"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Shortening Bread - aka Country Biscuits Recipe

  Tried it? Rate this Recipe:


This recipe for Shortening Bread - aka Country Biscuits, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ken Owen
Added: Tuesday, May 30, 2006


previous dough scraps and flour from bread tray.
1 sifter full of fresh plain flour.
1 tsp baking powder.
1/2 tsp baking soda.
a glob of lard or shortening.
grease for pan.
biscuit cutter or water glass (optional)

Preheat oven at 450 degrees.
Remove dough scraps and flour from previous batch of biscuits on bread tray.
Sift together fresh flour, baking powder and baking soda, using an experienced eye.
Place in a mound on the dough tray.
Sweep mixtture by hand to the sides of the bread tray, leaving an indention in the center.
Place a glob (amount expertly assessed) of lard or shortening into the indention in the center.
Add buttermilk to cover approximately about 2/3 of the shortening.
Using the hand, mix shortening with buttermilk and flour with a grasping motion until you have a tacky mass of dough.

No need to wash hands.
Gently slip hand under the dough mass on one side while leaving a thin layer of flour between the dough and your hand.
Lift your hand and fold the soft dough towards the center of the mass. Repeat continuously while rotating the bread tray.
The dough should begin to gain substance and become less tacky.
Continue until the dough tells you that it is ready. Dough can't talk; thus it is really a matter of feel and experience.
Lay out the cover cloth (of the bread tray) onto a table or other suitable surface, and sift flour onto it.
Place dough in the center, and roll with a rolling pin in a rotating X pattern. Dust dough with a little flour if the rolling pin starts to stick. The resulting circle of dough should be about 1/2 to 3/4 inch thick.

Use a biscuit cutter or water glass dipped in flour to cut 2-3 biscuits, leaving a minimum of dough between cut biscuits. Re-flour the cutter. Continue. Remove cut biscuits carefully and place on baking pan about 1/2 inch apart.

These are quicker. Just pinch off a piece of dough. Dip the break end into flour in the bread tray, and then roll the dough into a ball between your palms. Place the ball on the bread pan, and flatten with the floured back of your hand. Keep 1/2 inch between biscuits. Repeat until there is no more dough.

Bake biscuits at 450 degrees for about 15-20 minutes until golden brown.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
just a while
Personal Notes:
Personal Notes:
This recipe is from Kay P's cousin, Ken Owen. He learned this from his mother and our grandmother. Ken can make these biscuits, and they are wonderful...! Also Ken wrote: "If you work the dough too long, the bread will be hard. Too much shortening and not enough buttmilk the bread will be flaky."




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!