Lighter Than Air Buttermilk Biscuits
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Lighter Than Air Buttermilk Biscuits
A lot of people have a real problem getting biscuits to turn out right but these biscuits are really simple to make and oh so delicious. I bet you can't eat just one. Especially not stuffed with butter and blackberry jam. Talk about some eating. Or stuff them with country ham. Either way they are delicious.
- 1/3 Cup Butter Cut Up In Small Pieces
- 2 Cups Self Rising Soft Wheat Flour
- 3/4 Cup Buttermilk
- 1/4 Cup Butter Melted
- Cut 1/3 cup of butter into flour until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
- Turn your dough out onto a lightly floured surface, knead 3-4 times. Don't overwork your dough.
- Pat or roll your dough to 3/4 inch thickness. Cut with 2 1/2 inch round cutter. You want to place your biscuits onto a lightly greased baking pan.
- Bake at 425 degrees for 12 to 14 minutes. Brush your biscuits with the melted butter.
- If you like biscuits with crusty sides, place your biscuits one inch apart on a shiny baking pan. For soft sides, arrange them close together in a shallow baking pan.
- Let me caution you again. Don't over work your dough. If you do you'll end up with biscuits that don't rise right and will be more like a cookie than a biscuit.
- If you'll keep your dough slightly wet and sticky you'll have the best biscuits. Use a little flour to keep your fingers from sticking to the dough.
Try making your biscuit dough in your food processor. Combine dry ingredients in the processor bowl and then add in your butter and pulse until it resembles course meal. Now add in your wet ingredients just until the dough forms a ball. The processor can easily overwork the dough so watch it. Pour out onto a floured surface flatten it out and cut out your biscuits.
In much of the south a biscuit refers to a small, flaky bread, leavened with baking soda or baking powder and they have a light, tender texture. But when self rising flour came along you no longer had to have baking powder or baking soda.Some people however still swear by baking powder or baking soda biscuits and say only those taste right. I like them either way. To me the only thing a biscuit needs is someone to eat it.
Most southerners pat their biscuits out into little circles, but they can be rolled out and cut with a biscuit cutter. Or dropped with a spoon before baking. Tender biscuits are delicious split and spread with butter, honey, and jam , or filled with slivers of country ham or steak.I love steak, egg, and cheese biscuits. They are my all time favorite biscuit.
In the south, some cooks swear soft wheat flour makes the most tender, flaky biscuits. White Lily and Martha White are the most popular brands of soft wheat flour in the south. If they aren't available in your area use the best brand available.Ask in your local supermarket what is the most popular flour they sell and they will be glad to tell you.
Wrap your left over biscuits in tin foil and place in a zip lock bag. You can freeze them for up to three months. To serve, thaw and heat foil wrapped biscuits in a 300 degree oven for several minutes or until heated.
I love biscuits. One of my favorite way to serve homemade biscuits is split in half in the center of the plate and covered with homemade sausage gravy. The best sausage gravy has sausage cooked brown and then chopped up fine and added to white gravy. I make my gravy with a little oil and then I add a little flour and cook until it is slightly browned and then when its brown and then I add whole milk a little at a time and stir with a wire whisk. You don't want your gravy to thick. Its going to get thicker as it sets and your also going to fry your sausage brown, chop it up and add it to the gravy. Add salt and pepper to taste. If it gets to thick add a little more milk.
Of course any biscuit is good with jam or jelly and butter stuffed in its center. I just simply love blackberry jam mixed with a little butter and stuffed in a good hot biscuit. Oh man its so good it would almost drive you crazy.
I'll tell you something that;s really good. Take a hot biscuit out of the oven and cut it in half cross ways so you have two biscuit half's. Slice a home grown tomato real thin and put a couple of slices on your biscuit and sprinkle it with salt and pepper. Put the biscuit together and enjoy one of the tastiest biscuits you will ever get to eat.
In the south people often make mini biscuits about half the size of a regular biscuit and stuff them with country ham for a delightful appetizer type biscuit. These are usually passed around on a tray at parties and believe me people will flat eat them up. When you make them add a smear of brown mustard on the top part of each biscuit and you'll end up with some of the best mini ham biscuits in the world. Always be sure to rub and wash your country ham under cold running water to wash away excess salt before you fry up your ham and put your mini ham biscuits together.
I want to thank you for reading my Hub Page on , " Lighter Than Air Buttermilk Biscuits ". I hope there are some homemade biscuits in your future real soon. If you ever have comments, questions, tips, or suggestions feel free to post them below.