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SOUTHERN BISCUIT RECIPE PRO

It will literally even impress your in-laws. My grandma’s flaky buttermilk biscuits are awesome for any occasion. These little gems are flaky, buttery, and fluffy all at the same time.

This recipe makes literally theeeeee perfect buttermilk biscuits every single time. My grandma’s flaky buttermilk biscuits makes the perfect side to any meal. Remove the biscuits from the oven and immediately brush the tops with the remaining 2 tablespoons of melted butter.These buttermilk biscuits are flaky on the outside and light and fluffy on the inside- which equals perfection in my book. Bake in the preheated oven until lightly golden in color about 18 to 20 minutes.Lightly flour a pastry cutter and cut out 12 rounds of dough.Using lightly floured hands, press the dough into a ½-inch thick circle. Gather the biscuit dough gently into a ball. Lightly dust your work surface with flour.Pulse until the mixture just barely forms a ball. With the food processor going again, add the buttermilk all at once.The mixture should form pea-sized chunks. Pulse until the butter incorporates into the flour. With the food processor going, slowly add the chilled butter pieces through the feed tube.

Cut the cold butter into small pieces.

In the bowl of a food processor, combine the 3 cups of flour, the baking powder, and the salt.

Line a baking sheet with parchment paper. Here are a few suggestions for what to serve alongside your next batch of biscuits. For breakfast, try whipping up a batch of homemade sausage gravy or just slather your biscuit with butter and jam for a little treat. They’re wonderful served alongside your favorite chicken dishes, salads, and soups. I love this recipe so much that I make them for various family dinners. What do you serve with Southern biscuits? I find that splitting up tasks whenever possible helps me use my time more efficiently-maybe you will, too! I roll them out and cut out the biscuits, then place them on a parchment-lined baking sheet and set them in the refrigerator until I’m ready to bake. I love to make these biscuits ahead of time.

SOUTHERN BISCUIT RECIPE PRO

Pro Tips for Delicious Southern Buttermilk Biscuits With the invention of flour mills, baking soda, and different ways of growing wheat, the conditions were right for the perfect biscuit to arise.įast forward to today, and chefs all over the place are still fine-tuning their own versions of tried-and-true Southern biscuits… and I’m no exception! After lots of experimentation, I’m ready to share my amazing Southern Buttermilk Biscuit recipe with all of you. Much later, in the Antebellum South, chefs played with traditional recipes until they landed on the rich, fluffy biscuits we know and love today. Soldiers have used them as rations throughout history and travelers have taken them along for ready-to-eat meals. The name “biscuit” comes from an old Latin term that meant “twice-baked.” Biscuits in those days were twice-baked, shelf-stable, and probably didn’t taste very good. People have been eating them for millennia, although in the early days they were a little different than they are now. Where do biscuits come from? A Brief Historyīiscuits have been around for a long time.