Please pardon our bugs...this site is still under construction (#171005)
  • missing photo id: 2038
  • missing photo id: 618
Southern Biscuits
40 minutes
Breakfast & Brunch
0 of 2
5(1)
altonbrown.com/recipes/southern-biscuits/
243 cal/2 medium
foodnetwork.com
Ingredients
  1. 2cups (≈250gestimated from: Wheat flour, white, all-purpose, enriched, bleached [cup]) Flour, All-purpose
  2. 4tsp (≈20gestimated from: Leavening agents, baking powder, low-sodium [tsp]) Baking Powder
  3. 1/4tsp (≈1.2gestimated from: Leavening agents, baking soda [tsp]) Baking Soda
  4. 3/4tsp (≈4.5gestimated from: Salt, table [tsp]) Salt
  5. 2tbsp (≈28.4gestimated from: Butter, without salt [tbsp]) Butter, Unsalted
  6. 2tbsp (≈25.6gestimated from: Shortening, vegetable, household, composite [tbsp]) Vegetable Shortening
  7. 1cup (≈245gestimated from: Milk, buttermilk, fluid, cultured, lowfat [cup]) Buttermilk chilled
Steps
  1. 1 Preheat oven to 450 degrees.
  2. 2 In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
  3. 3 Turn dough onto floured surface, dust top with flour and gently fold 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 biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
  4. 4 Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
  5. 5 Per biscuit: Calories: 121 ;Total Fat: 4.5 grams; Saturated Fat: 2 grams; Protein: 3 grams; Total carbohydrates: 17 grams; Sugar: 1 gram; Fiber: 0.5 gram; Cholesterol: 6 milligrams; Sodium: 331 milligrams
  6. 6 Advice courtesy Mae Skelton
  7. 7 I don't have much use for recipes but the one you get on a bag of White Lily
  8. 8 Recipe courtesy of Alton Brown
Comments
no comments yet