Southern Biscuits

Biscuits are something that every Southerner should be able to make. And YES you must use White Lily® self rising flour. JUST DO IT. I don’t make biscuits often, but sometimes, like today, I just gotta have a biscuit!! Sadly I did not get pix of making the dough, but I did get a shot of the finished product.

Southern Biscuit!

Here is a handy trick for you! I never have buttermilk on hand, so I make mine like this:

Instant Buttermilk: Put 1 tsp of white vinegar into 1/2 cup milk, half n half or heavy cream. In a couple of minutes, the milk will curdle and voilà! Buttermilk. Just use about 1 tsp of vinegar per every half cup or so.

White Lily® Flour Biscuits
2 cups WL Self Rising Flour
1/4 cup (half stick) butter or shortening, cubed
~1/2 to 2/3 cup buttermilk (more or less)
Yield: about 8 biscuits

Preheat oven to 425ºF

Put flour in a large bowl and cut in butter with dough cutter or two forks. Flour should have a grainy texture with some pea sized bits of butter. Add in 1/2 cup buttermilk and stir in. Keep adding buttermilk until the dough is just sticking together. Turn out on a floured counter and knead just a couple of times to make a ball. Pat out to about 1″ thick and cut out biscuits with a cutter or a glass. Place on ungreased shiny cookie sheet (a shiny sheet will give you a better biscuit crust). Bake for about 10-15 minutes, until biscuits are lightly golden. Serve warm and enjoy!

Angela’s Biscuits and Gravy

I use the standard biscuit recipe on the White Lily bag, slightly modified, but my gravy recipe is unusual so I figured I’d post it for y’all.

White Lily Recipe
My version, due to my never having Crisco or buttermilk on hand:

Angela’s Southern Biscuits
2 cups White Lily SR flour (The BRAND is important here, for those living outside of the South. FIND White Lily. Trust me.)
1/4 cup butter [half a stick], cold, cut into cubes (I never keep shortening.)
about 2/3 cup half n half w/ 1 Tbl white vinegar in it as a homemade buttermilk substitute (I never keep buttermilk on hand.)

Preheat oven to 450F (I have never cooked them at 500F!) Cut in the fat with a dough cutter until flour and fat are about pea sized. Add in the milk in thirds – you may or may not use all of it, it depends on the weather. [I used about a half cup today since the humidity is 100%.] Stir dough together with a spatula just until it’s combined. You want it pretty wet and sticky. Don’t overmix. Plop on a well floured surface then generously flour the top of the dough. Turn dough over to make sure it’s not sticking (use more flour if you need to) then pat into a disk at least 1″ thick. Use a cutter or a glass and cut out biscuits. Place biscuits on an ungreased sheet pan – I do not like mine to touch, but if you do, fine. I’m not the boss of you. Bake on middle rack for about 12-15 mins depending on your thickness. They should be golden on top.
This recipe makes about 8 – 10 biscuits.

Southern Gravy for Biscuits
This recipe has evolved due to my never having milk on hand, only half n half, which makes gravy THICK. I also sometimes run out of bacon fat, so I use schmaltz (chicken fat) or both, which is fantastic. Duck fat would be awesome as well. The choice of fat is pretty flexible, actually, as long as you use the right amount. You can do this with pancetta, bacon, sausage or no meat at all.

Angela’s Southern Gravy
1 Tbl bacon fat
1 Tbl schmaltz
1-2 Tbl cubed pancetta
2 Tbl flour (AP or SR, doesn’t matter)
3/4 cup half n half
1/2-2/3 cup chicken stock

Put the fats and pancetta in a nonstick skillet on med heat. When the pancetta has rendered (about 5 mins), turn up the heat to med hi and add flour. Stir flour into fat until smooth and let it cook for 2-3 minutes. Add in half n half and stir until smooth. This will be thick! Add in about 1 tsp salt and 2 tsp black pepper. Start adding chicken stock until the gravy is the consistency you want. I like mine thick for biscuits! When you get the consistency you want, kill the heat and check your seasoning – it should be a little salty if you’re using it on biscuits. Use immediately, gravy does not hold well.

Add in some homemade figgy jam and you’ve got Sunday breakfast! Bon Appétit!