Southern Fried Buttermilk Biscuits

▪ Flour: Self-rising flour, this is what makes these biscuits so darn easy. We’re lucky enough to be able to buy self-rising flour at the store, but grandma use to make it herself, in bulk, probably because she served biscuits at almost every meal.
▪ Liquid: Buttermilk is what gives these biscuits that authentic southern flavor, but you can also use milk. However, the buttermilk has a tangy, buttery flavor, somewhat similar to the taste of sour cream, it’s what makes these the most delicious biscuits you’ll ever have.
▪ Fat: I’ve seen grandma use all kinds of different types of fat in her biscuits, lard, bacon fat, shortening. I prefer using shortening, but I have to say the bacon fat does add a really good flavor to the biscuits.

STEP BY STEP INSTRUCTIONS

Step 1: Heating the Fat
Preheat oven to 450°F. Place 2 tablespoons of fat, I like to use shortening, in a 12-inch cast iron skillet. Place the pan in the very bottom of the oven for 5 minutes.

Step 2: Combine the Flour and Fat
In a large bowl, combine 3 cups of self-rising flour and 1/4 cup of fat [shortening]. Using a pastry cutter and working as fast as possible, cut the fat into the flour until mixture looks like crumbs.

Step 3: Adding the Liquid
Make a well in the center and add the cold liquid [buttermilk]. Stir just until the dough comes together, over working the dough will cause the biscuits to become tough.

Step 4: Cutting the Biscuits
While the dough is still in the bowl, lightly sprinkle the top of the dough with flour. Dip a 2-inch biscuit cutter in flour and using the sides of the bowl cut out the biscuit. Place in hot cast iron pan.

Step 5: Baking the Biscuits
Place pan directly on the bottom of the oven, bake for 10 minutes. Move pan to the center rack of the oven and bake an additional 10-15 minutes or until the tops become golden brown.

▪ Not that there will be any leftover, but in case there are, store them in  an airtight container or a Ziploc bag. They will keep for about 2-3 days.
▪ To reheat, wrap biscuit in a damp paper towel and heat in the microwave in 10 second intervals.

COOKING TIPS AND RECIPE VARIATIONS

▪ For a more buttery flavored biscuit, use butter as your fat. 
▪ For non-buttermilk biscuits, replace the buttermilk with milk. Milk is considerably thinner than buttermilk so you won’t need to use as much.
▪ For cheddar bay biscuits: add 1 tablespoon of garlic powder, 1 tablespoon fresh chopped parsley, 4 teaspoons of sugar, 1 1/2 teaspoons of Old Bay seasoning, 1 1/2 cup sharp cheddar cheese, 1/2 cup cold cubed butter. Cut the butter into the flour before adding the other ingredients.
▪ Make Self-Rising Flour: In a small bowl thoroughly whisk together, 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Make it in bulk to use it in your favorite southern recipes or recipes that call for self-rising flour. For a more buttery flavored biscuit.
▪ How to Make Buttermilk: In a small bowl mix together 1 cup of milk and 1 tablespoon of lemon juice or vinegar. Use the thickened milk and curds just like you would buttermilk.
▪ To brown the tops of the biscuits brush with a little melted butter.
▪ Avoid overworking the dough it will lead to your biscuits being tough.

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