Self-rising Flour Biscuits

Introduction

History

Self-rising flour biscuits have been a staple in Southern cooking for generations. The recipe originated in the American South, where biscuits are a beloved food tradition. Biscuits were originally made with just flour, buttermilk, and lard, but the addition of self-rising flour made the process much easier and quicker.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to sift the self-rising flour to ensure that there are no lumps.

- Use cold Crisco to ensure that the biscuits are flaky and tender.

- Do not overmix the dough, as this can result in tough biscuits.

- Knead the dough gently to avoid overworking it.

- Make sure to preheat your oven to the correct temperature before baking the biscuits.

Serving Suggestions

Serve self-rising flour biscuits warm with butter, jam, honey, or gravy.

Cooking Techniques

Sift the self-rising flour to ensure a light and fluffy texture.

- Use cold Crisco to create flaky layers in the biscuits.

- Knead the dough gently to avoid tough biscuits.

Ingredient Substitutions

You can use butter instead of Crisco for a richer flavor.

- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.

Make Ahead Tips

You can prepare the dough for self-rising flour biscuits ahead of time and refrigerate it until you are ready to bake them.

Presentation Ideas

Serve self-rising flour biscuits on a platter with a sprig of fresh herbs for a beautiful presentation.

Pairing Recommendations

Self-rising flour biscuits pair well with fried chicken, sausage gravy, or a hearty soup.

Storage and Reheating Instructions

Store leftover self-rising flour biscuits in an airtight container at room temperature for up to 2 days. To reheat, wrap the biscuits in foil and warm in a 350°F (177°C) oven for 10 minutes.

Nutrition Information

Calories per serving

Each serving of self-rising flour biscuits contains approximately 250 calories.

Carbohydrates

Each serving of self-rising flour biscuits contains approximately 30 grams of carbohydrates.

Fats

Each serving of self-rising flour biscuits contains approximately 10 grams of fat.

Proteins

Each serving of self-rising flour biscuits contains approximately 5 grams of protein.

Vitamins and minerals

Self-rising flour biscuits are not a significant source of vitamins and minerals.

Alergens

Self-rising flour biscuits contain wheat and dairy.

Summary

Self-rising flour biscuits are a delicious and satisfying treat that is relatively low in calories and provides a moderate amount of carbohydrates, fats, and proteins.

Summary

Self-rising flour biscuits are a classic Southern dish that is easy to make and perfect for any meal. With a few simple ingredients and some basic cooking techniques, you can enjoy these fluffy and buttery biscuits in no time.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for self-rising flour biscuits. It was a hot summer day, and I was rummaging through my old recipe books in the attic, looking for inspiration for dinner. As I flipped through the pages, one particular recipe caught my eye - a simple and straightforward recipe for biscuits made with self-rising flour.

I had never made biscuits with self-rising flour before, as I usually used all-purpose flour for my baking. But something about this recipe intrigued me. It seemed like a quick and easy way to make fluffy and delicious biscuits without the hassle of measuring out baking powder and salt separately.

I decided to give it a try, gathering all the ingredients I needed and preheating the oven. As I mixed together the flour, baking powder, and salt, I couldn't help but feel a sense of excitement. There was something magical about the simplicity of this recipe, and I couldn't wait to see how it would turn out.

As the biscuits baked in the oven, the kitchen filled with the warm and comforting aroma of freshly baked bread. I peeked through the oven door, watching as the biscuits rose and turned a golden brown. When they were finally done, I carefully removed them from the oven and let them cool slightly before taking a bite.

The first bite was pure bliss. The biscuits were light and airy, with a perfect balance of salt and buttery goodness. I couldn't believe how easy they were to make, yet how delicious they turned out to be. From that moment on, self-rising flour biscuits became a staple in my cooking repertoire.

I shared the recipe with my friends and family, who were equally impressed by the simplicity and deliciousness of these biscuits. They quickly became a favorite at family gatherings and potlucks, with everyone always asking for seconds.

Over the years, I've continued to make these biscuits, tweaking the recipe here and there to suit my tastes. Sometimes I add a sprinkle of herbs or cheese for extra flavor, or brush them with butter before baking for a golden crust. But no matter how I make them, the magic of that original recipe for self-rising flour biscuits never fails to impress.

I often think about where that recipe came from. Perhaps it was passed down from generation to generation, shared between friends, or discovered by accident in a dusty old cookbook. Whatever its origins, I am grateful for stumbling upon it that fateful day in my attic. It has brought me joy and comfort in the kitchen, and has become a cherished part of my culinary journey.

So if you ever find yourself in need of a quick and delicious bread recipe, look no further than these self-rising flour biscuits. They are sure to impress and delight, just as they have for me and my loved ones. Happy baking!

Categories

| American Recipes | Biscuit Recipes | Buttermilk Recipes | Self-rising Flour Recipes | Shortening Recipes | World Recipes |

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