Today, there were biscuits

Posted on Saturday, February 6th, 2016 at 11:42 pm

This morning I had to run out to pick up some medication for the elderly one among us, so I decided to get some stuff to make biscuits. I’ve got this idea in my head that I’m going to make a big batch of dough and freeze them so they’re convenient on the fly in the mornings. It’s probably easier and cheaper to get the big bag-o-Pillsbury pre-made ones at Costco, but what good is life if you don’t do things yourself every once and a while?

In the past I’ve Googled “Biscuitville biscuit recipe” and “Bojangles biscuit recipe” and had mixed results. So here is what I did this time. Oh, yeah – disclaimer: Ingredients are in the ballpark as far as amounts. I kind look at things and figure in my head how much more or less I need of this or that. So, proceed with that in mind.


  • 2  1/2 cups all purpose flour because self-rising is for chumps.
    (and extra flour to battle the stickies)
  • 7 teaspoons baking powder
  • 2 pinches of salt, maybe 3, Kosher because awesome
  • 1/2 cup vegetable shortening
  • 1 1/2 cups Water
  • 6 teaspoons buttermilk powder
  • 1/4 stick of melted butter (optional)


Preheat your oven to °450. We have a toaster oven. Same temp goes there too.

First mix all the dry ingredients together using only 2 cups of the flour, including the buttermilk powder. I used Saco Cultured Buttermilk Blend and if I would have read the directions, I wouldn’t have tried to add it to the water before pouring a clumpy mess into the bowl. Duh.

Cut in the vegetable shortening. This involves dumping it in and taking two knives to cut it into small itty bitty pieces. Think dried pea size or maybe a touch smaller.

Add the water and mix.

Looks a little damp, doesn’t it? Add that half a cup of flour you’ve got sitting there. Don’t mix things too much. They’ll turn out rock hard like my Grandma’s biscuits. The woman could make cookies and a pound cake, but biscuits were not her thing. Think gentle; don’t enrage the tasty gluten.

Flatten it out a bit, add a little flour and fold it over. Repeat this a time or two.

Roll out the dough about 3/4″ thick. I use about a 2.5″ cutter for my biscuits, but whatever makes you happy, right? I’ve done little mini 1 inchers in the past and they’re pretty fun too. Put ’em in on something flat and brush with the melted butter if you’re exercising that particular option.

Put them in the over for about 12 minutes, but keep an eye on them, The tops should be golden brown and the centers nothing but fluffy goodness.

I think I got about 12 this way and we tore them up. I lost count on who had how many, but I found a lone one later in the afternoon so I squirreled that away for me tomorrow morning when no one else is up yet.

Your first sample should be nothing but biscuit and some butter. Taste that? Yeah, that’s it, isn’t it? Maybe on round two you can do some light jelly or jam or something a little heavier like sausage, egg & cheese, but that first taste needs to be nothing but that savory taste of biscuit and butter.