Gettin' That Real Southern Charm in Your Biscuits: White Lily, Crisco, and Buttermilk Magic
Hey Y'all, Let's Bake Some Biscuits!
When it comes to Southern lovin' straight from the oven, there's nothin' quite like a batch of honest-to-goodness buttermilk biscuits. Picture 'em golden on the outside, fluffy on the inside, just waitin' to melt in your mouth. Now, if you wanna whip up these melt-in-your-mouth marvels, you'll need just three Southern secrets: White Lily Self-Rising Flour, Crisco, and buttermilk. So, grab your apron and let's dive into how to rustle up these biscuits that'll make your heart sing "Yeehaw!"
The Three Stars of Biscuit Brilliance
White Lily Self-Rising Flour: If there's a star of the biscuit show, it's gotta be White Lily Self-Rising Flour. This stuff's been a Southern kitchen VIP for ages. With its soft winter wheat and just-right protein content, it's like a biscuit whisperer. No need to worry 'bout leavenin' – this flour's got your back.
The one disadvantage to using White Lily Flour is that you can only find it in southern States. If you don't live close to a store that sells it, you can always order it here. Note: This link is the lowest cost I've found it on Amazon. Please look around as prices and sellers for this flour change regularly to ensure you find the most affordable price.
There are two different types of White Lily Self Rising Flour - Bleached (red label) and Unbleached (green label). I use whatever I have on hand. The unbleached will make fluffier biscuits but the bleached will work just fine as well.
Crisco: Now, when it comes to flakiness and flavor, Crisco's the MVP. Sure, some folks swear by butter, but Crisco's got that high meltin' point that keeps things in line during bakin'. It's like the conductor of your biscuit symphony, makin' sure every layer's in harmony. Of course, you can use butter, just keep it cold and grate it into your flour but I'll always recommend Crisco over anything else.
Buttermilk: Ah, buttermilk, the tangy twang in your biscuit twirl. It's got that zing that makes your taste buds do the two-step. Not only does it add a kickin' flavor, but it also teams up with the self-risin' flour for that rise and tender touch that's pure Southern biscuit bliss.
The Down-Home Biscuit How-To
Ingredients:
- 3 cups White Lily Self-Rising Flour
- 1/3 cup Crisco vegetable shortening
- 3/4 cup buttermilk
First off, preheat that oven to a toasty 475°F (245°C). Put your White Lily Self-Rising Flour into a big ol' mixin' bowl - you can sift if you want, but I never do.
There are two ways to mix the dough. Most people will tell you to mix your Crisco into the flour with your fingers or a fork and until it's crumbly. You can do that if you have time. If not just place the Crisco in the little ditch and follow the next step.
Pour your buttermilk into the ditch (or just into the flour mixture if you've crumbled the Crisco). Don't pour it all in at once. Depending on the type of milk you use (full fat or low fat), you will use more or less.
Most people I've seen make biscuits do it the hard way and mix everything with a fork and then roll it out and make a huge mess in the kitchen that'll take a while to clean up. Here's my way. Work the dough with your hands. God gave us hands for a reason.
If you are using the solid Crisco in the ditch method, start my squeezing the Crisco and working in a circular motion to combine the Crisco, buttermilk and flour. You don't want to reach all the way to the bottom of the ditch.
Just work it until it has a sturdy but wet consistency, then gradually pick up more flour as you move it around to create what will look like a loaf. At this point, pinch off enough for the size biscuit you want and roll it in your hands. You can flatten it out, fold it over, flatten it again, roll it over or just roll them in to a ball and put them into your cast iron frying pan, use your fingers to press them down to about 3/4 inch thick. Hint: You don't NEED a cast iron frying pan but i won't make biscuits in anything else.
If you are using the crumbled method, do the same as above, just be sure to add the buttermilk a little at the time so you don't get too much and create a sticky mess. If you do, you can always add more flour.
IF you want to create a big mess and roll them out, flour your counter and plop the dough out. Flatten it out with your hands to about 3/4" in thick, fold it over, do it again and repeat about three times, then roll it out with a rolling pin to about 3/4"" thick.
IF you have rolled them out, use a cookie cutter (or glass or whatever you have on hand) to cut them out. When you press down into the dough, DO NOT twist the cutter - just push it down and lift your biscuits out and put into the pan.
NOTE: Always make sure your biscuits are touching - this helps them rise.
The biscuits will have more layers if you use the rolling method but I don't care about layers - I just want a good biscuit. :-)
Time to Bake the Biscuits: Pop those beauties in the preheated oven for 'bout 10-12 minutes. Keep an eye on 'em – we're talkin' golden brown tops, not charcoal crisps.
The Southern Satisfaction: Once they're outta the oven, spread a LOT of butter on the tops and let it soak in. Let 'em cool for just a couple minutes and then flip them out on a plate. Now's the time for that first bite – tender layers, rich flavor, and a whiff of Southern charm. It's like a biscuit hug for your taste buds.
Wrappin' It Up: Share the Love, Share the Biscuits**
So there you have it, friends – the down-home guide to makin' Southern buttermilk biscuits with a sprinkle of White Lily Self-Rising Flour, a dollop of Crisco, and a dash of buttermilk magic. These biscuits ain't just food; they're a piece of Southern culture, a tradition, and a heap of love baked right in. So gather 'round, savor every bite, and pass that biscuit plate – 'cause the only thing better than makin' these biscuits is sharin' 'em with the folks who matter most. Happy biscuit bakin', y'all!
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