Myrtle'S Biscuits
Myrtle's Biscuits are flaky, buttery treats with a tender crumb, perfect for breakfast or as a side, appealing to those who love classic Southern-style baked goods.
Ingredients
Instructions
- Mix all ingredients together in a mixing bowl; stir well.
- Pour the mixture onto a well-floured surface.
- Knead the dough as little as possible; just enough to handle.
- Cut with a biscuit cutter and place on a well-oiled pan.
- Oil the tops of the biscuits.
- Bake at 450° to 500°F for 12 minutes on the bottom rack.
- Move to the top rack and brown the tops of the biscuits.
Tips & Substitutions
For best results, use self-rising flour for a lighter texture in Myrtle's Biscuits. If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. Ensure your cream is at room temperature for easier mixing. Knead the dough minimally to keep the biscuits tender. Consider experimenting with flavored oils for a unique twist.
Serving Suggestions
Myrtle's Biscuits are delightful served warm with butter and honey or alongside a hearty soup. They pair beautifully with Red Potatoes With Parmesan Cheese for a comforting meal. For a lighter option, serve them with a Healthy Fruit Salad for a balanced breakfast. These biscuits also make a great base for breakfast sandwiches.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze them in a sealed bag for up to three months. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warmed through. This method helps maintain their softness and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Myrtle'S Biscuits contains roughly 371 calories, with 2g protein, 3g carbohydrates, and 39g fat.
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 regular milk instead of buttermilk?
Yes, if you don't have buttermilk on hand, you can substitute it with regular milk by adding a tablespoon of vinegar or lemon juice to each cup of milk. Let it sit for 5-10 minutes until it thickens slightly. This will mimic the acidity of buttermilk and help achieve a similar flavor and texture in the biscuits.
What can I do if my biscuits come out too hard?
If your biscuits turn out hard, it may be due to over-kneading the dough or baking them for too long. To prevent this, knead minimally just until combined and keep an eye on the baking time. For softer biscuits, you can try adding a bit more cream or buttermilk to the dough to enhance moisture.
Can I make the dough in advance?
Yes, you can prepare the dough in advance and refrigerate it for a few hours before baking. Just make sure to cover it well to prevent drying out. If you plan to make it a day ahead, shape the biscuits and place them on the baking sheet before storing. This way, they can go straight into the oven when you're ready to bake.
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).