(1 votes, average: 4.00 out of 5)
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I have made these biscuits several times now and they are sooooo yummy! Light and fluffy. Buttery with a perfect golden, crispy sweet crust. Oh my. These biscuits butter themselves!
Difficulty: Easy
Servings: 12
Prep Time: 5 minutes Cook Time: 12 - 15 minutesIngredients
2 cups all purpose flour OR all purpose Gluten Free flour mix (I used King Arthur brand.)
2 Tbsp baking powder
1 Tbsp white sugar
1/2 tsp salt
1/2 cup shortening (or butter or margarine) – I used Earth Balance natural shortening
1/2 cup sour cream
1/2 cup 7-UP (or Sprite or Ginger Ale)
1/4 cup melted butter
Directions
Preheat oven to 450 degrees. Put 1/4 cup butter in iron skillet or 8 inch baking pan and melt in oven. Mix dry ingredients together. Cut in shortening until mixture is crumbly. Add 7-Up and sour cream. Mix together until just combined. If the dough is too dry you can add a small amount of 7-Up to fix that. The dough should be soft and not dry, but not too sticky either.
Pat out dough on a floured counter about 1/2 inch thick. Cut out biscuits. I used a 2 inch biscuit cutter and got twelve biscuits from the dough. Remove skillet from oven and place cut out biscuits in hot butter being careful not to burn yourself! I usually keep a pot holder over the hot handle of my skillet to prevent myself or anyone else from carelessly grabbing the handle. Ouch!
Bake for 12 – 15 minutes until biscuits are a nice golden brown.
About the Gluten Free Version:
There was very little difference in the texture or taste between the two. The only real difference was that the wheat flour biscuits rose a little higher, but perhaps some xantham gum would help that, which I presently do not have in my cupboard. The taste and texture was incredible and my daughter was thrilled! The photos above are of the wheat biscuits.
Categories: Biscuits, Breads, Breakfast, Gluten-Free, Special Diets, Vegetarian
Tags: Southern
Submitted by: thevintagehomemaker on February 17, 2012
Razzintaz says:
These were very light using AP flour. But my GF ones came out very delicate, didn’t rise and had a weird flavor. The butter in the pan made my GF biscuits melt. Using my cast iron pans, the butter in the pan was not needed. My rerolled dough biscuits rose even higher. I used the biscuit trick Suzanne showed us, like croissant or puff pastry dough.
We can’t use store bought GF flour due to corn allergies.
On November 24, 2013 at 9:27 pm