Once you get this recipe down, you’ll be able to make your own variations of biscuits anytime you want! For a step-by-step tutorial plus all kinds of answers to why these biscuits are the best ever, watch our video and let Blaine teach you how to make the perfect biscuit everytime. Southern Buttermilk Biscuits really are easy to put together. You can then bake them directly from frozen (just add a few extra minutes to the cook time).
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Then transfer them to a zip top bag where they will keep for a couple of months. Yes! If you would like to freeze your biscuits for later use (or make a really big batch and only cook a few at a time) simply place the biscuits you want to freeze on a wax paper lined baking sheet and freeze until solid. Create layers Can I freeze my buttermilk biscuits? No more than three times though unless you want tough biscuits. In this case you don’t want to work the dough too much, so instead of kneading the dough, you are basically patting it out and folding it up. The second trick to flaky, mile-high biscuits is your handling technique. So….stick them in the freezer! And we don’t “cut in” our butter, we grate it! It’s so much easier.
We use butter for our biscuits, but even if you were using lard or shortening, you want the fat and the buttermilk to be very cold. They are of course a fantastic breakfast food that goes great with jam or sausage gravy, but they can often be found on the dinner table next to … well, anything! We Southerners love biscuits! How do you make biscuits flaky?įlaky biscuits start with two different techniques the first is to make sure your ingredients are really cold. In the South we eat biscuits for any meal. Southern Buttermilk Biscuits are basically a quick bread made from a few simple ingredients flour, leavener, fat and some kind of dairy like milk (or in this case buttermilk). And that my friends, is what we are going to talk to you (at length) about today: How to Make Southern Buttermilk Biscuits from Scratch. From a classic buttermilk biscuit recipe to the cheese biscuits served at The Lady & Sons, there are so many wonderful Southern biscuit recipes to try. And we’ve seldom met a meal with which a biscuit didn’t pair perfectly. The best ones are warm, flaky and soft with lots of comforting, buttery flavor. They’re good on their own as a side dish or as the bread for a tasty biscuit sandwich. There is just something about a good, old fashioned buttermilk biscuit that will get you right in the feels. However, if you use baking powders with aluminum, their action is delayed until you put them in the oven.Learn How to Make Southern Buttermilk Biscuits from Scratch with this detailed step-by-step instruction and a handy video! This makes them faster acting because as soon as you add the liquid (buttermilk, which has acid in it so it reacts kind of like how when you mix baking soda and vinegar together), you gotta move fast and get these into the oven promptly because most of the bubbles (reaction) are released shortly after mixing. I use double-acting, aluminum-free baking powder (see more below on aluminum-free).Īluminum-free baking powders react with liquid and not with heat.
Double-acting powders usually contain two acids-one for liquid, the other for heat.” “Some acids react with liquid, while others react with heat. The TYPE of baking powder makes a huge difference in your fluffy biscuits.īaking powders can be fast-acting, slow-acting, or double-acting, depending on the acid or acids they contain, according to Shirley Corriher. Another reason your biscuits might not be as fluffy or have a high rise. That could affect the rise.Īdditionally, overworking the dough can affect the rise too. See below on baking powder for more information.ĭid you use self-raising or regular flour? How old is your baking soda and baking powder? There are so many factors.ĭid you use buttermilk? It reacts to the baking soda and baking powder to help with the rise. They were still incredibly tender and fluffy, though. I think the key is to use self-rising flour AND additional baking powder AND baking soda.
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