This recipe does not call for baking sheet that s been greased or made. If you don t have a biscuit cutter on hand you can flour the rim of a glass. This recipe uses a high baking temperature to cut down on cooking time. Allow it to set for a while maybe about 5 minutes. Even though my mom doesn t make any southern dishes per se i think her philosophy on cooking reflects the soul of southern cuisine.

Buttermilk will add a rich tangy flavor to the biscuits and the acid in the buttermilk will react with the baking powder thereby giving the biscuits more rise. Everything i ever learned about making biscuits was wrong. Place the biscuits onto a lightly greased or parchment lined baking sheet and bake at 400ºf for 10 to 12 minutes or until golden brown. Cut with a two and a half inch biscuit cutter square or round both work. Or add grated cheddar cheese or chopped herbs.

Using a box grater grate butter over the flour mixture and quickly toss with your hands to incorporate. Here s a simple biscuit recipe to get you started. Bake at 425 f for 8 10 minutes or until golden and crumbly. You can also make biscuits with plain yogurt instead of milk. Add the flour.

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Bring your dough together into a rectangle. Because the best dixie cooks and chefs will also tell you that great comfort food is a result of good ingredients some old fashioned elbow grease and a lot of love. Line a large baking sheet with parchment paper. Directions preheat oven to 425º. First place your dry ingredients including shortening in a huge bowl.

A few weeks ago i watched this video by an absolutely charming southern grandma named brenda gantt and it flipped everything i knew about making biscuits on its head. Roll out dough or make drop biscuits by making golf ball sized portions. Preheat your oven to 475ºf 246ºc. Press together unused dough and repeat rolling and cutting procedure. Roll dough out into a 1 2 inch thick sheet and cut with a floured biscuit or cookie cutter.

Gently press dough scraps together into a thick disk roll out 1 2 inch thick and cut 3 more biscuits. While a classic biscuit or buttermilk biscuit is always a delicious choice having a quick and easy method is perfect for busy weeknights. In a large bowl whisk together flour baking. The buttermilk biscuit recipe that changed my baking life. Cut rounds from the dough using a 3 inch biscuit cutter.

Making biscuits from scratch 1. Combine the dry ingredients. Roll dough out into a 6x10 inch rectangle about 1 2 inch thick. Make a well in the middle of the bowl and add your cold milk then stir with your hands until it resembles cottage cheese. Making biscuits from scratch 1.

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Make a well in the middle of the bowl and add your cold milk then stir with your hands until it resembles cottage cheese. Gently press dough scraps together into a thick disk roll out 1 2 inch thick and cut 3 more biscuits. A few weeks ago i watched this video by an absolutely charming southern grandma named brenda gantt and it flipped everything i knew about making biscuits on its head. Bring your dough together into a rectangle. Using a box grater grate butter over the flour mixture and quickly toss with your hands to incorporate.

Roll dough out into a 6x10 inch rectangle about 1 2 inch thick. Buttermilk will add a rich tangy flavor to the biscuits and the acid in the buttermilk will react with the baking powder thereby giving the biscuits more rise. This recipe does not call for baking sheet that s been greased or made.