Love Southern Biscuits…as does my sister-in-law, Nelly.

Nelly, had her baby shower this week.

Nelly and John’s precious little girl, Abigail,

is scheduled to come into the world in May.

The family is excited for them both!

It was great to see Nelly, my sisters, my mom and meet Nelly’s friends. We all enjoyed a delicious luncheon and had a fun afternoon.

Her friend Amy made the cake for the event. It was delicious! Nelly’s theme was ‘Precious Moments’. She collects these figurines. Amy topped the cake with a ‘Precious Moments’ figurine. So cute!

Now, we wait until the little precious one is born in May.

While we wait, let’s bake…

When buying buttermilk, I notice it only comes in quart size, not smaller. So, I’ve decided to collect recipes, that I like, containing buttermilk. So, when I buy the quart, I’ll be sure to use all of it and not let it go to waste.

This Southern Biscuits recipe calls for buttermilk. The secret to the best biscuits is in using a light touch when working with the dough. Folding the dough over in layers is another secret to great biscuits. It produces a puffy biscuit.

Except for the buttermilk, this recipe’s ingredients are staples found in a baker’s kitchen.

You can enjoy these biscuits with jam, butter or gravy.

I like to enjoy Southern Biscuits with fried chicken. So good!

It reminds me of the biscuits from Kentucky Fried Chicken, but better.

SOUTHERN BISCUITS

By Alton Brown – FoodNetwork

Adapted by Carmen Ortiz of Baking is my Zen

Prep Time: 20 min
Cook Time: 20 min
Level: Easy
Serves: 1 dozen

INGREDIENTS:
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

DIRECTIONS:

Preheat oven to 450 degrees Fahrenheit.
Combine flour, baking powder, baking soda and salt in a bowl.
Cut the butter and shortening into dry ingredients until mixture looks like crumbs. I use a pastry cutter. Work quickly so the butter does not soften.
Make a well in the center.
Pour chilled buttermilk in the center.
Stir until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface.
Dust top with flour.
Gently fold dough over on itself 5 or 6 times.
Press into a 1-inch thick round or rectangle.
Cut out biscuits with a 2-inch cutter. Push straight down through the dough.
Place biscuits on baking sheet. The biscuits should touch.
With your thumb, depress the center lightly.
Gather the scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first)
Bake until biscuits are tall with golden tops, 15 to 20 minutes.

RECIPE PHOTO TUTORIAL BY

CARMEN OF BAKING IS MY ZEN

SOUTHERN BISCUITS

By Alton Brown- Food Network

Adapted by Carmen Ortiz of Baking is my Zen

DIRECTIONS:

Preheat oven to 450 degrees Fahrenheit.

Combine flour, baking powder, baking soda and salt in a bowl.

Cut the butter and shortening into dry ingredients until mixture looks like crumbs. I use a pastry cutter. Work quickly so the butter does not soften.