If you visit my blog often you have probably figured out that I’m still trying to find the direction that NJSD is going. When I first started the blog I wanted to bring you delicious recipes passed on to me from my friends and family and great recipes that I’ve discovered along the way. Then I told you about my new plan. To eat healthier and prepare healthier meals for my family. And, that’s what I have been doing. Then I posted Savannah’s cheesecakes and now these biscuits. I guess what I’m trying to say is that you are still going to see healthier recipes, but you’ll also see the recipes I grew up with and love and will continue to make on occasion. Basically, I think depriving myself of these wonderful dishes wouldn’t fit into my goal of a lifelong plan. I hope you enjoy my journey, as I try to combine all things good.
When I was growing up my mother made homemade biscuits all the time. It wasn’t unusual to have them for breakfast at least 2 or 3 times a week.
When I moved out I even made homemade biscuits. Only occasionally though, not like my mom. That is, until I discovered frozen biscuits. Convenience took priority for me over flavor. Don’t get me wrong…they are a good substitute. However, I didn’t realize until recently that my family can really tell a difference.
A few weekends ago Wes wanted biscuits. I didn’t have any in the freezer. Therefore, I had to make them from scratch. One of the joys of living in the country…you don’t run to the store every time you’re out of something…you improvise! It had been such a long time since I had made them that I wasn’t sure if they would be very good. Well, obviously they were great. Wes has told me not to buy frozen biscuits again. And actually, they weren’t as much trouble as I had made myself believe.
You’ll notice an indention in the middle of my biscuits. This is a trick my grandmother used so that the biscuit wouldn’t rise so high in the middle. We like biscuits on the thinner side…not thick and doughy. If you prefer a thick biscuit roll out dough to about 3/4″ – 1″ thick.
- 3 c. all-purpose flour
- 1½ tsp. salt
- 1½ tbsp. baking powder
- ½ c. shortening
- 1½ to 2 c. buttermilk
- additional flour for board
- additional shortening for pan
- melted butter, optional
- Preheat oven to 425 degrees. Grease a baking sheet with shortening, set aside.
- In a large mixing bowl, combine flour, salt and baking powder. Cut shortening in with a fork or pastry blender until shortening is about the size of a dime. Stir in 1½ c. buttermilk and stir just until dough pulls away from sides of bowl (adding more buttermilk if needed). Dough will be sticky. Do not overmix.
- Dump dough onto a lightly floured surface, dust top of dough with flour. Pat out or roll to ½-inch thickness. (Thicker is you like thicker biscuits) Cut biscuits with floured cutter by pressing straight down into dough. Place on prepared pan. Bake in preheated oven for 10 - 15 minutes or until lightly browned.