-
The HBHW Recommends
Paula’s Purty Nearly Instant Biscuits
Print This Post
- 6 cups self-rising biscuit flour (OR 6 cups flour, plus 3 tablespoons baking powder & 1 Tablespoon salt)
- 1 cup shortening
- 2 cups buttermilk OR sour milk OR yogurt thinned with a little milk or water
This recipe is inspired from a very dear friend named Paula. It involves preparing biscuits from scratch and then freezing the unbaked biscuits. Paula created the idea because her family always wanted her good biscuits for supper, and she needed a way to make them hot, and fresh, even on days when she didn’t feel like baking. The results are divinely inspired.
First get out a large mixing bowl. Measure in the self rising biscuit flour (or flour, baking powder and salt). Add the firmly packed shortening and mash it into the flour with your fingers or a fork. DO Not Overmix. The shortening should be casually combined with the flour, and small chunks the size of dried beans should remain. This is what makes the biscuits flakey. Now stir in the buttermilk or sour milk or thinned out yogurt. Stir it up until you have a nice soft dough. Knead the dough about 10 or 12 times. NO more, No less. This activates the gluten in the flour just enough to make good biscuits. Roll the dough out into a nice thick slab. I use a rolling pin, but any sturdy jar or glass will do. Cut the dough into biscuit shapes. Use a clean can or glass rim, if you don’t have a biscuit cutter. Tuna cans are just the right size for big breakfast biscuits. Continue rolling and cutting until all the dough is used up.
Lay waxed paper on a plate or large pan. Arrange the shaped biscuit dough on the waxed paper. Freeze overnight. The next morning the biscuits can be gathered up and stashed in plastic freezer bag.
When you want to cook them, just take out the specific number you want and place them on a lightly oiled cookie sheet or pizza pan. Bake in a preheated 425 to 450° oven for about 10 minutes. The biscuits will rise up beautifully and will be a nice golden brown when done.
These biscuits are better tasting, and much cheaper than canned whack-’em-on-the-counter-biscuits. The whole recipe makes between 30 and 35 medium sized biscuits, or about 20 big breakfast size biscuits (grand-sized).
If you enjoyed this simple bread recipe, try making orange juice muffins next. They are delicious.
About this Post
|
Print This Post
Comments
5 Responses to “Paula’s Purty Nearly Instant Biscuits”
Leave a Reply
Website & Graphics by ccd
May 3rd, 2009 at 9:45 pm
Thanks for the recipe! The biscuits are quite good — “better tasting…than canned” is an understatement! It’s taking me quite a bit of experimentation, but I finally got a good temperature/time combination for making these in my toaster oven. Since it’s very shallow, the biscuits are very close to the heating elements and they would burn before they would thoroughly cook. So 325 for 20 mins finally did it this morning.
May 22nd, 2009 at 12:43 pm
Could you please say about how thick you roll the dough out? You said to roll it out into a thick slab, but since I have never made biscuits I have no idea how thick.
Thank you!
I can’t wait to try these.
August 14th, 2009 at 4:37 pm
I cant wait to try these, but when rolling them out, im not sure how thick you mean when you say “thick slab”…one inch? 3 inches?
Also, do you thaw them after you take them out of the freezer? Or just throw them in the oven?
Thanks!
August 14th, 2009 at 11:19 pm
Daisy, I have made them before and I would say 3/4 to 1 inch is a good size for the thickness. Also, yes, you can use them right out of the freezer. I have also defrosted them before for recipes where I needed biscuit dough (pigs in the blanket, dumplings, etc.) and they work great in that capacity as well.
January 14th, 2010 at 10:51 am
Daisy, what is the difference in “biscuit flour” and other flour? I can’t wait to try these. I have been looking for a good frozen biscuit recipe because I love the ones you buy in the stores (for their taste and convenience), but they are SO expensive and for a family that LOVES biscuits, it can really add up! Thanks!