Classic Southern buttermilk biscuits that are light and tender.
I tried everything when it came to this classic Southern buttermilk biscuit recipe.
I used lard, butter, vegetable shortening, and combinations of them all.
Alison Bickle
I also tried baking soda, baking powder, sugar and salt, self-rising flour, and all-purpose flour.
Im a Yankee, after all, and taking on the venerated Southern buttermilk biscuit felt a little risky.
The Best Biscuits?
Alison Bickle
Ask a Southern Chef
Thats why I enlisted my friend Kurt, whos from Georgia, to help.
I dont blame her one bit!
Truer words had never been spoken.
Alison Bickle
The fact is some things just dont need to be improved upon.
Id rather celebrate it.
What Tools Do you better Make Biscuits?
Alison Bickle
Biscuits are humble food.
There is no need to overthink them.
Apparently, its not a proper biscuit if its not the size of a cats head once its baked.
Alison Bickle
What Is the Best Flour for Biscuits?
I cant find White Lily at my local grocery, so I order it online.
Other brands of self-rising flour arent quite as fine as White Lily.
Alison Bickle
If using a brand of flour other than White Lily:
Can You Substitute All-Purpose Flour?
All-purpose flour is usually a blend of hard and soft wheat flour.
It will still yield a decent biscuit, but it will be denser than biscuits made with self-rising flour.
Alison Bickle
I know it sounds like a lot.
What Fat Makes the Best Biscuits?
My two top fats for biscuits are cold butter or room temperature organic vegetable shortening.
Alison Bickle
All vegetable shortening from Spectrum Organic gave me the tallest, flakiest, and fluffiest biscuits.
Cold, unsalted sweet-cream butter was a close second.
Just know you will make a pretty solid biscuit with either fat option.
Alison Bickle
It works great too.
But I also love them smeared with strawberry jam or covered in country gravy loaded with spicy pork sausage.
Or cut in half, toasted, spread with butter, and topped with an egg and cheese.
Alison Bickle
Basically, I just love them.
How To Store and Freeze Biscuits
Biscuits are best eaten the day you make them.
They only take minutes to pull together.
Alison Bickle
So, just plan on making them along with your country gravy in the morning.
That being said, you may have a biscuit or two left over.
Store them in an airtight container on your countertop for up to five days.
Alison Bickle
Dont store them in the fridge, or they will dry out.
Heres hoping times are good.
Try adding some grated cheddar, crumbled pieces of bacon, or some freshly cracked black pepper.
Alison Bickle
Or try your hand at these other biscuit recipes!
Put the remaining flour in a large bowl.
Slowly pour the buttermilk around the bowl in circles, fluffing the flour with a fork as you go.
Alison Bickle
Continue to stir with a fork until the flour is moistened and the dough looks shaggy.
You will have some loose flour.
Overworking the dough leads to dense biscuits.
Dump the dough out onto a lightly floured surface and knead it gently about 5 or 6 times.
It will just come together.
Use your hands to shape it into a 7-inch round that is about an inch thick.
Dip a 3-inch biscuit cutter in the shallow dish with flour.
Then, cut out the biscuits.
Push straight down and lift up.
It can pinch the sides together and inhibit the rise.
Gather the remaining dough pieces to form the last biscuit or two by hand.
Resist the temptation to knead and roll out the dough again.
Place the biscuits on a baking sheet so they are touching each other.
Remove from the oven, and brush the tops with melted butter, while they are still hot.
Remove the biscuits from the pan and place on a baking rack to cool.
Or eat them immediately, because hot biscuits are tasty and delicious!
