Friday, December 11, 2009

Southern Style Biscuits

My sister Jennifer first made these biscuits for the family a few months ago. We were all completely enchanted with Jennifer's culinary aptitude and these yummy little biscuits. They were light, fluffy and full of flavor. I immediately knew I had to have the recipe and have made them several times since receiving it.

They are delicious with apple butter, jam, gravy or even made into a sandwich with tender pieces of (boneless) fried chicken between a divided biscuit. Easy and quick to prepare and bake, there's no reason to pop open a can of biscuits again!

Tips: You can substitute buttermilk for the milk for a traditional "buttermilk biscuit". For a slightly flakier texture use 1/4 cup of butter and 1/4 cup shortening (in lieu of 1/2 cup butter)and add an additional 1/4 teaspoon of salt. Knead the dough as little as possible for fluffier biscuits, over-kneading will yield a tougher result. To prevent the bottoms of the biscuits browning quicker than the rest of it, line your baking sheet with a baking mat or parchment paper.



Southern Style Biscuits

2 cups flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup cold butter, plus more for brushing on top
1 egg
2/3 cup milk

In a medium bowl combine the flour, baking powder, sugar and salt. Cut in butter until the mixture resembles coarse crumbs. Beat together the egg and milk, stir into dry ingredients until just moistened.

Turn onto a floured surface and knead gently 2-3 times. Roll to 3/4 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter or cup. Place on a lightly greased baking sheet, brush tops of dough with warm, melted butter. Bake at 450 degrees for 8-10 minutes or until golden brown. Brush again with melted butter. Serve warm.

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