E-Z Butter Biscuits


This recipe for biscuits will be the easiest you’ve ever made. With only 3 ingredients you won’t believe how much of a buttery powerful taste they will punch.

Just a hint, to keep your Bisquick from going rancid or tasting stale, put the entire bag of Bisquick in a ½ gallon Mason Jar, prick the bag in a couple of areas with a fine pin, and then extract the oxygen from the jar by using a FoodSaver with the wide mouth Mason jar attachment. Your Bisquick will last for years and years.

 

Yes, you can use powdered sour cream and powdered butter (not margarine) for this recipe. Be sure to make both of them ahead of time though and then add it to the mix as opposed to adding the dry and wet ingredient for the items at the same time.

2 cups of Bisquick

1 stick of butter, melted (1/2 cup)

1 cup of sour cream (reduced fat works best for this recipe but NOT fat-free)

1 T. finely chopped parsley

 

Preheat over to 350 degrees F. mix the biscuit mix, butter and sour cream together in a mixing bowl by using a wooden spoon. Mix until all of the ingredients are well bended together.

 

Fill an ungreased muffin tins to 2/3rds full.  (makes 12 full sized)

Sprinkle chopped parsley on top of each muffin.

 

Bake until muffins are light brown in color which is about 16-18 minutes. Cool on a rack, inside the tin for 10 minutes then remove them from the muffin tins (with a sharp knife) and serve immediately.

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Comments

Here is a recipe for a simple mix. 8-1/2 c flour, 1T baking powder, 1T salt, 2t. cream of tartar, 1t. baking soda, 1-1/2 c dry milk, 2-1/4 c shortening. three cups mix and 3/4 cup milk, stir just till blended. This is for 12 large drop biscuits. Bake at 450 10-12 minutes. This recipe is from an old cookbook called Make-A-Mix Cookery that you can probably find on Ebay or Amazon. I highly recommend it because they have a lot of basic mixes that can be made up in bulk and alot of recipes to go with the mixes. The basic shelflife of this is 12 weeks in a jar, according to the cookbook. I also recommend that you go online and look for recipes for bulk biscuit mix or homemade biscuick.

I believe this granny put these food items in the oven to increase the life of the food because she did not have a Food Saver or other equipment to increase the shelf life. I have a sister that does not have any equipment and was hoping to tell her to use her oven.

That method is called "Oven canning" however I am vehemently opposed to it. Heat is the primary offender for degrading foods. Why in the world would I want to expose my foods to heat like that? Rice, wheat, barley, beans, etc. don't need that kind of pampering anyway especially when food-grade diatomaceous earth is available.

I am new at this prepping but I saw on this website or somewhere that a granny used to put her flour, sugar, rice, etc. in jars and place the jars in a 200 degree oven for 2 hours. Then, take the jars out and place lids and rings on the jars and they will seal. Is this correct?

YAY! This is awesome. I make my own Bisquick mix and so it's always fun to collect recipes to use it for. Thanks!

Lynn you say you make your own Bisquick mix. Please explain. What ingredients do you use and what is the advantage over a purchased mix? Will your homemade mix save as well as a purchased one? And, Kellene, is there a particular brand of food saver you have in mind? Will you elaborate on its use? Thank you for your answers.

and if we don't have a foodsaver? any other way of caring for it?

Not if you want easy access to it. In my opinion, a FoodSaver is one of the few gadgets that no prepper household should be without. I use mine AT LEAST once a day and usually more like a half-a dozen times each day. you can get them on E-bay or Amazon for cheap.

Great! I have been vaccum sealing many items in the 1/2 gallon jars. Can you tell me if instant potatoes work just as well with this process? Thank you for sharing!

Yes, I vacuum seaedl instant potatoes all the time, since I have to purchase them in large quanities. If I can get a product in the jar, I have sealed it. The only problem I had was with pasta that I purchased at the stores and sealed myself. There was light exposure and they aged in the jars, so I am going to try mylar bags. If any of you have tried this with sucess let me know.

Remember that Heat, Light, and Humidity are all enemies to shelf-life. If you use the FoodSaver on fine materials like Bisquick, you'll clog up the tube. That's why I put the entire bag in there and then just have a couple of pin pricks.

You can also put a round coffee filter (like you use for a percolator) in the top of the jar, and seal it.

I split the Bisquick up into quart Food Saver bags. I then vaccum pack and place the bags into eiather a 5 or a 6 gal bucket with Gama lids. Keeps guite well this way.

Thank you for this yummy recipe! My family loves biscuits so this one will be a hit. The only trouble I have lately is finding the half gallon jars in local stores. I don't have any at home so I may have to resort to splitting the mix and sealing in quarts.

I've resorted to buying half gallon jars on amazon...can't find jars easily around here at least...I'm amazed at how many people are canning for the first time this year or who are relearning what they grew up with and haven't done in years... either way, yeah for them (but not for the used jar supply here!) With amazon prime, shipping is free...I save a fortune with my prime membership each year!

What a good idea. Thank you Do you have a Bisquick recipe to share Lynn?

You can freeze the Bisquick mix also if you don't have a food saver. Just user freezer bags.

Kellene - I made these last night for dinner. The hubby was impressed. Thank you for sharing such a quick recipe.

Have you checked the hardware store for the half gallon jars? Ace was the only place I could find them after a tip from a friend.

Question,
Are the food saver canister any good? If so, how long will the food keep in them?

QVC.com has a product called Lock&Lock. After sealing in food saver bags you put them into the canisters which are air tight and food lasts forever. Keep in a cool, dry place and you,re in business. Done this for years and never had a bad experience. Good Luck everyone...smile

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