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There is this myth that our Southern grandmothers came out of the womb making perfect biscuits and pie dough from scratch without a recipe. The truth is that they started very young. They had instruction and learned a little more every day. Baking fluffy biscuits or flaky pie dough became second nature just as walking and talking.


Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper. Combine the flour, baking powder, baking soda and salt in a large bowl.


Learn the secrets of making southern-style buttermilk biscuits that bake up tall, fluffy, and light as a cloud. Homemade bread in 20 minutes or less! *This buttermilk biscuit recipe originally published on September 15, 2016. I thought it was about time it was updated. So, I’ve added a video and answers to some frequently asked questions.


Turn dough onto a well floured board and knead as little as possible to make a smooth dough. Pat out dough to 1/2-1 inch thick. Cut with biscuit cutter and add to well buttered 9x13 inch pan making sure the sides of the biscuits touch.


After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits.This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making.The instructions below are precise for a reason and should be followed as written. When we say to stir the dough 15 times, we mean it!


Rotate the pan 180 degrees in the oven and continue baking until fluffy and lightly golden on top, 10 to 12 minutes. Remove the biscuits to a bowl lined with a clean tea or kitchen towel and fold towel over to preserve warmth and steam.


The biscuit mix itself is a simple combination of all-purpose flour, sugar, salt, baking powder, and baking soda. For light and fluffy biscuits, steer clear of any flour made from 100% hard red wheat; this style is relatively low in starch and high in protein, readily forming gluten in a high-moisture dough.


These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way.


Light and Fluffy Biscuits. Recipe by skeptic777. If you like biscuits, I am sure you will like this one. I can't tell you how many batches I baked to come up with this recipe. I wanted to make a light, fluffy biscuit that didn't choke you on the way down and I finally achieved my goal. They are great with gravy.


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 ...