Gramma's Buttermilk Bisquits

Grandma's Buttermilk Biscuits

I used to really enjoy gramma's buttermilk bisquits.

 . Split one open and spread some fresh butter

 or slip in a fresh sausage patty. There's nothing better!

After I learned to make them I also enjoyed just getting

my hands dirty as I kneaded the dough. Kids have fun in

the strangest ways. Anyway, here is how my grandma used

to make them. I don't think the store-bought, canned

biscuits will ever even begin to compare.

Ingredients:

3 cups all purpose flour

3 teaspoons baking powder

3/4 cups buttermilk

1 teaspoon salt

3/4 teaspoon baking soda

3/4 cup Crisco shortening

Sift the flour to make sure there are no lumps. Add in

the baking powder, salt, and baking soda. Add the

Crisco slowly, working it into the dry ingredients.

You can use a large spatula or spoon, but I preferred

using my hands.

Next add the buttermilk, working it into the mixture

too. After everything is thoroughly mixed, plop it

down on a floured counter top or cutting board.

Turn you oven to 450 to allow it to preheat. While

it's heating up knead your dough until it is about

the consistency of clay that kids play with in

grade school. You can make it a little dryer

if need be by sprinkling more flour on your

counter or cutting board. As you knead your dough

it will pick up more of the flour.

After you have it the right consistency you can

shape your biscuits by hand or using a cookie

cutter. I preferred pinching off a chunk, rolling

it into a ball, and then patting it a little flat.

It takes a little practice to get you biscuits all

about the same size. If you want them more perfect,

you can roll out your dough using a rolling pin and

then cut them with a round cookie cutter. That

would look neater when you have company over.

Anyway, place you biscuits on a cookie sheet that

is either lightly greased or lightly sprinkled with

flour. If you use the flour option, be sure not to

put too much.

Bake these biscuits for rougly 18 minutes on the

middle rack in your oven (depends upon how hot

your oven is and how far this rack is from the

top). If the rack is too low you can move the

biscuits to the top rack the last minute of so

to get them browned just the way you want. Leave

them on the middle rack and thy should turn out

lightly browned.

Pop them out of the over and eat them while still

piping hot. That's the only way to get the butter

to melt just right.

Enjoy!

4 cups all-purpose flour

1 tablespoon salt

1 tablespoon baking powder

2 teaspoons baking soda

1 cup vegetable shortening, cold, cut into 1/2-inch pieces

1 1/2 to 2 cups buttermilk, plus additional for brushing

Preheat the oven to 375 degrees F.

Sift together the flour, salt, baking powder, and baking soda.

Cut in the shortening using a pastry blender or your hands

until the mixture resembles coarse crumbs. Make a well in

the center and add 1 cup buttermilk. Using your hands,

quickly fold the dry ingredients into the buttermilk until

a sticky dough forms. You may need to add more buttermilk.

Turn the dough out onto a floured surface. Gently fold the

dough over itself 3 or 4 times to create layers. Press the

dough out to 1 1/2-inches thick and cut with a floured 3-inch

biscuit cutter. Lay the biscuits on an ungreased cookie sheet

and brush the tops with buttermilk.

Bake for 20 to 25 minutes until risen and golden brown.

For making your own Homemade Buttermilk Pancake Mix you will need;>>>>>

All Purpose Flour= 12 cups

Sugar = 3/4 cups

Dry Buttermilk Powder = 1 1/2 cups

Baking Soda = 6 teaspoons

Baking Powder = 12 teaspoons

Salt = 3 teaspoons

This will make approximately 5 pounds flour..

Combine all the ingredients and whisk together to distribute evenly. Store your buttermilk pancake mix in an air-tight container in a cool place and use it within one year. If you would like to keep the mix longer, store it in the freezer or in sealed containers with minimal oxygen. VacuumPacked..

You can buy buttermilk powder in your grocery store in the section with dry milk.

To use your mix:

1. Measure the desired mix into a large bowl.
2. In a smaller bowl, whisk one egg for every one to 1 1/2 cups of mix.
3. Add 1 1/2 tablespoons melted butter or oil to the egg for every one cup of mix.
4. Add 2/3 cup water to the egg mixture for every one cup of mix. Add the liquid mixture to the mix and stir until just combined. Add more water to reach the desired consistency.

Why pay over $3.00 for a loaf of garlic bread when you can make your own with this recipe.

This can be made while you are barbequing.

You will need 1 loaf of french bread.

1/2 cup of butter

2 tbsp.chopped fresh rosemary leaves or chopped basil.

1 tbsp.chopped fresh parsley

1/2 tsp.garlic powder

Cut the bread loaf into 1 inch slices,leaving the bottom part intact.

Mix the remaining ingredients and spread them on both sides of bread slices.

Wrap the bread loaf in heavy aluminum foil.

Grill the bread 6 inchs from the heat source for ten to fifteen minutes,turning once until hot..

 Ingredients for Finnish Bread;

1 package dry yeast

2 cups warm water 1 cup whole wheat flour

1/4 cup margarine

1 tablespoon brown sugar

2 teaspoons salt

5 cups all-purpose flour

In a large mixing bowl,dissolve yeast in water.

Add whole wheat flour,2 tbsp.margarine,brown sugar,salt and 2 cups of flour;beat until smooth.Add enough remaining flour to form a soft dough.

Turn onto floured board,and knead until smooth and elastic,around 7 minutes.

Placce in a greased bowl,turning once to grease top.

Cover and let rise in a warm place until double in size.

Should take around 1 hour.Punch the dough down.

Shape into two 6 inch rounds and place on a greased cookie sheet.Cut slashes in the top.

Cover and let rise again until doubled.

Bake at 400* for 45 minutes or until golden brown,brush ith remaining margarine.

Makes 2 loaves.

I like to put Apricot jam on mine;

Are you hungry yet?

Maybe a little brunch!!

Serves: 6

Prep Time: 20 min

Cook Time: 40 min

Oven Temp: 350

Ingredients

• 6 slice(s) bacon
• 2 tablespoon(s) Dijon mustard
• 12 slice(s) firm white bread
• 6 ounce(s) Gruyère cheese, shredded
• 9 large eggs
• 3 cup(s) whole milk
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground black pepper

Directions

• 1. On microwave-safe plate, place bacon on double thickness of paper towels. Cover with 1 paper towel. Cook on High 2 to 3 minutes or until browned. Let stand 5 minutes or until cool and crisp. Coarsely crumble bacon.
• 2. Meanwhile, grease 13" by 9" ceramic or glass baking dish.
• 3. Spread mustard on 1 side of each bread slice. Arrange 6 bread slices, mustard side up, in bottom of baking dish, cutting slices to fit if necessary. Sprinkle with half of cheese. Top with all but 2 tablespoons crumbled bacon, then remaining bread slices, mustard side up.
• 4. In large bowl, with wire whisk, beat eggs, milk, salt, and pepper until blended. Slowly pour egg mixture over bread slices; press bread down to help it absorb egg mixture. If necessary, spoon egg mixture over any uncoated bread. Top with remaining cheese and bacon. Let stand at room temperature 15 minutes or cover and refrigerate overnight.
• 5. Preheat oven to 350° F. Bake strata 40 minutes or until puffed and golden and knife inserted in center comes out clean. Let stand at least 10 minutes before serving.