Bread Machine Southern Biscuits

Only 1 in every 5 of my attempts to bake from scratch comes out successful. That’s up from 1 out of 6 a few years ago, but still not anything to brag about. So, the more I can use my bread machine, the better. And it’s even better when what I make comes out fantastic, like these southern biscuits. They have a great buttery flavor, light texture and smell absolutely divine. Now, they aren’t super light and flaky like dough you’d make by hand (if you weren’t me that is) but they are a great substitute for those biscuits you get in a tube, that’s for sure!
Bread Machine Southern BiscuitsYou can substitute maple syrup for the honey and end up with the perfect biscuit for a sausage breakfast sandwich. And of course, bread machine southern biscuits are perfect for the best thing ever made, deep fried biscuits. Oh yes!

Slather these bad boys with some bacon jam and you’ll be in for a real treat!

Bread Machine Southern Biscuits

Course Bread
Cuisine American
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings 10 -14 biscuits
Author Mike

Ingredients

  • 2/3 cup milk
  • 2 large eggs lightly beaten
  • 1/3 cup unsalted butter softened
  • 1 tablespoon honey
  • 1 1/4 teaspoons salt
  • 3 1/2 cups all-purpose flour
  • 3 teaspoons yeast

Instructions

  • Place in the ingredients into your bread machine in the order suggested by the manufacturer. For mine, I begin with the wet ingredients and then add the dry.
  • Process on the dough cycle until done.
  • Remove dough from bread machine and roll out until 1/2" thick. Try to not over-work the dough.
  • Cut into desired sizes and transfer to a buttered sheet pan.
  • Let rise in a warm place until doubled, about an hour.
  • Preheat oven to 425 F.
  • Bake biscuits for 15 minutes or until lightly golden in color.

Southern Fried Shrimp

These southern fried shrimp are darned good shrimp. I love shrimp, cooked any way you can imagine. Fried or boiled are my favorites. One of my favorite ways to devour shrimp is on a po boy sandwich. Tender with just a bit of coating and plenty of spicy flavor, I cannot stop devouring them.
Southern Fried Shrimp

If you can’t find Tony Cachere’s fish fry in your grocery store you can use other fish fry mixes or just substitute all-purpose flour that has been seasoned with salt and pepper.

I served these southern fried shrimp with Frog Bone Bayou Cocktail Cajun sauce. Cocktail sauce with a great kick!

Also try my copycat of Applebee’s Sriracha shrimp, Bayou fried shrimp, coconut fried shrimp and my copycat of Bonefish Grill’s Bang Bang shrimp. Did I mention how much I love fried shrimp?

Southern Fried Shrimp

Course Appetizer
Cuisine American
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 3 pounds
Author Mike

Ingredients

  • 3 pounds large raw shrimp shelled, deveined. Leave the tails on if desired, but remove the tails if using for po boys.
  • 2 cups buttermilk
  • 1 tablespoon Cajun mustard
  • 1 10 ounce package Tony Cachere's Seasoned fish fry mix, or substitute 2 cups all-purpose flour
  • 2 teaspoons or more cayenne pepper
  • Vegetable oil

Instructions

  • Place shrimp into a resealable container or baggie.
  • In a large bowl whisk together the buttermilk and mustard.
  • Pour mixture in with the shrimp, seal, and shake gently to coat.
  • Refrigerate for 1 hour.
  • Whisk together the fish fry mix and cayenne.
  • Heat 3" of oil in a Dutch oven to 325 F.
  • Working in batches, remove shrimp from container. Shake off excess marinade then transfer to the fry mix. Roll and coat. Shake off an excess coating and place in hot oil.
  • Fry shrimp 1 1/2 minutes per side then transfer to a wire rack or paper towel-lined plate to drain and cool.
  • Serve with your favorite dipping sauce or on a po boy.


Delta Dippin’ Sauce

I’m always on the lookout for a good sauce for dippin’. Ya know, dippin’ chicken tenders… or fries… or onion rings… or corn dogs… or shrimp! Something with some kick. Like this Delta dippin’ sauce.

Delta Dippin' SauceThis sauce is nice and creamy smooth. Not too thick so you don’t get a big gloppy mess on whatever you’re dippin’. It’s a little thin for burgers, but so tasty, so if you want to make a batch for burgers (and you will want to), leave out some if not all of the vegetable oil.

This sauce is a copycat of a sauce by the same name that was available at Popeye’s, but it was discontinued back in 2011 (it was a regional thing). I wouldn’t have taken it off the menu, that’s for sure!

Also try my mango basil dipping sauce.

Delta Dippin' Sauce

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 1 1/2 cups
Author Mike

Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 cup vegetable oil
  • 1/4 cup chili sauce
  • 1/4 cup ketchup
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon or more hot sauce (I used Louisiana Hot Sauce)
  • 1 clove garlic minced

Instructions

  • Combine all ingredients. Whisk until smooth. Refrigerate one hour before serving.