Recipe by Scandigirl
An exellent recipe - tried and true. Not difficult to make. I often double this recipe. My grandmother naturally made her own buttermilk, but I wouldn't say I go that far today. I have had big compliments every time I make these bisquits...Grandma' Johansen would have been so proud to have known her old recipe would have been used this day and age, and especially across the big ocean from Denmark. By the way she would have been 105 years old.
Top Review by Gilligan
Very easy to make. Made them just before dinner to serve at dinner. Changed the sugar to Splenda as we are diabetic and rolled the dough out and cut with a 2 1/2 " round cookie cutter. Placed the bisquits in a lasagna pan and baked. Definitely a recipe to hand down to the kids. Absolutley great, my hats off to Granny Johansen.
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1⁄2 teaspoons salt
- 8 teaspoons baking powder
- 1⁄2 cup sugar
- 3 tablespoons shortening or 3 tablespoons lard
- 1 pint buttermilk
Directions See How It's Made
- Preheat oven to 400 degrees F Stir together all dry ingredients Add lard or shortening and mix with dry ingredients until crumbly.
- Add 1 pint buttermilk as needed and mix in carefully until dry ingredients are wet.
- Don't overmix.
- Flour hands, and mix 8 to 10 times until a ball forms.
- Don't overhandle.
- Roll dough out 3/4" to 1 1/2" thickness.
- Cut into shape, and squash together into a well greased pan.
- Place in oven and reduce heat to 375 degrees F or 350 degrees.
- Bake for 25 minutes to 35 minutes until golden.
- Brush with butter when done (optional).