Today we are making southern buttermilk biscuits if you suck at making biscuits no worries I’m going to take you step by step so let’s go:-
- White lily flowers
- Brown sugar
- Heavy cream
- Eggs or some jelly
1Okay so first you want to start with some good all white lily flowers. These self-rising flowers the best flowers making biscuits ever I promise you I love that flower. Go ahead and spoon into a measuring cup and then get your little knife and kind of level it out that way you have it measured perfectly toss it into a chilled Bowl and next we’re going to add in a little bit of salt. I’m using self-rising flour so it’s going to add in a little bit of salt.
There we gonna throw in some good old brown sugar. It makes it really moist and gives it a nice little flavor. we’re going to just sip biscuits around many persisted as well just to get it well combined.I like to use butter and then butter-flavored shortening you can also use lard or whatever if that’s your thing. I’m gonna grade this butter into my flour make sure the butter is frozen.
3Okay so go ahead and grade it in there you can chop it up really small but you want to make sure that it’s super super cold everything super super cold biscuits. keep it cold at all times.Now going it get your little whiz and/or pastry cutter or fork and just kind of cut the butter and the shortening into the flour mixture just like this right turn until it’s like large crumbs.
4I’m gonna make a little well in the center of my bowl and then we’re gonna add in our liquids I’m using some buttermilk and some heavy cream Go ahead and just mix those two together just like this and then we’re just going to add this right into the center of our flour mixture okay and that super cold too I make sure I stuck it in the freezer for a little bit and never going to very very very gently.
5Go ahead and start incorporating that flour into our liquids and be very very gentle here you if your rough with it you’re gonna make a really tough and ugly biscuit we don’t want that. Handle it with care okay then we’re gonna go ahead and just sprinkle our work surface with a generous amount of flour.We’re gonna plop that wit sticky dough onto our flour surface. They’re going to sprinkle on more flour on top and make sure you get those hands floured up really good and it’s kind of press it around.
6Add more flour until you know it’s not sticking to your hands at to the board and now just kind of fold it to create little layers in your biscuit be very very gentle okay.And then go ahead and pet it out into a rectangle. This cup is I love this cup for making biscuits.Go straight down no twisting just go straight down I kind of go like an angle a little bit but just you know take it right into the dough and then pull it right back out you don’t want to twist it because then you’re gonna make your biscuits flat and we don’t want that it’s a flower up my cutter when I do each little cut okay.
7Perfect we have cutout biscuits we’re going to place it onto a cookie sheet lined with parchment paper and you can go ahead and flatten out the rest of those little scraps the biscuits won’t be as pretty for the second round but they’ll still taste just as good. So go ahead and use up the leftover dough place that on your cookie sheet okay and make sure it’s cold it starts to warm up put it in the fridge you want to keep everything cold.
8Then take your little finger and just make a little indention marking to the biscuits. we have them rise up nice and tall without falling over and then we’re going to brush them with some good old buttermilk to get it round and give it a pretty good flavor on top. We’re going to place this into our oven it’s at 450. we’re going to bake it for 10 to 12 minutes until it’s nice and golden and then as soon as they come out of the oven. Go ahead and brush them generously with melted butter gotta have that melted butter butter makes it better.