I do not keep buttermilk in the refrigerator routinely, mostly because I do not use it frequently enough to warrant the cost and short shelf life. It is easy enough to make your own homemade buttermilk and that is preferred; but for many of us, having powdered buttermilk on hand saves a last minute trip to the store, saves money and waste, and is easily used in any recipe calling for buttermilk. The convenience and shelf life, along with the ability to get bulk pricing make it a must-have for your pantry shelf. In fact, check out this article on making buttermilk from the powdered stuff by Mom Prepares.
Oh, and if you are new to Pantry Paratus, you should know that we are advocates for whole, home-milled flour. This recipe (as all of my recipes) use it; if you are using a store bought flour (even if they claim it to be whole wheat) it will have a different texture and you will want to adapt the recipe by adding the flour slowly until you get the right texture (it will likely mean using more flour than called for in this recipe). * Because of our corn allergy, we do not use baking powder; you could substitute 2 tsp baking powder for the cream of tartar and then cut the baking soda in the recipe down to 1/2 tsp, if you like.
This recipe makes exactly 12 biscuits using this $3.00 cutter.
What You Need:
preheated oven at 400 °
3 cups flour (soft white wheat is best)
3 T. powdered buttermilk
4 T. home rendered lard ( use bacon grease or butter as substitutes)
2 tsp cream of tartar*
1 tsp baking soda
3/4 tsp sea salt
1 cup water
1) Mix 2 cups of flour along with the other dry ingredients (powdered buttermilk, cream of tartar, baking soda, sea salt).
2) Cut in the 4 T. of home rendered lard.
3) In a measuring cup, lightly beat the egg and then add enough water so that the egg & water combined equal 1 cup. Add this to the dry ingredients until just mixed, then let it sit for 5 minutes. It should seem like a runny pancake batter at this point.
4) Slowly stir in the remaining flour until the texture is a smooth and flexible dough. Then turn out onto floured surface.
5) Knead the dough for 3-5 minutes (but no more). Use a rolling pin and spread dough to 1/2″ thickness (or slightly less) and cut into 12 round biscuits.
6) It is optional (but delicious) to brush butter over the tops. Place on either a greased or floured baking sheet and bake for 10-12 minutes.