There are just times when nothing will do but a biscuit. And I know, there is nothing wrong with toast, or muffins, or bagels – you name it. But sometimes, you need just that perfect vehicle for butter and honey or jam. And when that happens, there is no other bread type as perfect as a warm, straight from the oven, good old fashioned biscuit. And I’m not talking just for breakfast either.

The other evening I served a cold salad for a family dinner gathering and decided that biscuits would be just the perfect side. (I mean really, what do you serve as a side with a main dish salad?) Especially one like the Chicken and Wild Rice Salad on this blog that has the starch, meat, and all the veggies you can eat already represented. So I decided on biscuits. First of all, they’re easy. And they are just enough different to add a special quality to a meal. (Plus this recipe makes a lot of biscuits and I could serve them again for breakfast the next morning.) Luckily, they ended up being a nice side for the salad. And for breakfast, perfect with sausages and scrambled eggs.

So consider making biscuits the next time you want to change things up a bit at the dinner table. Your family and friends will love the soft texture and the depth of flavor imparted from the buttermilk. And I can’t begin to tell you how wonderful these biscuits are for breakfast all smothered with room temperature butter and jam. So be advised. If you serve your friends biscuits for dinner and they see that some are left, your friends might still be around in the morning. Make a note: Buy extra eggs when serving biscuits for dinner!

• ½ c. lukewarm water
• 1 pkg. active dry yeast or 1 scant tablespoon if you buy your yeast in bulk
• 1 T. sugar
• 5 c. flour
• ¾ tsp. salt
• 1 tsp. baking soda
• 1 T. baking powder
• ¾ c. vegetable shortening
• 2 c. buttermilk

Place warm water in a medium sized bowl. Sprinkle on the yeast and sugar. Set aside to proof. Meanwhile whisk together the flour, salt, baking soda, and baking powder in a large mixing bowl. (I use my KitchenAid mixer bowl.) Cut the shortening into the flour mixture until the mixture resembles coarse meal. Add the yeast mixture and the buttermilk and mix just until combined. Do not over-mix.

Scoop dough onto a floured pastry cloth or a floured clean work surface. Allow dough to rest for about 10 minutes. Dust top with additional flour. Using your hands pat the dough to about ¾-inch. Cut into round or square biscuits as large or as small as you desire. Place on a lightly greased baking sheet and let sit while you heat your oven to 400 degrees. Bake for about 10-12 minutes. (Since I have a convection option on my oven, I start the biscuits in a regular oven for 7 minutes and then turn on the convection option for the next 3-4 minutes or until a light golden brown.) Don’t over-bake. Serve warm with butter, honey, or jam.

Based on a Paula Deen recipe.