Ask anyone from the Southern United States to try a biscuit baked anywhere north of Tennessee and you’ll likely hear something along the lines of, “Bless your heart, but I’ll pass.” That’s because Southerners are picky when it comes to the popular breakfast staple — and they have the science to back them up, too.
Amanda Mull from The Atlantic, who grew up eating fresh biscuits in Georgia, was inspired to dive into what makes southern biscuits so special after failing to replicate her family’s recipe while living in New York. Despite following each step to the letter and experimenting with expensive buttermilk options, Mull was constantly left wondering why she couldn’t reproduce the same fluffy, crumbly biscuits from her youth. After several attempts, she finally learned there was one thing she’d overlooked: the flour.
As it turns out, not all “all-purpose” flours are made equal. Bon Appétit explains how it boils down to a difference in protein levels between hard and soft flour: Hard flour, which is more common in the North, contains more protein than soft flour, which is more difficult to find outside of the South. Mull spoke with a retired food scientist from the University of Georgia who confirmed that the extra protein makes the gluten stronger and more gum-like when mixed with water, resulting in a more dense biscuit. Basically, someone from the South is more likely to grab soft flour from their grocery store without even trying or thinking about it, but those in the North have to look a little harder.
As explained by Reader’s Digest, these biscuits are traditionally made with flour ground from soft wheat, a variety of grain that grows readily in the American South due to its warm, humid climates. This type of wheat has about half as much gluten as hard wheat — the type of wheat used in bread flour.
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Southern cooks have several tricks when it comes to making tender and delicious biscuits, from the cutters they use, to the type and amount of liquid incorporated, to the number of kneads required to turn out a perfect dough. The not-so-secret ingredient they rely upon is soft wheat flour. Soft wheat thrives in temperate, moist climates like that of the mid-Atlantic, so cooks in those areas have had access to its special flour for a long time.
Deal of the Day
Mull cites White Lily brand flour as the most beloved version of soft flour for Southern cooks. Although the bags sell for just a few bucks in stores down South, Northern buyers will have to be willing to pay $16 for a delivery that could take up to two weeks to arrive. When in stock, the combo pack allows you to choose a mix of four items including all-purpose, self-rising, and cornmeal mixes. That said, biscuit lovers in the North who have plans to visit the South any time soon might want to consider leaving extra space in their luggage to bring back plenty of the good stuff.
Cook Southern Biscuits with Alton Brown | Good Eats | Food Network
FAQ
What’s the difference between Southern biscuits and regular biscuits?
What kind of flour do Southerners use for biscuits?
Is biscuits a southern thing?
How would you describe a Southern biscuit?
Why are southern biscuits different?
Southern biscuits are different because of the flour most Southerners use. My grandmother swore by White Lily flour. She used it in her chicken and dumplings, her cheese straws, and you better believe she used it in her biscuits. But why is it better?
Name some Low GI biscuits for Diabetics?
Biscuits are not the most recommended products for diabetic patient consumption as they have flour and sugars, which are high in starch and carbohydrates. Usually, biscuits and cookies made with sugar free options and substituted with oatmeal, millet, nut and other low carbohydrate flours are the ones to opt for if you are searching for diabetic safe biscuits. Some of the low GI biscuits are: 1. Millet cookies: Millet is a healthier option to choose for and is a healthy substitute for rice, wheat and flours. They are less processed and nutritionally richer. 2. Multi-grain sugar-free biscuits: They are made of ragi, oats, wheat flour, soya, fenugreek and bajra. These biscuits are great as they have no cholesterol, zero trans-fat, have prebiotic properties and are rich in fiber. 3. Oats and almond biscuits: These are high in protein and fiber. Almonds also add a greater flavor and crunch to the healthy oats biscuits.
Why do southern biscuits sift?
The sifting results in smaller particles of flour, which hydrate faster, and ultimately result in fluffier baked goods. Put on your science hat—things are about to get nerdy up in here! Southern biscuits made using flour made from soft red winter wheat are taller because of the lower protein content of the flour.
Why are southern biscuits taller?
Southern biscuits made using flour made from soft red winter wheat are taller because of the lower protein content of the flour. According to Science Direct, the amount of protein is inversely proportional to the volume of the baked good. For you non-scientists like me, here’s a translation: The less protein in the flour, the taller the biscuit.