- August 31, 2008 at 11:25 am #262304
6 cups self-rising flour
1 cup shortening
2 cups buttermilk
Blend flour and shortening with a pastry blender, do not over mix. Add milk and stir to make dough. Put on floured surface and fold and knead a couple of times.
Roll to a good thickness and cut. Bake at 425-450 for 10-12 minutes). These can be flash-frozen, fully cooked, and then heated in the oven from the freezer as needed, at 400° for 10 minutes.
- August 31, 2008 at 12:03 pm #398164
These are really awesome and super easy to make. One thing that I’ve done is just before rolling, dividing the batch in half and add 2 tsp cinnamon and 1/2 c. raisins to 1 half of the batch for cinnamon breakfast biscuits. (I also add 3 T. sugar to the flour mix!).
- September 1, 2008 at 7:23 am #398170
ooh! thanks for mentioning this, girlfriend!
- October 8, 2008 at 11:51 am #399729
A quick question – could you substitute whole homogenized milk for the buttermilk?
- October 8, 2008 at 6:42 pm #399783
you could. but they may be drier than with the buttermilk. they would make great breakfast sandwiches or with jam.
the buttermilk is what makes them moist and tender.
- October 8, 2008 at 9:07 pm #399799
These sound great, can’t wait to try them. Thanks
- October 8, 2008 at 11:26 pm #399817
- October 9, 2008 at 6:10 pm #399904
if it helps, my sister makes her biscuits with whatever milk she has on hand whenever the freezer supply is depleted. she’s very good at stocking her cupboard and freezer, but sometimes her family will pull biscuits out of the freezer and make some when she’s not around! LOL!
so instead of dashing to the store for buttermilk, she uses what’s in the fridge. I called her and she said that she never lets the biscuits get completely golden when she doesn’t use buttermilk and that way they’re not quite as dry. but she only makes enough to tide her over until the next trip to the grocery.
so when you see buttermilk on sale…grab lots and stick it in the freezer so you’ll have some on hand. yep! you can freeze buttermilk too!
just shake it really well before you open it;-)
- October 9, 2008 at 6:12 pm #399905
hope you like ’em! try Liss’ suggestion or fold a bit of shredded cheese in to make ‘cheese’ biscuits!
- October 10, 2008 at 3:51 pm #400040
My husband makes a batch of biscuits & freezes them. He also makes them with cheddar cheese & chopped green onions & freezes those. When I was able to cook I did it too.
Have been doing this for 40 years! Breakfast sandwichs are fast & easy to fix. I like them with bacon or hot sausage.
Talk about convience food! LOL.
- October 10, 2008 at 8:04 pm #400055
I had never realized that using homogenized milk instead of buttermilk (soured with white vinegar) would leave your baked goods drier. But I often have to substitute one type (%) milk for another or for 1/2 and 1/2 for heavy cream. I usually just add some extra butter (real) which I always have on hand.
Substitution rate for milk, half and half, or heavy cream:
Milk Total Fat (grams) in one cup Skim milk – 1g.,
1% milk – 2g.,
2% milk – 5g.,
whole milk – 8g.
Half and half cream – 1 cup – 28g.
Heavy cream – 1 cup – 88g.
1 g fat = 9 calories
1 tablespoon of butter = 101 calories, so 1 tablespoon butter is 11g. of fat. Add the amount of butter needed to raise whatever type of milk you are using and subtract that amount of liquid so that you still have just 1 cup (or whatever amount you need).
Of course this would just be for cooking, not for making whipped cream or adding to coffee.
- October 11, 2008 at 6:50 am #400084
absolutely! and I’m sure they’re much better than what you would get at one of the fast food places;-)
- October 14, 2008 at 5:42 pm #400564
You can always add 1 tsp. of vinegar or lemon juice to 1 cup of milk and set it aside for 5minutes to make sour milk. It comes in handy if you are out of buttermilk.
I love this idea and I make biscuits a lot, so I will definitely try some of the other variations!
- October 14, 2008 at 6:25 pm #400567
oh the variations are only limited by your imagination (or what you have in your cupboard;->). have some fun and let us know your successes!
- October 14, 2008 at 9:46 pm #400579
Good idea about using the cheese.
- October 19, 2008 at 2:11 pm #400913
I am so glad to find this recipe. I am going to use it, and use the other variations that everyone has come up with. When the weather starts to turn cooler, I really enjoy cooking. This has to be a Saturday recipe , on account of work and family. Take care all and have a great Sunday!!
By the way, I’m looking for a recipe, can someone please tell me where to go and post it? I’m still new to all of this, but I truly do love this site.
Have a good day all!!
- October 19, 2008 at 6:24 pm #400906
If you are looking for a recipe or to post one just go into Forums Jump (at the bottom of the page) click on recipes then go. If you want to post you just click on the new thread post. If you are looking for one you use the search at the links at the top of the page. Hope this helps you some.
- October 26, 2008 at 9:03 am #401596
willbe95, thank you so much for letting me know. I had no idea how all of this worked. I was doing so good on here checking everyday. But things around here have been so busy. It seems to be always something. I’m sure that goes for alot of us. I hope you and everyone else has a Blessed day. Thanks again for letting me know and I’m so sorry for taking so long to answer back.
- October 26, 2008 at 5:02 pm #401648
No problem. Look forward to you posting soon 🙂
- October 27, 2008 at 12:35 pm #401723
- November 12, 2008 at 12:34 am #403297
You can substitute regular milk for buttermilk, but you have to add vinegar or lemon juice to it to sour it first. I believe the proportions are 1 tablespoon vinegar or lemon juice in a measuring cup, then add milk to the one-cup mark.
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