Biscuit ingredients are few, but the different ways to use it are endless!
This mixture can be the most easy flexible family secret you can pass down.
All the ways you can use it were passed down from simple folks using what they had on hand when they were hungry.
This is the heart of America ingredients passed down generations of other families, not of my own, as my own family didn't eat wheat products. I admire those pioneer families that contributed to these ingredients...and now you can play with this yourself.
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In the near future I will post a gluten free one...after I have tested some different flour mixes. So far gluten free flours and starches have too gooey a result to my satisfaction...till then...tried and true below. Have fun and explore!!
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Baking time 15-20 minutes
Oven temperature 450F
Preparation time 20 minutes
Can be frozen or reheat later in a foil pouch, 350F for 15-20 minutes
Can be frozen or reheat later in a foil pouch, 350F for 15-20 minutes
Makes 12-18
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· Large mixing bowl
· Measuring spoons
· Dry measure cups
· Liquid measure cups
· Wax paper
· Parchment paper
· Rolling Pin or bottle or??? even your hands...what ever works for you!
· Happy face
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2 Cups sifted flour, I use Barley Flour but you may use All Purpose Flour
1 teaspoon salt
2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 Cup CHILLED sweet unsalted butter
3/4 Cup CHILLED buttermilk
Sift flour, salt, baking powder, baking soda all together in a large mixing bowl. I use a ceramic large bowl as it keeps the ingredients chilled better. Mix using your clean hands till mixed very well.
Cut the COLD CHILLED butter with a knife into small pieces. Toss into bowl and with your fingers coat the butter first. Then with flour and your fingers smoosh and pinch with fingers the flour and butter. Continue till the flour and butter begin to appear as if it is grainy course meal, like corn meal.
With your hands, make a small well in the center of your bowl of flour and butter. Make it big enough to hold a cup. Then pour the buttermilk in this center well. With your fingers spread wide, like a fingered fork, slowly work the flour into the wet buttermilk, as if making a wet mud puddle drier with the outside ingredients of the well you made. Mix only till all the ingredients are moist and no dry. Do not over mix or it will turn out like a rock. Remember a mud pie quality!
Now here are several things you can do now that you have the mixture ready to shape.
***Dumplings
Add grated cheese of any kind, about 1/4-1/2 cup...or
fresh or dry herbs, about 1/4-1/2 teaspoon...or
pepper flakes, chili powder...or?? use your imagination!
Using a large serving spoon that holds about 2 tablespoons, plop by spoon into boiling soup adjusted heat down to not boiling, stock like chicken or vegetable soup. Place lid on pot and reduce the heat to very, very low. Let it steam for about 10-15 minutes. Then remove lid and the dumplings should set up an have expanded into dumplings. Ladle into bowls and enjoy. ~~ Note: Make sure you have enough room on the top of the pot to allow for dumplings or you will have a mess!~~
***Hurry up breakfast biscuits
Plop dough onto wax paper. Shape and pat into large round pie about 1/2 to 1 inch thick. If to wet, sift a little flour on the wax paper first. Place another wax paper on top. Flip and turn the dough between the wax paper as if the dough is sandwiched between the wax paper. Peel off one side of the wax paper, cut like a pie into 8 wedges. Place on parchment lined cookie sheet. Sides touching for soft, 1" apart for crusty sides. Brush with a little buttermilk or milk for glistening tops. Bake 450 for 15-20 minutes. Watch that it doesn't burn or get to brown.
***Fancy stuff
Divide dough into two parts. Sandwich one of the dough parts and roll like a rectangle. Do the same with the other dough part from here on out so you have two same results at the end.
Roll to 1/2 inch thick.
Remove one side of the wax paper and spread some softened butter ontop. Do the same with the other dough part.
Roll up from long side so you have a long jelly roll.
Make cuts in equal width apart, cut all the way down. Lay the cut edge down on parchment lined cookie sheet. You will have rolls with the appearance of palmier cookies, but biscuits. When they are all lined up touching, brush with milk or butter. Bake 450 for 15-20 minutes.
~~Note: When you get to the fun fancy stuff, try rolling the jelly roll from opposite ends, one side more rolling than the other and your results will be the same as my pics.~~
2 Cups sifted flour, I use Barley Flour but you may use All Purpose Flour
1 teaspoon salt
2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 Cup CHILLED sweet unsalted butter
3/4 Cup CHILLED buttermilk
Sift flour, salt, baking powder, baking soda all together in a large mixing bowl. I use a ceramic large bowl as it keeps the ingredients chilled better. Mix using your clean hands till mixed very well.
Cut the COLD CHILLED butter with a knife into small pieces. Toss into bowl and with your fingers coat the butter first. Then with flour and your fingers smoosh and pinch with fingers the flour and butter. Continue till the flour and butter begin to appear as if it is grainy course meal, like corn meal.
With your hands, make a small well in the center of your bowl of flour and butter. Make it big enough to hold a cup. Then pour the buttermilk in this center well. With your fingers spread wide, like a fingered fork, slowly work the flour into the wet buttermilk, as if making a wet mud puddle drier with the outside ingredients of the well you made. Mix only till all the ingredients are moist and no dry. Do not over mix or it will turn out like a rock. Remember a mud pie quality!
Now here are several things you can do now that you have the mixture ready to shape.
***Dumplings
Add grated cheese of any kind, about 1/4-1/2 cup...or
fresh or dry herbs, about 1/4-1/2 teaspoon...or
pepper flakes, chili powder...or?? use your imagination!
Using a large serving spoon that holds about 2 tablespoons, plop by spoon into boiling soup adjusted heat down to not boiling, stock like chicken or vegetable soup. Place lid on pot and reduce the heat to very, very low. Let it steam for about 10-15 minutes. Then remove lid and the dumplings should set up an have expanded into dumplings. Ladle into bowls and enjoy. ~~ Note: Make sure you have enough room on the top of the pot to allow for dumplings or you will have a mess!~~
***Hurry up breakfast biscuits
Plop dough onto wax paper. Shape and pat into large round pie about 1/2 to 1 inch thick. If to wet, sift a little flour on the wax paper first. Place another wax paper on top. Flip and turn the dough between the wax paper as if the dough is sandwiched between the wax paper. Peel off one side of the wax paper, cut like a pie into 8 wedges. Place on parchment lined cookie sheet. Sides touching for soft, 1" apart for crusty sides. Brush with a little buttermilk or milk for glistening tops. Bake 450 for 15-20 minutes. Watch that it doesn't burn or get to brown.
***Fancy stuff
Divide dough into two parts. Sandwich one of the dough parts and roll like a rectangle. Do the same with the other dough part from here on out so you have two same results at the end.
Roll to 1/2 inch thick.
Remove one side of the wax paper and spread some softened butter ontop. Do the same with the other dough part.
Roll up from long side so you have a long jelly roll.
Make cuts in equal width apart, cut all the way down. Lay the cut edge down on parchment lined cookie sheet. You will have rolls with the appearance of palmier cookies, but biscuits. When they are all lined up touching, brush with milk or butter. Bake 450 for 15-20 minutes.
~~Note: When you get to the fun fancy stuff, try rolling the jelly roll from opposite ends, one side more rolling than the other and your results will be the same as my pics.~~
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