Boardinghouse-Style Biscuits
Recipe: #23838
May 25, 2016
Categories: Breads, Southern, One-Pot Meal, Brunch, Oven Bake, Vegetarian, Quick Breads, Flour, Kosher Dairy, more
"Mrs. Wilkes' serves about 630 biscuits a day. The Wilkes family loves these with Georgia cane syrup, and eats them morning, noon, and night-even as dessert! (in Savannah GA)"
Ingredients
Nutritional
- Serving Size: 1 (40.3 g)
- Calories 114.8
- Total Fat - 5.1 g
- Saturated Fat - 2 g
- Cholesterol - 6.6 mg
- Sodium - 46.6 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 2.1 g
- Sugars - 1.1 g
- Protein - 3.1 g
- Calcium - 37 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 450.
Step 2
Grease an 8 by 8 by 2-inch baking pan well.
Step 3
Sift the flour, baking powder and sugar into a bowl.
Step 4
Cut in the shortening and butter until the mixture resembles coarse cornmeal. Make a well in the center of the flour
Step 5
And pour in the buttermilk, water and milk.
Step 6
Mix lightly and quickly with your hands to form a dough moist enough to leave the sides of the bowl.
Step 7
Turn onto a lightly floured surface.
Step 8
Knead by picking up the sides of the dough away from you while pressing down with the palms of your hands and pushing the dough away.
Step 9
Repeat 6 or 7 times.
Step 10
Work the dough into a large ball while kneading.
Step 11
Keep your fingers dry by frequently dipping them in dry flour.
Step 12
Pinch off portions of dough for desired size biscuit.
Step 13
Press lightly to make the biscuits look flat on the pan.
Step 14
Make sure the biscuits touch each other.
Step 15
Bake for 15 minutes.
Tips
No special items needed.