Southern Style Biscuits. My mother was a true Georgia Peach. She cooked biscuits on Saturday morning with bacon, grits, and scrambled eggs. I loved my mom’s biscuits. They were the yummy’s biscuits I have ever eaten. I have not to this day 40 some years later ever tasted a biscuit as good as my mom’s recipe. Here’s the deal it was a true back in the day southern biscuit. You guys know what I mean. You use LARD and BUTTERMILK. My family and I do not use LARD, but I think I came up with a recipe that gives me some satisfaction. I say some because there is nothing like my mom’s biscuits. NOTHING like a White Lily, Lard-filled, Buttermilk Biscuit. LOL .
I kid you not, these biscuits are very yummy. They area soft and flakey on the outside and super soft on the inside. I personally like a really flakey biscuit with little crunch.
Here is my ode to my mom’s southern biscuits.
2 cups unbleached organic all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon sea salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup organic milk
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. Add the milk. Stir just until the dough comes together. The dough will be very sticky. DO NOT OVER STIR. OVERWORKING BISCUIT DOUGH MAKES YOUR BISCUITS HARD.
Turn dough onto floured surface, dust top with flour and gently shape into a ball, fold dough gently over flat shaping it into a circle about 4-5 times. * DO NOT OVER WORK THE DOUGH.
Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are light golden brown on top, about 15 to 20 minutes. Enjoy and Set the Table with Love.