Thursday, October 29, 2009


Biscuits down here are like dinner rolls, they are versitle and can but stuffed with or covered with almost anything. Bacon, egg and cheese biscuits, biscuits and gravy, fried chicken and biscuits; biscuits with sorghum syrup, jelly, preserves or even red eye gravy.

I spent while looking for a good recipe, believing Alton Brown's was a bit too specific I used the one on the White Lily package, which was good, until I made my mother-in-law's recipe. 
1 pkg. dry yeast
¼ c. warm water
2 c. buttermilk
1 tsp. baking soda
5 c. self-rising flour
1 c. shortening
2 tsp. sugar

Put yeast in warm water to dissolve.  Add buttermilk and soda to yeast mixture.  Mix flour and shortening and sugar together until coarse.  Add milk mixture.  Roll and cut into biscuits.

Bake in hot oven 450 – 475 degrees, approximately 10-12 minutes.
May be stored in refrigerator for up to 2 weeks.
The secret as I was taught by a co-worker is to cut in the shortening by hand, until it looks like meal, then press it together in your palm. If it holds its shape, then crumbles when tapped it's good to go. Enjoy!

I have no idea what the yeast is supposed to do. It doesn't spend any time rising, but I guess with the heat the yeast does get to work a bit before being killed by the very hot oven. Also I use instant yeast (bread machine yeast) and it doesn't have to be activated with the warm water, so I go without the water and add the yeast directly to the dough. I also add a largish pinch of kosher salt. I've wanted to omit the yeast and check the results, but I'm sacred it'll be a waste of a large amount of flour.

Got a better recipe? Have another recipe that involves biscuits? Got a biscuit fact? Put them in the comments.

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Stacie.Brown66 said...

You're making my mouth water. :-)