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The Value of a 6 Cent Biscuit
A 6 Cent Biscuit
Okay, I confess I am a bread eating crazy woman. I am partial to homemade biscuits and cornbread. Nothing tastes any better than fresh homemade biscuits hot from the oven with butter in the center. yumm!
Baking to Save Time and Money
During the last 9 years of working outside of the home, I periodically made batches of homemade biscuits to put in the freezer to make quick meals. I did eat out 2 or 3 times a week at one of the fast food restaurants. That was okay because the other breakfast and lunch meals I brown bagged from home.
What I Learned from My Mother
My mother taught me that if you want to cook a particular food well, such as breads, you must keep in practice so as a rule I make up a batch of biscuits weekly.
I try to please my husband’s preferences as well as my own. He likes his biscuits thin and I like my biscuits a little thicker; we both like our biscuits brown (when we order biscuits in any restaurant, we request them brown ---almost burnt). When we say,”almost burnt”, we usually get them cooked the color brown that we like.
Where I found Receipe
The flour I buy usually has a biscuit receipe on the package. It is much like the receipe that my mother used from memory. This same receipe is written in several cookbooks that I own so I guess it is a universally recognized receipe.
· 2 cups self-rising flour
· ¼ cup shortening
· 2/3 cup of milk or buttermilk
Preheat oven to 500 degrees. Measure flour and place in a bowl. Cut in the shortening (you can use a pastry blender or fork and knife) until flour mixture resembles coarse crumbs. With a fork blend just enough milk until the dough leaves the sides of the bowl. (Too much makes dough sticky and too little makes biscuits dry).Knead gently 2-3 times on lightly floured surface. Roll dough to ½-inch thickness, cutting without twisting biscuit cutter. Place on baking sheet, 1 inch apart for crisp sided biscuits, almost touching for softer sided biscuits. Bake 8-10 minutes or until golden brown, Brush tops with melted butter if desired. Makes 12 2-inch biscuits.
My Favorite Biscuit and the Changes I Made to the Receipe
Using the same formula for the dough, I make drop biscuits similar to Hardee’s but mine are baked crunchy on the outside, tender on the inside, and not as greasy. I don’t use the butter on the tops which may keep it from being soft. I let my biscuits touch each other in the baking pan.
This is what I do to the same formula as above; I add 1 cup of milk or more to make the dough sticky. Instead of placing my dough on a flour board, I scoop the mixture from the mixing bowl and I drop the biscuit dough onto the baking sheet. I take a spatula to spread the dough to make a 2” circle. This will make a thinner biscuit. I barely spread the dough to make a thicker biscuit. I cook these biscuits at 425 degrees for 20 minutes to get them brown (see picture). It makes 12 2-inch biscuits.
I paid bought my ingredients on sale. I paid $1.49 for 5lb of flour—there are 76- ¼ cup servings in 5lb. of flour. The cost per ¼ cup of flour is $.02. It takes 8-1/4 cups to make 2 cups. 8x$.02= $.16
My shortening cost $3.99 and has 113 TBLS. ( 3lb. can)= $.04 each TBLS.--4TBLS=1/4cup. 4x$.04=$.16
The milk cost $2.40 for 1/2 gallon. There are 8-8oz. servings in ½ gal. = $.30 per cup 1x$.30=$.30
This totals $.62 divided by 12 biscuits equals to $.06 per biscuit.
I have the pleasure of cooking the biscuits. I know the ingredients used. It is less sodium used because the size is slightly smaller and I don’t use salted butter. (I have to watch my sodium intake).
A hot biscuit is a good snack so I can have one as soon as it finishes baking.
I save enough money that when the mood strikes we can eat out at a very nice restaurant or, if we choose, we could take a weekend trip. It is a win- win situation!