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Southern-style Biscuits
Anoymous Biscuit Lover

6 cups flour
6 tsps baking powder
1 tsp baking soda
1 1/2 tsps salt
6 Tbs shortening
1 1/4 to 1 1/2 cups buttermilk*
2 Tbs melted butter

Preheat oven to 450F. In a large bowl, sift dry ingredients together. Using a pastry cutter or 2 table knives, cut in shortening. Add enough buttermilk to make a dough that is not too dry. It should be just a bit sticky.

For regular size biscuits, place on a floured surface and roll out to 1/2" thick. Using a 2" cutter, cut the dough. Re-roll dough scraps and cut additional biscuits. The second batch won't be quite as fluffy as the first but they are still good.

For mini-biscuits (these are great for southern-style ham sandwiches) pinch off 1-1/2" balls of dough. Roll between palms and flatten slightly.

Place on a cookie sheet leaving some space between biscuits. Brush the tops with
the melted butter. Bake for 8 to 10 minutes.

Yield: Approximately 32 regular size biscuits or 48 mini-biscuits

*You can make buttermilk using a ratio of 1 tsp of vinegar (white or cider) to 1 cup of milk, stir gently and let stand for 1 minute before using.

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