1922 Biscuits For Two
Delight in these fluffy, buttery biscuits with a hint of tang from buttermilk, perfect for breakfast or a cozy snack for two.
Ingredients
Instructions
- Mix the flour, baking powder, and salt in a bowl.
- Beat the soda into the buttermilk until well combined.
- Add the shortening to the dry ingredients and mix until the dough is soft and slightly sticky.
- Pour in the buttermilk mixture and stir until just combined.
- Turn the dough onto a floured surface and roll out to about 1-inch thickness.
- Cut into biscuit shapes using a cutter or glass.
- Place the biscuits on a baking sheet and bake in a hot oven until golden brown.
Tips & Substitutions
For the best texture, be careful not to overmix the dough once the buttermilk is added; it should remain slightly lumpy. If you don't have buttermilk, you can substitute with milk mixed with a teaspoon of vinegar or lemon juice. For added flavor, consider mixing in herbs or cheese. These biscuits can also be made using whole wheat flour for a heartier option.
Serving Suggestions
These biscuits are perfect served warm with butter and honey or jam. They complement dishes like Julie'S Roast beautifully or can be enjoyed alongside a hearty soup or salad. For a delightful breakfast, try them with scrambled eggs or as a base for breakfast sandwiches. They also pair well with American recipes like creamy gravies.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, you can freeze them in a zip-top bag for up to three months. To reheat, place them in a warm oven (350°F) for about 10 minutes or until heated through to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of 1922 Biscuits For Two contains roughly 460 calories, with 5g protein, 14g carbohydrates, and 44g fat. It is an excellent source of calcium (39% of the Daily Value). Note that it is relatively high in sodium, at 1276mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of regular flour?
Yes, all-purpose flour works perfectly in this recipe. It will give you a light and fluffy biscuit, just like using regular flour. If you want a denser biscuit, you can mix in some whole wheat flour for added texture.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both options will add a rich flavor to the biscuits. Just make sure the butter is cold for the best results.
How can I make these biscuits sweeter?
To add a touch of sweetness, you can mix in a tablespoon or two of sugar into the dry ingredients. Alternatively, serve the biscuits with a drizzle of honey or maple syrup once baked for a sweet finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).