Turn and work the dough until it’s just slightly tacky to the touch. I also sprinkled a bit of flour on the dough ball. I placed a sheet of parchment paper on mine, then lightly floured it. Turn the dough out of the bowl onto your counter top. It’s going to be a bit wet, but that’s what we’re looking for.
Don’t overwork the dough, just stir it around until the dough starts to pull from the sides of the bowl. Grab a large wooden spoon and stir the flour and buttermilk together.
Make a well in the center of the flour, then pour in the cold buttermilk.
SOUTHERN BISCUIT RECIPE FREE
Personally, I’m not into doing all that but feel free to do so if you want too. Some folks even place the flour and butter mixture back into the freezer for 15 minutes or so in order to let the butter firm back up. You could do this with your hands, but your body temperature will heat up the butter so I suggest you use a spoon or fork. Break up any larger chunks of butter with your fork or spoon. This just means you’re going to work the butter into the flour until you have small pieces of butter about the size of a garden pea. Use a fork or spoon to “cut” the butter into the flour. Place the grated butter into the bowl with the flour. The colder the better and the easier it will be to grate. You might even want to stick it in the freezer an hour or so before you make the biscuits. You’ll need really cold butter to begin with. We’ll begin by sifting 2 1/2 cups of Self-Rising Flour into a large mixing bowl. Homemade Butter Biscuits – You’ll need these ingredients. Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking! Even if you don’t cook them all together as pictured here, you’ll still enjoy the biscuits either way. So, I put my desire to try butter biscuits and my desire to try out this style of baking biscuits together and that’s how all of this came about. Mama Dips KitchenClick the link to learn more and see some of her recipes. Sadly, she is no longer with us, but the restaurant is still thriving. She was often in the restaurant on my visits and I had spoken with her a couple of times. Her grandmother was Mildred Council and had a restaurant in nearby Chapel Hill that I visited on occasion. I’ve never met Erika, but I did get to meet one of her grandmothers on several occasions. And, at the same time, I knew I had to try it the next time I made some biscuits here at Taste of Southern, I replied back that even though I have always lived in North Carolina, I’d never seen biscuits made this way. Erika says the adults were served the biscuits, and the kids ate the leftover pieces that remained. One of her grandmothers baked biscuits this way. She wanted to know if this particular way of baking biscuits was a North Carolina type thing. Let me explain the process a bit more for you.Ī young lady by the name of Erika Council, from down in Atlanta, Georgia, posted a photo of biscuits that showed up one day in my Twitter timeline. I grew up and still live in the South, but I’d never heard or seen biscuits baked all together like this. Secondly, I was recently intrigued by this particular way of making biscuits. First, I wanted to try making biscuits with butter instead of the lard that Mama always used to make her biscuits. This recipe is a combination of two things. It’s the way Mama made them and the way she taught me to make them. Have you ever baked biscuits this way? We call them Butter biscuits because they are made with butter instead of lard or shortening.īefore we proceed, please understand this one thing – I will ALWAYS prefer my Mama’s Buttermilk Biscuits Recipe over any other biscuit recipe you might see here on Taste of Southern. We hope you like the way we make these just as much as you like the biscuits themselves. Made with butter instead of lard or shortening, that’s why we call them Butter Biscuits.
SOUTHERN BISCUIT RECIPE HOW TO
Follow our easy, step-by-step, photo illustrated instructions to learn how to make our Butter Biscuits.
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