Cook Southern Biscuits with Alton Brown | Good Eats | Food Network
Nobody can deny the deliciousness of a flaky, buttery biscuit.
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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
Grandma Johnson's biscuits
[White Lily recipe, makes 12]
Ingredients
2 cups White Lily Enriched Unbleached Self-Rising Flour1/4 cup butter or shortening3/4 cup buttermilk or milk2 tablespoons butter, melted
Instructions
Preheat the oven to 475°F. Place flour in a large bowl. Using a pastry cutter or fork, work butter or shortening into flour until crumbs are the size of peas. Add buttermilk, stir with a fork just until flour is moistened. Turn dough onto a lightly floured surface. Gently roll dough with a floured rolling pin until 1 inch thick. Cut out biscuits using a floured 2-inch biscuit cutter or the rim of a cup. Place biscuits on a baking sheet where the edges touch. Reform the scrap dough to make additional biscuits. Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush tops with butter and enjoy.
[Grandma Johnson's way, makes ~20]
Ingredients (Remember--Just eyeball it!):
• 5.5ish cups of White Lily self-rising flour
• 3/4ish of a cup of Crisco shortening
• 2.5ish cups of buttermilk
• Butter (to grease the pan and rub on the cooked biscuits)
Instructions:
• Grease a baking sheet with butter & preheat oven to 470°
• Measure and sift the flour into large bowl #1
• Measure out 31 heaping spoonfuls of flour from bowl #1 and place into large bowl #2
• Make a 'well' in the flour left in bowl #1
• Add shortening to bowl #2
• Use your hands to incorporate the shortening into the flour until it's like a pea shape
• Add 1 cup buttermilk to bowl #2 and mix -- do NOT overmix!
• Add more buttermilk (by the 1/4 or 1/2 cup) and continue mixing
• At this point, the dough will be very wet!
• Add the dough to the 'well' in bowl #1
• Start adding some of the dry flour to the dough, all the way around the bowl, rolling the dough to incorporate some of the dry flour into the dough until the dough isn't very sticky to the touch. Just work your pan. Don't get too much flour. Get enough to make 'em soft... and that's it!
• Go clean your hands. :)
• Put some of the dry flour onto your (clean) hands
• Grab a ball of dough off of the side of the dough mound, roll it into a ball, place it in the corner of the greased baking sheet and press it with your knuckles
• Repeat until you've filled your baking sheet (Grandma made 21 biscuits in this video)
• Bake 20 minutes. (Check after 15 minutes!!!)
• Remove your biscuits from the oven.
• Take your stick of butter and rub it alllllll over the tops of the biscuits
• Flip the biscuits over. Rub the butter allllll over the bottoms!!
• Flip the biscuits upright
• Cut the biscuits open and insert butter or cheddar cheese into them!
• Share your biscuits with family and friends. :)
???? Homemade Fluffy & Flaky Buttermilk Biscuits Recipe by Mommy Is A Chef ( Heidy Guzman )
How to make homemade the perfect fluffy and flaky buttermilk biscuits from scratch recipe. Written Biscuit Recipe Below ????
2 1/2 Cups of all purpose flour
1/2 of a cup of salted butter or one stick
1 teaspoon of sugar
2 teaspoons of baking powder
1/2 of teaspoon of salt
1 egg yolk
Add the egg yolk to measuring cup and filled with buttermilk until you measure exactly one cup including the egg yolk.
Preheat oven to 375°F. In a large bowl whisk together flour, sugar, baking powder, salt. Using fingertips, rub 1/2 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk with the egg yolk and stir until evenly moistened. Flour your surface and roll out your dough folding it to form layers. Cut the dough into round biscuits and place onto a baking sheet, spacing 2 inches apart. Bake until biscuits until golden brown about 20 to 25 minutes and enjoy. Official recipe by Heidy Guzman
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Betty's 3-Ingredient Buttermilk Biscuits -- Mother's Day
Betty demonstrates how to make 3-Ingredient Buttermilk Biscuits. This is a great recipe for bread to serve on Mother's Day. It is quick and easy to make and only requires 3 ingredients!
3-Ingredient Buttermilk Biscuits
1 cup self-rising flour
½ cup buttermilk
2 tablespoons mayonnaise (Use real mayonnaise, not salad dressing)
Place flour, buttermilk, and mayonnaise in a medium-sized bowl. Stir, just until combined. Using a teaspoon, drop dough in equally-sized portions on baking pan that has been sprayed with cooking oil spray. Bake at 425 degrees (F) for about 10 minutes, until nicely browned. Serve immediately.
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Fluffy Southern Buttermilk Biscuits Recipe
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Pass the sausage gravy!!!! Let's make some good ol fashioned fluffy, golden buttery buttermilk biscuits!! This recipe is a classic and produces the best scratch-made biscuits ever! We could eat these everyday and sadly I've been making them everyday for the past few days. I've included some great biscuit making tips on my blog that will help you out if you're a newbie to the biscuit making world
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Music by Kevin Macleod
World Famous Buttermilk Biscuits by Brian Hart Hoffman
A tender, buttery, incredible Buttermilk Biscuits recipe straight from the South! ????GET THE RECIPE BELOW! ????
A special thanks to @BakefromScratch's Brian Hart Hoffman for sharing this recipe with us as part of our Bold Baking Network! Visit Bake from Scratch here:
** INGREDIENT LIST! **
Makes 12 Biscuits
* All Purpose Flour
* Cake Flour
* Granulated Sugar
* Baking Powder
* Kosher Salt
* Cold Unsalted Butter
* Cold Buttermilk
* Egg
* Flaked Sea Salt
* Softened Butter ???? & Honey ???? (for serving!)
GET THE FULL & PRINTABLE RECIPE with Instructions:
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**WATCH Brian’s last recipe for us, Hummingbird Coffee Cake!
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Recipe:
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