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Thread: southern homemade biscuits

  1. #1
    Super Member Psychomomquilter's Avatar
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    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...
    Last edited by Psychomomquilter; 12-06-2012 at 05:23 AM. Reason: mis spelled word
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  2. #2
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    Just another idea..I make a bread dough recipe,then make individual sandwich buns. They're loer calories than bis quits and save $.

  3. #3
    Senior Member COYOTEMAGIC's Avatar
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    1pound bag of self-rising flour
    1quart buttermilk

    Mix

    Roll them out on a floured surfaces.

    Bake 375* until golden

  4. #4
    Super Member Lisa_wanna_b_quilter's Avatar
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    In my opinion, this is the only way to go.

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

    Prepare for addiction.

  5. #5
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    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.

  6. #6
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    biscuits

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

    delma
    Last edited by delma_paulk; 12-06-2012 at 12:47 PM. Reason: in wrong place

  7. #7
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    I have made them for years with just buttermilk and self rising flour; works out fine every time!

    delma

  8. #8
    Super Member SewExtremeSeams's Avatar
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    Will have to look for White Lily Flour.

    Linda

    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.
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  9. #9
    Super Member chips88's Avatar
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    i use bisquick easy and fast. and yummy
    ​debra

  10. #10
    Senior Member COYOTEMAGIC's Avatar
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    Ooops yup! Forgot the shortening.

    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.

  11. #11
    Senior Member lynndianne's Avatar
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    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
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  12. #12
    Super Member thimblebug6000's Avatar
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    Quote Originally Posted by lynndianne View Post
    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!

  13. #13
    Super Member Jo M's Avatar
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    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."
    Jo

  14. #14
    Senior Member lynndianne's Avatar
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    That sounds good. I could eat my weight in biscuits.

    Lynn
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  15. #15
    Super Member judy363905's Avatar
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    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

    Quote Originally Posted by Lisa_wanna_b_quilter View Post
    In my opinion, this is the only way to go.

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

    Prepare for addiction.

  16. #16
    Super Member leatheflea's Avatar
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    Quote Originally Posted by lynndianne View Post
    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
    So theres no butter or lard in the mix!? The butter is used only for dipping?

  17. #17
    Super Member MaryKatherine's Avatar
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    Quote Originally Posted by leatheflea View Post
    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
    marykayhopkins123.blogspot.com

  18. #18
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    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.

  19. #19
    Senior Member Bamagal's Avatar
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    Quote Originally Posted by Lisa_wanna_b_quilter View Post
    In my opinion, this is the only way to go.

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

    Prepare for addiction.

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

  20. #20
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    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.

  21. #21
    Junior Member jodyma's Avatar
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    Hi from your neighbor in Wake Forest. MARY B'S frozen biscuits at the grocery store. Leaves more time for fun things-like quilting.
    Jodyma

  22. #22
    Senior Member ncredbird's Avatar
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    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

  23. #23
    Super Member jbj137's Avatar
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    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
    J J (jbj137)

    I am a G.R.I.T.
    G = girl R =raised I = in T = the S = South

  24. #24
    Super Member SewExtremeSeams's Avatar
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    I can see I need to try out a few of these Delicious recipes.

    Linda

    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)]

    http://sewextremeseams.blogspot.com/

  25. #25
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    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.

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