Buttermilk Biscuits

Small Batch

• 1/3 cup shortening
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp baking powder
• 2 tsp sugar
• 2/3 cup buttermilk

1. Combine flour salt, baking soda, baking powder, sugar.
2. Cut in shortening.
3. Stir in buttermilk.
4. Dust with flour, cut out and place in greased pan.
5. Bake at 450 degrees F 12-15 minutes.

Large Batch (Biscuit Mix)

Substitutions: I have made this recipe using the entire 1 lb of shortening (Crisco) and then only adding 2 Tbsp cold diced butter when adding the buttermilk or soured milk to the mix. This works great. 

If you don't have white vinegar, substitute 1 Tbsp fresh lemon juice to sour the milk. If you have milk that's a little past the expiration date and has soured only slightly, biscuits are a great way to use up this milk because you're going to sour the milk anyway and bake the biscuits at high heat.

This recipe makes enough for two batches of biscuits (5 cups of mix each) so you can bake one right away if you like and have another ready in the fridge to use any time within a month.

Tip: Store the biscuit mix in a covered plastic container. Put some strips of clear hockey shinpad tape (e.g. Renfrew brand or any other) on the lid to label the container and write the rest of the recipe and baking instructions on the tape with Sharpie marker. Later you can easily peel the tape off the container and discard it before washing the container for re-use.

Each batch makes about 24 small (two inch) biscuits so you'll need two large baking sheets if baking a batch all at once.

Sift into a large bowl:

• 6 cups all-purpose flour
• 3 tbsp baking powder
• 1 tbsp salt

With a pastry blender, cut in:

• 2 cups vegetable shortening (OR if you want to, cut in all 454 grams/1 lb. of shortening and put in less butter later.)

This mixture will keep in the fridge, in a covered container, for 4 weeks.

To bake, preheat oven to 450 degrees F.

Then put into a bowl:

• 5 cups of the above biscuit mixture (or Bisquik Mix)

With pastry blender, cut in:

• 1/2 cup butter (OR dice in 2 Tbsp cold butter if you've used the entire 454g box (1 pound) of shortening in the mix.)

Stir in:

• 2-1/2 Tbsp. granulated sugar (Optional, I leave out the sugar)
• 3/4 cup buttermilk + 1/4 cup club soda OR 1 cup milk + 1 Tbsp white vinegar added

When ingredients are well-combined, knead dough with floured hands just till smooth. Don't overhandle.

If you like, you can knead in some grated cheese if you have any on hand.

Roll out dough or flatten with hands, till 3/4 inch thick. It's best to have all the biscuits the same thickness so they finish baking at the same time. 

Cut with biscuit cutters or edge of a small, sterilized soup can, into rounds.

If you are in a big hurry you can just scoop equal amounts of the biscuit dough onto the prepared baking sheet and enjoy charmingly lumpy biscuits with your pot roast or stew.

Bake on a greased baking sheet or baking sheet covered with parchment paper, in preheated 450 degree F. oven till you can smell them and they have turned golden, about 12 minutes.

Applesauce Puffs

Use the biscuit mix to make apple biscuits one lazy weekend morning.

• 1/2 cup sugar
• 1 tsp. cinnamon
• 1/2 cup applesauce
• 2 Tbsp. vegetable oil
• 1/4 cup milk
• 1 large beaten egg

Topping:

• melted butter
• 1/4 cup sugar
• 1/4 tsp. cinnamon

1. Prepare a muffin pan by greasing and flouring, or lining with paper cupcake liners.
2. In an electric mixer bowl, mix together biscuit mix, sugar and cinnamon.
3. Add applesauce, cooking oil, milk and egg. Beat 30 seconds.
4. Fill prepared muffin tins 2/3 full.
5. Bake in preheated 400 degree F oven for 12 minutes.
6. Remove from oven and set aside to cool slightly. Meanwhile, melt some butter and in a separate bowl mix 1/4 cup sugar and 1/4 tsp cinnamon.
7. Dip the tops of each applesauce biscuit in the melted butter and then in the sugar mixture. Serve warm.