“Ma hurriedly floured the breadboard, and kneaded the dough.
Then she got dinner. She was putting the pan of light biscuits in the oven when Pa came driving the wagon up the hill.”
-By the Shores of the Silver Lake, Laura Ingalls Wilder
Now that the November days have turned much colder and a thin layer of crispy snow has covered our land, it’s time for soup — and biscuits.
At least three times a week – maybe more – we have a hot, homemade soup for lunch. It is a great way to stretch your food. I often cut and peel extra potatoes for soup the next day or cook up a bit of extra rice to add to chicken broth and vegetables for a rather quick, nutritious lunch for the children.
To go along with our simmering lunch, it only natural to serve bread – but what if you have not had time to make bread that morning? I believe biscuits, fresh from the oven, our a perfect choice.
To make this a little bit easier on my time, as mornings are usually quite busy with homeschooling and morning chores, I use a homemade make ahead mix.
So, here is another mix to prepare for your pantry, if you so desire.
Buttermilk Biscuit Make-Ahead Mix:
10 1/2 cups of desired flour
1/4 cup of baking powder
2 tsp. of salt
1 tsp. of baking soda
To use:
Measure out 2 2/3 cups of the prepared mix. Cut in 6 tablespoons of cold butter. Use a pastry cutter or two knives, if you do not own a cutter. Add 1/4 cup of buttermilk. [If you do not have buttermilk on hand, simply add a splash of vinegar into your regular milk. Let it sit for a few minutes and you will have your buttermilk.] Roll out on a floured surface and cut out biscuits (I use a mason jar ring). Place on tray and bake in a hot oven for 15 minutes or until golden on edges.
Because I cook only with wood, I do not follow regular heating temperatures – so I have baked this on lower temperatures and it has worked out. They will just need to bake longer. For those with regular stoves, bake at 450.
When you store your mix, it is a great idea to attach the recipe to the back of the jar or container. {I have forgotten to do this in the past and then cannot remember the recipe which I used originally!} Then when the mix is nearly empty, just use the directions to make a quick refill.
Serve hot with delicious butter – sprinkle some cheese in your dough and you will have cheese biscuits. Add a little honey and you will have honey and buttermilk biscuits, perfect for a warm, toasty breakfast on a chilly winter morning.
They can be served with nearly every meal – you choose. For breakfast as tea biscuits with jam, at lunch as biscuits for soups and stews and an extra side dish for those dinners that need a little something special.
Enjoy!
by Gigi
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