homemade biscuits with self rising flour

Now, Brenda doesn’t make a big deal about using White Lily self-rising flour at all. Of course I had to try it! But there was one major problem: I didn’t have any White Lily flour. She bakes at a really high tempĪs Brenda says, “They wouldn’ta put 500 degrees on there if they hadn’t wanted you to use it now, right? The quicker it cooks, the tenderer your biscuits are.” And here I thought I’d been cooking mine too high at 450! My attempt at Brenda’s easy biscuit recipe Never question a southern grandma about biscuits Where to find White Lily flour Well, not only do they cook with Brenda’s method, you also get soft, fluffy sides on most of the biscuits. I always space mine out, because I thought the insides might not cook all the way. So much easier than using a pastry blender and cold, hard butter! She puts her biscuits close together, in a cast iron griddleīrenda bakes her biscuits on a cast iron griddle, not a baking sheet, and she puts them right next to each other. Nope, she just mashes the Crisco together with the buttermilk, gradually mixing in the flour. There’s no cutting in of fat and flour, and then adding the liquid and tossing gently. Boy, was I wrong.Ĭrisco definitely gives you a different taste than butter (I need to try these with butter-flavor Crisco), but it also gives you a much lighter, fluffier biscuit! She mashes everything together Crisco, but I always thought that biscuits needed all butter. I’ve done a lot of experimenting with cookies and pie crusts using butter vs. I’d never made biscuits without butter before (except for one batch of cream biscuits that I didn’t like very much). With cooking I get a little more free-wheeling, but with baking I like to be precise! She doesn’t use butter That’s, like, the exact opposite of how I bake. She does everything by feel, no measurements If I left bits of anything in my flour, by the time I got around to using it again it would be rancid. I have, at last count, fifteen different kinds. She mentions in the video that she has two different kinds of flour: White Lily self-rising, and regular White Lily. Plus, you don’t have a bowl to wash!Īnd even if a little bit of something did get left in the bowl, I bet she uses that flour up pretty quickly.

I have had endless conversations in the past couple of weeks about how that works, and why she doesn’t have bugs in her flour, or flour that’s gone bad.īut if you watch the video closely, it really does appear that every bit of buttermilk and shortening is picked up by the end, leaving nothing but pristine flour. I mean, first of all, she mixes the dough for her biscuits in the bowl she keeps her flour in. But the basic method and ingredients are unlike any biscuit recipe I’d ever made!Ī few weeks ago I watched this biscuit how-to video by an absolutely charming southern grandma named Brenda Gantt, and it flipped many things I knew about making biscuits on its head. And some of what I know about biscuits can be applied to this authentic southern recipe. Easy Southern Biscuits Recipe The buttermilk biscuit recipe that blew my mind

Homemade biscuits with self rising flour