Featured Food Storage/Pantry: Buttermilk powder blend, flour, shortening
Suggested Storage Item: It is always a good idea to have extra shortening in your pantry. Check your pantry or add a pack of shortening to your grocery list this week.
I really am trying to be a more DIY baker. Homemade biscuits have been on my list for a long time. I am trying to keep from buying those refrigerated biscuits. I know, I know they are good. But we can do this ourselves and I love the idea of altering it to my tastes. I like to add a little whole grains to all my bread products. My husband doth protest too much at the grainier breads. He likes the colon sticking white stuff too much. But I do persist and eventually he will be entirely converted. Meanwhile, he did eat these biscuits that I flavored with some fresh garden herbs. I do love the marriage of rosemary and fresh bread. So, I added some rosemary and chives because they are abundant in my garden.
Buttermilk Biscuit Recipe
1 Cup White flour
1 Cup Wheat flour
4 Tbsp powdered buttermilk blend (or 1 Cup buttermilk)
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 tsp sugar
1/3 Cup shortening
2/3 Cup water (If using liquid buttermilk omit the water)
1/4 Cup fresh herbs chopped (I used rosemary and chives)
Makes between 8 to 12 biscuits depending on size.
Preheat oven to 450 degrees. Combine dry ingredients (except herbs). Cut in shortening or mix with pastry attachment in mixer until mixture resembles corn meal in texture. Add water (or liquid buttermilk) and mix until dough is pliable. Do not over mix. Place dough on lightly floured surface and knead in chopped herbs. Knead for about 30 seconds. Roll out 1/2 inch thick. Cut with floured biscuit cutter or (a small punch cup) Place close together on ungreased baking sheet and bake 10 to 12 minutes or until golden brown