Biscuits

Would anyone have a recipe for the southern type biscuits that are big & fluffy? Thanks! :)

Two words....Jiffy mix

Welcome, Buzzingbeehivepa. My mother always used self rising flour and whipping cream-in the carton. No recipe, she just used the amount of flour based on how many bisquits she needed then gently added the cream till dough consistency. Rolled out, cut, baked in 425* oven 10 min. Easy and yummy!

LOL-Aijah! Good recipe, too!

Easiest way in the world:

In a mixing bowl, place 1/2 c. crisco and 1 c. buttermilk. Add a little self-rising flour and stir into a paste. Continue to add self-rising flour until you have a soft dough. Scrape out onto a lightly floured surface and knead a few times. Pat out dough about 3/4 inch thick. Bake in an ungreased biscuit pan at 400 till lightly browned.

I'm in Tennessee . . . so I think these qualify as gen-u-wine southern biscuits!

Forgot. AFTER you pat out, cut into 2" rounds! THEN place in pan and bake!

We like these. Not quite as good as my Grandma's, but she didn't share the recipe before she passed.

* Exported from MasterCook *

Southern Biscuits- Good Eats

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

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. 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. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Source:
"Foodtv.com"
Yield:
"1 dozen"

Thanks MytFly! I will try them! I love the biscuits we get down South! Recently my husband and I drove back down to South Carolina,where we met, and at the restaurants I made sure I got biscuits!! :) (& tea!)
Thanks for the other two suggestions too. I may even try the jiffy mix! :)

Thanks for the "Southern" biscuit recipe from jmartinelli13 too! When I saw the part that said "tall &light gold on top" I knew I was going to try that one! :)

Goldmedal Biscuit mix- from Sams. A huge box cost about $ 5.00 in my area. This is the best- better than I could ever make from scratch. You just add water- I like to use buttermilk instead- but they are great.

This is my favorite biscuit recipe:

Southern Gal Biscuits

2 cups flour
4 tsp. baking powder
1/2 tsp. salt
2 tablespoons sugar (sometimes I use a little more to make a
sweeter biscuit if I'm using it for a shortcake)
1/2 tsp. cream of tartar
1/2 cup butter or margarine (NOT softened)
1 egg
Milk

Mix the dry ingredients.

Cut butter into the flour mixture and mix until crumbly. Use a pastry blender or two knives, until the pieces of butter are no bigger than a pea.

Break the egg into a glass measuring cup and lightly beat it, and add enough milk to make 3/4 c. Stir into flour mixture. Turn out onto pastry board a lightly knead a few times. Pat out until about 1/2 thick on a floured board and cut with biscuit cutter or a drinking glass. Bake 400 degrees for about 10-12 minutes - until they rise up and and turn light brown.

I have searched for years for the "best" biscuit recipe. What I have discovered is that the "secret" lies in the flour. The best I have found, and these are endorsed by Cook's Magazine, are White Lily or King Arthur. I also find buttermilk and lard are essential to produce the biscuit we love. A couple of other tips, handle the dough as little as possible or the biscuits will be tough. Also, cut them by using pressing the cutter straight down--do not twist it from side to side or the biscuits won't rise to their full potential. Finally, baste them with real melted butter before baking and again after they come out of the oven. Just talking about them is causing a "biscuit attrack". Good luck and best wishes.

Thank you smokegrub! I know what you mean about a biscuit attack! :) I even went out tonight and bought a new biscuit cutter! I am going to try all your hints and see if I can perfect mine! I appreciate you sharing them with me!

Has anyone tried the Betty Crocker biscuits that come in a package of dry mix and all you add is water. Stir very gently and bake. Very good. There are 4-5 kinds, honey, 3 cheese, garlic, plain and cinnamon swirl. A package makes only 6 but for a couple, it works out well and is fast.

Great choices ~  Janie