Great Grandma's Pioneer Trail Biscuits
My Grandmother Mabel Kennedy Sullivan use to make these for us and taught my mother and I to make them. Grandma Mabel is the one who switched to Crisco or Margarine...
Margarine wasn't allowed to be sold in Wisconsin when I was a girl, my grandmother and I would travel with a friend to La Crescent, Minnesota to buy huge amounts of margarine and bring it into Wisconsin... I felt like a smuggler!!!
Featured Pinch Tips Video
- 3 c
- 2 1/2 Tbsp
- baking powder
- 1/2 tsp
- ground nutmeg
- 1 Tbsp
- 3 Tbsp
- 1 c
- 1 c
1Place all dry ingredients into a large bowl. Cut in the lard, until mixture looks like meal. Stir in buttermilk. If dough is not pliable, add just enough buttermilk to make a soft, puffy dough that is easy to roll out. Knead dough on lightly floured board about one to two minutes or 25 to 30 times. Roll out dough to about 3/4 inch thick. Cut with floured biscuit cutter, or use a glass of the right size. Place on greased baking sheet. Bake in a 450 degree oven for 10 to 12 minutes.
2*** I don't use LARD. I use either Butter Flavored Crisco or Margarine.
The Pioneers cooked them a bit differntly as there were no modern ovens on the trail... They made make-shift ovens that were sitting on coals of the campfire and more coals on top to get a hot oven effect. They also spent a lot of time baking as the ovens were small. They also sometimes made them in a skillet or a heavy pot with a lid (Dutch Oven)with coals under and about 12 - 15 on top.