Biscuits became iconic southern somehow.. And having had biscuits out of the south, I can agree that a true southern biscuit is something everyone should get to experience.... Biscuits up north, well they just cannot compare, don't bother!
As I have been researching lately, I found that we make better biscuits in the south because we just have better flour! How unfair! Biscuits are supposed to be light and flaky (well usually, sometimes you want a firmer biscuit..).. to reproduce this remarkable product there are a few musts...
A big One being a low protein flour!
Southern flour tends to have 8-9g protein, while northern flours can be closer to 11-12g!!!! Bread Flour can have 12g...!!!!! What a difference !!!!
Our southern flour (like White Lilly) is automatically substantially lower in protein content than its Northern Counterpart.
So if you northerners want to make a true biscuit--you will probably have to order some flour!!!!
But I took this to heart as I am trying to make a Gluten Free biscuit that stands up! Low Protein??? How about gluten free flours!!PERFECT! I think rice flour may be the base for a really good biscuit.. Now to experiment. I have not been happy with a biscuit thus far... I will let you know when I make a good gluten free biscuit don't you worry....I will be way to excited to not share....
But back to talking SOUTHERN biscuits. There are so many different southern biscuits, all good in their way. I mean you wanted want to eat country ham on a high fluffy biscuit right??? You need a more dense biscuit...
How many different biscuits has the south produced whose name has caught on??
We have angel biscuits, buttermilk biscuits, drop biscuits, sour cream biscuits, Beaten biscuits, the Flying Biscuit, I could go on....
its about what fat you use, what liquid, and of course the RIGHT flour!
A truly good Southern Biscuit is worth searching for, and worth mastering!!!!
I cannot wait to get my hands on THIS BOOK--
Southern Biscuits by Nathalie Dupree...it is supposed to come out in May 2011!!!!!!
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