Whenever I make these tender homemade buttermilk biscuits, my family practically inhales them. They quickly get a hold of them straight off the baking pan before I can move them to a serving platter on the table. I know I should scold them, but it is kind of flattering.
Due to the fact biscuits are fresh via the oven, folks often toss the piping hot biscuits forwards and backwards between their fingers when getting back to the breakfast table. I get to hear mutterings of, "ouch"...."hot, so,so hot!" It always makes me chuckle.
Once seated, people cut the biscuits in half and add either butter or strawberry jam to each half. Steam wafts out of the delicate, flaky middle and the butter rapidly melts into the biscuits.
Ingredients:
two cups cake flour (White Lilly flour is definitely the company of choice for preparing biscuits in the South)
teaspoon baking soda
1 teaspoon baking powder
- one cup lowfat buttermilk
- 1 cup lowfat buttermilk
- 1 cup lowfat buttermilk
Preheat the oven to 500. Finely slice the butter in to the smallest size pieces possible and place it in your refrigerator to chill while organizing the remainder of your ingredients. Blend dry substances in a bowl. By using a pastry blender or perhaps fork, cut the butter into the dry materials till the mixture has a resemblance to rough meal. Incorporate the buttermilk until the flour draws off the sides of the bowl.
Preheat your oven to 500. Finely try to cut the butter into the smallest size portions achievable and then insert it again inside fridge to keep cool while fixing the rest of the items. Blend dry items using a sifter or fork. Utilizing a pastry mixer or alternatively fork, cut your butter straight into the dry ingredients up until combination resembles coarse meal. Bring in the buttermilk until the batter draws from the sides of the bowl.
Due to the fact biscuits are fresh via the oven, folks often toss the piping hot biscuits forwards and backwards between their fingers when getting back to the breakfast table. I get to hear mutterings of, "ouch"...."hot, so,so hot!" It always makes me chuckle.
Once seated, people cut the biscuits in half and add either butter or strawberry jam to each half. Steam wafts out of the delicate, flaky middle and the butter rapidly melts into the biscuits.
Ingredients:
two cups cake flour (White Lilly flour is definitely the company of choice for preparing biscuits in the South)
teaspoon baking soda
1 teaspoon baking powder
- one cup lowfat buttermilk
- 1 cup lowfat buttermilk
- 1 cup lowfat buttermilk
Preheat the oven to 500. Finely slice the butter in to the smallest size pieces possible and place it in your refrigerator to chill while organizing the remainder of your ingredients. Blend dry substances in a bowl. By using a pastry blender or perhaps fork, cut the butter into the dry materials till the mixture has a resemblance to rough meal. Incorporate the buttermilk until the flour draws off the sides of the bowl.
Preheat your oven to 500. Finely try to cut the butter into the smallest size portions achievable and then insert it again inside fridge to keep cool while fixing the rest of the items. Blend dry items using a sifter or fork. Utilizing a pastry mixer or alternatively fork, cut your butter straight into the dry ingredients up until combination resembles coarse meal. Bring in the buttermilk until the batter draws from the sides of the bowl.
About the Author:
Learn more about soul food here with this chow chow recipe, or with this corn fritter recipe.