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Scroll down for all 3 biscuit recipes.

With a little practice and experience, you can be making tender flaky biscuits!!!

 

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From Storage Biscuits

There are several kinds of shortening on the market now. Most will store much longer than cooking oil (which usually has a one year storage length).  So do the research and choose some shortening

to have in your food storage plan. Use it and rotate it.

 

[All food storage should be used, rotated, replaced as needed]

 

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2 c. all purpose or unbleached flour

(can use part *whole wheat flour)

3 T. dry milk powder

1 T. baking powder

1 tsp. salt

1/3 cup shortening

1 cup water

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Preheat oven to 425°.

In a large bowl, whisk together the flour, dry milk, baking powder, salt.  Cut in the shortening until

the mixture resembles coarse meal. Gradually stir in water until dough pulls away from the side of the bowl. Turn out onto a floured surface, knead gently 10 to 12 times. Gently pat or roll dough out to 1 inch thick. Cut biscuits straight downward, no twisting, with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off any excess flour, place biscuits onto an ungreased baking sheet. Bake 11 to 14 minutes in preheated oven, until edges begin to brown.

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*because whole wheat flour is heavier than white flour: 1 c. whole wheat flour + 1 c. white flour, then I add 1/4 tsp. more baking powder, 1/4 tsp. baking soda, and cut salt to 3/4 tsp. 

 

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Buttermilk Biscuits

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1 and 3/4 c. all purpose flour

1 T. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

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2 T. very cold butter cut in small chunks

3/4 c. buttermilk

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Preheat oven to 450°. Line a baking sheet with parchment paper.

Sift dry ingredients into a bowl. Cut butter into flour mixture until it resembles coarse cornmeal. 

Add the buttermilk, stirring briefly with a fork until combined. Place dough on a floured surface

and knead 8-10 times (easy with a scraper). Roll or pat dough about 3/4 to 1-inch thick. Using a

2-inch round cutter, cut biscuits (do not twist) straight down, dipping cutter into flour each time.

Re-roll remaining dough and cut biscuits until all dough is used; makes 8 biscuits with the 2-inch

cutter. Place on baking sheet, well spaced, brush tops with milk or buttermilk.  Bake for 10 to 12

minutes until tops are golden. Serve immediately. 

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Southern Skillet Biscuits 

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2 c. all purpose or unbleached flour

1 T. baking powder

2 tsp. sugar

1/4 tsp. salt

6 T. cold butter or 6 T. shortening

scant cup whole milk (or buttermilk)

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2 T. butter for cast iron pan

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Whisk well in a bowl: flour, baking powder, sugar, salt. Add diced cold butter (or shortening), squish with fingers making small slivers. Make a well in center, add milk. Stir with handle of wooden spoon, GENTLY, do not over-work dough.  Gently use hands to incorporate flour into dough, lift loose flour, put on top of dough until rough ball forms.  Drop onto lightly floured wax paper, gently fold dough, lightly press, fold/press until fairly smooth. Gently press dough into a flat round.  Cut straight down with cutter to form biscuits, put into *hot buttered large cast iron skillet.  Bake in preheated 425° oven for about 10 minutes until golden brown. 

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*heat large cast iron skillet in preheating oven....when ready to add unbaked biscuits: remove hot skillet using hot pads, add the 2 T. butter (it will melt), then add biscuits and bake. (Note: I use my cast iron pizza pan instead of a large cast iron skillet, but either one works)

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