Really Good Southern Buttermilk Biscuits

D

deb-in-mi

Well-known member
I LOVE biscuits and have tried several good recipes (or so I thought) over the years. But I just made this this morning and it beats the others hands down.

I read the directions in entirety before I made them and they were really, really helpful. Specifically - I didn't not roll out - instead I patted. Also - I made them in a cast iron pan (one in the middle and nine around) so that they would 'touch' when they baked and grow high. And they did. A vision of beauty:).

Now if I can just stop myself from having a 3rd....

http://southern.food.com/recipe/southern-buttermilk-biscuits-26110

 
One method of adding the butter for things like this is to

grate it on a box grater. Has to be cold, needless to say.

 
Another "secret" to high light biscuits is when cutting, do not

twist the cutter--push straight down to cut them out.

 
Deb these sound so wonderful! My southern father would put "syrup" on them..

but it was really molasses. My southern x-MIL would always serve a big jar of honey with her biscuits.

I can't wait to try these! Did you preheat your cast iron pan before putting the biscuits in it? I know you do that for cornbread but I can't remember about biscuits...

 
I did not preheat the pan

I can't believe how easy they were. I had them mixed (I used a pastry cutter) in a few minutes. I did need to add a bit more buttermilk to make the dough wet (thank goodness for the fabulous directions this recipe has).

I was really just trying to use some super good quality buttermilk I had on hand (I made a dozen big blueberry muffins with it this morning - taking these to the waitstaff at our favorite casual restaurant tonight).

Within 30 minutes of taking them out of the oven I had a cleaning team show up and I always have sweets and coffee waiting for them. But I also said that they could help themselves and I set out some honey. They ate almost all - LOL. Made me so happy:)

 
Thank you, Deb, for sharing this recipe. I love biscuits, I've never made them. I'll have to make

these!

I really do appreciate you sharing these!!!!!!!!!!!!!!!!!!!!!

 
Thanks Marsha! Let me know how they work out! I was amazed at how tall mine were:)

The folding really makes a different; and no rolling - patting instead.

 
Let me suggest another way to serve biscuits, particularly for

breakfast. We split them, butter them and then toast under the broiler until nice and golden. DEElicious.

 
Deb--did you pat the dough out each time you made a fold. The instructions

aren't that specific.

I live in biscuit USA and really need to learn how to make a great one.

 
Speaking of biscuits, can someone explain why Pine State Biscuits uses a boatload

of eggs in their biscuits?

I watched them prep the biscuits on DD&D and they use my method of shaving frozen butter, but then they added lots of eggs--at least a dozen. I've never used eggs in biscuits. Ever.

Of course, this was a 40-quart Hobart mixer quantity so maybe bulk needs the extra fat/tenderness? I don't know. It's a mystery to me.

I was also surprised at how high they rise considering they only look about 1/2" thick in dough thickness.

They use the envelope-fold method to develop flaky layers.

I loved Portland. Just wish I knew about PSB when we were there.

http://www.pinestatebiscuits.com/

 
FYI--there is a great "fairly new" restaurant in Asheville called "Biscuit Head"--They just

opened a second location.

 
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