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Each comment left = 1 can of food donated to charity! Help me help others this holiday season!
After composing my authentic Southern meal in my head, I was all set to use Bisquick to make some easy biscuits for dinner. Then I told myself - nope! 100% from scratch!
I found this recipe online, attributed to Paula Deen's The Lady and Sons cookbook. I halved it (shown below) and it still made 12. Woo boy does that woman like to overdo things or what!!?
1 1/8 tsp yeast
1/4 cup lukewarm water
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp baking powder
1 Tbsp sugar
1/3 cup shortening
1 cup buttermilk (*see note below)
Preheat oven to 400°. Dissolve yeast in the warm water and set aside.
Mix the dry ingredients together and then cut in the shortening. Add the yeast and buttermilk, mixing well. If you do not have buttermilk on hand, just make your own by adding about 1 Tbsp of white vinegar or lemon juice to the cup of milk and let sit for a few minutes, it'll thicken up.
Turn dough onto a lightly flowered surface and using the palms of your hands, press out to about 3/8" - 1/2" thick - no need to roll! Using a biscuit cutter (or a floured glass if you don't own one) cut out the biscuits. I've heard to not "spin" your cutter, you'll "seal" the edges of the biscuit and it won't rise as well. Instead, make a smooth down-up motion while cutting the biscuits.
Place on a greased baking sheet. Bake for 12 minutes, or until golden brown.
If you're going to be enjoying biscuits 'n gravy, like we did with the chicken fried steak, grab a biscuit or two and split it in half.
Ladle over some sausage gravy and thank your lucky stars for Southern cooks everywhere!
Don't forget to leave a comment here so I can donate a can on your behalf to a needy organization!