Southern Biscuits

 

Okay, being from the South, I’ve baked and consumed my fair share of biscuits. In fact, my Grandmother Sarah paid her way through college baking biscuits for a local shop in Savannah.  And when my brother and I were younger, we would wake up between 4am and 5am to help our mom make biscuits and cinnamon rolls for two local gas stations who served breakfast each weekday morning. That small business was our first taste at being entrepreneurs and also paid for our first ever family snow skiing trip! So yes, I’ve made a few biscuits. 🙂 Now that I’m a little older and have a family of my own, my cooking and baking style has changed. In my own home, I grind my own grains making all my own freshly milled flour. I’ll be honest, I tried numerous biscuit recipes with my new whole wheat flour and they just weren’t the same as the fluffy white flour biscuits of my childhood. So, I stopped making biscuits for a long time until I came across the recipe I will be sharing with you today. YAY!!

One of the reasons I love this recipe is that it doesn’t call for butter. You might be re-reading that line to make sure you understood correctly. Yes, I said NO BUTTER! Now don’t go getting excited thinking you are about to learn how to make a low calorie biscuit. (There’s no such thing by the way!) This recipe uses heavy whipping cream as the fat and the liquid in the recipe. Most biscuit recipes call for cutting in cold butter and then mixing in milk or buttermilk as the liquid. The heavy cream in this recipe covers both of those quite nicely. It also makes biscuit making pretty full proof. And because I’m not cutting in cold butter, I’m able to use my Ankarsrum Double Beater Bowl to mix up my biscuits and they come out perfect every time!

The trick is to use the single wire batter whips with the plastic beater bowl. You don’t want to use the multi wire whisks because those are for making whipped cream or whipping egg whites. You’re going to mix all the dry ingredients together first, add the heavy cream and mix together just until it is combined. NOTE!!! DO NOT OVER MIX! Over-mixing will cause heavy, dense biscuits which you do not want.

 

Biscuits

You can use a sheet pan to bake them on, but I think a baking stone works the best. Be sure to preheat your stone so that it is hot when you put the biscuits on. The hot oven and hot stone help the biscuits rise up quickly and creates a beautiful golden brown outside while staying super moist on the inside. For this recipe, the base to my Emile Henry Bread Cloche works perfect instead of getting out my large pizza stone!

 

Biscuits

 

Now, I’ve provided you with the basic recipe, a freshly milled whole wheat version, a cheese and herb version as well as a gluten-free version. I’ll be honest, the gluten-free version turned out really well. They held their shape, rose up very nicely and even tasted pretty good. I tried it without the xanthan gum and though they tasted ok (a bit gritty like a corn biscuit), they did not hold their shape and spread out on the pan. The batch with the xanthan gum are the ones shared here. The texture was smooth, not as flaky as a normal biscuit but not gritty like most gluten-free recipes.

Really quick, let’s talk about self rising flour. Self rising flour is just the flour with the leavening agent already mixed in. In most baked goods, the leavening agent is baking powder, baking soda and salt. I have found that when I use the measurements found in this recipe in other recipes calling for self rising flour, they have turned out perfect. So print this recipe and make a note off to the side that these dry ingredients in these amounts may be used in place of self rising flour.

 

Self Rising Flour

Biscuits

Easy Southern Biscuits

 

2 cups all purpose flour*

2 tsp. baking powder*

1/2 tsp. baking soda*

1/2 tsp. salt*

1 Tbsp. sugar

1 1/2 cups heavy whipping cream

2 Tbsp. butter, melted (optional)

Flour for dusting

 

Preheat oven to 500º. If using a baking stone, preheat the stone in the oven.

Position plastic beater bowl on the Ankarsrum base with the single wire whips in place. Combine flour, baking powder, baking soda, salt and sugar in the bowl and turn machine on at the lowest speed (speed knob set to 12 o’clock). Once combined, pour in heavy cream rather quickly and mix on low just until combined. Be careful not to allow dough to over mix. This will cause heavy biscuits.

Turn dough out onto a floured surface and shape into a round by patting out or rolling out to about 1 inch thick. Using a cookie cutter or biscuit cutter of your choice, cut biscuits out and set to the side. Combine leftover dough scraps and shape into a round, pat or roll out and cut again. Continue this until all the dough has been shaped into biscuits. Baste with melted butter and place onto a cookie sheet or preheated baking stone with the sides of the biscuits touching. Bake for 10-12 minutes or until golden brown. Biscuits will rise about double in height.

Yield:

About 9 Biscuits – using a 2.5″ round biscuit cutter

About 6 Biscuits – using a 3″ round biscuit cutter

*Cook’s Note: Remember – 2 cups all purpose flour, 2 tsp. baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt – combined will make: 2 cups self rising flour!

Self Rising Flour

 

Variations:

Home Milled Wheat Version:

Use 2 1/2 cups freshly milled soft wheat flour in place of the all purpose flour. Use Honey Granules in place of the sugar or omit all together

Mix and bake the same as above.

Cook’s Note: Freshly milled Soft Wheat is higher in moisture than regular white flour. For this reason, the general rule of thumb when converting a recipe is to use 1/4 cup more soft wheat flour for every 1 cup of flour called for in the recipe. Use the same measurements in this recipe to make your own freshly milled self rising flour. 2 1/2 cups soft wheat flour in place of the 2 cups of regular flour, 2 tsp. baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt will be your conversion for 2 cups self rising flour called for in any other recipe.

 

Gluten Free Version:

In place of the all purpose flour, use 3/4 cup sorghum flour, 3/4 cup brown rice flour and 3/4 cup tapioca flour. Add 2 tsp. xanthum gum with dry ingredients.

Mix and bake the same as above.

Back: Gluten-Free Front: Whole Wheat
Back: Gluten-Free
Front: Whole Wheat

 

With the help of the Vegetable Cutter Attachment, Cheese biscuits are super easy!
With the help of the Vegetable Cutter Attachment, Cheese biscuits are super easy!

Cheese & Herb Version:

Add 1 cup shredded cheese, 2 sprigs fresh rosemary finely chopped and 1 Tbsp. minced garlic (optional). Omit the sugar.

Mix these additional ingredients in with the flour. Continue mixing and baking the same as above.

Front: White Flour Back: Cheese & Herb
Front: White Flour
Back: Cheese & Herb

 

Biscuits

Mixer color featured in this post: Pearl Green
Mixer color featured in this post: Pearl Green

Published by

Ashley McCord

Ashley has personally used the Ankarsrum for over 20 years, receiving her very own as a wedding gift in 1999. Continuing in the foot steps of her mother and grandmother, she enjoys cooking and baking for her busy family. She has a passion for whole grains, clean eating, and enjoys making everything from scratch. In 2012, Ashley became the Product Manager for the Ankarsrum Original Assistent here in the USA.