I've always been aware of the "cost of convenience", and I generally take it into consideration when shopping for whatever it is we need. Recently, however, with our finances being squeezed, it seems more worth my time to save those few extra pennies. I have lots of time, especially with school being out for winter break. So why not trade time for money?
Part of the stated goal of this blog is to chronicle our efforts at saving money while maintaining our mental and physical well-being. And as mentioned above, store-bought biscuits aren't terribly healthy. For that matter, biscuits in general aren't very healthy. They are mainly made from flour and fat (with some fats being healthier than others). The only thing healthy in them is the milk, and that assumes you aren't lactose intolerant and/or on one of those Paleo diets. In our house, RM prefers to count calories, while I eat low glycemic*. This presents the occasional problem, especially when it comes to starchy foods we both love, but I shouldn't eat, such as biscuits. So I decided to experiment with different biscuit recipes to see if I couldn't find something that is cost effective, healthier, and tasty. Though I still have to spend a little extra on some of the ingredients, I've found a recipe that at least passes the tasty and healthy tests with flying colors, and is a little cheaper than buying pre-made. I'll be continuing to work on ways to make it even more cost effective and posting updates as I figure out what works and what doesn't.
Original Biscuit Recipe:
2 cups self-rising flour
1/3 cup Crisco
3/4 cup Buttermilk
Preheat oven to 430 F.
Sift flour, then mix flour and Crisco by hand until texture of cornmeal.
Pour in milk, mix until combined.
Tip mix out of bowl onto a floured counter top or other work surface.
Knead 10 times, then roll or press to about 1/4 inch thick. Cut biscuits out and place on pan.
Bake 5-10 minutes, until golden brown on top.
To get a consistent size biscuit, after I cut the top off of a can of green beans to use, I saved the can and washed it. If I put a little butter or oil on the inside I find it makes an excellent biscuit cutter.
Lower Glycemic Biscuit Recipe:
1 cup self-rising flour
1 cup Carbquik low-carb baking mix
1/3 cup Crisco
3/4 cup evaporated milk
2 teaspoons white vinegar
Mix vinegar and evaporated milk.
Preheat oven to 430 F.
Sift flour and Carbquick, than mix flour blend with Crisco until texture of cornmeal.
Stir milk mix, then pour and mix until just combined.
Tip mix out of bowl onto a floured counter top or other work surface.
Knead 10 times, then roll or press to about 1/4-1/2 inch thick. Cut biscuits out and place on pan.
Bake 5-10 minutes, until golden brown on top.
Mixing the evaporated milk with vinegar creates a buttermilk substitute that has twice the amount of calcium as buttermilk, but otherwise is similar in nutritional values. I didn't have buttermilk, but I had several cans of evaporated milk, so I decided to give it a try and see how it worked, and have made it this way since, however buttermilk is more economical per serving. These biscuits don't rise as much, so I make them a little thicker but smaller in circumference than for the original recipe.
Results:
Though they don't rise quite as well as the original recipe, they are still light and fluffy enough, and they have a great flavor. Many people may be willing to exchange flavor for healthiness, and some even swear that their low-fat or low-sugar versions taste exactly the same. I have much higher standards, and if something isn't delicious, it isn't worth eating. I love these biscuits. They may taste a little different, and not quite be up to the same standard and Grandma's biscuits (and honestly, what recipe ever is?), they are still delicious.
Both of these recipes also freeze well. Grease or place parchment or wax paper on a cookie sheet. Cut out biscuits and place on cookie sheet so they aren't touching. Place in freezer for 2 hours, then transfer from cookie sheet to resealable plastic bag. When you want to bake them just place them, still frozen, onto a cookie sheet and bake at 425 F. for 14-18 minutes, until golden brown on top.
To make this recipe more economical, lard can be used in place of the Crisco. I've never rendered lard, but it is my understanding that it is relatively simple, and that the fat scraps for it can be acquired for free from many butchers. There have been many studies that indicate that lard is actually healthier than Crisco, because the body breaks it down more easily, derives more energy from it, and it has no potentially poisonous chemicals. I'll make a new post when I render lard to describe the process and my results, and will update this one when I try making biscuits substituting lard for the Crisco, and also using real buttermilk instead of the evaporated milk and vinegar.
*For those who don't know, the glycemic index is a scale used to determine how a person's body responds to various foods by monitoring the insulin reaction of the body to the food. The lower glycemic a food, the lower and slower the insulin reaction is. Eating low glycemic is a necessity for diabetics, and just a good. healthful way to eat for non-diabetics. I belong to the latter category.
Update 1/5/13:
So I made biscuits with lard, and they turned out great! I didn't have quite enough lard (I was shy by 2 tablespoons) so I substituted in softened butter. The biscuits had a great texture and flavor! I'll definitely be using home-rendered lard again!
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