Wartime Buttermilk Biscuits

This World War I-era recipe saved wheat by making biscuits with a 50/50 mix of flour and cornmeal. The original recipe called for "lard the size of a hen's egg;" 1/3 cup of shortening replaces the lard. This recipe was adapted from a recipe in "North Carolina's Role in the First World War" by Sarah McCulloh.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Mix dry ingredients, then cut shortening in with two knives or a pastry blender.
  • Pour in buttermilk; mix with a fork. Forming dough into a ball, place on floured surface, and gently knead for half a minute.
  • Roll into a half-inch-thick sheet of dough, and cut out biscuits (you will get about 24 small biscuits out of this).
  • Place on a greased baking sheet. Bake at 450 degrees F for 10-15 minutes.
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@D. Todd Miller
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@D. Todd Miller
Contributor
"This World War I-era recipe saved wheat by making biscuits with a 50/50 mix of flour and cornmeal. The original recipe called for "lard the size of a hen's egg;" 1/3 cup of shortening replaces the lard. This recipe was adapted from a recipe in "North Carolina's Role in the First World War" by Sarah McCulloh."
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  1. D. Todd Miller
    This World War I-era recipe saved wheat by making biscuits with a 50/50 mix of flour and cornmeal. The original recipe called for "lard the size of a hen's egg;" 1/3 cup of shortening replaces the lard. This recipe was adapted from a recipe in "North Carolina's Role in the First World War" by Sarah McCulloh.
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