Sunday, May 10, 2020


I use White Lily flour or Southern Biscuit flour for making biscuits. They are made with soft red winter wheat that makes biscuits so tender and fluffy. They also have a low protein content of 8 to 9.5 %. If you can’t find one in your super market, you can order it online. I don’t use the self-rising flour because I like to add my own aluminum-free baking powder.

Lee's Kitchen Tips:  
If you don't have buttermilk on hand; pour one cup of milk into a glass measuring pitcher and add one tablespoon of lemon juice or white vinegar. Stir and set aside for 15 minutes, then refrigerate if not using right away.

2 ½ cups all-purpose White Lily, Martha White, or Southern Biscuit flour
2 T aluminum-free baking powder (If you can find it)
1 t baking soda
1 t fine sea salt
8 T (1 stick) frozen unsalted butter
1 cup cold buttermilk

1 T melted butter, for brushing on biscuits

Preheat oven to 450 degrees F.
Place rack in center of oven.

Sift flour with baking powder and baking soda into a bowl.

Unwrap most of the butter, but keep the wrapper on the very end to hold on to.
Grate the butter, using a box grater, directly into the flour mixture.
Leave a tablespoon of butter for melting to brush on the tops of the biscuits.
Quickly mix with a spoon and then make a well in the center and stir in the buttermilk
With floured hands, place on a lightly floured surface.

Gently fold the dough in half and repeat four more times. This creates layers, but you don’t want to overwork your dough.
Sprinkle top with flour and gently pat down with your hands to about a 1-inch thick round.
Cut with a floured 2 to 2 ¾-inch biscuit cutter. Do no twist the biscuit cutter.

Place on a lightly greased baking sheet with biscuits lightly touching each other.
Brush tops with melted butter.

Bake for 15 to 18 minutes until golden brown.

Makes 12 to 15 biscuits

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