Main & Side Dishes - Southern Breakfast
These are the biscuits that my Mom and her mom made to go with almost anything for breakfast. We would top these biscuits with country gravy or butter them and add homemade blackberry jam, homemade pear preserves, 0r honey.
2 cups southern white all-purpose flour, sifted
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
just use 2 cups southern white self-rising flour
1/4 cup lard or vegetable shortening, chilled
2 tablespoons butter, chilled
3/4 cup buttermilk or whole milk
Heat oven to 450°. Adjust oven rack to center position.
In a large bowl, combine all-purpose flour, baking powder, soda, and salt or just put in the self-rising flour. Cut in chilled shortening and butter until you have pieces the size of small peas. Make a well in center of dry ingredients; pour in buttermilk. With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together. If necessary, add a few more teaspoons of buttermilk.
Transfer dough to a lightly floured board. Pat out in a circle about 8 inches in diameter and 1/2-inch thick. Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet. You can spray the baking sheet first with a non-stick cooking spray. Bake on center oven rack for about 10 to 12 minutes, until tops are browned.
New frozen biscuits are really just as good and a lot easier. Try Mary B's® Southern Style Biscuits from the grocery freezer and bake as many as you would like according to the directions on the package.
Copyright © Mike Perry, 2011