Good Eats Southern Biscuits
"Good biscuits that take no time to cook, I make them at least once a week."
photo by Chef shapeweaver
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
8-12 Biscuits
- Serves:
- 2-3
ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons shortening
- 1 cup buttermilk, chilled
directions
- Preheat oven to 450 degrees.
- In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
- Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
- Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
- If you do not want to use the buttermilk, use regular milk at the same volume, but omit the baking soda. This is the way that I make this recipe most of the time.
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Reviews
-
This recipe received rave reviews on the Food Network site, but I had some problems with it. The dough was incredibly wet after adding the full cup of buttermilk, and I had to keep adding flour to get it to come together. I barely got 7 biscuits out of it and they were not even close to 1 inch thick. No way would I come close to getting the 10-12 as the recipe states. Plus, I thought they were very bland, tastless biscuits. On the bright side, they rose nice and I did like the texture of them, I just wish they had more taste. -
This recipe was made on 1/1/10 for the " Hail To The Chefs 2010 " event, and as part of mine and SO's dinner. I followed the recipe as it was written, except I sifted the dry ingredients ( I always do that when making scratch biscuits ).After adding the buttermilk, I found that another 1/2 cup of flour needed to be abdded to make a decent dough. Other than that, the biscuits turned out light and fluffy. And with margarine, they tasted like a good biscuit should. Thanks for posting and, " Keep Smiling :) "
RECIPE SUBMITTED BY
Lab Chef
United States
As my moniker might display, I am a chef and I work in a laboratory. I have working a healthcare lab for the past 18 years. With the exception of the two years that took a break and went culinary school. Let me tell you, working with food is fun, but it really does not pay the bills. So I went back into healthcare. Now I just cook for my friends and family.
One thing that I learned in culinary school is once you have the techniques of cooking, you can cook just about anything. I am not saying go out and spend tens of thousands of dollars on culinary school. But try to learn as much about cooking techniques as you can, take a class at your local continuing education location, read a lot, there are many great teaching cooking shows (Good Eats), and of course there is always YouTube. But most of all, cook what you love, and have fun. Do not let cooking be a "I have 30 minutes to make a meal before I have to do X." Cook on your days off or weekends, play some music, have some wine, but have fun. If it does not turn out, do not get mad, but try to figure out why it did not turn out. It usually either a bad recipe, or bad technique.
