Home Bread-Bakers v123.n005.3

Southern Biscuits

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 26 Feb 2023 21:06:57 -0800
* Exported from MasterCook *

                             Biscuits, Southern

Recipe By     : Alton Brown
Serving Size  : 12    Preparation Time :0:00
Categories    : Biscuits/Scones                 Bread-Bakers Mailing List

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Prep: 20 min Cook: 20 min
Total: 40 min

Preheat oven to 450F.

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" thick round. Cut 
out biscuits with a 2" 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.

Cook's Note: Advice courtesy Mae Skelton I don't have much use for 
recipes but the one you get on a bag of White Lily® self-rising flour 
is hard to beat. And it's a lot easier than the one my crazy grandson 
dreamed up.

Cal 121, Fat 4.5g, Carb 17g, Sod, 331mg, Fiber 0.5g, Pro 3g

Review: Just took them out of the oven. They are so fluffy & 
delicious!!! So glad that I tried this recipe. No more Pre-made 
biscuit mixes for me!

Review: Excellent biscuits, omitted the shortening and went all 
butter. Flavor was increased and still flakey. Good stuff!

Review: Biscuits were nice and tall the way my family likes them. The 
second pass biscuits weren't as light but were still very "pretty" in 

Review: Easy and delicious. Melt in your mouth good. Served with 
sausage gravy and honey butter. Nothing left on their plates.


I've never made homemade biscuits before this morning. Was always 
afraid they'd turn out like hockey pucks. This recipe was not only 
simple, but I always have the ingredients. They turned out great, and 
were devoured by the family, everyone asking, "Are there any more?" 
No more canned biscuits for this home, thank you Alton!

S(Internet address):
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Per Serving (excluding unknown items): 121 Calories; 4g Fat (33.2% 
calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 
6mg Cholesterol; 363mg Sodium.  Exchanges: 1 Grain(Starch); 0 Non-Fat 
Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : 2019 - 1013