Vintage Eats Recipe: Buttermilk Biscuits

This week we’re in the middle of a move. We should be in our new home in a few weeks!

That means most of my vintage cookbooks and dishes are packed.

So this week’s vintage recipe is from a yet-unpacked cookbook and is quick, easy and calls for items on my pantry shelves.

These buttermilk biscuits were soft and chewy and made even more yummy with store-bought apricot preserves.

The recipe came from a cookbook by the Milwaukee Gas Light Company (1961).

As usual, the directions are provided below as in the original cookbook.

See my notes afterward for modifications.

Buttermilk Biscuits

2 c. flour

2 t. baking powder

½ t. baking soda

½ t. salt

1/3 c. butter

¾ c. buttermilk

Stir flour, baking powder, baking soda & salt until mixed.

Cut in butter until the dough is separated into particles like peas.

Add buttermilk all at once.

Mix only until flour is moistened (about 20 seconds).

Turn dough on lightly floured board.

Knead gently and shape into a ball.

Roll with a rolling pin to ½-inch thick.

Cut with a floured 2-inch cutter.

Place biscuits 1-inch or more apart on ungreased bake sheet.

Bake in preheated oven at 425 degree for 14 minutes.

Yield: 1.5 dozen

**

My Notes:

1. I used 1 c. of all-purpose flour and 1 c. of whole-wheat flour with good results.
2. I added the butter with my fingers to make the pea-sized particles.
3. I used dry buttermilk powder with water for the buttermilk.
4. I covered my baking sheets with parchment paper and since my rolling pin was packed, pressed the dough with my fingers to the proper thickness, giving the biscuits a more rustic look.

Happy baking!

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