After searching literally hundreds of recipes on the internet to find the best biscuit recipe, I decided to create my own. It’s a winner. Don’t believe me? Just try it. Recipe is below. The biscuits tripled in size, light and airy, but not doughy in the slightest. With a light buttery taste and just the slightest hint of sweetness, these are a perfect complement to sausage gravy, your favorite breakfast protein, or preserves.

Preheat oven to 425 degrees.

Sift together dry ingredients.  Prepare buttermilk by combining vinegar and milk (see below) if you don’t have any of the ‘real stuff’ available. Let sit five minutes. While the milk is souring, cut in the butter and shortening with a pastry knife until the flour has the appearance of a fine ground meal. Combine honey and buttermilk with whisk until honey is dissolved. Add the buttermilk/honey mixture all at once and stir until just combined. Turn out onto a flour covered board and knead with extra flour 15 or 20 times until dough has reached desired consistency. Do not over-knead as this will cause the biscuits to be tough. Roll out until dough is approximately ½ thick. Cut with biscuit cutter or glass, placing biscuits on cookie sheet with sides touching. Bake for 10 -13 minutes until golden brown. Brush tops with additional butter if desired.

2 cups all purpose white flour

3 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

¼ cup shortening

2 tablespoons butter

1 cup buttermilk (see below)

1 tablespoon honey

To make one cup of buttermilk, measure one tablespoon of vinegar into a measuring cup. Add enough milk to make one cup.  Let stand five minutes.

My two favorite preparedness items I added this year: A pastry cutter and a rolling pin. You will save time by simplifying your effort, and by virtue of that, you will enjoy your time in the kitchen more. You may not use them very often, but when you don’t have them, wow, what a hassle! Also, don’t forget a rolling pin and a pastry cutter can also be used as weapons as well. Enjoy!