Down Home Southern Biscuit recipe?

Hi again!


I am looking for a good recipe for good,light,flakey southern biscuits....dose anyone have a good recipe they will share?


And do you find that butter or lard works better in your recipe?





Can you freeze your reipe already pre cut out so all I have to do early in the mornings is put them in the oven?





Please help....I need to make some biscuits today!


Thanks for all yall's help in advance!Down Home Southern Biscuit recipe?
Here is an easy and fool-proof method for Southern Biscuits:


2 cups self rising flour


2 teaspoons baking powder


2 teaspoons confectioners sugar


1/2 cup solid vegetable shortening (such as Crisco)


1鈭?/2 cups buttermilk


Melted butter (about 1/4 cup)


Stir together the flour, baking powder %26amp; 10x sugar. Cut in the shortening


until pieces are about the size of grains of rice. Stir in the buttermilk.


Knead a few times, roll out on a floured board or counter top to 3/4鈭抜nch


thickness. Be careful not to work dough too much or add too much flour, or


you'll have dry biscuits. Cut with an over-sized biscuit cutter (about 3鈭?br>

inches). Place on an ungreased cookie sheet and bake about 12 minutes in a


preheated 450 degree oven.





I find that vegetable shortening works best. Butter is too heavy. Yes I make them ahead and freeze them to bake at any time. Baking from a frozen state takes twice as long. Good Luck!Down Home Southern Biscuit recipe?
Southern Biscuits








1 cup skim milk


1 tablespoon freshly squeezed lemon juice


9 1/4 ounces all-purpose flour, plus extra for rolling


4 teaspoons baking powder


1/4 teaspoon baking soda


3/4 teaspoon salt


1 ounce unsalted butter, chilled


2 tablespoons shortening


Preheat the oven to 450 degrees.


Combine the milk and lemon juice in a glass measuring cup and place in the refrigerator.





In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Using your fingertips and working quickly, rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. Make a well in the center and pour in the chilled milk mixture. Stir just until the dough comes together. The dough will be very sticky. Turn the dough onto a floured surface, dust top with flour and gently fold the dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on a baking sheet so that they just touch. Reform the scrap dough, working it as little as possible and continue cutting.





Bake until biscuits are tall and light gold on top, approximately 15 to 20 minutes.
I like Ray's recipe, but how in the world do you cut shortening into pieces the size of grains of rice?
Hello hello...


To be quite honest I didn't even know what Southern Biscuits (I live in Australia) were till I read your question and intreaged I done a search.... found this recipe that looked real yummy and thought I might share- I'm going to try it later myself! Hope its what your after.





Hot Crusty Buttermilk Biscuits


From The Gift of Southern Cooking, by Edna Lewis and Scott Peacock











5 cups sifted white flour made from soft wheat


(Peacock prefers White Lily)


1 tablespoon plus 1/2 teaspoon baking powder


(Homemade version: Combine 1/4 cup cream of


tartar and 2 tablespoons baking soda and measure


out what you need.)


1 tablespoon coarse salt


1/2 cup cold lard


1 1/4 cups cold buttermilk


A few tablespoons of unsalted butter, melted








Preheat oven to 500 degrees. In a large mixing bowl, whisk together flour, baking soda, and salt. Add lard and, working quickly, coat it in flour and rub between your fingertips until about half the lard is finely blended and the other half remains in large pieces, about 1/2 inch in size. Pour in buttermilk and stir quickly just until dough is blended and begins to mass.





Turn dough out onto a floured surface and, with floured hands, knead briskly eight to 10 times, until it becomes cohesive


Gently flatten dough with your hands into a disk of even thinness; then, using a floured rolling pin, roll it out to a uniform thickness of 1/2 inch. With a dinner fork dipped in flour, pierce the dough at 1/2-inch intervals.





Lightly flour a 2 1/2- or 3-inch biscuit cutter and stamp out rounds without twisting the cutter in the dough. Cut biscuits from dough as close together as possible for maximum yield. Transfer them to a parchment-lined baking sheet, placing them so they barely touch. Don鈥檛 reroll the scraps. Just arrange them around the edge of the sheet and bake 鈥?cook鈥檚 treat.





Place the baking sheet immediately on the center rack of the oven. Bake 10 to 12 minutes, checking after six minutes, and turning the pan, if needed, for even baking. When biscuits are golden brown, remove them from oven and brush the tops with melted butter.





Makes about 15





Definatly not my recipe, I found it at-


http://www.illinoistimes.com/gyrobase/Co鈥?/a>