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Southern biscuit




Source of Recipe


Sentinel Staff Writer Copyright © 2002, Orlando Sentinel


Recipe Introduction


Would the real Southern biscuit please rise up? The Martha White Co. did a study to determine the
answer. The conclusion: There is no typical Southern
biscuit, but there are a few distinctive variations.




List of Ingredients




Biscuit types

Milk biscuits: Buttermilk is the most popular; its
acid works with the acid in baking powder to create
carbon dioxide. Whole milk ("sweet milk" in old
recipes) cream and half-and-half are used as well.

Beaten biscuits: Tiny and crisp -- all that beating
breaks down the gluten in the dough. Usually served
with ham.

Angel biscuits: Triple-raised with baking powder (or
self-rising flour), baking soda and yeast, the name
comes from the light texture. Also called bride's
biscuits, because they are guaranteed not to fail.

Cathead biscuits: Some say they're big biscuits -- as
big as a cat's head. Some say they are drop biscuits
with craggy tops. And some say they are shaped with
ridges on top that look like ears.

Sweet potato biscuits: Thrifty cooks throw all sorts
of leftovers into dough. For these, cooked, mashed
sweet potatoes are added to the liquid for a milk
biscuit, making a rich, chewy biscuit.




Recipe