flour and other dry ingredients.
    Mix in the milk.
    Roll out dough to 1/2 inch thick. Cut into desired shape. Put on ungreased cookie sheet. Bake at 425 degrees until golden brown, 20 to 25 minutes. Take them out of pan and put on cooling rack while they are hot. Add your favorite jam or just butter.

  3. #3
    Super Member Lisa_wanna_b_quilter's Avatar
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    According to my Aunts in Virginia step one is White Lily flour.Her biscuits are awesome and she insists on Whitle Lily. As for the rest of the recipe, who knows? She grabs handsful of stuff and mushes it together in a bowl and then magically pinches off perfectly round, perfectly sized biscuits. It boggles my mind!!

    Personally, I buy the frozen kind. Not Pilsbury. They come in a clear package with red writing (I think) and say Southern style biscuits. They are not as good as my Aunt's but they are much nicer than the pop cans.

  4. #4
    Junior Member Love2Craft's Avatar
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    This a recipe I got from my daughter...not sure if they are Southern...but they are delicious!!

    Best Biscuits

    Stir together:

    2 cups flour
    4 tsp baking powder
    tsp. salt

    Cut in:

    cup shortening


    Mix together and add to the flour mixture:

    1 egg
    2/3 cups milk

    Knead 8-10 times, cut out and bake at 375 for 10-12 minutes

  5. #5

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    Buttermilk is cruial. I bake by feel but buttermilk makes all the difference.
    Self rising White Lily flour, Crisco and whole milk buttermilk. Don't knead but just enough to make dough hold together.
    I prefer the unbleached flour but sometimes it's hard to get.

  6. #6
    Super Member Lisa_wanna_b_quilter's Avatar
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    Quote Originally Posted by bizybess
    Buttermilk is cruial. I bake by feel but buttermilk makes all the difference.
    Self rising White Lily flour, Crisco and whole milk buttermilk. Don't knead but just enough to make dough hold together.
    I prefer the unbleached flour but sometimes it's hard to get.
    Yep, my Aunt is a huge buttermilk fan, too. Jeeze, now I want to go visiting for biscuits and gravy.

  7. #7
    Zoe
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    I have never been able to make light and fluffy biscuits until I tried the recipe on the back of Gold Medal Self-rising flour:

    2-1/2 cups self-rising flour
    2 teaspoons sugar
    1/2 cup butter or shortening
    3/4 to 1 cup buttermilk, milk, or whipping cream.

    Stir together the flour and the sugar. Cut in the butter using a fork until the mixture is crumbly. Stir in buttermilk until dough leaves the side of the bowl.

    On lightly floured surface, knead dough just until smooth. Roll to 1/2-inch thickness, and cut dough with floured 2-1/2-inch biscuit cutter or glass. Place on ungreased baking sheet 1 inch apart for crusty sides, touching for soft sides.

    Bake for 10-12 minutes at 450degrees Farenheit. Makes 12 biscuits.

  8. #8
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    White Lily or Southern Biscuit self rising flour. I use butter flavor Crisco. Hot oven.
    I will try and figure out my recipe. I think true Southern biscuits are made by sight and feel as much as any recipe.
    My 13 year old g-daughter has mastered making biscuits this past summer. Another generation of Southern cooks.
    I'll be glad to make a pan anytime for my friends on this site.

  9. #9
    enjoylife950's Avatar
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    3 cups self-rising soft wheat flour
    10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled, plus 6 tablespoons unsalted butter, melted for brushing the tops
    1 1/4 cups buttermilk
    Directions
    Preheat oven to 425 degrees F.

    Place the flour and chilled butter in a medium mixing bowl. Work the butter into the flour with a pastry cutter, a fork, or your fingertips until the butter pieces are a little larger than an English pea, but not larger than a lima bean. If you are using your fingers, work quickly so that the heat of your hands won't melt the butter.

    Pour in all of the buttermilk and, using light pressure, fold the mixture a few times with a plastic spatula until it holds together. Do not overmix. In order to make light biscuits, it is important to work the dough as little as possible.

    Turn the dough out onto a floured board and knead it quickly and gently 6 to 10 times or until it begins to be almost homogenized. There will be large pieces of butter throughout. Sprinkle a little flour under the dough so that it won't stick to the board and lightly dust the top of the dough so that it won't stick to the board and lightly dust the top of the dough so that it won't stick to the rolling pin. Roll the dough out to about 1/2-inch thickness.

    Cut the dough into 2-inch rounds, place on an ungreased baking sheet, and bake in the preheated oven for about 15 minutes. I like the biscuits to be crispy and brown on the top and bottom, but not dry in the middle. Remove the baking sheet from the oven and brush the tops of the biscuits with the melted butter. Serve right away.

    Now comes the important part: deciding how many biscuits you want to eat. When they are served, take that many. Then, instead of using a knife to cut them, use your fingers to separate the tops from the bottoms. Butter the centers lavishly and replace the tops. Another taste treat, a southern tradition that has all but become history, is to mix together equal parts sorghum and butter with a fork and spread on your hot biscuits. If you can't find sorghum, use regular molasses. The results won't be quite as exquisite, but you'll get the idea.

    Next Recipe
    More recipes? Try these recommendations:

  10. #10
    enjoylife950's Avatar
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    Ingredients
    2 cups self-rising flour
    1/2 teaspoon baking powder
    1 teaspoon sugar
    2 tablespoons shortening
    2 tablespoons butter or margarine
    1/3 cup buttermilk
    1/3 cup whole milk
    1 tablespoon plus 1 teaspoon water
    Directions
    Preheat the oven to 450 degrees F. Great an 8 by 8 by 2-inch baking pan well. Sift the flour, baking powder, and sugar into a bowl. Cut in the shortening and butter until the mixture resembles coarse cornmeal. Make a well in the center of the flour and pour in the buttermilk and milk. Mix lightly and quickly with your hands to form a dough moist enough to leave the sides of the bowl. Turn onto a lightly floured surface. Knead by picking up the sides of the dough away from you while pressing down with the palms of your hands and pushing the dough away. Repeat 6 or 7 times. Work the dough into a large ball while kneading. Keep your fingers dry by frequently dipping them in dry flour. Pinch off portions of dough for desired size biscuit. Press lightly to make the biscuits look flat on the pan. Make sure the biscuits touch each other. Bake for 15 minutes.

  11. #11
    Junior Member OnTheGo's Avatar
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    Quote Originally Posted by Love2Craft
    This a recipe I got from my daughter...not sure if they are Southern...but they are delicious!!

    Best Biscuits

    Stir together:

    2 cups flour
    4 tsp baking powder
    tsp. salt

    Cut in:

    cup shortening


    Mix together and add to the flour mixture:

    1 egg
    2/3 cups milk

    Knead 8-10 times, cut out and bake at 375 for 10-12 minutes
    This was the recipe that came to mind when I read this....makes light, tender biscuits every time. My recipe calls for 1 tablespoon sugar with the rest of ingredients being the same as above and bake at 400 degrees.

    It is from a 1973 cookbook, Informal Entertaining Country Style published by Farm Journal, Inc.

  12. #12
    Super Member n2scraplvr's Avatar
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    I'll try to find the one I have. They taste just like KFC biscuits if you like theirs. Lost my computer copy; we didn't know how to save my favorites list. I think KFC qualifies as a southern biscuit as they're big, light and flaky.

  13. #13

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    self rising flour
    milk
    tablespoon shortening

    mix together and cook how much depends on how many you want.
    Use buttermilk for buttermilk biscuits.
    You can also use water but not as good.

  14. #14
    enjoylife950's Avatar
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    also try bisquick that makes a pretty good biscuit and pancakes

  15. #15
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    I use
    Huston Creme Self Risinf Flour
    Buttermilk
    cooking Oil
    Mix this up real good but don't keep stiring so much makes a tough biscuit.
    Dump out on rolling sheet pat the dough out real good cut biscuits out with a biscuit cutter or floured glass place in pan where u have place some cooking oil in after biscuits are put in i put some cooking oil on top of them
    I bake them at 475 degrees and then brown top after they come out of oven cover top with paper towel and lay a cloth over top of pan it really soften your biscuit and u are ready to eat Hope u Enjoy

  16. #16
    Senior Member QuiltMania's Avatar
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    Thank you all for the recipes. I made the one that enjoylife posted and they were very good.

  17. #17
    enjoylife950's Avatar
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    Why thank you im glad I could help you with it you can also use it for like breading chicken with it it's really good and you can make biscuts and gravy mmmmmmmmmmmmm making myself hungry
    take enough bisquick put in a plastic bag add salt pepper and peparika poultry seasoning in the flour in the bag shake real well
    dip your chicken in egg then roll in the flour mixture and bake for like a half hour to 1 hour until done bake at 375
    enjoy the recipe

  18. #18
    CRH
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    Quote Originally Posted by n2scraplvr
    I'll try to find the one I have. They taste just like KFC biscuits if you like theirs. Lost my computer copy; we didn't know how to save my favorites list. I think KFC qualifies as a southern biscuit as they're big, light and flaky.
    Have you found it yet?? I LOVE KFC biscuits, but all the biscuits I have tried turn our like hockey pucks so far. Would love to try yours!! :) :)

  19. #19
    Super Member n2scraplvr's Avatar
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    Quote Originally Posted by CRH
    Quote Originally Posted by n2scraplvr
    I'll try to find the one I have. They taste just like KFC biscuits if you like theirs. Lost my computer copy; we didn't know how to save my favorites list. I think KFC qualifies as a southern biscuit as they're big, light and flaky.
    Have you found it yet?? I LOVE KFC biscuits, but all the biscuits I have tried turn our like hockey pucks so far. Would love to try yours!! :) :)
    I haven't found it yet. But I will find it. I have all my recipes together except the few small notes of KFC biscuits, whoopie pies and small stack of notes. Tried them once and they are delicious! Have their coleslaw recipe too. Will include it when I find them. Will PM you before posting it here so you won't miss it. n2.

    :thumbup:

  20. #20
    Super Member n2scraplvr's Avatar
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    CRH: Try this recipe until I find the KFC one! This one is fabulous too! I love great big biscuits!! ....and it's easy to get them like that with the right recipe!!

    2 cups Bisquick baking mix
    2/3 cup buttermilk
    2 tsp. sugar
    1/4 tsp. salt
    2 Tbs. margarine, melted and divided

    1) Preheat oven to 450 deg. Fah.
    2) Combine the baking mix, buttermilk, sugar, salt and half of the melted margarine in a med. bowl. Mix until well blended.
    3) Turn dough out onto a floured surface and knead for about 30 seconds or until dough becomes elastic.
    4) Roll dough to about 3/4 inch thick and punch out biscuits using a 3-inch cutter. Arrange the punched-out dough on an ungreased baking sheet and bake for 12-12 minutes or until the biscuits are golden on top and have doubled in height.
    5) Remove the biscuits from the oven and immediately brush each one with a light coating of the remaining melted margarine. Serve warm. Makes 8 biscuits.

    This is a great recipe too~! Let me know if any of you want the recipe for Bisquick. I was just looking at it today as a matter of fact. Hope your biscuits turn out great!!!

  21. #21
    CRH
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    Thanks, will have to get the mix, do not have that on hand.

    Is there a recipe for the actual bisquick mix?? Is that what you mean??

  22. #22
    Super Member n2scraplvr's Avatar
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    CRH: Well, here it is finally!

    Just Like KFC Buttermilk Biscuits

    Ingredients:
    1/2 cup butter
    1/4 cup club soda
    1 beaten egg
    3/4 cup buttermilk
    1/2 teaspoon salt
    5 cups Bisquick Biscuit Mix

    Cooking Directions:
    Preheat the oven to 450F. Combine all of the ingredients, knead the dough by hand until the dough holds together; do not over knead. Flour your hands. Pat the dough flat to 3/4-inch thickness; cut out biscuits with a biscuit cutter. Bake on a greased baking sheet for 13 minutes, or until golden brown, when they come out of the oven brush with melted butter. Makes 18 Biscuits.

    **Pls note: This is the one that comes closest to the KFC recipe. The recipe did call for 1 tsp. salt, but I reduced it to 1/2 tsp. so you can use your best judgment there. I think the oven time should be 10-12 min. so keep an eye on them from 10 min. on. Actually, the sides of the biscuits should be touching for best results. And I think only 4-1/2 c. of Bisquick is needed. If you want the very best taste, I would suggest using lard instead of the butter because lard is what is key in making a great biscuit! Also, if you don't have buttermilk on hand, I would just use the lemon juice or vinegar trick as a substitute. One tb. per cup is best. Simply put 1 tb. of vinegar in a measuring cup and fill to the 1 cup line with milk and wait til it clabbers after a few minutes and you'll have buttermilk.

    Some people don't like the bottoms getting too brown either when baking biscuits so some will use cookie sheet lined with parchment paper. Also, keep in mind that the less handling of the dough means you'll have a nicer biscuit. More handling of the dough means a tougher biscuit. This biscuit compares to KFC in texture and not necessarily size although it comes closest. I found another one I'll include also and here is the coleslaw recipe for those of you who would like it.

    Just Like KFC Coleslaw

    4 1/2 teaspoons tarragon vinegar
    6 1/2 tablespoons vegetable oil
    3/4 cup chopped onions
    2 1/2 cups Miracle Whip
    1 cup sugar
    2 carrots, finely chopped
    2 heads cabbage, finely chopped

    1. In bowl, combine oil, onions and sugar; add tarragon vinegar; fold in mayonnaise.
    2. In large bowl, combine carrots and cabbage, mix well.
    3. Pour dressing over cabbage mix; stir well to combine.
    4. Cover and refrigerate overnight.
    Serves 8

    Hope you and everyone else enjoys these recipes and have fun making your biscuits! enjoy! n2. :D :D

  23. #23
    Super Member n2scraplvr's Avatar
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    Quote Originally Posted by CRH
    Thanks, will have to get the mix, do not have that on hand.

    Is there a recipe for the actual bisquick mix?? Is that what you mean??
    Yes, I have the recipe to make your own Bisquick! Would you like it? It sure is cheaper to make it yourself and handier!

    Instead of buying Bisquick baking mix, make your own at home with a few simple ingredients.
    Prep Time: 10 minutes

    Ingredients:

    8 cups all-purpose flour (or 4 cups each all-purpose flour and whole wheat flour)
    2 Tablespoons baking powder
    1 Tablespoon salt
    2 teaspoons cream of tartar
    1 teaspoon baking soda
    2 cups dry nonfat milk
    2 cups shortening
    Preparation:

    Mix flour, baking powder, salt, cream of tartar, baking soda, nonfat milk, and shortening together in large bowl (if you have a large mixer it is ideal to use for blending this mix but it can also be done quite adequately using a pastry blender to cut in shortening). Add shortening about a half cup at a time mixing well after each addition. Mixture will be mealy when mixed adequately.

    Put in air-tight container and store either in refrigerator or at room temperature. Use within about 3 months.

    You can always halve the recipe! Here are some uses for it:


    Usage

    For Biscuits:
    Mix 2 cups of Baking Mix with 1/2 cup water. Bake at 450 degrees F for 8 to 10 minutes.

    For Muffins:
    Mix 2 cups of Baking Mix with 2 Tablespoons sugar, 1 beaten egg and 2/3 cup milk. Bake at 400 degrees F for 15 minutes.

    For Pancakes:
    Mix 2 cups of baking mix with 1 beaten egg and 1-1/3 cup milk.

    For Waffles:
    Mix 2 cups of Baking Mix with 1 beaten egg, 2 Tablespoons oil, and 1-1/3 cup milk.

    Notes:
    You can use this mix to make biscuits, dumplings, muffins, coffee cake, pancakes and waffles. It can also be used as an ingredient in casseroles and desserts.

    Yield: about 12 cups of mix!!

    Well, sure hope you try making your own Bisquick Mix! Let me know how your biscuits turn out!!! :D

  24. #24
    Super Member n2scraplvr's Avatar
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    CRH: I want to include the other biscuit recipe. I haven't tried this one I know because I don't use lard as this recipe calls for it but it is also a close copy of KFC's biscuits. Here's the recipe:

    Just Like KFC Buttermilk Biscuits #2

    Serves: 6
    Ready In: Under 30 minutes

    Ingredients:
    2 cups all-purpose flour
    1/4 teaspoon baking soda
    1 Tbs baking powder
    3/4 cup buttermilk
    1/2 teaspoon salt
    6 Tbs lard

    Directions:

    Sift the dry ingredients in a large bowl.
    Cut in the lard with a pastry cutter or with two knives until a coarse texture is obtained.
    Add buttermilk and knead gently but thoroughly.
    The dough should be soft but not sticky: if it is, add a little more flour.
    Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.

    Preheat the oven to 450 degrees.
    Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. (If you dont have one, a cup with the desired diameter will work.)
    Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.

    **Pls note: I reduced the salt on this one too as 1 tsp. is way too much. Also, here is a pic:

    KFC on left; this recipe on rt.
    Name:  Attachment-31108.jpe
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Size:  8.3 KB

  25. #25
    CRH
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    Thank-you for the recipes. I will be "out of commission" for a while due to knee surgery, but copied your recipes to try when I am cooking again.

    The coleslaw recipe will be fun to try, too. We always like it. Didn't know tarragon vinegar was the "secret" ingredient!!

    Thanks Lots!!!!!

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