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5 cups all-purpose flour

1 tsp. baking soda

3 tsp. baking powder

4 T. sugar

1 tsp. salt

1 cup Crisco shortening

1 pkg. dry yeast

warm water

2 cups buttermilk

Dissolve yeast in warm water according to package directions and set aside.

Sift all dry ingredients into a bowl.  (I usually sift them twice.)  Cut in shortening.  Do this forever, or the biscuits will be lumpy.  I usually do it with my hands and spend at least 15 minutes on it.  This is the secret of light, fluffy biscuits. 

Add yeast and buttermilk to flour mixture.  Knead until round.  Don't knead any more than you have to or the biscuits will be tough.

Roll out with rolling pin and cut with biscuit cutter.  Put on cookie sheet and let them rise for 1/2 hour.  I usually stick them on top with a fork a couple of times because Grandma Hardie used to and it just looks better that way.  You can also brush the tops with a little melted butter to make them turn brown.

Bake in a 400 degree oven for 12 to 15 minutes.

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