Sharing a seriously fun love for food

Old-Fashioned Southern Biscuits

Old-Fashioned Southern Biscuits

There are just some foods and that one bite transports us to another time, another place –  bringing along a rush of feelings and memories. For me, biscuits are one of those foods.

Biscuits are a simple country food and no decent Southern cook would dare be caught without knowing how to properly bake a batch.

These are the biscuits my Mamaw made. A sturdy old-fashioned biscuit that she served piping hot, the steam still rising as my Granddad poured thick molasses over them. She would add a side of eggs fried in butter cooked in her cast iron skillet along with bacon or occasionally a pan-seared steak. Breakfast fit for ranchers to get them through another day of working cattle.

Biscuits recipes typically take two forms – a wet dough, scooped and tossed quickly in flour, nestled tightly together so that they lift their fellow biscuits up as they cook. (Check out our Buttermilk Biscuits for this recipe.) Then there’s the “pat and cut” version – a soft dough, made with shortening or lard.

As the shortening melts in a hot oven it creates layers of flakiness and steam within those layers. The steam coupled with the baking powder gives the gentle lift they need. Milk with the addition of an egg provides a subtle richness in the biscuits.

Leaving space between the biscuits while they bake in a piping hot oven allows the heat to drift around them creating a slightly crisp exterior while still remaining tender on the inside.

It only takes about ten minutes to mix these biscuits together and fifteen to bake. Get the butter and the jam ready!

Old-Fashioned Southern Biscuits

2 cups flour

3 teaspoons baking powder

1 teaspoon kosher salt

½ cup shortening

3/4 cup milk

1 extra-large egg

In a medium mixing bowl whisk together the flour, baking powder and kosher salt.

Add the shortening cutting it into the flour mixture with a pastry knife until it looks like coarse meal.

Whisk the egg with the milk, blending together until it’s well combined. Pour the milk and egg into the flour mixture.

Gently stir just until the wet and dry ingredients are mixed together.

Turn the dough out into a lightly floured surface. Dust your hands with flour and gather the dough together. Pat the dough out until it is 1/2” thick.

Using a 3” biscuit cutter cut the dough. Gently reshape the scraps and finish cutting all the dough. (You can use a larger or smaller biscuit cutter if you prefer.) Place the biscuits on a Silpat or parchment lined baking sheet. Leave about 1″ to 2” between the biscuits.

Bake at 450-degrees for 12 to 15 minutes or until the tops are golden brown.

Makes twelve 3” biscuits.

Old-Fashioned Southern Biscuits, courtesy of Preserving Good Stock

July 27, 2018
: 12

A classic Southern biscuit with a slightly crisp exterior and tender layers of flakiness tucked inside. It only takes about ten minutes to mix these biscuits together and fifteen to bake. Get the butter and the jam ready!

By:

Ingredients
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup shortening
  • 3/4 cup milk
  • 1 extra-large egg
Directions
  • Step 1 In a medium mixing bowl whisk together the flour, baking powder and kosher salt.
  • Step 2 Add the shortening cutting it into the flour mixture with a pastry knife until it looks like coarse meal.
  • Step 3 Whisk the egg with the milk, blending together until it’s well combined.
  • Step 4 Pour the milk and egg into the flour mixture. Gently stir just until the wet and dry ingredients are mixed together.
  • Step 5 Turn the dough out into a lightly floured surface. Dust your hands with flour and gather the dough together.
  • Step 6 Pat the dough out until it is 1/2” thick.
  • Step 7 Using a 3” biscuit cutter cut the dough. Gently reshape the scraps and finish cutting all the dough. (You can use a larger or smaller biscuit cutter if you prefer.)
  • Step 8 Place the biscuits on a Silpat or parchment lined baking sheet. Leave about 1” to 2” between the biscuits.
  • Step 9 Bake at 450-degrees for 12 to 15 minutes or until the tops are golden brown. Makes twelve 3″ biscuits.


Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!