Tag Archives: biscuits

Old Mill Biscuits

2 cups OLD MILL BISCUIT MIX

1 cup Buttermilk

Preheat oven to 400°F. Combine Old Mill Biscuit Mix and buttermilk (we use full-fat buttermilk) in a large bowl;  mix with a wooden spoon until dough comes together.  Your dough will be very wet and sticky, so turn out onto a liberally floured surface;  fold in edges to center and repeat 3 times.  Pat out or roll out to 1 1/2-inch thickness;  cut out with biscuit cutter.  Reroll scraps and cut out remaining biscuits.  Be careful to not overwork the dough or your biscuits will be tough. Place on ungreased baking sheet and bake until lightly browned, about 12 to 15 minutes.

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.

Cornmeal Biscuits

20141001-_MG_9777

These are delicious split and filled with ham slices and Old Mill Hot & Sweet Honey Mustard for an appetizer, lunch or dinner; or try our new Old Mill Frog Jam for a breakfast treat!

2 cups OLD MILL Self-Rising Flour

1 cup OLD MILL Self-Rising White or Yellow Cornmeal

1 teaspoon sugar

1/2 stick (1/4 cup) cold, unsalted butter

1/4 cup chilled shortening

1 to 1 1/4 cups chilled buttermilk

About 2 tablespoons butter, melted (optional)

  • Preheat oven to 425°F.  Line baking sheet with parchment paper. Cut butter into 1/2-inch-thick slices and place on a piece of wax paper;  cut shortening into small pieces and add to the butter.  Place in the freezer 5 minutes.
  • Meanwhile, combine flour, cornmeal, and sugar in a large bowl. Add the butter and shortening pieces and cut into flour mixture with a pastry blender until crumbly.  Add 1 cup buttermilk, stirring just until dry ingredients are moistened.  If needed, add additional tablespoons of buttermilk to make a soft dough.
  • Turn dough out onto floured surface and pat or roll to 1-inch thick.  Fold dough over itself in 3 sections, starting with the short end, and pat or roll again to 1-inch thick.  Cut out biscuits with a 2 to 2 1/2-inch round cutter, without twisting; place, sides touching, on the lined baking sheet.
  • Bake until lightly browned, 13 to 15 minutes.  Remove from the oven;  brush with melted butter, if desired.  Makes 8 biscuits.
feature_self_rising_white_cornmeal