Prep 15 mins
Cook 35 mins
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.
- 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
- 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).
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.
If you want to try this recipe as written, I'd suggest starting with only 1 cup buttermilk, then add more only if needed. I used the full 2 cups which gave the consistency of heavy cake batter, impossible to roll out. I then had to add another 1-1/2 cups flour to get proper dough. I can only assume that reviewers misread 1 pint (which is 2 cups) as 1 cup, which would create normal biscuit dough. I had to add about 1-1/2 cups extra flour to get a biscuit dough I could handle. The recipe states it serves four. My version made 12 biscuits -- I didn't roll the dough out but patted it into two 9-inch cake pans.
In order to make the recipe healthier, I substituted butter spread for the lard (and needed to add an additional tbsp) and regular milk for the buttermilk. I also lacked wheat flower and simply used regular flower. After light mixing, I kneaded them twice only then rolled the dough into a log. I used a very sharp knife and cut 1-2" slices to make the bisquits and squeezed them together in a cake pan (since they puff so much). The bisquits came out fluffy, tender, and crumbly after 15 mins of baking. Thanks for the amazing recipe; and I shall record it in my recipe book for future use! Note: They are very sweet, but I like them that way.