Category Archives: Breads

Old Mill Biscuits

2 cups OLD MILL BISCUIT MIX

1/2 cup water

Preheat oven to 450°F. Combine Old Mill Biscuit Mix and water in a large bowl;  mix with a wooden spoon until dough comes together.  Turn out onto a floured surface;  fold in edges to center.  Pat out or roll out to 1-inch thickness;  cut out with biscuit cutter.  Reroll scraps and cut out remaining biscuits.  Place on uncreased baking sheet and bake until lightly browned, 10 to 12 minutes.

Self-Rising Buttermilk Biscuits

 

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2 1/4 cups OLD MILL SELF-RISING FLOUR

1 stick (1/2 cup) chilled unsalted butter, cut into 1/4-inch pieces

1 1/4 cups full-fat buttermilk

2 tablespoons butter, melted

Preheat oven to 450°F.  Line a baking sheet with parchment paper.

Place Old Mill Self-Rising Flour in a large bowl.  Sprinkle butter pieces over flour; using your fingertips, snap butter and shortening into dry ingredients pieces are no larger than small peas and mixture is crumbly. (The faster the better, you don’t want the fats to melt.) Make a well in center and pour in buttermilk. Stir just until the dough comes together;  it will be sticky.

Turn dough onto a floured surface.  Dust top of dough with flour and gently fold dough over itself until a soft dough forms, about 5 or 6 times. Press into a 1-inch thick round. Using a 2-inch cutter, cut out biscuits by pushing straight down;  do not twist cutter. Place biscuits on baking sheet, sides just touching. Gently gather scraps, press out 1-inch-thick, and cut out biscuits.  (These scrap biscuits will not be quite as light as the first ones.)

Bake until biscuits are fluffy and golden brown, 15 to 20 minutes.  Brush tops with melted butter, if desired. Makes 12 biscuits.

Buttermilk Biscuits

_MG_15812 cups OLD MILL PLAIN UNBLEACHED FLOUR

4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

3 tablespoons chilled butter, cut into 1/2-inch pieces

1 tablespoon chilled shortening or butter, cut into 1/2-inch pieces

1 cup buttermilk, chilled

Preheat oven to 450°F.  Line a baking sheet with parchment paper.

Combine Old Mill Plain Unbleached Flour, baking powder, baking soda, and salt in a large bowl. Using your fingertips, snap butter and shortening into dry ingredients pieces are no larger than small peas and mixture is crumbly. (The faster the better, you don’t want the fats to melt.) Make a well in center and pour in buttermilk. Stir just until the dough comes together;  it will be very sticky.

Turn dough onto a floured surface.  Dust top of dough with flour and gently fold dough over itself until a soft dough forms, about 5 or 6 times. Press into a 1-inch thick round. Using a 2-inch cutter, cut out biscuits by pushing straight down;  do not twist cutter. Place biscuits on baking sheet, sides just touching. Gently gather scraps, press out 1-inch-thick, and cut out biscuits.  (These scrap biscuits will not be quite as light as the first ones.)

Bake until biscuits are fluffy and golden brown, 15 to 20 minutes.  Brush tops with melted butter, if desired. Makes 12 biscuits.