Scratch Made Biscuits
As we continue to explore “Classic Southern Recipes” we must take a moment to talk about Scratch Made Biscuits. I remember as a little girl, my grandmother making biscuits at least twice a day. Once for breakfast and once for dinner. I like to tell the story of how she was Pillsbury before they even existed. She taught herself to par-bake biscuits in small pans. Then she would freeze them in recycled bread bags. Her creativity and “no-fear” cooking style still inspires me today.
Technique
I am sure you have seen many Scratch Made Biscuits recipes. However, what is different about this recipe is the technique you use handling your dough. This laminating technique creates lots of delicious, buttery layers. And a very tender biscuit.
The basics are this, Don’t Roll Out Your Dough. Don’t knead Your Dough. Just press with your hands gently, cut in half, stack, and press into shape again. Do this at least twice. Or you can do this three times. Then press to 1” thick and cut with your cutter.
Scratch Made Biscuits
Ingredients
- 2 c self-rising flour
- 1/2 c cold butter cut into small cubes
- 1 1/2 c buttermilk
- 4 tbsp butter melted
Instructions
- Preheat oven to 475 degrees.
- Place flour into large bowl. Cut butter cubes into flour with two knives or a pastry cutter.
- Mix buttermilk into flour mixture. Stir just until moist.
- Turn dough out onto floured surface. Dough will be ragged.
- Gently shape dough into 10”x6” rectangle. Cut in half, stack the halves. Press the dough down gently, cut again. Stack & repeat one more time. Gently shape your dough into 1” thick rectangle. Cut with 3” round cutter and place on baking sheet.
- Bake for 15-20 minutes.
- Brush tops with melted butter
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