Author Topic: Old Fashioned Southern Raised Biscuits  (Read 81 times)

Olga Drozd

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Old Fashioned Southern Raised Biscuits
« on: January 08, 2018, 05:40:29 PM »
Old Fashioned Southern Raised Biscuits

These delicate dinner rolls are a cross between baking powder biscuits and fluffy yeast rolls--and combine the best features of both.  They are made in the traditional Southern manner, with plenty of buttermilk, and taste best fresh from the oven.

1 cup buttermilk
4 cups sifted all purpose flour (sift before measuring)
2 teaspoons baking powder
1 teaspoon salt
1 package active dry yeast (1 Tablespoon)
1/2 cup warm water (105 to 115 degrees F.)
2 Tablespoons sugar
1/3 cup shortening
2 Tablespoons butter or margarine (to brush tops of biscuits)

In small pan, slowly heat buttermilk until bubbles form around edge.  Buttermilk will curdle.  Cool to lukewarm (a drop sprinkled on wrist will not feel warm).  Grease two large cookie sheets.  Sift the flour with baking powder and salt into a large bowl.

Sprinkle yeast over warm water (first check temperature with thermometer) in small bowl; add sugar; stir to dissolve completely.  Stir in the lukewarm buttermilk.  Cut shortening into flour mixture with a pastry blender or two knives (used scissors fashion).

Mixture will resemble coarse cornmeal.  Make a well in the center.  Pour in buttermilk mixture all at once.  Stir around bowl with fork to mix well.  Dough will be stiff.  Turn out onto a lightly floured pastry cloth.  To knead: Gently pick up dough from far side.  Fold dough over toward you; press out lightly with palm of hand.  Give dough a quarter turn.  Continue to knead until smooth--about 5 minutes. Using a stockinette-covered rolling pin, gently roll out the dough from center all around, to 1/2 inch thickness.

With floured 2-inch cutter, cut straight into dough. DO NOT TWIST.  Re-roll trimmings; cut more biscuits.  Place on prepared cookie sheet 1 inch apart.  Prick tops with fork.  Cover loosely with towel; let rise in warm place (85 F.), free from drafts, a 1/2 hour.

Let rise until double in bulk--about 1 inch high.  Meanwhile, preheat oven to 400 degrees F.  Before baking lightly brush tops with melted butter.  Bake biscuits 10 to 12 minutes, or until golden brown.  Serve them, while still warm, with butter.  Makes about 30 biscuits.

NOTE: Water that is too hot will kill yeast; water that is too cold will retard action of yeast.