Wartime Buttermilk Biscuits Recipes

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WARTIME BUTTERMILK BISCUITS



Wartime Buttermilk Biscuits image

This World War I-era recipe saved wheat by making biscuits with a 50/50 mix of flour and cornmeal. The original recipe called for "lard the size of a hen's egg;" 1/3 cup of shortening replaces the lard. This recipe was adapted from a recipe in "North Carolina's Role in the First World War" by Sarah McCulloh.

Provided by D. Todd Miller

Categories     Breads

Time 25m

Yield 24 serving(s)

Number Of Ingredients 7

1 cup white flour, plain (not self-rising)
1 cup white cornmeal, plain
1 teaspoon baking soda, scant
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup buttermilk

Steps:

  • Mix dry ingredients, then cut shortening in with two knives or a pastry blender.
  • Pour in buttermilk; mix with a fork. Forming dough into a ball, place on floured surface, and gently knead for half a minute.
  • Roll into a half-inch-thick sheet of dough, and cut out biscuits (you will get about 24 small biscuits out of this).
  • Place on a greased baking sheet. Bake at 450 degrees F for 10-15 minutes.

Nutrition Facts : Calories 65.6, Fat 3.1, SaturatedFat 0.8, Cholesterol 0.3, Sodium 125.9, Carbohydrate 8.3, Fiber 0.5, Sugar 0.4, Protein 1.2

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