Ask most people what they think about when they think of Southern food, and one of the first things they will mention is biscuits.
I was looking for a recipe to make homemade biscuits and I found one that called for regular flour plus leaveners. I know my sweet mother-in-law, bless her heart, used self-rising flour. (I believe my mom always uses/-d all-purpose. Is there a difference in preference between Northern and Southern cooks?)
I made the biscuits using only three ingredients. Yes – only three (unless you count the stuff that is already in the self-rising flour – but I am not). For more information, go to King Arthur’s website (here) and you can read about SR Flour.
I have a really, really small food processor. I use it to incorporate butter into my flour mixture. So much better than a fork, knife, or a pastry blender. All you have to do is pulse butter in flour a few times. Be sure that the pieces are about pea size. If they are, you can stop whrrring.
The recipe can easily be divided in half, yielding 5 nice sized biscuits or 4 large biscuits. If you are like me and your food processor is small, place about 1 cup of flour in the processor with butter and whrrrrrrr. (Ok, it’s better to pulsate it so that the butter is not smashed into oblivion.) Once that is done, pour the contents into a bowl with the other cup of flour and stir to blend.
- 2 cups self-rising flour (plus additional for dusting work surface)
- 6 Tablespoons cold unsalted butter
- 1 cup buttermilk
- Place approximately 1 cup of flour in food processor. Cut butter into pieces and add to flour. Pulsate until flour is in pea-sized pieces.
- Combine mixture with additional 1 cup of flour. Add buttermilk and mix with spoon. Mixture will be "sticky."
- Pat out mixture on floured surface until about 1 inch thick. Cut with biscuit cutter (or drinking end of cup). Place on baking sheet.
- Bake at 450 degrees for 11-12 minutes or until golden brown.
Put ingredients into food processor
Cut butter while it is cold
Process until you have pea-sized balls of butter.
Mix butter-flour mixture with buttermilk. It will be “sticky.”
Place dough on top of work surface that has a generous amount of flour.
Pat or roll out.
It’s looking good!
I use a basic drinking glass to “cut” my biscuits.
Fresh from the oven.
On another note…
Did you know that Scones originated in Scotland? According to one website, one of the key differences between the two is that scones are made with eggs. Another states their differences lie in their sugar and fat content.