Grandmother Johansen's Buttermilk Biscuits
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
1 large pan
- Serves:
- 4
ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1⁄2 teaspoons salt
- 8 teaspoons baking powder
- 1⁄2 cup sugar
- 3 tablespoons shortening or 3 tablespoons lard
- 1 pint buttermilk
directions
- Preheat oven to 400 degrees F Stir together all dry ingredients Add lard or shortening and mix with dry ingredients until crumbly.
- Add 1 pint buttermilk as needed and mix in carefully until dry ingredients are wet.
- Don't overmix.
- Flour hands, and mix 8 to 10 times until a ball forms.
- Don't overhandle.
- Roll dough out 3/4" to 1 1/2" thickness.
- Cut into shape, and squash together into a well greased pan.
- Place in oven and reduce heat to 375 degrees F or 350 degrees.
- Bake for 25 minutes to 35 minutes until golden.
- Brush with butter when done (optional).
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Reviews
-
Very easy to make. Made them just before dinner to serve at dinner. Changed the sugar to Splenda as we are diabetic and rolled the dough out and cut with a 2 1/2 " round cookie cutter. Placed the bisquits in a lasagna pan and baked. Definitely a recipe to hand down to the kids. Absolutley great, my hats off to Granny Johansen.
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If you want to try this recipe as written, I'd suggest starting with only 1 cup buttermilk, then add more only if needed. I used the full 2 cups which gave the consistency of heavy cake batter, impossible to roll out. I then had to add another 1-1/2 cups flour to get proper dough. I can only assume that reviewers misread 1 pint (which is 2 cups) as 1 cup, which would create normal biscuit dough. I had to add about 1-1/2 cups extra flour to get a biscuit dough I could handle. The recipe states it serves four. My version made 12 biscuits -- I didn't roll the dough out but patted it into two 9-inch cake pans.
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In order to make the recipe healthier, I substituted butter spread for the lard (and needed to add an additional tbsp) and regular milk for the buttermilk. I also lacked wheat flower and simply used regular flower. After light mixing, I kneaded them twice only then rolled the dough into a log. I used a very sharp knife and cut 1-2" slices to make the bisquits and squeezed them together in a cake pan (since they puff so much). The bisquits came out fluffy, tender, and crumbly after 15 mins of baking. Thanks for the amazing recipe; and I shall record it in my recipe book for future use! Note: They are very sweet, but I like them that way.
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RECIPE SUBMITTED BY
Scandigirl
Canada
<p>I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. <br />My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. <br />My favourite cookbook is the one I have made myself over the past 40 years. <br />My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.</p>