Bake another batch. Gently roll the dough out making sure not to over work it. Do not mix it any more than necessary.
If you are a regular viewer of my weekly menu plans, you will see buttermilk biscuits on every single one. I have only one thing to add, pat the top with buttermilk instead of butter, I now know how to make delicious biscuits. Thank you for the recipe! Buttermilk biscuits are as prevelent in the South as our accents. They really are the best ever. Fold the dough in half again and gently roll it out. Matt likes to eat his biscuits with sausage gravy. The Crisco sticks don’t seem to work the same for some reason – and the full fat is definitely your best bet. Placed cut out dough on a lined baking sheet about 1/2″ apart.
Using monkfruit sweetener does not change the recipe when it comes to taste of anything you make, which is why I love using it! Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas. One of the most important ingredients in this homemade biscuit recipe is the butter and milk. Tasted as good as at any restaurant. My mom is famous well known for her homemade biscuits. Hey y'all! Your biscuit making brought back amazing memories of my mama and oldest sister (she was 22 years older than me) making biscuits with Mrs. Tucker’s lard and homemade buttermilk. Repeat.
Thanks for the recipe for the biscuits!! The biscuits are awesome! Pa would eat his biscuits with a mixture of butter and honey… OHHH so good! Just cut it into small pieces and it will do the same thing the Crisco does. 1 cup buttermilk, or you can use whole milk I would recommend everyone try them, they’re WONDERFUL!!! You should have a wet dough form. The dough should be slightly sticky and wet. Yes, it would work – but full fat makes a more decadent biscuit .
Not only does it not have an after-taste, it also converts 1:1 so it makes it easy! _uacct="UA-1231427-5";urchinTracker();var infolink_pid=8449;var infolink_wsid=1; Chosen as one of the 50 Best Southern Food Blogs by. Homemade Biscuits. Buttery, flakey, soft and melt in your mouth. Be sure to push straight down through the dough. I’ve never heard of white lily flour.
I’m not sure what the difference is – but there definitely is a difference. melted butter for brushing on top of the biscuits, **In the pictures below, I doubled the recipe**. Vidalia Onion & Bacon Burger Bombs plus a Vidalia Onion $1000+ giveaway! Mom’s Homemade Biscuits are the best I’ve ever tasted. If at all possible, chose a soft winter wheat flour like White Lily or Martha White) Very delicate biscuit, do not roll with rolling pin just flour board and use hands to press dough out about 1 inch thick and then cut .
Didn’t add the extra butter in the end either. My mom made these when I was growing up by just throwing everything into a bowl with no measuring. My gramma always used a lump of lard instead of crisco but these are perfect as listed! Repeat.
The warmth from your hands will help incorporate it into the Flour.
Pingback: Vidalia Onion & Bacon Burger Bombs plus a Vidalia Onion $1000+ giveaway! When it comes to making something that requires exact measurements, I do this to ensure I do not miss anything and get all the measurements right.
at 500? Bake for about 12-15 minutes, until lightly browned.
If you like my website, you're gonna love my new ecookbook Tried and True Recipes from Mama's Kitchen.
Tried the recipe this morning. Add in the milk and eggs.
Add milk and eggs in the center of the well.
I hope you enjoy making these biscuits! They are a ‘must’ at most Sunday dinners, and really at any other meal during the week. They will turn out buttery & addictive! I came across your recipe on Facebook And thought ohhh, I must try these. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Best Biscuit Recipe!
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