The Road Home

The Road Home
There is no place like home.

Saturday, June 8, 2013

Making Biscuits - A Saturday Tradition

We all have family traditions, right? One of ours is having fresh biscuits on Saturday morning. I don't remember when this first started, but we have been doing it for years and years. This week was no exception.

Our recipe has evolved over time. We started with one, then changed, then kind of combined the two and that was it for years. 

But recently, I was thinking about having to do with less, and not being able to replenish what I have on hand and wondered how I could simplify my recipe. As things get more expensive and supplies are harder to come by, some comfort foods may have to be eliminated from our diets. But there will be times when a little bit of comfort will go a long way. 

So I simplified my recipe by leaving out a few ingredients. We still think it is great! I don't have it written down anywhere. I have been making them for so long, I barely have to think about it anymore.

2 cups flour
3 heaping tsp. baking   powder
1 heaping tsp. sugar
1/2 tsp. salt
1/2 cup shortening
between 2/3 & 1/2 cup butter milk (I use milk with a splash of apple cider vinegar)

I mix all of the dry ingredients together first. Then work the shortening in with a pastry blender until it is nice and crumbly.

The recipe I have always used includes buttermilk. My mom taught me in high school that you can add a little vinegar to milk for buttermilk in a recipe and this is what I have always done. By the way, this is some of our fresh goat milk.

Stir the dough until it is well moistened and turn it out on the counter.

Knead the dough until it is mixed well. It is best if it is almost sticky and will barely come off the counter when you roll it out and cut it.
As you can see, I use a wide mouth canning jar to cut my biscuits. We also use them for drinking glasses. Things have to be pretty tough and durable around me. We had some regular glasses, but I always kept breaking them.
 We all have our favorite cookie sheet. You know, the one that looks kind of crummy that you have been using for years and years? Well, this is mine. I have probably had this for at least 25 years or more.
This morning when I asked Frank what he wanted for breakfast he said cereal or biscuits would be fine. When I told him cereal would be easier he said, "Yes. But biscuits taste better!" 

So, here are our traditional Saturday morning biscuits with fresh butter and the pear butter we made last summer. 

What are some of your family traditions? 

It is the little things in life that mean the most and create the fondest memories.

Until next time - Fern


  1. Traditions...let's see...

    Blueberry & strawberry flag cake for July 4th
    Stuff-a-lumps for Thanksgiving
    Paella for Christmas Eve
    "Healthy" oatmeal cookies on Christmas morning
    A birthday cake for Jesus
    Collard greens & black-eyed peas on New Years Day...

    Okay, we have too many to list ;-)

  2. When baking with goat milk, does the food have a goat milk flavor?

    1. No, it doesn’t, because our milk does not have a ‘goaty’ flavor. The flavor of goat milk is affected a great deal by how you handle it. Healthy animals, clean equipment and quick chilling of the milk help to insure good quality milk with no off flavors.

      I have made biscuits, for example, using powdered milk, store bought milk and fresh goat milk and the biscuits taste the same regardless of the milk used. I did make butter once and let it sit out too long which gave it an off flavor. We noticed it when we put it on the biscuits! The dog got the rest of that butter.

      I have not had any goat milk from the store, but I have heard it is not very tasty.

      Good question. I appreciate your comment. It is always nice to think through a topic from another’s perspective.