3-Ingredient Biscuits ????
It’s 3 Ingredient Buttermilk Biscuit time!! I have many memories of Grandma Barb making from-scratch buttermilk biscuits. They were always the last thing made for the meal, and she’d work quickly and effortlessly. Those biscuits were made and placed into the hot oven in under a minute flat and goodness they were heavenly, and still are. She’s good!
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Just three ingredients to fluffy homemade biscuits!! ????
#biscuitsrecipe #biscuits #southerncooking #southernfood #3ingredientrecipe
Cooking up Southern charm, one recipe at a time.
My name is Monique, and I started Divas Can Cook back in 2009 when I noticed a shortage of authentic Southern recipes like the kind I made with my grandma in her kitchen. I’m talking about that Elberton, Georgia cooking infused with North Carolina Appalachia flare. (Hey, I’m a Southern mountain girl; what can I say!) Authentic golden fried green tomatoes, hamburger steak, cornbread, biscuits and gravy, forgotten tea cakes, and fresh blueberry cobblers are the recipes that feel like home.
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Pepper Jack Cornbread Biscuits - Food Wishes
Can’t decide between a flaky, buttery biscuit, and a nice piece of cornbread? Well, now you can have both. Hot bowl of spicy chili sold separately. Enjoy!
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A Super Easy Way to Make Cheddar Biscuits- Kitchen Conundrums with Thomas Joseph
Thomas Joseph shares a fool proof way to make light and fluffy cheddar biscuits using a simple method that will guarantee biscuit-making success.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Cook Southern Biscuits with Alton Brown | Good Eats | Food Network
Nobody can deny the deliciousness of a flaky, buttery biscuit.
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
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Southern Biscuits
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 1 dozen
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.
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Cook Southern Biscuits with Alton Brown | Good Eats | Food Network
I don’t use ANY oven to Bake Biscuits anymore! Cooked on Stovetop! (BIG, Flaky, Buttery Biscuits)
These biscuits are cooked on top of the stove. We are not adding anything to the skillet! The Bisucits are so Big, flaky and buttery it's really hard to believe!
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Big flaky buttery biscuits cooked on the stovetop ingredients:
2 cups self rising flour
1/4 cup shredded very cold butter
1 cup water, room temperture
Non stick cold skillet
NOTE: When adding water start with 1/3 cup and keep adding until you get a
very sticky dough.
Brandy Syrup:
Cornbread Biscuits-SHORT VERSION
Sour Cream and Onion Cornbread Biscuits
1-1/4 cup YELLOW CORNMEAL
1-1/4 cup ALL PURPOSE FLOUR
1 teaspoon SALT
1/2 teaspoon BLACK PEPPER
1/2 teaspoon BAKING SODA
10 tablespoons COLD BUTTER, diced
1 cup SOUR CREAM
4 GREEN ONIONS, sliced thinly
2 teaspoons HONEY or sugar
1/4 cup BUTTER, melted
FLAKY SEA SALT
Preheat oven to 425 degrees F. In a large bowl combine cornmeal, flour, salt, pepper and baking soda. Whisk together. Add cold butter and cut in with a pastry cutter or use your hands to work into the dry ingredients until the butter is in pea sized pieces. Make a well in the middle of the mixture and add sour cream, green onions and honey in the well. Fold until the batter comes together. Turn onto a lightly floured surface and knead a couple of times to bring it together into a tidy ball. Pat into a circle and cut 12 to 13 rounds using a 2 inch biscuit cutter. Place on a well buttered cast iron skillet. Brush the tops with melted butter and sprinkle with sea salt. Bake 15 to 20 minutes until golden.