When I saw gullah biscuits in Southern Biscuits, they intrigued me. Not only is butter replaced with oil, but there are eggs in these biscuits. Why oil? Because they were originally made in an area where the temperature is very hot, so butter would melt. Thus, oil made sense.
The eggs give the biscuits an interesting yellow tint. Compared to a standard biscuit, you could see the difference even before you broke the biscuits open and they added rich flavor as well.
What Worked: If you're working in a hot kitchen, it's great to have a biscuit recipe that doesn't require keeping butter cold.
What Didn't: This dough was incredibly wet, so I needed to add considerably more flour than suggested to get a workable dough. But that's fine - it all worked out and the resulting biscuits were just good. Next time, I'd cut back more on the milk from the start.
Suggested Tweaks: I'd like to play with the idea of adding flavored oil instead of a neutral oil. Chive oil? Might be interesting.
Adapted from Southern Biscuits by Nathalie Dupree and Cynthia Graubart. Copyright © 2011. Published by Gibbs Smith. Available wherever books are sold. All Rights Reserved
Recipe Details
Gullah Biscuits Recipe
Active15 mins
Total40 mins
2 1/4 cups all-purpose flour, divided
3 teaspoons baking powder
1 teaspoon salt
5 teaspoons vegetable oil
2 large eggs
1 1/4 cups milkor buttermilk, divided
Butter, softened or melted, for finishing
Preheat oven to 350 degrees F.
Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, select a 8- or 9-inch cake pan, pizza pan, or oven-proof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.
Fork-sift or whisk 2 cups of flour, baking powder, and salt in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour. Fold in the cooking oil.
Make a deep hollow in the center of the flour with the back of your hand. Lightly beat the eggs with 1 cup of the buttermilk, reserving the remaining 1/4 cup, and pour into the hollow. Stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the liquid. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved buttermilk, just enough to incorporate the remaining flour into the shaggy, wettish dough. If the dough is too wet, use more flour when shaping.
Lightly sprinkle a board or other clean surface using some of the reserved flour. Turn the dough out onto the board and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch thick round, using a little additional flour only if needed. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2-inch thick round for a normal biscuit, 3/4-inch thick for a tall biscuit, and 1-inch-thick for a giant biscuit. Brush off any visible flour from the top. For each biscuit, dip a 2 1/2-inch biscuit cutter onto the reserved flour and cut out the biscuits, starting a the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.
Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for a total of 20 to 25 minutes, depending on thickness, until light golden brown. After 10 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 10 to 15 minutes until the biscuits are light golden brown. When the biscuits are done, remove them from the oven and lightly brush the tops with butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.
FAQs
What makes biscuits Southern? Besides being passed down by beloved grandmothers, Southern biscuits are typically made with flour made from soft red winter wheat, such as White Lily.
What are the 4 types of biscuits? ›
Types of Biscuits
- Rolled Biscuits. Rolled biscuits are one of the most popular baking-powder leavened quick breads. ...
- Drop Biscuits. Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. ...
- Scones. ...
- Shortcakes.
Cane syrup used to be a traditional biscuit accompaniment at Southern restaurants and at home. In fact, at one time, it was common for sweet accouterments like cane syrup and honey to be offered alongside biscuits at every meal, not just breakfast.
Why put an egg in biscuits? ›
Biscuit recipes tend to be egg-free, this makes them drier and the lack of protein to bind the mix helps achieve that crumbly texture. For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough.
What flour do Southerners use for biscuits? ›
If you start asking around, any Southern chef, Southern Living Test Kitchen pro, or biscuit-making family member will swear by White Lily flour. Generations of bakers have claimed it as the secret to the perfect, flaky biscuit.
What's the best flour for biscuits? ›
Self-rising flour is great for biscuits for a number of reasons: It's often made with soft (low protein) Southern wheat. Look for White Lily or Martha White flours. I haven't tried King Arthur self-rising flour but their products are usually excellent.
Are biscuits better with butter or shortening? ›
Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!
What are mourning biscuits? ›
Dr Gadoud said: “Funeral biscuits were biscuits served at or associated with funerals. They were generally two biscuits wrapped up and presented to each person attending the funeral or sent out with the invite to the funeral or afterwards.
What is the most expensive biscuit? ›
New Delhi: ITC Limited had to provide a compensation of Rs 1 lakh to a customer because of a packaging error in a Sunfeast Marie Light biscuits packets, the proverb "One small mistake can turn out to be a big blunder" came true.
What is the difference between northern and Southern biscuits? ›
The earliest biscuits were a simple combination of flour and water that resulted in little more than baked paste. Soon people learned that adding fat to the recipe made them tasty and flaky. In the Northern states butter is the favored lipid. In the South, lard or shortening is the standard.
A Biscuit (U.S.) Is a Scone (U.K.)
A British biscuit is not remotely similar to the fluffy and filling American biscuits made famous in Southern American cuisine. The closest British equivalent to those buttery miracles is a scone, which ain't too bad either.
Why do Southerners like biscuits and gravy? ›
Like many other Southern favorites, biscuits and gravy were born out of necessity. The dish has been found on tables for decades, and quickly became a staple of Southern diets. The hearty, high calorie dish made a delicious, filling and inexpensive breakfast dish for laborers.
How do you make Paula Deen's buttermilk biscuits? ›
In a large bowl, whisk together flour, sugar, and salt. Using a fork or pastry blender, cut in cold butter until mixture is crumbly and about the size of peas. Gradually add buttermilk, stirring just until dry ingredients are moistened. Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times.
Why are biscuits pricked before they are baked? ›
Pricking the dough with a fork before baking allows steam to be released during cooking and helps the biscuits rise more evenly.
Why do you brush milk on biscuits? ›
MILK: Brushing with milk will help to color the crust, the sugars in the milk helping to brown it. WATER: Water is often sprayed or brushed onto bread before it is placed in a very hot oven, and during baking, to give the bread an extra-crisp crust.
Why are biscuits in the South better? ›
Unlike nationally distributed all-purpose flour brands like Pillsbury and King Arthur, White Lily flour is made exclusively from soft Southern wheat that's naturally low in the proteins that react with water to form gluten. Less gluten in your flour means a softer, less chewy bread.
What is the difference between northern and southern biscuits? ›
The earliest biscuits were a simple combination of flour and water that resulted in little more than baked paste. Soon people learned that adding fat to the recipe made them tasty and flaky. In the Northern states butter is the favored lipid. In the South, lard or shortening is the standard.
How would you describe a Southern biscuit? ›
These Southern-style biscuits walk the line of being both tender AND flaky. They're light, yet sturdy. The biscuits are also sturdy enough for breakfast sandwiches or for dunking into soup.
What are Southern biscuits made of? ›
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)
