Cheaper and Better-than-Canned Biscuits

By carvalhohm

Ingredients

• 6 cups self-rising flour*
• 1 cup solid shortening, like Crisco
• 2 cups buttermilk
• OR 6 cups all-purpose flour mixed with 3 tablespoons baking powder and 1 tablespoon salt

Details

Servings 20
Adapted from debtproofliving.com

Preparation

Step 1

Place flour in a large mixing bowl. Add shortening and mash it into the flour with your fingers or a fork until it is in small chunks the size of dried beans. Do not over mix! Stir in the buttermilk and mix with a fork only until you have soft dough. Knead the dough exactly ten times. This activates the gluten in the flour just enough to make good biscuits. Roll the dough out into a nice thick slab using a rolling pin. Cut the dough into biscuit shapes. Use a clean can or glass rim, if you don't have a biscuit cutter. Tuna cans with both ends cut out are just the right size for big breakfast biscuits. Continue rolling and cutting until all the dough is used.

Line a cookie sheet with waxed paper. Arrange the biscuit dough on the sheet and freeze overnight. The next morning take the biscuits out of the freezer and place them in a plastic freezer bag. Keep them frozen until you are ready to bake them.

When you want hot, fresh biscuits, take out the number you want and place them on a lightly greased cookie sheet or pizza pan. Bake in a preheated 450 F oven for about 10 minutes, or until golden brown.

These biscuits are better tasting and much cheaper than canned whack-'em-on-the-counter-biscuits—even if you can get them on sale. Yield: About 30 medium-sized biscuits, or about 20 grand breakfast-sized biscuits.