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. I don’t 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 are soft and flaky on the outside and super soft on the inside. I personally like a really flaky biscuit with a little crunch. The secret, the butter specks. You need to see the butter specks for those flakes. Look for the specks after you form your dough.
Here is my ode to my mom’s southern biscuits. I included parmesan and thyme this recipe, you can exclude it and just keep it original. Enjoy and remember to always Set the Table with Love. 💕💕💕
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
6 tablespoons unsalted butter, very very cold
1 cup organic buttermilk
1 cup parmesan cheese (optional) , but why not ?! 😊
1 tbsp fresh thyme leaves (optional)
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter into dry ingredients until mixture looks like crumbs. Add the milk. Add the parmesan and thyme. Stir just until the dough comes together. The dough will be very sticky. DO NOT OVER MIX. OVERWORKING BISCUIT DOUGH MAKES YOUR BISCUITS HARD.
Turn dough onto floured surface, dust top with flour and gently shape into a ball, mold dough gently. Kneading 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. Pull the cutter directly up releasing the biscuit. DO NOT TURN THE BISCUIT CUTTER, THIS ALSO CAUSES BISCUITS TO TURN OUT HARD.
Place biscuits on baking sheet so that they just touch about 1/2 inch. 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.