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Made the old-fashioned way with lard & buttermilk, these flaky Southern-style biscuits are Alton Brown's grandmother's recipe, reloaded. Jump to Recipe - Print Recipe . Course: Breakfast. Keyword: Baking, Brunch, Comfort Food, Southern, Southern Biscuits. Buttermilk Biscuits: Reloaded. ACTIVE TIME: 25 minutes. TOTAL TIME: 45 minutes.


Use full-fat buttermilk, and give the container a good shake before measuring. If the sides of your biscuits are touching, they will rise higher. Biscuits can be prepared through step 3 and frozen in a heavy-duty resealable plastic bag for up to 2 months. Bake frozen biscuits as directed for 30 to 35 minutes.


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.


In a large bowl, whisk together the flour, baking powder, sugar and salt. Grate in the cold or frozen butter, then add the buttermilk. Mix with a spoon until the mixture comes together and is evenly moist.


These Classic Southern Buttermilk Biscuits are light, tender and the perfect match for a slice of ham, melted butter and honey, your favorite jam, or smothered in country gravy! I tried everything when it came to this classic Southern buttermilk biscuit recipe. I used lard, butter, vegetable shortening, and combinations of them all. I also […]


Ingredients. 4 cups all-purpose flour, plus more for dusting; 1 1/2 teaspoons kosher salt (3/4 tsp table salt) 2 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder


When I was a little girl growing up in the north Georgia mountains, we all got up with the crowing of the rooster. For a long time we lived with my Granny an...


Shortening Biscuits are old-school southern biscuits like the ones at Cracker Barrel. They are crumblier in texture. They are also smoother on top and don’t rise as much. In the picture above, the biscuits in the front and middle are made with butter and the ones in the back are shortening.


Real buttermilk, not a vinegar and milk substitute. All good Southern biscuits contain real buttermilk. Period. If you don't tend to use buttermilk in your cooking, it will keep awhile, so just keep practicing on your biscuits with it and put some up in the freezer. Secret #5 - Cold dough. Remember, a successful fluffy and light biscuit comes ...


Butter a half-sheet pan. To make the dough with a food processor: Combine the flour, baking powder, sugar, salt, and baking soda in a food processor fitted with the blade attachment.