Big, Fat, Fluffy Southern Style Biscuits - Prepared Two Ways!

** To see photos for this recipe, see the link I've included below.**

This Massachusetts Yankee (of French Canadian descent) has been searching for a long, long time for a really good recipe for Southern Style Biscuits. I’m talking biscuits that are soft and flaky inside, with a slightly crunchy, buttery top.

Believe me, I’ve prepared enough ‘so so’ biscuits to know when I’ve finally found a great recipe – and, actually I found (and adapted just a bit) two excellent recipes! To quote a series of books – these recipes could be called ‘Southern Style Biscuits for Dummies’!

TIPS !!

Learn from my mistakes….. 1. Make sure the butter is super cold 2. Ignore directions telling you to ‘ cut slivers of butter with a potato peeler’ … simply because the butter is far too warm (from your hands) by the time you’re done 3. Cut the butter into the flour, baking powder, salt mixture quickly. If there’s tiny hunks of butter, so much the better. 4. Keep the kneading down to a minimum. The more you knead, the softer the dough gets as the butter warms up. 5. The VERY best way to bake Southern Style Biscuits is in a cast iron skillet. I tried… several times… using a cookie sheet but I just wasn’t happy with the results. (In true ‘Cecile Style’, the first time I prepared the first biscuit recipe, I didn't have any vinegar. So I substituted ‘Newman’s Own Balsamic Vinaigrette Dressing’. And, how about this, the biscuits were wonderful !)

Biscuit Recipe No. 1 – ‘Southern Style Baking Powder Biscuits’

INGREDIENTS Yield = 10 biscuits

• 2 cups flour

• 1 tsp. salt

• 1 tsp. sugar

• 1 Tbs. baking powder

• 1/2 cup (1 stick) butter, chilled

• 3/4 cup milk ++ At least 2%

• butter for greasing cast iron skillet – and for brushing on top of uncooked biscuits.

METHOD Preheat oven to 425 (F Butter a 9″ to 10″ cast iron skillet

In a medium bowl mix 2 cups flour, 1 tsp salt, 1 tsp sugar & 1 Tbs. baking powder. Cut in 1/2 cup (1 stick) chilled butter, either with your fingers, a pastry blender or two table knives. Mix milk (at least 2%) into flour mixture until just combined.

Turn dough out onto a floured surface. I have a dish towel (tea towel) I use just for this. I shake it out after each use and put it away until the next time. Knead dough very briefly… perhaps 30 – 40 seconds.

Pat down the dough using your fingers to form an 8″ circle. Cut with 2 1/2″ biscuit cutter – or a glass of similar size. Place biscuits around the edges of a buttered 9 1/2″ to 10″ cast iron skillet, then add others in the middle. (For this recipe, you should have three biscuits in the middle.) Brush tops with melted butter.

Bake 18 – 20 minutes. (Mine were ready in 18 minutes.) To check for doneness, insert a knife or toothpick in the middle biscuits. No dough should stick. Let biscuits cool for a few minutes… that is… IF YOU CAN !! Enjoy!!

Biscuit Recipe No 2 – ‘Southern Style Biscuits’

(Recipe includes vinegar, baking powder & baking soda.)

INGREDIENTS Yield = 9 biscuits

• 2 cups all-purpose flour

• 2 1/2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 Tbs. sugar

• 1/2 cup (1 stick) butter, chilled

• 1 Tbs. vinegar – plus enough milk (at least 2%) to make 3/4 cup OR 3/4 cup buttermilk

• butter for greasing cast iron skillet – and for brushing on top of uncooked biscuits.

METHOD Preheat oven to 425 (F) Butter a 9″ to 10″ cast iron skillet

In a medium bowl mix 2 cups all-purpose flour, 2 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt and 1 Tbs. white sugar. Cut in 1/2 cup (1 stick) chilled butter, either with your fingers, a pastry blender or two table knives. Pour in 3/4 cup buttermilk. (OR place 1 Tbs. vinegar (I used apple cider vinegar) in a measuring cup and add enough milk (not less than 2%) to make 3/4 cup). Mix milk/vinegar (or buttermilk) into flour mixture until just combined.

Turn dough out onto a floured surface. I have a dish towel (tea towel) I use just for this. I shake it out after each use and put it away until the next time. Knead dough very briefly… perhaps 30 – 40 seconds.

Pat down the dough using your fingers to form an 8″ circle. Cut with 2 1/2″ biscuit cutter – or a glass of similar size. Place biscuits around the edges of a buttered 9 1/2″ to 10″ cast iron skillet, then add others in the middle. (For this first recipe, you should have two biscuits in the middle.) Brush tops with melted butter.

Bake 18 – 20 minutes. (Mine were ready in 18 minutes.) To check for doneness, insert a knife or toothpick in the middle biscuits. No dough should stick. Let biscuits cool for a few minutes… that is… IF YOU CAN !! Enjoy!!

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bon appetit