![]() Using your hands or a rolling pin, roll out the dough until it's about ¾"-1" thick. Continue folding different sides of the dough 5-6 more times. ![]() You're creating the flaky layers by doing this. Then fold the bottom of the rectangle over to the top and flatten with your hands. Step 4: Fold and flatten, fold and flatten.įold the right side of the rectangle over to the left side of the rectangle, then flatten the dough with your palms. Place dough on a lightly floured surface and form a rectangle with the dough, getting all the loose flour now incorporated with the rest of the dough. You can - that's perfect! Step 3: Gather dough together and form a rectangle. The mixture will be very crumbly.and you'll think you can't possibly make this into a dough. Pour the buttermilk in the middle and quickly stir with a fork until the buttermilk is incorporated. Make a small well in the center of your flour mixture. Using a pastry cutter or a fork, cut in the chilled shortening or butter until the mixture is grainy (see picture 1 below). Step 1: Combine ingredients, then cut in shortening or butterĬombine flour, baking powder, and salt in a large bowl. No worries - it's easy and I've got a step by step guide for you (with visuals!). I would encourage you to make these biscuits with both and see which one you prefer! How to Make Southern Buttermilk Biscuits The dough is easier to work with when you use shortening, but the little pockets of butter you get in your biscuits are just so delicious when they melt in the oven. Butter: Which one is better for biscuits?ĭoes the type of fat used in biscuits matter? It's more of a personal preference. ![]() buttermilk - you also want this very cold!.shortening or unsalted butter - make sure it's chilled.all-purpose flour - ain't nobody got time to go out to the grocery store to buy self-rising flour! This recipe uses good ole AP flour.You don't need much to make a beautiful, fluffy biscuit. Ingredients for Southern Buttermilk Biscuits These Southern buttermilk biscuits are quick (10 minutes of preparation), require no special equipment or ingredients, and go right into the oven once cut. These ones are just as good as the ones that are more labor intensive, require self-rising flour, and need to chill before baking. Making homemade biscuits doesn't need to be complicated or take forever. It takes me instantly back home, eating the biscuits bigger than your face from Mama's Boy or the scraggly kind from Big City Bread with their fresh raspberry jam. I could eat a biscuit with eggs for every meal, really. The fluffy, but slightly gummy biscuits that can only be made by your own two hands - those ones. I have a lot of weaknesses when it comes to food, and one of those weaknesses are biscuits. Biscuit heaven is made of up of these Southern Buttermilk Biscuits that are buttery, flaky, and use good ole all-purpose flour.
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