![]() ![]() It may lack a little taste, but still be good. If you can’t do dairy, you can substitute with a different liquid, such as almond milk.The best flavor, however, is always real buttermilk. Buttermilk freezes well. Real buttermilk is awesome, but if you don’t have it on hand, make your own buttermilk.This takes the butter back to cold and keeps it intact. Crumble ice cold butter into the flour mixture until you have medium sized crumbles (not too big, not too small) and freeze for 15 minutes.If you don’t weigh, spoon the flour into the measuring cup, as opposed to packing the cup. This ensures that you didn’t use too much flour. (Some bakers use self-rising flour I don’t, and it’s not used in this recipe). The heavier grain requires up to 1/3 cup more. If you do use AP flour, you may have to use more buttermilk. It will be good, but perhaps not as soft. If you don’t have access to soft wheat flour, you can still use all purpose flour. White Lily all purpose is what I use, which is 100% pure soft white winter wheat. It was worth the time and worth the mistakes along the way, and far better than anything that pops out of a can.Ī few Biscuit Making Tips for the Fluffy Southern Biscuit Recipe I trust this recipe, because it’s my own, and I finally have the “feel” of the biscuit in the same way I’ve mastered the “feel” for pie dough and homemade pasta. You will be so happy when you open your oven door. It’s not the recipe as much as it is the technique, so pretend you’re in my kitchen and follow along. I have a secret about southern fluffy biscuits that you need to know. My point is that if they can do it with my instruction, you can too? They made the biscuits in the picture. ![]() You’ll learn and you’ll laugh as two twin six-year old boys make the biscuits. ![]() If you need proof of how easy my special technique is, watch the video below. Although these are made with butter, not lard or shortening, this is the biscuit that most takes him back to his childhood. So I did some kitchen time to un-crack the mystery of the Fluffy Southern Biscuit.įinally, after many tries using various recipes, I came up with a recipe that felt right to me. It was simply kitchen time with good smells and the excitement of a hot biscuit with jam or honey only fifteen minutes away. They were picking up cues about flour, shortening and milk and how to balance them out, only they didn’t know it at the time. ![]() During their childhood, they weren’t stressed in the kitchen trying to reinvent the wheel. Baking fluffy biscuits or flaky pie dough became second nature just as walking and talking. They had instruction and learned a little more every day. The truth is that they started very young. There is this myth that our Southern grandmothers came out of the womb making perfect biscuits and pie dough from scratch without a recipe. Meemaw made fluffy biscuits and now you can too!Īfter many dozen biscuits, trying this and trying that, this is that biscuit that he lovingly remembers and has yearned for. He remembers well the visits to the farmhouse in East Tennessee, sleeping in a feather bed under six or eight quilts, waking up to fluffy biscuits made on a wood burning stove, served with homemade pear honey and apple butter. My husband has a memory of his Southern grandmother who made biscuits every day of her life. How a Yankee Learned to Made the Best Homemade Fluffy Southern Biscuit Ever! I will constantly be updating my biscuit arsenal so you’ve come to the right place. I can’t thank my readers enough for taking the time to let me know how well this worked in their kitchen. Since posting this recipe I’ve received a ton of emails thanking me for this recipe, because it works! Read the comments to see some of the positive feedback I continue to get. ![]()
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