Food Storage Recipes: Buttermilk Biscuits

Posted on November 15, 2009 by Jodi
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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
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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  • http://www.facebook.com/profile.php?id=100000316043081 Ja’Nette Spencer

    how many biscuits will this recipe make?

    • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

      I think it makes about 10-12 depending on how thick you make them and how
      big your biscuit cutter is.

  • http://www.facebook.com/profile.php?id=100000383634075 facebook-100000383634075

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

  • http://www.facebook.com/profile.php?id=100000383634075 Anonymous

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

  • http://www.facebook.com/profile.php?id=100000383634075 facebook-100000383634075

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

  • http://www.facebook.com/jodiwmoore Jodi Weiss Moore

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

  • Anonymous

    how much butter 1/4 cup?

    • http://www.facebook.com/jodiwmoore Jodi Weiss Moore

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

  • liz76522

    how much butter 1/4 cup?

  • http://www.facebook.com/ Pitmaster Konrad Haskins

    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.

  • http://www.facebook.com Pitmaster Konrad Haskins

    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.

  • http://www.facebook.com/ Samara Peterson

    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.

  • http://www.facebook.com Samara Peterson

    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.