Food Storage Recipes: Buttermilk Biscuits

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If you are anything like me, you probably don’t remember to get your rolls ready 4 hours in advance for proper rising. Or you may get home from work at 5 and need a quick side dish to go with your dinner. Well I have found that simple homemade biscuits are just fabulous for a quick dinner and taste better than any store-bought tubes. Here is a recipe I’ve been using that my family really loves.

Buttermilk Biscuit Recipe:

Ingredients:

2/3 cup all-purpose flour
2/3 cup whole wheat flour (fresh ground is best)
2 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1/2 cup buttermilk (1/2 T. vinegar + 1/2 c. milk* and let sit for about 1 min.)

*You may also substitute this for powdered milk

Directions:

Combine all dry ingredients. Cut in butter. Stir in the buttermilk until the dough is moist. Knead 6-8 times on a floured surface. Pat out to about 1 inch in thickness. Cut with a biscuit cutter or glass rim. Place on a greased baking sheet and bake at 375 F for 17-18 minutes or until lightly browned.

Recipe adapted from one found on allrecipes.com


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  • how many biscuits will this recipe make?

  • We have powdered buttermilk that we use for other things (like homemade taco seasoning mix), bet it would work here too.

  • We have powdered buttermilk that we use for other things (like homemade taco seasoning mix), bet it would work here too.

  • We have powdered buttermilk that we use for other things (like homemade taco seasoning mix), bet it would work here too.

  • Oops. Yes 1/4 c. butter. Thanks for catching that!

  • Anonymous

    how much butter 1/4 cup?

  • liz76522

    how much butter 1/4 cup?

  • Butter Crisco works good enough to have won the Dutch Oven world championship in prior years. Added bonus it stores well. It's my first choice in Buttermilk Biscuits. Having done a lot of recipe development on this bleached and unbleached flour (and whole wheat) will need different amounts of butter milk. If you can handle it I prefer wetter to dryer. Good Recipe mine has all the same ingredients.

  • Butter Crisco works good enough to have won the Dutch Oven world championship in prior years. Added bonus it stores well. It's my first choice in Buttermilk Biscuits. Having done a lot of recipe development on this bleached and unbleached flour (and whole wheat) will need different amounts of butter milk. If you can handle it I prefer wetter to dryer. Good Recipe mine has all the same ingredients.

  • You can make a nice Mix in advance where you only need to add the wet ingredients. (like bisquick, just homemade and better)That saves time and lots of money as well.

  • You can make a nice Mix in advance where you only need to add the wet ingredients. (like bisquick, just homemade and better)That saves time and lots of money as well.

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