Yankee Bread Maker to Southern Biscuits
I was born a Yankee, and where I come from, bread is more of a specialty than biscuits.
Then I married a Yankee-became-southern-after-a-move-man, and we raised our kids in southern Virginia – where hand-squished biscuits are often served all three meals of the day. Only problem was, I didn’t know a thing about making this kind of biscuits. If I can learn, so can you!
Where I got this recipe
My friend Shirley served these biscuits one day at her house. You should have seen my kids snarf them down. So, of course, I asked her for the recipe. We’ve been using this recipe ever since.
The ingredients are simple. You’ll need flour, salt, baking powder, lard/shortening, milk and an egg.
This can be mixed up in just a few minutes. By the time you have the oven pre-heated, the biscuits will be ready to pop into the oven.
Put your dry ingredients into a bowl, then “cut” the shortening in with a pastry knife or use a fork.
Once the dry ingredients are mixed together, add the egg mixed with milk.
Making it easy for kids.
When my kids were younger, I’d get Jason or Sarah Beth to whip up these biscuits. They seemed to have a better handle on them than I did. I had made a chart for them so it was easier when we were mixing them up in a hurry. You’ll see it below.
The other day I got this recipe out to make a dozen biscuits to serve with Brunswick stew.
I enjoy the texture of the biscuit dough when I am giving it those “15 kneads” on the counter. I have to admit, making biscuits is fun!
If you’re in a hurry, you can mix the dry ingredients ahead of time, mix the wet ingredients, and store them separately. Then add the two parts together when it’s time to get them into the oven.
Enjoy – and have fun!
Made From Scratch Biscuits
- 2 cups flour
- 1 Tbsp sugar
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup shortening
- 1 egg
- 2/3 cup milk
- Mix dry ingredients together
- Add shortening - mix until crumbly
- Beat egg with a fork and add to the milk
- Add egg/milk mixture to the dry ingredients
- Knead 15 times on a floured surface.
- Roll out to 3/4 inch thickness
- Cut, then place on (very lightly) greased cookie sheet
- Bake at 425 for 12 minutes.
I first shared this recipe a little over five years ago. We still use this recipe!