Use FULL-FAT ERRYTHANG: Now is not the time for fat-free buttermilk or margarine, Sista!ĭon't be scared of the sugar: Seriously, a tad bit of sugar gives a good level of flavor and avoids having salty biscuits. The less flour you can get away with the better! The dough should be a tad bit wet and sticky, yet still easy to manage and not sticking like crazy.ĭon't twist the cutter: When cutting out biscuits, just go straight down. Don't be tempted to throw on a bunch of flour. Work Fast: Work quickly to make sure the ingredients stay cold.ĭon't add too much flour: The dough will be a sticky mess when you first turn it out onto a floured surface. Think COLD: Make sure all of your ingredients are cold, even the bowl if you can! Biscuit dough needs to be super cold when it goes into the oven for the BEST biscuits. If you don’t get it right the first time, keep trying! I promise you’ll get it. You just gotta get the feel for it and then you never really forget. It’s kinda hard to teach because it’s all about “the feel and look” of the dough. PRACTICE, PRACTICE, PRACTICE: Making biscuits is an art.Don’t be scared of the sugar: Seriously, a tad bit of sugar gives a good level of flavor and avoids having salty biscuits.
Use FULL-FAT ERRYTHANG: Now is not the time for fat-free buttermilk or margarine, Sista!.Don’t twist the cutter: When cutting out biscuits, just go straight down.The less flour you can get away with the better! The dough should be a tad bit wet and sticky, yet still easy to manage and not sticking like crazy. Don’t be tempted to throw on a bunch of flour. Don’t add too much flour: The dough will be a sticky mess when you first turn it out onto a floured surface.Work Fast: Work quickly to make sure the ingredients stay cold.Think COLD: Make sure all of your ingredients are cold, even the bowl if you can! Biscuit dough needs to be super cold when it goes into the oven for the BEST biscuits.
#SOUTHERN BISCUIT RECIPE HOW TO#
I swear that flour makes the best biscuits but really any all-purpse flour will do! Here are a few tips on how to make the Best Southern Buttermilk Biscuits! They are light and fluffy thanks to White Lily flour. If you are new to making biscuits, this recipe is great for beginners! It’s as old-fashioned as it gets and the finished product is incredible! Soaking it all in and basking in that special smile she has when she is in her kingdom, the kitchen. I know what a blessing is it sitting at her table and watching her whip up meals. She has this special way of adding a dose of oomph to her recipes that I can’t seem to replicate. And the way my crazy week has been set up, I need me a little dose of grandma’s biscuits!Īlthough I know they won’t come out as good as hers and the only way to truly get my fix is to make my way to her table. They make me feel like all is right with the world when I make them. My grandma Barb’s biscuits just do something for my soul. I have several buttermilk biscuit recipes on my blog but these…yeah….these will always have a special place in my heart. I mean, can you think of anything else that is as Southern as a buttermilk biscuit, besides sweet tea? Today is all about these fluffy, tender, flaky, buttery, from-scratch buttermilk biscuits! This is what good Southern meals are made of. Everybody loves my grandma’s biscuits! They are on a whole different level of cloud-like softness!ĭon’t worry we’ll get around to the cheddar version another day. Today I came across her recipe for cheddar biscuits and had to share them! Only I’ll be sharing the non-cheddar version which is her regular buttermilk biscuit recipe. I haven’t seen her since Thanksgiving, so she is well overdue for a dose of my loud singing throughout her house, trying to convince her to get a boo-thang, and raiding her cookbook collection. In a few days, I’ll be going to visit my grandma Barb. Visual learner? Watch me make Grandma Barb’s buttermilk biscuits from start to finish! *Tried & True* Southern, from-scratch buttermilk biscuits that bake up tender and fluffy! So easy to make!”
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