lazy day southern biscuits

How To Make lazy day southern biscuits

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  1

  You NEED self-rising flour and buttermilk to make these biscuits, but, luckily, there are easy substitutes. *For the 3 cups of self-rising flour, in a bowl, stir together 3 cups of all-purpose flour, with 4-1/2 teaspoons of baking POWDER and 1 1/2 teaspoons salt. (If you only need 2-1/2 cups of the self-rising flour, use the other 1/2 cup to flour the baking sheet surface and your hands. If you need more flour for those parts, just use a little all-purpose flour.) **For the 1-1/4 cups of buttermilk, just stir in 1 Tablespoon of white vinegar or lemon juice. Let it sit 5 minutes before using. FULL DISCLOSURE: I actually keep self-rising flour in my pantry. You can use it for breading fish & meat or thickening gravy, just like all-purpose flour, but it is not interchangeable when baking without some additions. On the other hand, I have never bought buttermilk in my life. My Mom & sister drank it in my youth and I felt they were drinking soured milk and wouldn’t touch it, then or now.
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  2

  In a large bowl, put in 2-1/2 cups of self rising flour and slice the stick of cold butter on top of the flour.
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  3

  Using your fingers (or a pastry cutter or large fork), crumble the butter into the flour until it’s evenly “sandy.”
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  4

  To firm up the butter again, cover the bowl and set it into the fridge for about 10 minutes. This is a good time to mix up the buttermilk substitute, if needed, and set it aside.
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  5

  Preheat your oven to 450°F.
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  PREPARE YOUR BAKING SHEET: If you have a silicone mat, sprinkle flour over its surface. If not, cover a baking sheet with parchment, then sprinkle flour over its surface. If you don’t have a silicone mat or parchment, butter a baking sheet surface, around a 9 x 6 inch rectangle, then sprinkle flour on your counter. (I tried to save you the mess!)
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  7

  Make a well in the middle of your flour mixture and pour in the buttermilk. Stir together with your large fork or use your FLOURED hand to pull flour into the buttermilk, spinning your bowl as you go. Sprinkle more self-rising flour as you go, to stiffen the dough if needed. As soon as the ingredients are combined, STOP. It’s OK if the dough is sticky, just not soupy. (I start with the meat fork, then move on to a floured hand.)
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  8

  Dump the dough onto the floured mat, parchment, or counter, sprinkle the dough with flour & flour your hands. Fold the dough over on itself & sprinkle a little more flour. Fold and flour 2 more times. Then form the dough into a rectangle (around 9 x 6 inches) and pat down to about a 3/4 inch thickness. (The thickness is more important than the size of the rectangle!) Tidy & square up the edges.
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  9

  Using a sharp knife or a pizza cutter, cut the dough into 12 equal squares, but DO NOT SEPARATE.
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  10

  Bake the biscuits at 450°F. for about 12-15 minutes, or until a light golden brown. Right before the biscuits are done, melt the 3 Tablespoons of butter in the microwave for 20-30 seconds. Remove the biscuits from the oven and butter the biscuit tops with melted butter.
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  11

  Serve hot with butter, jam, jelly, marmalade, apple butter, or a square of scrambled eggs. Enjoy! =^..^=
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