Grandpas Biscuits Recipes

BIG BATCH OF GRANDMA'S BISCUITS WITH MOLASSES BUTTER

Steps:

• Make the biscuits: Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray.
• In a large mixing bowl, combine the flour and the cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour mixture and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to come together into a ball. (The dough will be slightly dry.)
• Dust a clean work surface with flour, coat your palms and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll out the dough until about 1/2 inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour and then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits. Repeat until the dough is gone.
• Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 15 minutes. While the biscuits are still hot, brush with the melted butter.
• Make the molasses butter: Stir the butter and molasses together to combine. Serve the warm biscuits with the molasses butter.

GRANDPA'S SPECIAL BUTTERMILK BISCUITS

Steps:

• Preheat oven to 350°F (175°C).
• Combine the cake flour, baking powder, baking soda, sugar, and salt in the bowl of a food processor outfitted with a plastic blade.
• Pulse until well-blended.
• Add the butter and shortening and pulse until mixture resembles coarse meal, about 5 seconds.
• Transfer mixture to a bowl and add the buttermilk.
• Stir with a fork until it forms a dough.
• Drop spoonfuls of the mixture onto a greased baking sheet, 1-inch apart from each other.
• The dough may also be spooned on top of savory fillings to form a crust.
• Bake until slightly golden, about 20-25 minutes.

GRANDMA'S BAKING POWDER BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
• Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

OLD-FASHIONED BISCUITS (FROM MY GREAT RECIPE CARDS)

Steps:

• Mix flour, baking powder, baking soda, salt and sugar in a bowl.
• Cut in butter using pastry cutter or use 2 knives.
• With fork stir in buttermilk to make a soft dough (I have used an equal amount of buttermilk powder with added water and it works wonderfully in this recipe.
• Turn out onto lightly floured workspace and knead no more than 10 times to form a ball (if you over do it the biscuits can be tough).
• Roll into a 6" x 6" square.
• Place on ungreased baking sheet.
• Cut into 12 portions but do not separate.
• Bake at 400 F for 15 minutes or until golden brown.
• Serve with butter, honey, jam, or gravy.

GRANDMA GERALDINE'S FAMOUS BISCUITS

Steps:

• Preheat the oven to 450˚ F. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended.
• Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ½ inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk.
• Bake the biscuits until golden brown on top, 15 to 17 minutes.

GRANDMA'S ANGEL BISCUITS

Steps:

• Dissolve yeast in warm water, let stand 5 minutes.
• Stir in buttermilk, set aside.
• In large bowl, mix flour, sugar, baking powder, baking soda and salt.
• Cut in shortening with pastry blender until resembles a coarse meal.
• Stir in liquid mix from steps 1 & 2.
• Turn out on a lightly floured surface and knead 3-4 times.
• Roll to 1/2 inch thickness, cut with biscuit cutter.
• Place on lightly greased baking sheet, cover and let rise in warm place 1.5 hours.
• Bake at 450 degrees 8-10 minutes.
• Brush tops with melted butter.

MY GRANNY'S OLD-FASHIONED BISCUITS

Steps:

• 1. Preheat oven to 450 degrees. Heavily grease a large cast-iron skillet or biscuit pan and set aside. (I prefer the cast iron skillet).
• 2. Put the flour into a large bowl and add lard/shortening.
• 3. Cut into flour using the usual pastry method.
• 4. Add buttermilk and mix with fork or hands.
• 5. Mix into a light dough.
• 6. Turn dough onto a floured board and knead a couple of times.
• 7. Pat dough to flatten to about 1/2 inch thick. Using a biscuit cutter, cut dough into biscuits.
• 8. Place cut biscuits in the prepared pan.
• 9. Pour melted shortening/butter over each biscuit.
• 10. Bake for about 13 to 15 minutes or until golden. Remove from pan and place into a covered container and allow to steam for about 5 minutes. You may also brush melted butter over top prior to steaming (if desired).
• 11. Serve hot with butter, apple butter, jellies, jams, honey, or anything else that you like.
• 12. Special Note: I didn't have a biscuit cutter, so what I did was open both ends of a 4-ounce sized mushroom can, washed and removed the label and it works perfectly.

GRANDPA'S BISCUITS

Steps:

• **NOTE: Not all 9 cups of flour will be incorporated into the biscuits. Approximately 3 cups will be left when finished. It will be reclaimed, and not go to waste, after the biscuits go into the oven. I recommend using White Lily brand self-rising white flour. If not available in your area, use the finest flour available.
• Place oven rack in center position. Preheat oven to 390 degrees F. Gather ingredients and utensils/equipment. Line a baking sheet with aluminum foil.
• Place a large sheet of parchment paper, or freezer paper, on a flat work surface.
• Fill an average size flour sifter with self rising flour, to the 3 cup line (about an inch from the top,) and sift into a large bowl, 3 times for a total of about 9 cups of flour.
• Spoon 3/4 cup of butter flavored shortening (Crisco) into the middle of the flour.
• Use the edge of the spoon to cut the shortening into the flour, turning bowl frequently as "cutting in." Work from the center, pulling in a bit of the flour surrounding the shortening with each cut (there will be untouched flour remaining on the outer edge of the bowl; see photos.)
• Continue "cutting in" the surrounding flour until shortening is pea size.
• Pour about 1/3 of the milk over the middle, "cutting in" with spoon and turning bowl as working. Repeat with 1/2 of the remaining milk, then repeat again with remaining milk.
• "Cut in" flour, and dust top of dough with flour, until dough is no longer too sticky to be formed into a ball with hands.
• Loosely form dough into a ball; place on one side of the parchment/freezer paper lined flat surface. Pour excess flour remaining in bowl onto other side of paper.
• Smooth flour over paper; place ball of dough in center; sprinkle dough with some of the flour, and lightly roll dough in flour.
• Pick up dough; lightly knead into a ball with hands, adding a little flour as you go, until dough is barely no longer sticky (do not over-knead or over-flour because you will end up with hockey pucks, lol!)
• Smooth flour on paper; place ball of dough on flour; gently press dough into a circle or oval shape, no more than 1/2 inch thick.
• Use a biscuit cutter, or rim of drinking glass, to cut out rounds of dough.
• Place rounds, flour side down, on foil lined baking sheet.
• Gently form remaining scraps of dough into another oval; repeat cutting rounds until all dough has been formed.
• Bake in preheated oven for 20 minutes; remove from oven; use a fork to rub a pat of softened butter over each biscuit; or brush with melted butter.
• Return biscuits to oven, for an extra 3 to 5 minutes, to lightly brown (keep an eye on them.)
• While biscuits are baking, place sifter in a clean bowl or over clean paper; pick up the flour-covered paper; empty remaining flour into sifter; shake and sift over bowl/paper until all that remains are bits of dough; discard dough bits; empty flour into airtight container, seal and reserve for another use.
• Serve hot with softened butter, jam, honey, gravy, country ham, sausage or whatever your heart desires. Keep extra biscuits in an airtight container or bag.