Biscuit Memories

Biscuit Memories

You know how there are certain things that evoke a memory. Today for me it was eating warm homemade biscuits oozing with butter and drizzled with real maple syrup.
If you know anyone from the south you know there are a thousand different ways to eat anything. Just look at grits. Are you a cheesy grits person or a sweet butter and sugar grits person. I started out at sweet but now I like salted butter and a little bit of pepper.

Well, the same goes for biscuits. Just butter? Gravy? Or like me butter and maple syrup. I remember that sweet maple syrup running down my arms and chin, being chased by all the warm butter.  There was nothing better.

You have to follow a good southern recipe and use buttermilk. I am a @WhiteLily girl all the way. If you can’t get it in your local grocer, try a specialty store. In Los Angeles I can get it at Surfas. You can also get it on Amazon and I think White Lily may sell it on their website.

Heres my last tip. When you are cutting your biscuits, you can use anything, even a glass. Make sure that you do not twist the cutting tool. You want to come straight up. That is what gives you the height and layers.

Please send me pictures. Please send me comments and suggestions. I want to hear how this goes for you. Of course please head over to Instagram and follow me on @whiskinthesouthern.

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Biscuits!

You can never have enough biscuit recipes. Here's another one that I have adapted from the White Lily flour bag recipe.
Course: Beginnings, Everything Else
Cuisine: American
Keyword: biscuits, breakfast

Ingredients

  • 2 cups White Lily Self-rising Flour
  • 2 Tbs. Cold, Unsalted Butter, cut into pieces
  • 2 Tbs. Shortening
  • 3/4-1 cup Buttermilk, this depends on humidity, I like to use full fat
  • 2 Tbs. Additional, Salted, Butter, melted

Instructions

  • Preheat oven to 450°
    Place the flour in a large mixing bowl. Using your fingertips (better than a fork) rub the butter and shortening into the flour. Make sure your hands start cold and work fast. You don't want the butter to melt.
  • Make a well in the center of your flour mixture and pour in the buttermilk. Use a fork here and toss the flour into the buttermilk to combine. When it has just come together, turn out onto a lightly floured surface. The door will be sticky.
    Dust a little flour on top of the dough and knead it. Fold it over itself at least 10 times. There are some traditions that say 15 times!
  • I prefer to pat the dough into a 1/2 inch disc. You can use a rolling pin. Using a 2 inch biscuit cutter or even just a glass, cut biscuits by pushing straight down and up. You do not want to twist on your way up. That is where you get those great flaky layers.
    Place biscuits on baking sheet so that they are touching.
    Form remaining scraps of dough into another disc and cut more biscuits. This batch will not be as fluffy as the first. They will still taste great!
  • Bake until light golden and tall. About 15 minutes.
    Remove from oven and brush each biscuit with melted butter.
    Serve warm and with Maple syrup. IMHO it's the only way!


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