While I did my best to make this test as fair as possible (I’m no statistician but I do like to dig into data), it’s hardly scientific. Lightness = Grams per Inch the lighter the biscuit, the fewer grams per inch.Fluffiness = Biscuit Height the fluffiest biscuits will be the ones that rise the most.Here’s how I chose to define those measures: As far as defining “best” goes, the consensus among my friends on Twitter, was that a great biscuit should be fluffy and light. once with “self-rising flour substitute” (all-purpose flour + baking powder + salt, as specified on the Gold Medal All-Purpose flour package)Įach bag of flour was purchased within the past week.once with White Lily self-rising flour, and.once with the store brand self-rising flour.I would make the recipe on the back of the store-brand bag three times: Does White Lily flour really make a better biscuit, as so many southern bakers claim? How do biscuits made with White Lily measure up to those made with other flours? Well, I was pretty intrigued too so I set out this weekend to find some answers.īiscuit quality is impacted by the type of self-rising flour you use.įor a “base case” I looked to a bag of store brand self-rising flour. Traditionally, in the south we use an all vegetable shortening like Crisco but if you want a healthier alternative you can use an organic all natural shortening that is on the market today as a substitute.A number of you expressed an interest in seeing a “biscuit bakeoff” after last week’s Southern-Style Biscuits recipe from the back of the White Lily self-rising flour package. There is only 1/4 of a cup of shortening in this recipe but it makes a big difference in the texture of the final baked biscuit. Shortening is what sets apart a true southern biscuit recipe from all of the other recipes out today. While you can substitute butter for shortening in a biscuit recipe, the taste and texture will be different. Many will argue that shortening is not necessary in a biscuit recipe. If you don’t have a cast iron skillet you can use a cake pan, just make sure the biscuits are touching when placed in the pan. I think that a cast iron skillet adds to the flavor of southern biscuits but it isn’t absolutely necessary to use one. So try your best not to over work the dough, so that your biscuits will be light and fluffy. If you handle the dough too much you will warm up these cold ingredients and they won’t do their job in the oven. You’ll notice in the ingredient list for these fluffy southern biscuits that it calls for some cold ingredients. Quick and Easy Homemade Southern Biscuits recipe Don’t handle the dough so much That is because it has already been sifted along with the addition of baking powder and salt, which saves you an extra step in the kitchen. You will notice that self-rising flour is perfectly soft and light. Now, yes it is true that you can make your own self-rising flour but there is just something magical about a bag of self-rising flour. However, the brand for me doesn’t matter so much as what type of flour that you use.įor southern biscuits I only use self-rising flour. Many southerners will swear by White Lily brand flour. If you want a really, good southern biscuit you have to use the right kind of flour. Many will argue that flour doesn’t really matter when making biscuits. Simple and delicious, that is the secret to good southern biscuits. This is a southern biscuits recipe without buttermilk. If your biscuit recipe has too many ingredients, forget about it. Biscuits are a southern staple for breakfast and a welcomed compliment to southern comfort food. There is one thing you need when living in the south and that’s a good homemade biscuit recipe. The best, authentic southern biscuits recipe that makes perfectly soft and fluffy biscuits using only 5 ingredients. What are some other breakfast foods you eat in the south?.What do I serve with this southern biscuits Recipe?.
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