Since Jerry and I arrived home late Monday after traveling for more than five weeks, I have not been to the grocery store, and unfortunately, since we had no bread in our freezer, this has led to my making biscuits every morning. They are so yummy, and “Anyway,” I rationalized to Jerry yesterday as we sat at the bar indulging, “they are probably no worse than eating a slice of toast.”
Today is the last day I will make them, for I have used the final puff of flour, and in a few hours I will make a grocery store run. My excuse for making biscuits for breakfast every day will be gone for I will have purchased whole wheat bread, bagels and English Muffins.
“My sister Grace made biscuits every morning,” Jerry said to me yesterday. “And Jim (her husband) lived to be 100 years old.”
Hope I have talked you into whipping up a batch and I’m even giving you my scaled down recipe which makes 5 or 6 biscuits.
Heat oven to 450 degrees
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon soda
Mix well the above listed ingredients.
Cut in 2 1/2 tablespoons of shortening or butter
Add buttermilk to make a very soft batter.
Put a couple of tablespoons of oil in a heavy pan and heat on stovetop.
Pat out batter on floured board and cut with biscuit cutter.
Place biscuits in heated pan. Bake for 12 to 15 minutes until golden brown.
Shirley’s biscuit making secrets:
1. Bacon drippings for the oil in the pan are delicious.
2. I use a small iron skillet to bake my biscuits.
3. I use waxed paper over my board, so that when I am finished, I can just roll up the whole mess and toss it. No cleaning!
4. A very soft batter makes exceptional biscuits. They should be a little difficult to lift from the board to the pan. They may even get misshappen, but don’t worry; it won’t hinder their delectable taste.
5. A few months back I had a large amount of milk sour in the refrigerator. Instead of throwing it away, I placed it into small freezer bags, and use it when a recipe calls for buttermilk. Works great.
6. Thanksgiving, I will make cornbread dressing for our turkey. I add a bit of bread to hold it together, and biscuits are the best. So the last few days since we didn’t eat all the biscuits every morning, in our freezer I have saved five biscuits for my Thanksgiving dressing.