Southern Biscuits. COLD butter: cut butter into small, pea. In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
It is great to make for a family brunch and leftovers reheat well. This recipe uses refrigerated biscuits along with a homemade sausage gravy to make a filling, stick to your ribs breakfast casserole. With biscuits, eggs, and sausage, this is an all. You can cook Southern Biscuits using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Southern Biscuits
- You need 3 cups of self rising flour.
- Prepare 1/2 stick of butter frozen.
- You need 1/2 teaspoon of salt.
- Prepare 2 tablespoons of distilled white vinegar.
- It’s 15 ounces of canned evaporated milk.
- You need As needed of flour for dusting.
- You need As needed of Lyles Golden Syrup optional.
- You need As needed of butter to brush tops with.
Southern biscuits are the perfect fictional device for telling the narratives of Southern families. One cook makes his biscuits with White Lily flour only because that's how his Maw Mae did it. Another swears by lard, as her family never had the funds for high-dollar butter or shortening. Welcome to the BEST ever homemade southern biscuit recipe.
Southern Biscuits instructions
- Preheat oven 450°Fahrenheit mix the vinegar and milk allow to sit 10 minutes stirring occasionally..
- Mix the salt and flour. Grate the butter while it's frozen. Add the butter to the flour..
- Knead the dough for 5 minutes. Form into balls and put into a baking pan. Bake 35-40 minutes. When the come out of oven brush tops with butter. Serve with Lyles Golden Syrup or as is. I hope you enjoy!!!.
Perfect for slathering with butter, honey, jams, or covering with a spoonful of sausage gravy. Self-rising flour, which has salt and baking powder already added, is the best choice for making tender, country gravy-worthy biscuits. Southern cooks swear by White Lily, a brand of self-rising flour that was originally based in the South and milled from soft red winter wheat, which is commonly grown in the South. The perfect Southern biscuit is a combination of crispy and golden brown on the outside, but tender and light on the inside. The biscuits are puffy and tall, not dense or flat, and exhibit that hard-to-achieve cross between a tender crumb and flaky layers.