First, I make a double batch of biscuits from scratch. I just barely started doing this because I always thought that it was going to be too hard and time consuming. It's not. The biscuit recipe that I use is from a Special Olympics recipe book that I bought from my friend Dottie last year. The recipe has always turned out very yummy biscuits until today. I think I may have mixed the dough too much because the biscuits turned out a little flat (they still tasted good).
Just a note before you get started: I almost NEVER have buttermilk or self rising flour on hand. This is what I do. For buttermilk, I actually make up 3/4 cups of powdered milk and add 2 TBSP of lemon juice. For self-rising flour, I add 1 tsp. salt and 1 TBSP baking powder to 2 cups flour. These substitutions work great.
LIGHTER-THAN-AIR BUTTERMILK BISCUITS
- 1/3 c. butter or margarine, cut up
- 2 c. self-rising flour
- 3/4 c. butter milk
- butter or margarine, melted
- Cut butter or margarine into flour with a pastry blender until crumbly
- Add buttermilk, stirring just until dry mixture is moistened.
- Place dough onto a lightly floured surface; knead 3 or 4 times.
- Pat or roll dough into 3/4 inch thickness; cut with a 2 1/2 inch round cutter.
- Place on a lightly greased baking sheet.
- Bake at 425* for 12-14 minutes.
- Brush biscuits with melted butter. Yields 7 biscuits.
- 1/2 cup butter
- 4 tablespoons unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 3/4 cup white sugar
- 2 cups milk
- Melt butter in a skillet over medium heat. Add cocoa and flour; stir until a thick paste is formed. Stir in sugar and milk. Cook, stirring constantly, until thick.