Happy Thursday Y’all!
I’m dedicating this biscuit recipe to my cousin Pat…
It’s time to make the biscuits, making biscuits can be a scary undertaking. However, once you get that first good batch, it’s like breathing. My Aunt Veronica taught me how to make biscuits over 20 years ago, and I haven’t looked back since.
If you live in the South, then you know that cornbread and biscuits are a staple. They’re both filling and so easy to make. If you’re in need of an easy and delicious cornbread recipe, be sure to click here. I absolutely love bread and I love a good biscuit with jelly, syrup, sausage, or sausage gravy. I’m hungry, so let’s get baking!
As always before we begin cooking, we need a list of ingredients.
Ingredients for Homemade Biscuits
-2 cups of White Lily Self-rising flour
-3 tablespoons of sugar
-1/4 cup of Vegetable shortening
-1/2 cup of White lily flour for the countertop
-2 tablespoons of melted butter to brush onto biscuits
All-Purpose or Self-Rising Flour
I have used both in biscuit recipes and I prefer to use self-rising flour. It’s also more convenient because then you don’t need baking powder or baking soda. All the ingredients are already in the self-rising flour. I also feel the biscuits come out fluffier and flakier, but it’s simply about personal preference.
Preparing the Homemade Biscuits Ingredients
First, in a large mixing bowl we’re going to add 2 cups of White Lily self-rising flour.
Next, you’ll add 3 tablespoons of sugar in the same bowl.
Then, whisk the sugar and flour together.
After you’re done whisking them together, you will add 1/4 cup of vegetable shortening into the bowl.
Now, you’re going to break up the shortening with your fingers.
Once you’re finished it should look like little grainy pellets.
Then, add 1 cup of buttermilk.
Fold your ingredients with a spatula until everything is mixed together.
Preparing the Biscuit Dough
Pour the 1/2 cup of extra flour onto your countertop, in order to kneed your dough. You add flour so your dough will no longer be sticky.
Place your dough onto your countertop.
Fold the dough about six times, in order to give your biscuit layers.
Baking Your Biscuits
Once you’ve finished folding your dough, use your fingertips to kneed into the dough. I do not use a rolling pin with this recipe.
Then, you will cut your biscuits out with a biscuit cutter. Preheat your oven to 450 degrees.
Place your biscuits into a cast iron skillet or large baking pan.
**If you’re using a large baking pan, you can use parchment paper or lightly grease your pan with butter or shortening. **
After you place your biscuits into the skillet, brush them with some of the melted butter.
**Don’t forget to save some butter for the finished product.**
Allow them to cook for about 15-20 minutes on 450 degrees.
**I have a funny oven, so I raised my rack higher than the middle rack, to ensure that they won’t burn on the bottom. **
Homemade Buttermilk Biscuits
Remove your biscuits from the oven and place them onto a surface, and allow them to cool.
Now that your biscuits are finished, you can create your own sausage biscuit or add some syrup, or jelly. This is how we do it in the South. #Country
Hope y’all enjoyed this post, have a wonderful day!
Feel Free to let us know what you think in the comments section. Do you love buttermilk biscuits as much as Southerners do???
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Homemade Biscuits
Equipment
- Oven
- Cast iron skillet or large baking pan
- Small brush
Ingredients
- 2 cups of White Lily Self-rising flour
- 1/4 cup of Vegetable Shortening
- 3 tablespoons of sugar
- 2 tablespoons of spoon melted butter to brush on the finished biscuits
Instructions
- First, in a large mixing bowl we're going to add 2 cups of White Lily self-rising flour.
- Next, you'll add 3 tablespoons of sugar in the same bowl.
- Then, whisk the sugar and flour together.
- After you're done whisking them together, you will add 1/4 cup of vegetable shortening.
- Now, you’re going to break up the shortening with your fingers.
- Once you’re finished it should look like little grainy pellets.
- Then, add 1 cup of buttermilk.
- Fold your ingredients with a spatula until everything is mixed together.
- Pour the 1/2 cup of extra flour onto your countertop, in order to kneed your dough. You add flour so your dough will no longer be sticky.
- Spread your dough onto your countertop.
- Fold the dough about six times, in order to give your biscuit layers.
- Once you’ve finished folding your dough, use your fingertips to kneed into the dough. I do not use a rolling pin with this recipe.
- Then, you will cut your biscuits out with a biscuit cutter. Preheat your oven to 450 degrees.
- Place your biscuits into a cast iron skillet or large baking pan.**If you’re using a large baking pan, you can use parchment paper or lightly grease your pan with butter or shortening. **
- After you place your biscuits into the skillet, brush them with some of the melted butter. **Don’t forget to save some butter for the finished product.**
- Allow them to cook for about 15-20 minutes on 450 degrees. **I have a funny oven, so I raised my rack higher than the middle rack, to ensure that they won’t burn on the bottom. **
- Remove your biscuits from the oven and place them onto a surface, and allow them to cool.
Notes
Hey Y’all and Welcome to Southern Love! We’re Juliette and Jennifer a mother/daughter duo that lives in South Carolina. We created Southern Love to give people a real look into the lives of modern day southerners. You’ll be a able to find entertaining stories, amazing recipes, and southern decor.
all that flour, and NO SALT??????
Author
Hello Charlotte! Since I use White Lily Flour it already has 350 mg of sodium in a 5lb bag. All-Purpose flour typically contains no sodium, which is why you have to add salt to a recipe when using it. Which is why I use White Lily instead of All-Purpose flour, so I won’t need to add any extra salt. Any more questions Charlotte?????