Aug 24, 2011
This is an okay recipe, but real biscuits never use oil (if you're limited on your diet, you can use it but they won't be great biscuits) and use shortening instead (or butter, but that one is tricky). Also this does NOT need refrigeration for storage, UNLESS you use butter. Remember that you buy flour, baking powder, sugar, salt and shortening unrefrigerated and none of those are required to be refrigerated after opening. Why start now? Come to think of it, you don't refrigerate Bisquick either! Using powdered buttermilk is a good idea to stir in before hand, but decrease your flour by the same amount and instead of using water (since you have powdered buttermilk in it already) use milk for the liquid. Finally, a lot of people have trouble with biscuits when you "roll it out on a lightly floured surface." If you do have trouble with that, or have trouble kneading, don't bother doing either. Just mix it up well in the bowl, lightly flour the surface (I use an actual body powder puff which was, obviously, never used for body powder) put it out on the surface, gently pat it out, cut it, and use a metal spatula to carefully peel it off. This will get you by until you're a biscuit expert. It sure helped me in my early years! Overworking the dough makes them tough. Finally, the recipe says store for up to 3 months, but I've stored it for much MUCH longer without issues. That varies due to the quality of the ingredients. Some baking powder will lose it's lift, etc.
—MagnoliaSouth
