June'S Alabama Biscuits
Golden, flaky Alabama biscuits with a tender crumb, subtle sweetness, and a hint of buttermilk flavor, perfect for breakfast or alongside hearty meals, suited for biscuit lovers and brunch fans.
Ingredients
Instructions
- Mix warmed buttermilk and dry yeast in a bowl.
- Combine unbleached flour, sugar, salt, and soda in a separate bowl.
- Add oil to the buttermilk and yeast mixture.
- Pour wet mixture into dry ingredients and stir.
- Turn the dough onto a floured surface and knead a few times.
- Roll the dough to about 1/2 inch thickness.
- Cut out biscuits using a small round cutter.
- Grease a pan with oil and turn each biscuit in oil before placing in the pan.
- Let the biscuits rise in a slightly warm oven.
- Preheat oven to warm for 5 minutes, then turn it off.
- Bake the biscuits at 425°F for about 10 minutes until golden.
Tips & Substitutions
For fluffier biscuits, ensure your buttermilk is warm but not hot to preserve the yeast's effectiveness. You can substitute vegetable oil with melted butter for a richer flavor. If you like a hint of sweetness, consider adding a touch of honey to the buttermilk mixture. These biscuits are similar in texture to the Cinnamon-Sugar Bagel.
Serving Suggestions
These biscuits are perfect for breakfast or brunch, served warm with butter and jam. They also pair beautifully with Shelly'S Green Chili Cheese Grits for a hearty meal. Consider serving them alongside a fresh salad or as a side to your favorite soup for a balanced meal.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag. To reheat, place them in a 350°F oven for about 5-7 minutes until warm and crispy. This method helps maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of June'S Alabama Biscuits contains roughly 223 calories, with 2g protein, 16g carbohydrates, and 18g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 634mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of unbleached flour?
Yes, you can substitute whole wheat flour, but it may yield denser biscuits. For the best results, try a blend of whole wheat and all-purpose flour to maintain lightness while adding nutrition.
What can I do if my biscuits don't rise?
If your biscuits don't rise, check the freshness of your yeast. Ensure that the buttermilk is warm enough to activate the yeast but not hot enough to kill it. Additionally, avoid over-kneading the dough, which can lead to tough biscuits.
Can I make the dough ahead of time?
Absolutely! You can make the dough ahead and keep it in the refrigerator for up to 24 hours. Just allow it to come to room temperature before rolling and cutting out the biscuits. This makes for a convenient option for busy mornings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).