How We Make Old Fashioned Rolled Biscuits, Simple Southern Buttermilk Biscuits are Best!

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  • Published on:  5/8/2018
  • Watch this video to see how my Mama and my Mawmaw made rolled biscuits every day! Some people call them pinched off biscuits. You will see why when you watch this video. I hope you enjoy this old fashioned way of biscuit making. Some people use regular milk (sweet milk) but most use buttermilk. Of course we used shortening (crisco) but you can use butter. My favorite self rising flour is White Lilly! If you live up North King Arthur makes the best flour in your area for baking. White Lily and King Arthur are both winter wheat and they make the best baking products. Cake flour is also made with this type of flour. You can cook these in a baking pan or in a cast-iron skillet! This Southern old-fashioned favorite is also a favorite everywhere else in the country! They come out light and flaky with that great buttermilk flavor!
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    Scroll Down to order and scroll further down for RECIPE.
    DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house.
    I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.

    Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
    NOW FOR THIS FAMILY RECIPE:
    Rolled Biscuits
    BAG OF SELF-RISING FLOUR (SOUTHERN BISCUIT FLOUR OR WHITE LILY)
    PINCH OF BAKING SODA
    5 TBSP. COLD BUTTER (IN THIN PIECES)
    OR: 1/4 CUP CRISCO SHORTENING
    2/3 – 3/4 CUP BUTTERMILK FOR FOR LIGHTER BISCUITS USE (SWEET MILK) REGULAR MILK.
    Use Hand and press all flour against the sides and bottom of a large bowl. I typically use the outside of my fist. Once packed well add shortening and milk. Use hand and blend the shortening and milk together well with your fingers. Begin rotating milk/shortening mix in bowl. It will begin to loosen the flour causing it to blend in. Continue doing this while squeezing dough through fingers until it is at the right consistency. This cannot be told in a recipe, you must watch the YouTube tutorial and practice until you get it right. Watch video to see how to roll the biscuits in your hands before placing them in a greased iron skillet or bread pan.
    Bake at 450 degrees until golden brown. Approx. 20-25 minutes.
    Flip biscuits upside down when removing them from oven to keep from sweating on the bottom.
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