My great grandma’s legendary Southern biscuits. 

I made my great grandma’s legendary Southern biscuits. My mama says that great grandma and grandma used lace fat or I think they also call it caul fat in her biscuits and pie dough. Mama said it’s the lace fat around the liver that butchers would meltdown and then sell for things like piecrust, and for biscuits back in the day. It has no pork flavor or anything like that. It just a very rich kind of buttery lard with no meat flavor or anything like that. Well, we now use butter or crisco because it’s just hard to get that kind of lard now. We’d have to go to some specialty butcher shop, it’s not like when my mama was a little girl or a young woman as everything is now industrialized. But of course we still use White Lily self rising flour, something my great grandma and grandma all used.
Ingredients and instructions:
4 cups of self rising White Lily flour.
1 stick of frozen butter or you could do as my great grandma and grandma did and use 1/2 cup of lard.
1 1/2 cups of ice cold whole fat buttermilk. The buttermilk with give you a fluffier biscuit.
First preheat the oven to to 475 degrees.
Next grate the frozen butter into a large mixing bowl, then put 4 cups of fork fluffed self rising White Lily Flour in the mixing bowl. Then thoroughly coat the butter with the flour by stirring using a spatula. Once you’ve done that use a spatula to quickly incorporate the buttermilk into the flour and butter mixture. When all of the buttermilk is in the mixing bowl stir 5-8 times and then dump out onto a floured work area. Using your hands gently form the dough into a circle that is at least 1 inch thick. Use a 3 inch biscuit cutter, make sure to flour the biscuit cutter each time you cut out a biscuit.
To cut out the biscuits you need to go straight down with the cutter, do not turn the biscuit cutter, just go straight down, cut and pull the biscuit out, putting the biscuit onto the baking tray. The reason why you don’t turn the biscuit cutter and you go down with the cutter is because you don’t want to seal of the biscuit edges. You wanna allow the biscuit to rise and that’s why you go straight down when cutting and pulling out the biscuit and putting the biscuit on the tray.
I would recommend using only self rising White Lily Flour, there’s a reason why most Southerners use this flour because it gives you a great biscuit. Also I would suggest using full fat buttermilk, I wouldn’t suggest using whole milk. The reason being is the buttermilk reacts to the baking soda in the self rising flour and gives you a superior lift to your biscuit dough.
Once all the biscuits have been cut out and placed on a baking tray 1/8 inches apart, beat one egg with a tablespoon of heavy cream and brush on top of the biscuits. Then place in the preheated oven and bake for 8 to 10 minutes.
If you can’t tell, I love baking and I always enjoy making biscuits. I find baking very therapeutic. I hope you enjoy today’s video, thank y’ll for stopping by.
I used the royalty free music service Epidemic. I pay a yearly subscription fee and get unlimited music.
The song today is Calling at Your Door by Candellon.
Please like, subscribe and comment. I would really love to hear from you.
#biscuits
#homemade
#bakedgoods
#Baking
#homebakegoods
#southernfood
#southerncooking
#bakery
#home cooking
#homecooked
#recipeoftheday
#thefeedfeed
#BuzzFeedfood
#eeeeeats
#foodstagramming
#instayummy
#comfortfood
#huffposttaste
#cooksillustrated
#food52grams
#feedfeed
#bonappetit
#TODAYfood
#preserves
#realsimple
#eatingfortheinsta
#scatchMade
#foodie