Southern Biscuits Recipe - Cooking Index
2 cups | 125g / 4.4oz | Flour |
4 teaspoons | 20ml | Baking powder |
1/4 teaspoon | 1.3ml | Baking soda |
3/4 teaspoon | 3.8ml | Salt |
2 tablespoons | 30ml | Butter |
2 tablespoons | 30ml | Shortening |
1 cup | 237ml | Buttermilk - chilled |
Preheat oven to 450F.
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.
Contributor: Alton Brown
Yield: 1 dozen
Source:
"Wenonah's Pantry", Bryan, TX
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