Ever since I accidentally made buttermilk scones instead of biscuits, I’ve wanted biscuits. Let’s make that happen.
The buttermilk powder will last for a year in the fridge after it is opened, which is MUCH longer than it’s liquid counterpart. Plus you don’t need to worry about buying too much! So unless you like drinking buttermilk (which I know some do!), the powder is a great pantry item.
Crisco is great for flaky goods, like pie crusts and biscuits. I always have a 3-pack of Crisco sticks in my pantry just for such an occasion.
Directions: Preheat your oven to 450°F. In a medium bowl, mix all of the dry ingredients (everything in the left-hand column of the recipe card).
Add the Crisco, and cut it in with a pastry cutter. If you don’t have one, use a large fork or a potato masher. It is really important with biscuits to not over work the dough, so just cut the Crisco until just blended. It will sort of look like corn meal.
Now add your water. Again, it is SUPER important to not over work the dough! Once the water is mixed in, STOP MIXING. By continuing to mix, you’ll develop more gluten in the dough, which is a long protein polymer that gives bread it’s structure. But you want your biscuits to be soft and flaky! Not tough. So stop mixing.
Finally, you want to transfer your dough to a lightly floured surface and knead to create layers. To do this, grab one edge and fold it over. Then use your knuckles to press the dough down. Repeat this 20 times.
Pat or roll out the dough to about 1/2 inch thick.
Then use a biscuit cutter to cut the dough into circles. I don’t actually have a biscuit cutter, so I just use a glass. I used a special beer glass to make slightly smaller biscuits, but a regular pint glass or an empty can works really well for regular size biscuits. For my small biscuits, this recipe made 13, but larger biscuits might make more like 8-10.
Space the biscuits evenly on a baking sheet and bake for 10-11 minutes.
Now for the rest of my breakfast…
Horrah for weekends!