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#Southern biscuit flour how to

until I had “turned” the dough over on itself 6 times (this helps to create “layers”). I folded one end over to touch the other, then rotated dough a quarter turn and did it again, etc. Once dough is a rectangle shape, fold the dough over onto itself 6 times. Put a little flour on your hands (to help prevent sticking), and shape the dough into a rectangle. Turn the dough out onto a flour covered work surface. The dough will be a bit sticky… don’t worry about it! Add cold buttermilk, then stir the mixture together until fully combined. (If you want, you can use a food processor to mix the dry ingredients and butter… pulse until it becomes small crumbs). Use a pastry cutter and cut the butter shreds in with the dry ingredients until mixture becomes small coarse crumbs. It’s easy when butter is frozen! Add the butter to the dry ingredients. I used a cheese grater to grate the frozen butter.

#Southern biscuit flour how to

Trust me on this! So here’s HOW you make these: How To Make Southern Buttermilk Biscuitsįirst (while butter is freezing), sift together flour, sugar, baking powder, baking soda and salt. You want to cut the biscuits with the dough about 1-1½ inches thick. Tip #2 is to not pat the dough down too thin. (It keeps the butter from melting in the dough… little flecks of butter will remain intact, and be, oh so delightful). Tip #1 is to put the butter you are going to use in the freezer for about 20 minutes before using it in this recipe. SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE A Couple Of TIPS:

Well this is a great recipe for making tall, homemade, fluffy buttermilk biscuits. They are easy to make, with a couple helpful “tips”. To me, a good biscuit has to be tall and fluffy! There’s something majestic about a good rise on one… a far cry from the “hockey puck like” ones I’ve had (and made, unfortunately) before. I love a good biscuit, especially if it’s Southern Buttermilk Biscuits! I grew up eating homemade biscuits because my Texas born and raised Mom made them perfectly! We ate our biscuits with jam OR smothered with thick gravy (made with bacon, NOT sausage!).

When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450☏ for about 20 minutes.You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast… big and tall, big and soft, and big in flavor!.

Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.

Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.

You also must pat the dough out with your hands, lightly.

I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.

The dough must be handled as little as possible or you will have tough biscuits.

Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.

Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.

You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.

Fold the dough about 5 times, gently press the dough down to a 1 inch thick.

Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.

Turn the dough out onto a floured board.

If it appears on the dry side, add a bit more buttermilk.Add the buttermilk and mix JUST until combined.If using a food processor, just pulse a few times until this consistency is achieved.

Cut the butter into chunks and cut into the flour until it resembles course meal.Combine the dry ingredients in a bowl, or in the bowl of a food processor.