Mamaw’s Southern Biscuits
Ingredients
- 2 cups White Lily Self-Rising flour
(White Lily is ideal for biscuits due to its lower protein content, which makes for softer, fluffier biscuits.) - 2 tablespoons baking powder
(You add extra because higher elevations or some regions may need more leavening to rise properly.) - ¼ cup lard
(Lard gives biscuits their classic flaky texture, but you can substitute with cold unsalted butter if preferred.) - Buttermilk (Start with about ¾ cup, but add as needed)
(The acidity in buttermilk helps tenderize the dough and adds great flavor.)
Tools
- Biscuit cutter or 8-ounce tomato sauce can
(Your special can is such a meaningful touch! It has sentimental value and works perfectly as a cutter.) - Baking sheet
- Rolling pin
(Though you can also pat down the dough gently with your hands if you prefer a rustic look.)
Step-by-Step Instructions
1. Preheat the oven to 450°F
- Preheating is essential for biscuits so they bake evenly and rise well. Get your oven hot and ready before starting on the dough.
2. Mix the dry ingredients
- In a large mixing bowl, add 2 cups White Lily Self-Rising flour and 2 tablespoons baking powder.
- Use a whisk to combine them thoroughly. This ensures even distribution of the leavening (baking powder) throughout the dough.
3. Cut in the lard (or butter)
- Add ¼ cup lard to the flour mixture.
- Use your hands (Mamaw’s method!) or a fork to work the lard into the flour until the mixture resembles coarse crumbs.
Tip: Be gentle! You don’t want to melt the lard with the heat from your hands. Keep it crumbly for flakier biscuits.
Texture check: You should still see small pea-sized chunks of lard in the dough—these will melt as the biscuits bake, creating flaky layers.
If you prefer, you can use cold unsalted butter in place of lard, but be sure it’s very cold and cubed.
4. Add the buttermilk
- Slowly pour in ¾ cup buttermilk, using a fork to gently mix it into the flour mixture.
Key Tip: Add just enough buttermilk to bring the dough together. You may need to add a bit more buttermilk, but don’t overdo it—you want the dough moist but not too wet.
Goal texture: The dough should be slightly sticky but manageable.
5. Knead lightly on a floured surface
- Dust your work surface with a little flour to prevent sticking.
- Turn the dough out onto the floured surface.
- Fold the dough over onto itself about 6 times. This folding creates layers that help the biscuits rise and become flaky.
Pro tip: Gently pull in a little extra flour from the surface as you fold, just enough to keep the dough from sticking, but don’t overwork the dough, or the biscuits will be tough.
Consistency: The dough should stop being sticky and start becoming smooth, but still tender.
6. Roll or pat out the dough
- Using a rolling pin, roll the dough to about ¾-inch thickness.
If you like thicker biscuits, feel free to go for 1 inch, but ¾ inch gives you a nice balance of height and fluffiness.
Hand-patting option: Alternatively, you can pat the dough with your hands if you prefer a more rustic, hand-formed biscuit.
7. Cut out the biscuits
- Use your biscuit cutter or your 8-ounce tomato sauce can to cut out rounds.
Key Tip: When cutting, don’t twist the cutter as this can seal the edges and prevent the biscuits from rising. Just press straight down and lift the cutter.
After cutting, gather any leftover dough, gently knead it again, and repeat the process until you’ve used it all.
8. Bake the biscuits
- Place your biscuit rounds on an ungreased baking sheet, spaced about 1 inch apart. If you want softer sides, place them closer together. For crispier edges, space them further apart.
- Bake in the 450°F oven for 10-12 minutes, or until the tops are golden brown.
Watch closely: Ovens can vary, so check at around 9 minutes to avoid overbaking. The bottoms should be nicely browned, and the tops should be golden.
9. (Optional) Brush with butter
- For extra flavor and shine, melt a little unsalted butter and brush the tops of the biscuits right after they come out of the oven.
This adds richness and gives them a golden sheen.
10. Serve and enjoy!
- Serve the biscuits warm, with your favorite spreads like butter, jam, honey, or alongside some gravy.
Pro Tip: Biscuits are best eaten fresh, but if you have leftovers, store them in an airtight container and reheat in a low oven to bring back their softness and warmth.
These biscuits are sure to remind you of your Mamaw’s kitchen, filled with love and tradition! And the special touch of using your tomato sauce can as a cutter adds that extra layer of sentiment that makes this recipe truly unique. Enjoy!