Monday, March 1, 2010

Troy's Buttery Food Storage biscuits

Easy to Make Biscuits from Your Food Storage

These are my favorite biscuits in the world.  My mother used to make them when I was growing up and my wife resurrected the recipe for me and started making them.  The recipe is basically just a baking powder biscuit recipe.  We will give you an idea of how to make them with your food storage.  These biscuits are easy to make, clean up well and are delicious!

We use some very high quality food storage ingredients to come up with these buttery biscuits.  We typically use flour ground from Prairie Gold Hard White Spring Wheat, or we use a combination of Prairie Gold Flour and Natural White Unbleached and Unbromated White Flour.  The butter for this recipe comes in the form of Red Feather Pure Creamery Canned Butter.  Our powdered milk of choice is Country Cream Real Instant Milk and we use Rumford Aluminum Free Baking Powder.  For salt, we prefer Real Salt Granular over purified table salt.

You can cook these biscuits in an oven, dutch oven or even a sun oven.  So without further delay, here is the recipe:

Recipe for 10 - 12 Biscuits:

2 Cups Prairie Gold Whole Wheat Flour and/or Natural White Unbleached and Unbromated Flour (or other combination of Wheat and/or White Flour)

3 tsp Rumford Aluminum Free Baking Powder (or other baking powder)

1/2 tsp Real Salt Granular (or 1 tsp table salt)

6 Tablespoons Red Feather Pure Creamery Canned Butter (or fresh butter or shortening)

2/3 Cup Country Cream Milk (or raw milk or pastuerized milk or other powdered milk)

Heat oven to 450 degrees.  In a mixing bowl, add flour (whole wheat, white, or combination of both), baking powder and salt.  Melt the butter or shortening and pour in.  (You can also cut in the butter or shortening, but I like to melt it.)  Add in 1/2 cup of milk.  Mix lightly and quickly.  If the dough leaves the side of the bowl you are ready to.  If not, add additional milk.

Turn out the bowl onto a lightly flour surface and then roll out to about 1/2 inch.  Most of the time I don't even flour the surface as these come up fairly cleanly.  Cut biscuits out with a cup.  Bake on an ungreased pan for 10 to 12 minutes.  Enjoy these biscuits hot with additional Red Feather Creamery Butter!