Old Fashioned Southern Biscuits
This is an American recipe, 'biscuits' being much more like savoury scones than cookie-style biscuits as we know them in Australia. They are delicious served as an accompaniment at meal times, especially when you need something to mop up gravy or sauce.
This is an American recipe, 'biscuits' being much more like savoury scones than cookie-style biscuits as we know them in Australia. They are delicious served as an accompaniment at meal times, especially when you need something to mop up gravy or sauce.
Ingredients
1/4 teaspoon (generous) salt
3 teaspoons milk or cream
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
These biscuits are best eaten warm from the oven, but they can be made up to 1 day ahead, cooled and stored airtight at room temperature. To rewarm them, wrap the biscuits in foil and bake them at 350°F for about 10 minutes, or until they are heated through.
Make-Ahead:
These biscuits are best eaten warm from the oven, but they can be made up to 1 day ahead, cooled and stored airtight at room temperature. To rewarm them, wrap the biscuits in foil and bake them at 350°F for about 10 minutes, or until they are heated through.
Position a rack in the center of the oven and preheat the oven to 425°F.
Onto a sheet of wax paper, sift together the flour, sugar, baking powder, salt, and baking soda, then sift the flour mixture again into a bowl. Using your fingertips, blend in the butter until the mixture resembles a coarse meal. Add the buttermilk and stir with a fork until the mixture is moistened (do not over mix the dough).
Turn the dough out onto a floured surface and knead gently just until the dough holds together loosely. Pat out the dough on the floured surface to about an 8x5-inch rectangle. Using a 2 1/2-inch-diameter biscuit cutter, cut out the biscuits, flouring the cutter between each cut. Transfer the biscuits to a heavy large baking sheet, arranging the biscuits about 2 inches apart. Brush the tops of the biscuits with milk or cream.
Bake for about 15 minutes, or until the biscuits are puffed and pale golden. Serve warm.
Position a rack in the centre of the oven and preheat the oven to 220°C.
Onto a sheet of wax paper, sift together the flour, sugar, baking powder, salt and bicarbonate of soda, then sift the flour mixture again into a bowl. Using your fingertips, blend in the butter until the mixture resembles coarse breadcrumbs. Add the buttermilk and stir with a fork until the mixture is moistened (do not over mix the dough).
Turn the dough out onto a floured surface and knead gently just until the dough holds together loosely. Pat out the dough on the floured surface to about a 20 x 12cm rectangle. Using a 6cm diameter biscuit cutter, cut out the biscuits, flouring the cutter between each cut. Transfer the biscuits to a heavy large baking tray, arranging the biscuits about 5cm apart. Brush the tops of the biscuits with milk or cream.
Bake for about 15 minutes, or until the biscuits are puffed and pale golden. Serve warm.
