southern homemade biscuits
 

ok so loaf bread is pricy, been a loong time since I have made biscuits. So I am asking you ladies for a good lod fashioned southern biscuit recipe.

The ones I recall are ones made with lard(now oil I guess) and buttermilk. any help will be appreciated.

and thanks before hand...

Just another idea..I make a bread dough recipe,then make individual sandwich buns. They're loer calories than bis quits and save $.

1pound bag of self-rising flour
1quart buttermilk

Mix

Roll them out on a floured surfaces.

Bake 375* until golden

In my opinion, this is the only way to go.

http://www.whitelily.com/Recipes/Det...?recipeID=3790

Prepare for addiction.

I agree with Lisa, White Lily is the only way to go. Best flour and a good recipe right on the bag. I think CoyoteMagic left out the shortening. Can't make biscuits without oil or shortening of some kind. I have even made them with butter and they were very good.

sassygranny.

biscuits
 

Coyote Magic; This is the one I use, sometimes adding a little oil or shortening.

delma

I have made them for years with just buttermilk and self rising flour; works out fine every time!

delma

Will have to look for White Lily Flour.

i use bisquick easy and fast. and yummy

Ooops yup! Forgot the shortening. :shock:

My Ma says you can subsitute Heavy Cream instead of the buttermilk and shortening, but I haven't tried it that way. I know her's are always good.

I now use a recipe from the Magnolia House Bed & Breakfast. They are so fluffy and light.

Cream Biscuits

2 cups plain flour
1 tsp salt
1 Tbls. baking powder
2 tsp. sugar
1 to 1 1/2 cups whipping cream (I usually use 1 cup)
1/2 stick melted butter

Mix dry ingredients together in mixing bowl. Stir in whipping cream until it reaches the consistency you desire. Roll out dough and cut in small circles. Dip each biscuit in melted butter and bake at 425 degrees until lightly browned.

Lynn

Oh la la... these sound heavenly!

This is my favorite biscuit recipe! Only 2 ingredients and they always turn out light and fluffy. That's right - no butter, Crisco, etc. There must be enough fat in the cream.

2 cups self-rising flour
1 1/2 to 2 cups whipping cream - no substitute

Combine and stir with a fork until blended.
The dough shouldn't be too stiff or dry, so add more whipping cream if needed.
Turn dough out onto a lightly floured surface and knead 10 to 12 times only.
Roll or pat dough to 1/2 inch to 3/4 inch thickness.
Cut with a 2" biscuit cutter (or a 2" glass) dipped in flour to keep from sticking to dough.
Bake at 450 degrees for 10 to 12 minutes.
Yield: 1 dozen biscuits.

My Momma always brushed the tops with melted bacon grease before baking....I do too when I have it.

Biscuits are one of those recipes that you kind of do by "feel." I've made these so many times that I can tell by the feel of the dough when it is "just right." Hope you find a recipe that suits you "just right."

That sounds good. I could eat my weight in biscuits.

Lynn

I checked out this recipe.. it says "preheat oven to 500 degrees" WOW that seems really hot... do you use this oven setting? I usually preheat to 400 - 425 degrees. I think the secret to great biscuits is NOT to over work your dough. NowI am hungry ... I love baking powder biscuits...

Judy in Phx, AZ

So theres no butter or lard in the mix!? The butter is used only for dipping?

I think you could consider the whipping cream the substitute for the lard.
MaryKatherine

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.

I agree!! I also bake mine in a black iron skillet!

This is my grt. grandmother's recipe, her name was Ida Mae Stalnaker Skeen, she was from W.VA. the family log cabin has been restored & is in Beverly W.Va. & this is the family biscuit recipe. 2c. flour sifted 2tsp. baking soda 2tsp. baking powder,1/2 tsp salt 1/4 c.lard (crisco is what I use) 2/3 c. buttermilk knead gently, bake at 400 for 10-12 min.

Hi from your neighbor in Wake Forest. MARY B'S frozen biscuits at the grocery store. Leaves more time for fun things-like quilting.

White Lily Flour is the best for biscuits. Another good one is Martha White either all purpose or self rising. That being said they can be almost impossible to find in some parts of the country. While visiting my son for Christmas last year he asked that I make a large batch of my homemade biscuits and freeze them so he could enjoy them for several months after we left. I spent the best part of a whole day trying to find either of the two above mentioned flours to no avail. I finally gave up and purchased another national brand and they turned out just fine. I use Shirley Corriher's recipe for Touch of Grace biscuits and they are wonderful. I often delete the sugar but always bake them in a cast iron skillet. I have made them so many times I have them stored in memory. It took me half my life to find a decent bisucit recipe so in order to get my granddaughter started off right I taught her to make them so they will stay in the family for generations. These are a pat biscuit rather than a roll and cut. Recipe and tutorial can be found at:
http://www.food52.com/blog/2819_shir...grace_biscuits

2 cups Self Rising flour
Shortening the size of an egg (Crisco)

work Crisco into the flour until the consistency of corn meal

Add buttermilk (best) -or- Sweet milk until dough is sticky and comes away from the wall of the bowl.

Cut with cutter -or- roll in balls and flatten with your hand

Bake 400 degrees for 10 minutes.


If you add a little sugar, cinnamon and raisins
(drizzle with powder sugar mixed with water)
it makes them like Hardee's.
J J

I can see I need to try out a few of these Delicious recipes.

This is my grt grandmother's recipe, Ida Mae Stalnaker Skeen, (the log cabin she was raised in is in Beverly W.Va & is now a museum) So this should be old time enough for you. 2 c. flour 2tsp. baking powder 1tsp. baking soda 1/2 tsp. salt 1/4 c.lard (or crisco) 2/3 c. buttermilk. Sift dry ingredients, cut in shortening, add buttermilk, try not to work the dough too much. Roll out 1/2" & bake at 400 about 10-12 min.

If I'm in a hurry, I use this "drop biscuit" recipe. 2 c. self rising flour, 2/3 c. buttermilk, 1/3 cooking oil. Mix just until all flour is mixed in. Drop on greased cookie sheet and bake at 400 for 12-15 minutes. Yummy every time!

I need to try a couple of these recipes also :)

I use the one on the Baking Powder can.

If I'm in a real hurry, I'll make the bisquick recipe. I've never used the cream recipe, that sounds yummy.

These are our favorite's If I add in sugar or more sugar I have bisquits for shortcake with strawberries I do tend to add in of shorting about 4 TBL with the butter sometimes I add in the whole stick of Butter. I do put my flour in the freezer for 20 min before using it Everything nice and cold! I also bake on parchment paper, I don't over work my dough and pat it out to make 8 now i'll have to make some... I hope you enjoy

biscuts
2cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
3/4 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk (approx)
Directions
1Preheat your oven to 450°F. turn it down to 400 after you put your pan in. bake 20 min
2Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3Cut the butter into chunks and cut into the flour until it resembles course meal.
4If using a food processor, just pulse a few times until this consistency is achieved.
5Add the buttermilk and mix JUST until combined.
400 20 min

I have a recipe similar to this, it uses only self rising flour and instead of buttermilk, it calls for heavy whipping cream ( in the carton, just like milk).

I also use White Lily self rising flour, and so did my Mother and grandmother. It's been around for a long time! Martha White bought them out several years ago, but they have kept the same name and manufacturing process. It's only sold in the south, hence southern style biscuits! At least that's what we tell those who live in other places!Mother could tell the difference in flour by the way it felt. White Lily is a soft wheat flour, and is more like cake flour. Their self rising corn meal is good also.

My mother made the best homemade biscuits. She was from Hahira , GA. Hahira is near Valdosta Ga. She always used buttermilk when she made them.

I just read these posts and it is 11:20pm and my stomach is growling. Shame on all of you!

I like biscuits but only homemade. I always try some new kind of recipes of biscuits and i found this wonderful thread to learn some different ideas. I will try these ideas soon.

Have you ever heard of the 7-Up biscuit? The recipe is all over the internet. Here is the basic version. By the way, they're delicious and they don't taste like Bisquick.

* * * * * *
Easy 7-Up Biscuits
Ingredients:

2 Cups Bisquick
1/2 Cup Sour Cream
1/2 cup 7-UP
1/4 cup melted butter

Directions:
Cut Sour Cream into biscuit mix then add 7-up. It makes a very soft dough. Sprinkle additional biscuit mix on board or table and pat dough out. - Don't knead the dough - just pat it out. Melt 1/4 cup butter in a 9 inch square pan. Cut 9 biscuits into circles. Place cut biscuits in pan and bake at 450 degrees for about 12 minutes or until golden brown. Keep on eye on them the last minutes of cooking.
* * * * * *

There are several variations on this recipe, here's mine. Since the batter for this is very soft, I don't fuss with patting the batter out or cutting the biscuits. I just pour the whole batter into the baking dish. Plus I melt a little extra butter and pour half in the bottom of the dish and the rest over the top of the biscuit.

You don't have to use 7-Up, you can use Sprite or ginger ale. And you don't have to use sour cream, some people use yogurt. Like I said, you can search for some of the variations.

But please try this. As Mr. Monk the detective says, "You'll thank me later."

Tate in Cary

ok I was just wondering about the whipped cream, forgive my ignorance, are we talking about cool whip or what??

wow ladies! I am going to try them and see the outcome, is there a substitute for the white lily flour?

jodyma, yes those biscuits are the "bomb", but I just wanted to try my hand at making my own.

I use King Arthur flour and like it.

Lynn

Thanks Navy Wife, I am going to go look at Walmart and food lion for that brand

Jo M....I made these for my husband last night for dinner to go with baked chicken. They were delicious. Thanks for the recipe.