Both of these will limit gluten formation. We also want to add liquid to the dry ingredients at the last second. This easy biscuit recipe is for fluffy biscuits we want to handle the dough are little as possible. Since biscuits are a type of bread made from simple ingredients, it all comes down to the dough and handling the dough. What good is a hockey puck in the South? Today I used olive oil, but butter is my wife’s favorite. You could always cook them longer, but then you risk making hockey pucks. Oil or melted butter: This is used to ensure that the biscuits’ top turns out with a nice golden brown color. That does not make buttermilk it makes sour milk the only way to make Southern buttermilk biscuits is with buttermilk. Some recipes say to add lemon juice to milk. To get the tangy flavor that only comes from using buttermilk, you would need to add a little bit more than the recipe calls for. When I went to make this batch, we only had oat milk, which I used, and it also worked. It was tested with whole milk and skim milk, and the ratio worked. Milk: I had a friend request this recipe without buttermilk, which was developed with regular milk. But when made with oil, they tend to fall apart. This recipe calls for vegetable shortening, but you can use any of the three or even use neutral-tasting cooking oil. Using unsalted butter makes nice buttery biscuits and is my wife’s favorite fat. Of the three, vegetable shortening has the most neutral flavor. Lard, butter, and vegetable shortening all give a nice crumb to the biscuits. Traditionally in the South, lard was widely used and is still a good choice. I am using raw sugar, but most folks use white sugar.įat: Fat is a lubricant to help with rising and makes rice delicious biscuits. Sugar: During my experimenting, I found that using a little bit of sugar helps with rising and browning. To make biscuits without baking powder, use self-rising flour. Were not looking for something super light as in dinner rolls. I use fine sea salt but any fine salt will work.īaking powder: Baking powder is what will give our biscuits lift and keep them from being heavy. Salt: Salt keeps food from tasting bland. You may need to make slight adjustments in your kitchen, but this should give you a great start. This works well in my kitchen with my brand of flour. Our recipe uses 3 3/4 cups of flour this gives a weight of 450 grams. One cup of all-purpose flour is 120 grams. To keep our flour dry, we also store it in an airtight container. If at all possible, do not get involved in them. Discussions about which brand of flour makes the best biscuits can become very heated. My Mom always loved Gold Medal flour, but lots of folks I know swear by White Lily flour. This higher protein content makes it more susceptible to gluten formation. Bread flour will work, but since it has a higher protein content. If you use self-rising flour, you can leave out the baking soda. Biscuits were always made with all-purpose flour or self-rising flour.
But if you want the recipe click the jump to recipe button.įlour: Growing up, I did not even know about bread flour. The write-up will include many tips that I have learned in developing this recipe, including substations, etc., to allow you to make the best biscuits for your taste. In the future, I will share my flaky biscuits recipe. You do not have to use canned biscuits today I will share my easy homemade biscuit recipe these are fluffy biscuits with a golden brown top. Until recently, I have always struggled to make good biscuits and had to make do with canned biscuits. Her biscuits always turned out fluffy and golden brown, exactly what I look for in perfect biscuits. She would be working in the kitchen and talking to everyone, and at the right time, she would open her oven, give the biscuits a turn, close the oven and go back to talking. But the best buttermilk biscuits were made by my Greatgrandmother in an old wood-fired oven. My Mom and my Grandmother could make great biscuits. Growing up in the South, I was surrounded by people who could make great homemade biscuits.
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