Go Back  Quiltingboard Forums >
  • Recipes
  • Secret To The BEST Buttermilk Biscuits >
  • Secret To The BEST Buttermilk Biscuits

  • Secret To The BEST Buttermilk Biscuits

    Old 03-27-2023, 06:36 AM
    Super Member
    Thread Starter
    Join Date: Sep 2011
    Location: Mendocino Coast, CA
    Posts: 4,893
    Default Secret To The BEST Buttermilk Biscuits

    As you can see...I'm suffering from cabin fever. It's been raining nonstop since the first of January here, so I'm bored and cooking/baking things, while watching the weeds grow in my garden, which is where I should be right now.

    Anyway...there's been lots of buzz online about biscuits lately. Young people are just now discovering them. I made some this morning. I used the recipe from my 1960s McCall's Cookbook that my grandmother gave me. It just called for "shortening" and didn't say which kind, so I used half unsalted butter and half solidified coconut oil. The butter gives the flavor, but the coconut oil is the secret ingredient. It makes baked goods so light and flaky. I've used it in cookies too...amazing! Try it!
    tropit is offline  
    Old 03-27-2023, 06:43 AM
    Super Member
    Join Date: Jul 2019
    Location: northern minnesota
    Posts: 2,414

    Biscuits sounds so good. What my mom used for "shortening" was just plain solid Crisco that came in a tin can. We also had a can of that sitting in the kitchen.
    sewingpup is offline  
    Old 03-27-2023, 08:50 AM
    Super Member
    Join Date: Jun 2010
    Location: Hartford, Mo
    Posts: 5,783

    I always thought buttermilk was the secret ingredient in biscuits.
    QuiltingNinaSue is offline  
    Old 03-27-2023, 02:39 PM
    Super Member
    GingerK's Avatar
    Join Date: Jul 2010
    Location: Ontario, Canada
    Posts: 3,527

    This recipe came from one of Edna Staebler's Food that really Schmecks cook books and is absolutely delicious! I truly believe the secret is treating the biscuit dough like pie crust.

    Lorna's drop cheese biscuits

    1 c. flour
    1/4 cup cold butter
    2 tsp. baking powder
    1 c. grated sharp cheddar
    1/2 c. ice cold water

    Mix flour and baking powder, then cut in butter like for pie crust. Mix in grated cheese and then the ice cold water. Drop by spoonfuls on a greased cookie sheet. Add a dab of butter on each biscuit before baking (that's optional in my opinion--the biscuits really don't need it). Bake at 400 degrees for 10-15 minutes, depending on the size of your biscuits.
    GingerK is online now  
    Old 03-27-2023, 04:23 PM
    Senior Member
    Join Date: Dec 2010
    Location: Montana
    Posts: 565

    I use coconut oil a lot but using butter with sounds wonderful!!
    lwbuchholz is offline  
    Old 03-27-2023, 07:52 PM
    Super Member
    Join Date: Nov 2010
    Location: Illinois
    Posts: 3,915

    I was taught by my dad to use crisco shortening, and his mom did the same, he always made the best biscuits, I still make them myself and my kids and grandkids love them.
    craftymatt2 is offline  
    Old 03-27-2023, 08:16 PM
    Super Member
    Join Date: Nov 2014
    Location: Dakotas
    Posts: 2,987

    Yeast biscuits are very good but I often resort to the easy Aldi canned ones.
    Leftover chicken is so good creamed over biscuits.
    tranum is offline  
    Old 03-28-2023, 03:50 AM
    Super Member
    WMUTeach's Avatar
    Join Date: Dec 2010
    Location: Portage, Michigan
    Posts: 7,526

    STOP!!!!!, I am getting hungry for biscuits or scones.
    WMUTeach is offline  
    Old 03-28-2023, 07:18 AM
    Power Poster
    Join Date: Jan 2011
    Location: Southern USA
    Posts: 16,089

    I grew up on buttermilk biscuits made with lard. Vegetable shortening can't compare. My grandmother kept her biscuit bowl on the counter and made a pan of biscuits every morning. They were eaten as wanted. Big fluffy biscuits. . I still use lard for biscuits when I make them. I will try the coconut. Never used that for biscuits.
    Onebyone is offline  
    Old 03-29-2023, 07:59 AM
    Super Member
    Thread Starter
    Join Date: Sep 2011
    Location: Mendocino Coast, CA
    Posts: 4,893

    Try the coconut oil. It's a good replacement for lard, or Crisco Both of these have been my regular go-tos, but I think that I like the coconut oil better. It tastes lighter and adds a nice crispness to the edges and tops.
    tropit is offline  

    Posting Rules
    You may not post new threads
    You may not post replies
    You may not post attachments
    You may not edit your posts

    BB code is On
    Smilies are On
    [IMG] code is On
    HTML code is On
    Trackbacks are Off
    Pingbacks are Off
    Refbacks are Off

    FREE Quilting Newsletter