Best Mrs Wilkes Boarding House Style Biscuits Recipes

Boardinghouse-Style Biscuits image

Provided by Food Network

Categories dessert

Yield About 8 boardinghouse-sized bi

Number Of Ingredients 8

2 cups self-rising flour
1/2 teaspoon baking powder
1 teaspoon sugar
2 tablespoons shortening
2 tablespoons butter or margarine
1/3 cup buttermilk
1/3 cup whole milk
1 tablespoon plus 1 teaspoon water

Steps:

Preheat the oven to 450 degrees F. Great an 8 by 8 by 2-inch baking pan well. Sift the flour, baking powder, and sugar into a bowl. Cut in the shortening and butter until the mixture resembles coarse cornmeal. Make a well in the center of the flour and pour in the buttermilk and milk. Mix lightly and quickly with your hands to form a dough moist enough to leave the sides of the bowl. Turn onto a lightly floured surface. Knead by picking up the sides of the dough away from you while pressing down with the palms of your hands and pushing the dough away. Repeat 6 or 7 times. Work the dough into a large ball while kneading. Keep your fingers dry by frequently dipping them in dry flour. Pinch off portions of dough for desired size biscuit. Press lightly to make the biscuits look flat on the pan. Make sure the biscuits touch each other. Bake for 15 minutes.

Mrs. Wilkes' Boarding House-Style Biscuits image

Provided by AmyZoe

Categories Breads

Time 22m

Yield 16 biscuits, 16 serving(s)

Number Of Ingredients 6

2 cups self-rising flour
1/2 teaspoon baking powder
1 tablespoon vegetable shortening
2 tablespoons margarine
1/3 cup buttermilk
1/3 cup milk

Steps:

Preheat oven to 450.
Sift the flour and baking powder into a mixing bowl and make a well in the center.
Cut in the shortening and margarine until mixture resembles coarse cornmeal.
Pour the buttermilk and milk into a measuring cup and add enough water to make 3/4 cup.
Pour this into the dry ingredients.
Mix lightly and quickly with your hands to form a dough moist enough to leave the sides of the bowl.
Turn the dough onto a lightly floured surface.
Knead by turning the dough away from you, pressing down with palms of hands, and pushing the dough away.
Repeat 6 or 7 times.
Work the dough into a large ball while kneading. Keep your fingers dry by dipping them into dry flour regularly.
Pinch off portions of dough and place them on a well-greased baking sheet.
Press lightly to flatten the biscuits slightly.
Bake for 12 to 15 minutes, or until golden brown on top.

Nutrition Facts : Calories 67.8, Fat 1.2, SaturatedFat 0.4, Cholesterol 0.9, Sodium 217.6, Carbohydrate 12.1, Fiber 0.4, Sugar 0.3, Protein 1.9

Boarding House Biscuits image

Provided by SharleneW

Categories Breads

Time 28m

Yield 18 biscuits, 18 serving(s)

Number Of Ingredients 7

1 cup all-purpose flour
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons unsalted butter, cut into 1/2 inch cubes
3/4 cup buttermilk, as needed

Steps:

Position rack in center of oven and preheat to 400°F.
Whisk dry ingredients in a medium-size bowl.
Using pastry blender, cut in the butter until mixture is crumbly with a few pea-size pieces of butter.
Stir in enough of the buttermilk to make a soft, sticky dough.
Turn out onto a lightly flourd surface.
Quick knead dough just until it comes together being careful not to overknead.
Roll out dough until it is 1/2-inch thick.
Using a 2 1/2-inch biscuit cutter, cut out biscuits and place 1 inch apart on ungreased baking sheet.
Bake until golden brown, about 18 minutes.
Variations: Biscuits with Cheddar, Chives and Pepper--after you have cut butter into mixture, add 1/2 cup grated cheddar cheese, 2 tablespoons finely chopped chives and 1/2 teaspoon coarsly cracked black pepper.
Mix gently, then stir in the buttermilk.