Southern Biscuits 101: Learn the Best Recipe & Baking Pan

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Discussion Overview

This thread centers around participants sharing their experiences and recipes for making biscuits, with a particular focus on baking methods and pans. Participants discuss various recipes, preferences for ingredients, and the types of pans they use for baking biscuits.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expresses a desire to learn how to make biscuits from scratch, contrasting this with their usual use of store-bought options.
  • Another participant mentions using a cast iron skillet for baking biscuits, while others prefer metal sheet pans.
  • Several users share personal recipes, including one that uses self-rising flour and another that incorporates margarine.
  • One participant notes that they make a single large biscuit instead of cutting them out, indicating a more casual approach to biscuit-making.
  • Another participant reflects on their family's tradition of making biscuits, sharing a recipe that has been passed down through generations.
  • Some participants discuss the availability of self-rising flour and express interest in trying new recipes and ingredients.
  • One participant mentions their struggle with dietary preferences, indicating they avoid bread but are interested in trying biscuit recipes for family gatherings.

Areas of Agreement / Disagreement

Views differ on the best method and ingredients for making biscuits, with no clear consensus emerging on a single recipe or baking pan preference.

Contextual Notes

Participants come from various backgrounds, with some identifying as southern and sharing traditional recipes, while others bring different regional influences into their biscuit-making practices.

Who May Find This Useful

This discussion may be of interest to Pampered Chef consultants looking to expand their knowledge of biscuit recipes and baking techniques, as well as those seeking to connect with others over shared cooking experiences.

Kitchen Diva
Kitchen Diva
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4,892
Hey y'all

It's just me, the sweet tea swillin' southern wanna-be...

Okay so I want to learn how to make biscuits. Up here in MN we buy our biscuits in a nice little tube with a white doughboy on it! Or we cheat and use bisquick, which I'm sure is a cardinal sin down in the south.

Sooo I was wondering if anyone from the south has a really good, simple homemade biscuit recipe that they would share with me... AND which pan should I bake them on? The stoneware barpan or the nice new sheet pan?

Thanks much!
 
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we have a stainless barpan?
 
I'm not southern, but when it comes to biscuits, well, cast iron skillet...If in the oven, I go for the metal sheet pan. I also have used Paula Deen's recipe for Biscuits and Gravy...looks like she used the cast iron skillet too...http://www.wchstv.com/gmarecipes/pauladeensbiscuitsandsawmillgravy.shtml
 
I have to write for the recipe we all love though. Each summer at camp we have OWLS (Older Wiser Loving Servants/Saints) come up. They are retirees in their 70s and 80s that live in Texas for the winter, then come up and work at camp all summer. Women cook and clean, men usually do repairs and build furniture. One lady (who has since died... :( ) used to make KILLER biscuits and gravy.
 
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merego said:
we have a stainless barpan?
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I went and changed it to sheet pan. To me it's stainless but I'll use the correct name for it! :)
 
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janetupnorth said:
I'm not southern, but when it comes to biscuits, well, cast iron skillet...

If in the oven, I go for the metal sheet pan.


I also have used Paula Deen's recipe for Biscuits and Gravy...looks like she used the cast iron skillet too...

http://www.wchstv.com/gmarecipes/pauladeensbiscuitsandsawmillgravy.shtml
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Thanks, Janet. I don't have a cast iron skillet... :( not yet anyway :)
 
Kitchen Diva said:
Thanks, Janet. I don't have a cast iron skillet... :( not yet anyway :)
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My mom and dad bought Steve a HUGE one about 6-7 years ago. :)You can use any pan, but it is nice to have the cast iron. :) Makes it all the better...I've found that Farm & Fleet or Fleet Farm (depending on where you are in WI) is the cheapest place to get a good one. There may be one near you...http://www.fleetfarm.com/locations_and_hours/
 
I use whatever baking mix I have on hand and make one big biscuit in my square baker. I'm too lazy to cut them out.

Otherwise I would check recipes.com I always have luck there.
 
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janetupnorth said:
My mom and dad bought Steve a HUGE one about 6-7 years ago. :)

You can use any pan, but it is nice to have the cast iron. :) Makes it all the better...

I've found that Farm & Fleet or Fleet Farm (depending on where you are in WI) is the cheapest place to get a good one. There may be one near you...

http://www.fleetfarm.com/locations_and_hours/
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We have a fleetfarm about 25 minutes from here. And I don't have room for another pan or skillet, which is why I don't have a cast iron skillet yet. :) LOL
 
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etteluap70PC said:
I use whatever baking mix I have on hand and make one big biscuit in my square baker. I'm too lazy to cut them out.

Otherwise I would check recipes.com I always have luck there.
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Thanks, I'll do that! :)
 
I also just found a good recipe for making your own baking mix. You can use it for waffles, pancakes or biscuits. I will post later, I am working like crazy to get invites out. My 2 june hosts got me their lists late!!!
 
My good old southern cooks here love the stoneware for their biscuits. We use Self Rising Flour which I'm not sure you can get. I know my family in Michigan has trouble finding it. 2 cups flour, 1 stick of butter cut into flour, 3/4 cup of buttermilk mixed gently into flour/butter mix. cut with cup and bake at 375 until lightly browned.
 
Kitchen Diva said:
Hey y'all

It's just me, the sweet tea swillin' southern wanna-be...
Okay so I want to learn how to make biscuits. Up here in MN we buy our biscuits in a nice little tube with a white doughboy on it! Or we cheat and use bisquick, which I'm sure is a cardinal sin down in the south.

Sooo I was wondering if anyone from the south has a really good, simple homemade biscuit recipe that they would share with me... AND which pan should I bake them on? The stoneware barpan or the nice new sheet pan?

Thanks much!
Click to expand...


you forgot big-haired!

I am from the south (Alabama) but I grew up with a Mom that is from the north....therefore, I too use Bisquick or the cute doughboy kind!

However, here is a recipe from a good friend of mine whose mom and granny make them this way:
2 cups sifted all-purpose flour
1/2 tsp salt
2 tsp sugar
2/3 cup of milk
4 tsp baking powder
1/2 tsp cream of tartar
1 stick margarine

Sift together dry ingredients; cut in margarine until mixture resedmbles coarse srumbs. Add milk all at once; stir only until dough follows fork around bowl. Turn out onto lightly floured surface; knead gently. Roll out on floured surface and cut with biscuit cutter. Bake at 400 degrees for 10-12 minutes. I make mine on a stone....
 
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Kitchen Diva said:
I went and changed it to sheet pan. To me it's stainless but I'll use the correct name for it! :)
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Ha, thanks, you lost ,me for a sec :)
 
I am halfway to the boonies and I can get self rising flour here. I have never tried it for biscuits. I will have to try that one. I use SR flour for home made beer bread.

Meg... That sounds awesome!!! All my recipes call for crisco. I am interested in trying margarine.

My family is going to love me for trying out all these new biscuit recipes!
 
unfortunately, I don't eat alot of bread or anthing doughy. I love it as does my hip, thighs and booty, so I stay away from it. A neighbor of mine from Texas had a good recipe, I will try and find not, not 100% sure I know where it is though.
 
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quiverfull7 said:
My good old southern cooks here love the stoneware for their biscuits. We use Self Rising Flour which I'm not sure you can get. I know my family in Michigan has trouble finding it. 2 cups flour, 1 stick of butter cut into flour, 3/4 cup of buttermilk mixed gently into flour/butter mix. cut with cup and bake at 375 until lightly browned.
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I'll look to see if we have the self rising flour. If not I'll buy it online. :)

Thanks for the recipe, Diane. I can't wait to make these with some country gravy! :) Mmmmm
 
Kacey.... I used to but it at Cub all the time.
 
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chefmeg said:
you forgot big-haired!

I am from the south (Alabama) but I grew up with a Mom that is from the north....therefore, I too use Bisquick or the cute doughboy kind!

However, here is a recipe from a good friend of mine whose mom and granny make them this way:
2 cups sifted all-purpose flour
1/2 tsp salt
2 tsp sugar
2/3 cup of milk
4 tsp baking powder
1/2 tsp cream of tartar
1 stick margarine

Sift together dry ingredients; cut in margarine until mixture resedmbles coarse srumbs. Add milk all at once; stir only until dough follows fork around bowl. Turn out onto lightly floured surface; knead gently. Roll out on floured surface and cut with biscuit cutter. Bake at 400 degrees for 10-12 minutes. I make mine on a stone....
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Can I substitute with butter? My butter is the jealous type and I can see it going all postal on me if I use margarine

Sorry- I DID forget big hair! What was I thinking? I should be ashamed of my hillbilly princess wanna-be self!:p
 
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etteluap70PC said:
Kacey.... I used to but it at Cub all the time.
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I thought I remembered seeing it there. :) Thanks Paulette, I'll look there the next time I go- which in my house is several times a week.

I am getting excited for my biscuits and gravy supper. Now I just have to prefect the chicken fried steak! I think I will go get a cast iron skillet for that one- but I have no idea where I will store it...
 
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merego said:
unfortunately, I don't eat alot of bread or anthing doughy. I love it as does my hip, thighs and booty, so I stay away from it. A neighbor of mine from Texas had a good recipe, I will try and find not, not 100% sure I know where it is though.
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That would be a fun recipe to have! :) I wish I had a southern grandma. I did, however she didn't like me (my dad was hit and killed by a train while snowmobiling 11 days before my 2nd birthday. Sadly I reminded Grandma too much of her son, and instead of loving the stuffing out of me, she was mad at me and jealous and even told me once that if it hadn't been for me, my father would not hav felt the need to get out of the house and ride his snowmobile and he'd be alive today) So- she was raised in Texas (born in Nebraska) and I KNOW she had a lot of good recipes, but never gave me one...And now she's with the Lord, so I can't get them even if I wanted to.
 
Kitchen Diva said:
That would be a fun recipe to have! :) I wish I had a southern grandma. I did, however she didn't like me (my dad was hit and killed by a train while snowmobiling 11 days before my 2nd birthday. Sadly I reminded Grandma too much of her son, and instead of loving the stuffing out of me, she was mad at me and jealous and even told me once that if it hadn't been for me, my father would not hav felt the need to get out of the house and ride his snowmobile and he'd be alive today) So- she was raised in Texas (born in Nebraska) and I KNOW she had a lot of good recipes, but never gave me one...And now she's with the Lord, so I can't get them even if I wanted to.
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what a horrible thing to tell you, she doesn't sound like a nice lady. My grandmas are not nice either, I'm sad both grandpas passed before them. My mom always jokes, they are laughing in heaven b/c they got away and we are stuck with 2 bitter old ladies!! she also said they *****ed them to death.
I am so sorry that happened to your dad :( You have had quite the life girlfriend!! Our lives could be lifetime movies.
I am going through all my cookbooks, toodler DS just took every wipe out of the wipe container ( it was a brand new container) so I have to clean all those up now) and I will continue to look :)
 
oops, I got bleeped *****
 
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merego said:
oops, I got bleeped *****
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too funny! Say, if you are packing for vacation, don't worry about recipes for me. You can wait until you get back- I'll have forgotten by then so it won't be a big deal! :)

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Kacey, it seems like you're wise enough not to let the bitter words of a mean-spirited old woman scar you - but, please know you are well loved here, and we're glad to have you around!

Sarah
 
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pampchefsarah said:
Kacey, it seems like you're wise enough not to let the bitter words of a mean-spirited old woman scar you - but, please know you are well loved here, and we're glad to have you around!

Sarah
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Sarah, that's really sweet of you! :) And no, I blessed and released on that a long time ago. She said more than I shared, but she was a hurting woman who lost her son, and I was a bitter reminder of what she didn't have. I'm fine with that. I'm the black sheep of the family anyway!

black_sheep_eating_grass_sm_nwm.gif


Thanks for saying that you are glad I'm around. I've gotten the feeling that my personal posts and off topic posts have upset some of the regulars and they've stopped posting because of me. I would hate to know I caused that. I just don't have a lot of non-cyber friends, so I share a lot with you guys.

DH and I have a hard time finding couples to do things with because we are 9 years apart- so we are either hanging out with people my parent's age, or people in their 20's.
 
I have YET to read a post from you that I haven't enjoyed!!

At 43, I've found that age doesn't matter so much anymore when it comes to making friends - common interests do. If you're enjoying hanging out together with these people, that's all that matters.
 
Back to biscuits - I have yet to find a recipe from Good Eats that I haven't liked. I haven't tried the biscuit recipe from the show, but it is a genuine Southern biscuit recipe, and AB's memaw taught it on the show. They used a sheet pan for theirs.Southern Biscuits
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilledPreheat oven to 450 degrees.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.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
 
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  • #29
pampchefsarah said:
I have YET to read a post from you that I haven't enjoyed!!

At 43, I've found that age doesn't matter so much anymore when it comes to making friends - common interests do. If you're enjoying hanging out together with these people, that's all that matters.
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Awwww...:blushing:
 
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  • #30
chefann said:
Back to biscuits - I have yet to find a recipe from Good Eats that I haven't liked. I haven't tried the biscuit recipe from the show, but it is a genuine Southern biscuit recipe, and AB's memaw taught it on the show. They used a sheet pan for theirs.

Southern Biscuits
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Preheat oven to 450 degrees.

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.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Click to expand...

I remember this episode- if it weren't for the mad cow, I'd have remembered that... :) Thanks Ann!!
 
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