Best 3 Gregs Southern Biscuits Recipes
**Greg's Southern Biscuits: A Taste of Comfort and Tradition**
In the realm of Southern cuisine, few dishes hold a more cherished place than the iconic Southern biscuit. These delectable morsels, characterized by their fluffy interiors and golden-brown exteriors, have been a staple of Southern tables for generations. Greg's Southern Biscuits embody the essence of this culinary treasure, offering a taste of comfort and tradition that is sure to warm the hearts and satisfy the taste buds of biscuit enthusiasts everywhere. This article delves into the secrets behind Greg's Southern Biscuits, providing two exceptional recipes that cater to different dietary preferences. The first recipe presents the classic Southern biscuit in all its glory, while the second recipe offers a delightful gluten-free alternative, ensuring that everyone can indulge in the goodness of these beloved biscuits. Join us on a culinary journey as we explore the world of Greg's Southern Biscuits, where every bite promises a moment of pure bliss.
RAY GREGG'S BATCH BISCUITS (SOUTHERN STYLE)
These biscuits are legendary at the State Fair of Texas. For about twenty years Ray Gregg, a chef at a local Dallas hotel, gave at least one demonstration each day on making "Batch Biscuits" for the three-week run of the Fair.) A "batch" being anything from six biscuits to two hundred -- which he baked for his normal demo, and the biscuits on the last day of the fair always tasted the same as they did on the first day. Ray had a comic flair that livened his demos. For instance, he would go to great length to emphasize the necessity of using accurate amounts of each ingredient -- then he would reach over and get a 5-gallon can in which he kept his flour and then poured several pounds into his huge 24-inch wooden mixing bowl, getting big laughs as he fanned the cloud of flour dust which resulted. He was equally exact with the other ingredients scooping a big wad of shortening direct from the can with his hand, and pouring "glugs" of milk direct from the jug. He also emphasized the necessity of being gentle with the dough to keep it from becoming tough by being ever so gentle after turning the dough onto the flowered surface -- he almost treated the tough as if it was fire hot. In his patter he would emphasize the need for gentleness and the necessity of "kneading all the lumps out, but occasionally you will encounter a stubborn lump so you have to -- " and he would reach over and get his 2-feet long rolling stick and give the dough several whacks -- which always surprised the audience, and slung bits of dough all over the place ( a la Gallagher and the watermelon bit.) He always got a big laugh from this bit of stick. I have had good results with this recipe over the years and I don't see the necessity of "fixin' what ain't broke," so, I will just hang on to this one. Later addition: After using this recipe for over thirty years I finally learned that the biscuits can be made much easier and faster with the use of a food processor. Just place the flour and shortening in the processor and give the "pulse" button three shorts bumps to achieve the normal "corn-meal sized particles." Add the milk and zap for about three or four seconds or until the dough forms a ball and starts riding on top of the mixing blade. My ol' southern Mama would flip in her grave if she knew I was making biscuits with a food processor!
Provided by Big Bill in Big D
Categories Breads
Time 27m
Yield 12 biscuits
Number Of Ingredients 3
Steps:
- Heat oven to 450-degrees.
- Measure flour into mixing bowl.
- Cut the shortening into the flour until it is cornmeal consistency (Ray used his hands for this -- sort of pinching and squeezing to blend together -- nowhere near cornmeal consistency.).
- Add milk. If dough is not pliable add enough milk to make a soft, puffy dough. Too much milk makes the dough sticky, too little milk will result in dry biscuits.
- Place on floured board and knead slightly.
- Roll out to about 1/2-inch thickness. For puffy fat biscuits roll thick, for thin crusty biscuits roll thin.
- Cut biscuits, using a 2-inch cutter. Place on ungreased baking sheet. Bake until golden brown (about twelve minutes).
- Substitute: To all-purpose flour, add 3 t baking powder and 1 t salt.
- Buttermilk biscuits (my preference): to the self-rising flour (or the corrected all-purpose flour) add 1/2-teaspoon baking soda, and increase milk to 1 cup.
Nutrition Facts : Calories 121.2, Fat 5, SaturatedFat 1.4, Cholesterol 2.1, Sodium 272.1, Carbohydrate 16.2, Fiber 0.6, Sugar 0.1, Protein 2.6
SOUTHERN BISCUITS AND GRAVY
A dear and very close friend of mine who lives in Australia asked me about southern biscuits and gravy for breakfast. It is RARE that I make this because it's artery clogging as HECK so if you're steadfastly health conscious...forget it!! It is an old southern tradition ...like grits. So if you only do it once every 5 years (haha) you're probably safe from a coronary. It's out of this world good! For those who don't know, biscuits and gravy is really more like biscuits, sausage and gravy. Every southern cook adds her/his own twist to it ...like throwing in sugar and vanilla isn't the norm--it's just the way I do it -- once every 5 years or more!
Provided by Adrienne in Reister
Categories Breads
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the dry ingredients. Knead in the butter.
- Add buttermilk and knead on a floured surface. Make sure you only knead it just enough to get the dough together. Do it gently so the flour doesn't develop gluten which will cause your biscuits to be tough.
- Flatten the dough with the ball of your
- fist. Use a glass to cut out your bisquits. Don't make them too tall or the outside may get crusty while the inside is still too doughy.
- Cook them in a 350 degree oven on a greased cookie sheet and then get started on the gravy straight off.
- Fry up the sausage until it's thoroughly cooked. Remove the sausage with a slotted spoon.
- Don't drain the grease. You'll need it to make the roux. You should have about 2 tablespoons of rendered fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking.
- Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly.
- Toward the end of the milk add the sausage back inches When it's nice and thickened up add salt and pepper to taste.
- Cut the biscuits in half, pour the gravy over them, and enjoy! We're talking breakfast heaven here!
GREEK EGG BISCUITS
A delicate, braided cookie perfect with coffee or tea.
Provided by Nico
Categories World Cuisine Recipes European Greek
Yield 96
Number Of Ingredients 8
Steps:
- In large mixing bowl, beat butter until light and fluffy. Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and stir to form soft, cohesive dough. Add flour if dough is too soft to handle easily.
- Preheat oven to 350 degrees F. Grease cookie sheets
- Lightly flour a work surface. Break off 1 inch lumps of dough and roll on floured surface into ropes about 7 inches long and 1/4 inch in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Place on cookie sheets about 1 inch apart.
- Beat remaining egg. Brush onto braids for glaze and sprinkle with sesame seeds. Bake 20 to 25 minutes. Let cool on cookie sheets for 10 minutes, then remove to racks to cool completely.
Nutrition Facts : Calories 74.5 calories, Carbohydrate 7.8 g, Cholesterol 19.9 mg, Fat 4.4 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 62.2 mg, Sugar 2.1 g
Tips:
- To achieve fluffy and tender biscuits, use cold butter and buttermilk. The cold ingredients will help create a flaky texture.
- Do not overwork the dough. Overworking will result in tough biscuits.
- Use a biscuit cutter to cut out even-sized biscuits. This will help them cook evenly.
- Place the biscuits close together on a baking sheet. This will help them rise and create a golden brown crust.
- Bake the biscuits in a preheated oven. This will help them rise quickly and evenly.
- Serve the biscuits warm with butter, honey, or your favorite gravy.
Conclusion:
Greg's Southern Biscuits are a delicious and easy-to-make breakfast or dinner side dish. With just a few simple ingredients, you can create light, fluffy, and flavorful biscuits that are sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give these biscuits a try!
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