This Method Will Give You The Most Beautiful, Old-Fashioned Biscuits You’ve Ever Seen
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The Aromas Alone Are Enough To Make Your Mouth Water!
I can’t imagine a proper Southern meal without biscuits, and I know a lot of people who feel the same way. My husband says biscuits should always be served with gravy but I don’t necessarily agree. Of course, biscuits and gravy is a dish that’ll pick you up any day, any time, but I actually prefer serving biscuits with soups and stews!
When it comes to homemade biscuits, there’s only one way to go if you want to do it right. At least if you ask me. And that is to make them from scratch, using buttermilk. This recipe is exactly how I’ve made my biscuits ever since I first started baking (it’s been longer than I care to remember!)
If you don’t happen to have buttermilk at hand, you can still make these right away as long as you have milk and a little bit of lemon juice or vinegar. Sometimes I forget to buy buttermilk but I always have vinegar, so I can pretty much make these any time.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Serve with butter or your favorite jam.
11 Comments
My friend and I went camping the other day. It was a tiring experience, as he wouldn’t let me sleep all night. He kept talking about random subjects and whined about his anxiety. I totally told him to interaction and deal with it.
not sure what an “unbaked” cookie sheet is … do you mean ungreased??
This is pretty much the same recipe I use except for the lemon juice. Handling the dough as little as possible is the key to tender biscuits. I generally simply fold the dough over about five times and then gently pat it out before cutting. This makes for a flaky biscuit. Always push your biscuit cutter straight down, do not twist. This will insure that your biscuits rise properly.
The lemon juice or vinegar is meant to add to whole milk as a replacement for buttermilk.
LOSE THE BRAND-NAMES
NO
RICK, JUST IGNORE THEM AND USE WHAT YOU WANT. OR DON’T BOTHER TO VISIT THIS SITE…..
Sticky dough!
Just put a little more flour on your surface and sprinkle a little on dough while you knead it. How I do it to take the stickiness away so the dough is more workable.
I thought this was going to be a recipe that I haven’t fixed yet. Wrong, I have fixed this one a number of times. I must say this is a delicious recipe.
I cheated and used a food processor but I must say this is an excellent recipe! and the tips about pressing down straight instead of twisting!!! I would have never thought of that… thank you all.