Ever since I was a child, I’ve loved these biscuits. My Grandmother made them on special occasions, usually holidays, birthdays, etc. Now that I have a family of my own, I’ve inserted this into my holiday dinners and everyone loves them. I cut them into 1 1/2 inch biscuits for appetizers and stuff them with ham, tuna or chicken salad. As a compliment to dinner I cut them into 2 1/2 biscuits and they disappear quickly. They are perfect for breakfast with eggs or butter and jelly. These biscuits freeze well and I like to keep them on hand just because.
I made these for our Easter dinner and stuffed them with Niman Gold Foil Ham from my local Whole Foods. CLICK HERE to see my Easter menu.
- 1 Cake of Yeast or 2 packets (1/4 oz each) of Active Dry Yeast
- ¾ Cups of Lukewarm Water
- 5 Cups of Flour
- ¾ Cups of Crisco
- 1 teaspoon of Soda
- 1 Teaspoon of Salt
- 3 Tablespoons of Baking Powder
- 3Tablespoons of Sugar
- 2 Cups of Buttermilk
- Dissolve Yeast in tepid water, Set aside.
- Sift the dry ingredients together into a large bowl, cut in the Crisco. Add the buttermilk & Yeast to the flour mixture and mix well but be careful not to work the dough too much.
- The dough will be sticky but that’s OK. Take out as much as you need at the time, roll on a floured board * cut into biscuits. Re roll the scraps and cut biscuits until there is no dough left. Let rise for 10 minutes and bake at 400 degrees until done – about 10 – 15 minutes.
I am so grateful for the Annapolis Whole Foods who provided all of the amazing produce, meat and cheese for the creation of this post. I’m a devoted Whole Foods shopper but any opinions or findings you read here are solely my own.
As always, I am most grateful for you, my community and will always do my best to serve you in introducing products that you will find the most useful, amazing, helpful, to keep you sane in the kitchen, at home and on the streets.
