Grandmother Walterss Biscuits Recipes

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares., Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.

Steps:

• Make the biscuits: Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray.
• In a large mixing bowl, combine the flour and the cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour mixture and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to come together into a ball. (The dough will be slightly dry.)
• Dust a clean work surface with flour, coat your palms and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll out the dough until about 1/2 inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour and then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits. Repeat until the dough is gone.
• Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 15 minutes. While the biscuits are still hot, brush with the melted butter.
• Make the molasses butter: Stir the butter and molasses together to combine. Serve the warm biscuits with the molasses butter.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
• Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

Steps:

• 1. Place all dry ingredients into a large bowl. Cut in the lard, until mixture looks like meal. Stir in buttermilk. If dough is not pliable, add just enough buttermilk to make a soft, puffy dough that is easy to roll out. Knead dough on lightly floured board about one to two minutes or 25 to 30 times. Roll out dough to about 3/4 inch thick. Cut with floured biscuit cutter, or use a glass of the right size. Place on greased baking sheet. Bake in a 450 degree oven for 10 to 12 minutes.
• 2. *** I don't use LARD. I use either Butter Flavored Crisco or Margarine. The Pioneers cooked them a bit differntly as there were no modern ovens on the trail... They made make-shift ovens that were sitting on coals of the campfire and more coals on top to get a hot oven effect. They also spent a lot of time baking as the ovens were small. They also sometimes made them in a skillet or a heavy pot with a lid (Dutch Oven)with coals under and about 12 - 15 on top.

Steps:

• Preheat the oven to 425 degrees F. Grease three 9-inch pie tins with 2 teaspoons lard.
• Put the biscuit mix in a bowl and make a well in the middle of the flour. Put the lard in the well and add the buttermilk. Gently mix the buttermilk and lard into the flour with your hands until a soft dough forms. If the dough is dry, add a little more buttermilk; if it's too wet, add a little more flour. Coat your hands well with flour and gently form the dough into balls a little larger than a golf ball. Place the dough balls in the pie tins, 7 per tin. Gently press each ball down to flatten.
• Bake until lightly browned on top and the biscuits release from the tins when you give them a shake, 30 to 35 minutes. Remove from the oven and rub the tops of the biscuits with the butter or margarine. Serve hot!