Best 5 Boardinghouse Style Biscuits Recipes

TRADITIONAL SOUTHERN BISCUITS

Steps:

• Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky. Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining tablespoon of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.

MRS. WILKES' BOARDING HOUSE-STYLE BISCUITS

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.

SOURDOUGH BISCUITS

Steps:

• Prepare the Sourdough Starter the night before. Preheat the oven to 400 degrees F.
• Sprinkle yeast in the starter and stir. Add sugar and stir. Add salt and stir. Add baking powder and stir. Add oil and then gradually add flour. Place dough on a floured board and sprinkle more flour on top of dough. Flatten dough by hand and then cut with a biscuit cutter. Spray a 16-inch Dutch oven with non-stick cooking spray and then add a little oil to the bottom of the Dutch oven. Place biscuits in Dutch oven, being careful not to overcrowd them. Top with melted butter and set aside to let rise until wrinkles are gone. Bake for 15 minutes or until golden brown.
• Dissolve yeast in warm water and whisk to combine. Add sugar and whisk until sugar dissolves. Add sifted flour, 1 cup at a time, whisking after each addition to combine. Peel, wash, and grate the raw potato and add it to the flour mixture. Place starter in a very clean, wide bowl, cover it with a towel, and let rest in a warm place overnight. The starter should be made ahead of time, even 3 to 4 days ahead.

SOUTHERN-STYLE BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• In a bowl and using your fingers, mix the flour and coconut oil together very well until the mixture feels crumbly. Add the milk and mix (but don't overmix). Knead the dough just a couple of times, then roll it out to a thickness of 1/2 inch on a floured surface. Cut into 3-inch rounds and put the rounds on a baking sheet.
• Bake for about 3 minutes, then liberally brush the biscuits with melted butter. Bake until golden, about 12 more minutes.

BOARDING HOUSE BISCUITS

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.