My Buttermilk Biscuits (British scones)

I’m going to try converting this recipe to yogurt with regular milk sometime in the next few days. Why? Because it is a lot easier to find / buy / use up small lots of yogurt than buttermilk. Here, at least, it is usually sold by the quart, and I have trouble using up that much fast enough.

But, for now, I have one quart of it, so made biscuits this morning. One (split) filled with a “sandwich egg” (yolk broken in frying), another buttered with apricot preserves ;-) Ham optional… maybe….

Sidebar on Language: These are “American Biscuits” that in British English would be a “scone” (pronounced either s-con or s-cone depending on how close you are to Scotland). In British English a “biscuit” is an American “cookie”. I’m using the American form of “biscuit” as a soft quick bread in this article.

Ingredients For 2

This is sized for 2 people. Cut it in half if there’s just one of you (though it is already a small lot. Makes 6 large or 8 medium biscuits).

Oven on high. I used 425 F, but 450 F gives a browner finish. That’s about 220 C to 230 C.

1 cup ( 250 ml) Flour
1 TBLs ( 15 cc) Baking Powder
1/2 tsp ( 2.5 cc) Sugar
1/2 tsp ( 2.5 cc) Salt
4 TBLs ( 60 cc) Butter
1/2 C (125 cc) Buttermilk (cold)


Put the dry ingredients in a large enough bowl. Flour, baking powder, sugar, salt. Whisk to mix.

Use a grater to grate in shreds of cold butter. I just mostly unwrap a stick, and holding it by the paper covered end, grate in about 1/2 of it. Use your hands, or a spatula if you are bothered, to gently mix the butter into the dry. If needed, you can fold and press the mix a few times to break up the butter more.

Add the buttermilk, and mix gently and not too much. You want a slightly wet somewhat sticky dough.

Grease and flour a cookie sheet, or use parchment paper, or whatever non-stick. Using your hands (or a scoop, again for the squeamish who don’t mind washing a lot of stuff ;-) to break off chunks of dough about 2 ounce sized ( 2 shot glasses ;-) and plop them on the prepared baking sheet. You ought to get between 6 and 8.

Stick it in the oven for about 12 to 14 minutes. Pull them out when the peaks are browned as you like them. My oven ran a bit cool so mine ran to 15 minutes here. If you run at the high end on temperature AND the longer times, watch out for over cooked bottoms.

Let them cool just enough to handle, then cut in half, butter and jam, or egg and ham, or “whatever”.

Don’t expect to keep these to the next day. Best straight from the oven, they get hard and a bit bland if they stand over night.

IF desired, you can punch these up with a bit of butter or egg wash brushed on top just before putting them in the oven to improve color. They can be sprinkled with various herbs / garlic salt / bacon crumbles as you like it for a savory bake. You can also add cheese shreds with the butter for a cheesy flavor. About the same amount as the butter. They can also be used as a dumpling on top of various stews and such.

The Aftermath

Notice the lack of rolling pins, biscuit cutters, floured boards, pastry scrapers, butter ‘cutters’ for “cutting in” the shortening or butter, etc. etc. In the end, you have one whisk with dry stuff than generally just rinses clean, one bowl from the dough that almost rinses clean – a bit of soap on a sponge to get the butter smears out ;-) and a cup for the flour that rinses clean along with a 1/2 cup from the buttermilk that needs a bit of washing. That just leaves a butter smeared grater and cookie sheet as the bits that are harder to clean. Even they are not that hard to clean.

Most of that can just be stuffed into a dishwasher. Frankly, though, it takes only a couple of minutes to clean it all by hand.

Oh, and your hands need a bit of a wash after you drop the dough on the baking sheet and before putting it in the oven ;-)

These are a relatively mild (read ‘bland’) biscuit. This is by design. The intent is NOT to get that “soda biscuit’ flavor. Note the lack of any baking SODA. It is to get a fresh bread like experience in under 20 minutes start to end, and with not too much clean up.

For folks who don’t like the drop biscuit shape / texture: You can put this dough on a floured surface, dust it and the rolling pin with flour, roll, cut, etc. You might want to use 1 1/4 cups flour for a slightly less wet dough. As flour is highly variable in moisture content and density, adjust the liquid or flour as needed for the consistency that rolls without sticking. If you do this, I’d shape to a rectangle and just cut it into 6 or 8 rectangular parts. Why bother with circles and dough reshaping? Just cut with a knife and be done.

Between 2 of us, we finished off this batch shortly after first serving… though I am a bit full now ;-)

The reason there is no photo of the result / product is that we ate it all ;-)

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About E.M.Smith

A technical managerial sort interested in things from Stonehenge to computer science. My present "hot buttons' are the mythology of Climate Change and ancient metrology; but things change...
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28 Responses to My Buttermilk Biscuits (British scones)

  1. E.M.Smith says:

    Has a recipe for yogurt biscuits that is very similar it uses 1 cup + 2 TBLs four for a drier dough for rolling. It uses 1/2 cup yogurt and 1/2 cup milk which I would think makes it wetter, but who knows. Buttermilk is, after all, just another lactose fermented dairy product, like kafir or a runny yogurt. So I guess my first try will be 1/2 each milk and yogurt. I think I’ll start at 1/2 cup yogurt and then add 1/4 c milk. The other 1/4 as needed to get the right consistency.

    Their ingredients:

    1 cup + 2 TBLs flour
    1 1/2 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp salt
    1 tsp sugar
    2 TBLs butter
    1/2 cup milk
    1/2 cup yogurt

    They specify fat-free yogurt and milk, but WHY? Just use regular and reduce the butter added IF you want a low fat version.

    So, differences:

    Has 1/2 the butter. Likely a bit drier character. IF you are calorie restricted or avoiding butter, OK… otherwise, I’ll keep the higher butter level.

    They use a lot more leavening. I didn’t need that much, but maybe for a fluffier product. The soda will react with the lactic acid from the buttermilk and add rising, but reduce the dough conditioning of the acid.

    Double the sugar. Better as a jam biscuit, but for savory (egg / cheese / herb / ham) not so much.

    OK, my take on it is just that sugar, butter, salt, and leaven have wide acceptance bands.

    I think I’ll stick wth the 1 c flour and just adjust milk for dough consistency I like.

    I think I’m ready for a trial run at yogurt biscuits with dinner.

  2. H.R. says:

    HA! – My sister was up from Florida (Lakeland!) and stayed with us for a little over 3 weeks. I was buying a 1/2-gallon jug of buttermilk about every 3 days for her. Talk about guzzling it down!

    I’m with you, E.M. I like buttermilk, sour cream, yogurt for cooking/baking instead of milk. But I’m lucky in that the stores around here do sell pints. Even at that I usually throw out a bit of buttermilk. I can’t stand to drink the stuff.

    I would love to give those biscuits a try. The recipe reads right. Unfortunately, as some will recall, carbs like that are off my diet.

  3. Bill in Oz says:

    H R, more butter and almond flour ?

  4. H.R. says:

    That might work, Bill. I’d never considered almond flour. It wouldn’t be biscuits as we know it, but might be pretty tasty.

  5. E.M.Smith says:

    @H.R. : The local Italian grocer has a lady who sells cookies she makes from almond flour as a base. They are very tasty, but expensive. It looks like someone has already “gone there”:


    1 large egg
    1/4 cup sour cream
    1/4 teaspoon sea salt
    1 cup blanched finely ground almond flour (not almond meal) (4oz)
    2 teaspoons baking powder

  6. andrewsjp says:

    Sounds good. I use lard, not butter, and powdered buttermilk. Mix the powder with the flour, salt, sugar, and baking powder, blend in the fat with your fingers then add cold water instead of milk. Powdered buttermilk will pick up water from the air and get real hard if it sits around for a long time. If necessary, I grind it up in the food processor. Of course, I have been seen baking a couple of frozen Pillsbury biscuits in the toaster oven, too.

  7. cdquarles says:

    Buttermilk is an acquired taste. I’ve been around it all of my life, that I can recall. Roughly 30 days after my 17th birthday, I became lactose intolerant. So, I’ve learned to like buttermilk, yogurt and cheese. Lactaid modified milk just doesn’t taste right, to me.

  8. Reads like the scone mix I made a couple of days ago. Do you call scones biscuits? Here is a recipe for scones used self raising flour and buttermilk. I added quinoa and some other seeds. The dough was not sticky so no flour need to press it for cutting. -about 60mm diameter, about 20mm thick which rises to 50mm high in the oven at 200C (fan forced)
    Our biscuits are more like what you call cookies.

  9. E.M.Smith says:


    Ah, yes, I forgot to do my bilingual English / American translation table ;-)

    American “cookie” is “biscuit” in British.
    American “biscuit” is “scone” in British.

    Mum made scones when I was a kid, but they were sweeter wedge shaped things. Still, they were a kind of “quick bread” like an American Biscuit. Just bigger and with raisins in them. Or ought I say “with sultanas in them”? (A word I’ve only heard on British baking shows ;-)

    I’ve never learned the proper British term for an “American Biscuit” but learned scone as only meaning those sweeter more desert like items.

    It’s odd growing up “bi-lingual” that way ;-) Some words end up with more restricted meaning while others end up with dual meaning. So “biscuit’ to me can be either a “cookie” or a non-sweet scone (proper British sense), while “scone” generally only means a sweet desert biscuit (American sense) usually with raisins or other fruit in it. So “biscuit” broadened while “scone” narrowed in meaning. For friends with 2 American parents, they generally have never heard the word ‘scone’ and a biscuit is NEVER a cookie.

    I probably ought to have made it clear what language I was working in, or at least put up the British variation on “biscuit” to clarify

    Has a nice picture of what I’m calling a “biscuit”:

    While they list British style biscuit in one article:

    A biscuit is a flour-based baked food product. This article covers the type of biscuit found in Africa, Asia and Europe, which is typically hard, flat and unleavened. In North America, a biscuit is typically a soft, leavened quick bread, and is covered in the article Biscuit (bread).

    and American biscuit in another:

    A biscuit in the United States and parts of Canada, is a variety of small baked goods with a firm browned crust and a soft interior. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast. They are similar to British scones or the bannock from the Shetland Isles.

    Biscuits, soda breads, and cornbread, among others, are often referred to collectively as “quick breads”, to indicate that they do not need time to rise before baking.

    And I knew all this, but was just having an “American Moment” I guess ;-)

    That, and Mum rapidly adopted the American use of “cookie” and “biscuit” so I only really had exposure to “scone” as her sweeter version with raisins (sultanas) in them. I do remember her puzzling over American English “biscuit” and that it was not applied to sweetened scones, nor to cookies.

    That biscuit(bread) wiki has the explanation (etymology) I think. America got a LOT of Scots and Irish immigrants and the English came over early so often preserved older forms.

    Earlier history

    American English and British English use the same word to refer to two distinctly different modern foods. Early hard biscuits (North American: cookies) were derived from a simple, storable version of bread.[3] The word “biscuit” itself originates from the medieval Latin word ‘biscoctus’, meaning “twice-cooked”.

    The modern Italian baked goods known as biscotti (also meaning “twice-cooked” in Italian) most closely resemble the Medieval Latin item and cooking technique.

    In the Hispanic world a bizcocho refers to an array of differing baked goods depending on the country, from Spain and throughout Hispanic America. In the Philippines, a biskotso (also spelled “biscocho”), derived from a word used by the Spanish conquerors, refers to a type of garlic bread.

    The definitive explanation for the differences in the usage of “biscuit” in the English speaking world is provided by Elizabeth David in English Bread and Yeast Cookery, in the chapter “Yeast Buns and Small Tea Cakes” and section “Soft Biscuits”. She writes,

    It is interesting that these soft biscuits are common to Scotland and Guernsey, and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out.

    Early European settlers in the United States brought with them a simple, easy style of cooking, most often based on ground wheat and warmed with gravy.

    The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War. Cooks created a cheaply produced addition for their meals that required no yeast, which was expensive and difficult to store. With no leavening agents except the bitter-tasting pearlash available, beaten biscuits were laboriously beaten and folded to incorporate air into the dough which expanded when heated in the oven causing the biscuit to rise. In eating, the advantage of the biscuit over a slice of bread was that it was harder, and hence kept its shape when wiping up gravy in the popular combination biscuits and gravy.

    So it’s your lots fault for letting that older usage die out, not ours ;-)

    (We’re responsible for forgetting to apply it to hard cooked cookies ;-)

    Ah, how languages evolve.

    It was likely exposure to this kind of issue early in my life that got me interested in languages and linguistics… Neighbors on one side (up until I was about 4) spoke French. From about 6 on my neighbor / friend spoke mostly Spanish. Mum and Dad two different English languages. Etc…

    Well, hopefully that clarifies. I think Ill add a line to the posting about this being an unsweetened “British scone”… (how do you distinguish the scones with sugar in them from those without? Or do you?)

  10. rhoda klapp says:

    Scones (either pronunciation is cromulent) are a bit sweeter here. We don’t use buttermilk, it isn’t common at all. Just milk. If they rise properly you can twist the top off and you get halves. Butter (proper butter, in the US buy Kerrygold or Plugra), strawberry jam and clotted cream, which you can find in a deli at outrageous prices. Marvellous. We managed to make a reasonable try at clotted cream in the US but it takes a day to make and needs heavy cream without carrageenan, which we could not find. American cream is still a mystery to me.

  11. E.M.Smith says:

    @Rhoda Klapp:

    I use goat milk (as “cow stuff” causes my joints to complain) and it comes in 2 forms here. One is ultra-pasteurized and most like cows milk. The other is like old fashioned milk. Goat milk throws off milk solids better (more) than cows milk, so that second kind often has a creamy solid at the neck of the bottle. I was quite pleased to find it goes very well in tea ;-)

    I don’t know what “clotted cream” is, but suspect it is like those milk solids. Not like liquid cream, but also not like cream cheese either. More like 1/2 way between them… A gooey semi-solid sort of creamy stuff… I’ve come to really like it ;-)

    Looking up the wiki, it looks like “clotted cream” needs heating and is only from cows:


    The largest manufacturer in the United Kingdom is Rodda’s, a family-owned business based in Scorrier, Cornwall. Founded in 1890, the company was producing over 1,000,000 pounds (450,000 kg) per year in 1985

    Different spelling, but still an interesting coincidence… Rhoda likely Rodda’s cream ;-)

    in America, we tend to process things so that they do NOT change form. This puts a big crimp in folks who want to use it as an input to a traditional process… It is possible to get less processed forms, but you must seek out a farmer or a “holistic market” of some sorts. In some places, and at some times, it has been a criminal act to sell milk that was NOT pasteurized / processed (so called “raw milk”) so availability varies. I had milk “straight from the cow” on my Uncle’s Farm in Oregon. Nothing quite like it ;-)

    My Dad made cottage cheese once when I was a kid. I think mostly just to show us how to do it. He grew up on a farm drinking milk “from the cow” and really thought the world had gone a bit mad about the “dangers” of raw milk… We just put a bit of vinegar into the milk to curdle it, then let it sit and separate the curds after they from. Very easy really.

    So IF you can find a “health food store” or “farmers market” that has raw or minimally processed dairy, and they have cream, you ought to be able to make proper clotted cream (per my read of the poces in the wiki). But if you are buying processed highly pasteurized American Cream Product with emulsifiers in it (to prevent coagulation) I think you will be thwarted. I’d suggest trying Whole Foods or Trader Joe’s as potential sources when next you are in Florida. There’s a Trader Joe’s and a Whole Foods over near the Dr. Philips area…

    Or just by a bottle of Goat Milk and use it ;-) (The Meyenberg brand is ultra-pasteurized and homogenized such that it does not separate, so look for the “Spring Hill” or similar in plastic quart bottles – you ought to be able to see some solid bits in the neck…) I’ve gotten really fond of goat milk, but at first taste it can seem odd to someone who only drinks cow’s milk. Now cow’s milk tastes strange to me… a bit thin and flat…

  12. Power Grab says:

    Here is a site that can help you find raw milk products:

  13. rhoda klapp says:

    We couldn’t get the right cream in Texas, which I think was due to state law. We did find some pretty good cow’s milk with floating cream. Here in the UK we have single cream and double cream. The double is better than heavy cream. If lactose isn’t your thing you may not appreciate how much a UK native yearns for decent cream. We used to shop at Whole Foods and Trader Joe’s but the best place in the Dallas area was Central Market, a spinoff from HEB, the south TX market chain. They sometimes did back bacon and bangers, all expat necessities.

    However, I must say that when I first went to the US in the 70s it was deficient in Cheese and Beer too, but nowadays they are both excellent.

  14. Polly says:

    You will be experimenting with Yorkshire puddings next.

  15. EM thanks for your explanation. However, scones do not have to be sweet. They can be savoury. Many years ago one of the senators in the upper house of our federal parliament Lady Flo Bjelke-Peterson introduced to the world her version of pumpkin scones. This maybe a link to an image of her and the recipe×2-700×467.jpg. I do not know how to insert images. Below are the ingredients of a similar recipe.

    2 1/2 cups self-raising flour
    1 cup pumpkin mashed
    55 g butter
    1 egg
    1/2 cup sugar
    1/2 cup milk

  16. E.M.Smith says:


    Sorry if I implied that. I intended to say that HERE in AMERICA my MUM learned to not use the word “scones” for what my father called “biscuits” but only for HER sweeter “short breads”.

    In no way did I intend that usage to say anything about how the word “scone” is used in any place outside of the USA (and really outside of our home were Mum had to reconcile her British English with Dad’s ‘Merican Englsh and our kid’s strange mix…

    In fact, I specifically asked if in British English there was any way to distinguish sweet scones from non-sweet scones. (In American English “savory” would imply some kind of rich, possibly meat, filling. One would never call a Soda Biscuit “savory”… I suppose you could, but folks would wonder about you ;-)

    So is the British use “Sweet Scone” for anything sweet and “Savory Scone” for anything not sweet? Does “scone” unadorned imply any particular kind? Like maybe a plain one?

  17. Alexander K says:

    Hi, EM.
    Scones, here in NZ, are big a part of our Anglo/hoeverScots heritage. Almost every woman I know prides herself on her scones, but my wife has just been introduced to using buttermilk in the mix by our daughter (a superb cook in her own right) and we are sold! Last week, however, our local store was out pf buttermilk and the serving lady persuaded me to substitute natural unsweetened yoghurt – damned hard to tell the difference in flavour, but both superior to the traditional method.
    Alexander K

  18. Bill in Oz says:

    E M The British cooking tradition, ‘scones’ are always made without any sugar or sweetener… What I think are called biscuits in the USA…

    I well remember ordering “Hot Biscuits with Jalapeno pickle” at a cafe in LA and being surpised to get scones. Meanwhile the British tradition favours “Devonshire Tea” which consists of “tea with scones, cream & strawberry jam”… And yes, that word ‘jam’ is something else in the USA. Can’t remember just now… But lot’s of sugar in the mix.

  19. andysaurus says:

    Hi all, I am an English (ish) emigre to Australia and my mum was a cordon bleu cook. She met my Dad when she was cooking in Sandhurst (UK equiv of West Point).
    To her, sweet scones may contain any dried fruit, or just sugar. Savoury scones would most often have contained cheese. I think I would read from that that savoury would be any flavour other than sweet. I seem to remember curry at some time.
    Here in Aus, the word cookies seems to be gaining ground, but there again, Oreos are now available here and to my mind are quite disgustingly sweet. .
    You also threw in Shortbread E.M. To me that is a very sweet crumbly pastry biscuit (i.e. U.S. Cookie) containing lots of fat (U.S. Shortening), particularly associated with the Scots.Often sold as a segment known as ‘petticoat tails’. Have fun looking up the etymology of that one.

  20. tom0mason says:

    Here one similar to one I made decades ago from a recipe I found in an old cookbook (now lost :-( ) This recipe is a variation on old Scottish Peasemeal Bread. This one uses the hardy yellow split pea, roasted and ground into flour (peasemeal), and buttermilk. I recall mine had a flavor that reminded me of the sweetness of peas with a roasted nutty edge, and quite filling. Like just about all soda-breads it will quickly dry out if left too long before eating but then (if not too dry) works well with soups or stews.
    And here’s another version I haven’t tried, it’s without buttermilk Again it uses yellow split pea flour but with white flour, and yeast.

  21. Larry Geiger says:

    My mother and grandmother made biscuits in the flour tupper. They would take the lid off, and then sweep the flour into a bowl shape. She would then crack an egg and drop it right into the flour. Then she would pour some milk and other stuff in there and then roll it around in the flour until it was exactly the right consistency. I’ve watched them do this but I don’t remember the ingredients. Mom is still around so I need to ask her. They could have biscuits ready in a snap. When they lifted the dough ball out of the flour they would just pop the lid back on and then set it back in the cabinet.

  22. E.M.Smith says:

    @Larry Geiger:

    I’ve seen folks do that … I’ve not been brave enough to try it myself yet.

    There would be added salt, leavening (baking powder and optional baking soda) and optional sugar.

    The “biscuit method” is generally pretty standard. Mix dry, add wet, mix until the right consistency adding flour or water/milk/liquid as needed. I’d guess the process was to plop an egg in to seal the flour surface, put the salt and leavening on top of the egg and start to mix. That will put egg and the rest of the stuff into the first flour picked up. Then adding liquids as you mix / roll will pick up flour in proportion and mix it all in.

    I’m a bit of a chicken on baking, so I’m happy to dump flour into a bowl and then do the “mix all the dry add the wet” and then adjust if needed. What’s one bowl to rinse? I have a nice stainless steel mixing bowl that works fine for that.

    But when camping, well…. So if you look up “camp cooking biscuits” I’m sure you will find videos of folks doing that with a bucket of flour and a Dutch Oven.


    Interesting… as a gluten free lower glycemic alternative that has potential… I’ll need to look into peas flours and breads…

  23. E.M.Smith says:

    FWIW, I made another batch of these biscuits / scones today. For the 2nd time in a row, it has been a meal for both me and the spouse. First round with a thin bit of ham and part of a cheese slice on it. Final round with jam. We’re both full and satisfied.

    That got me thinking about “preparedness” and food.

    So here’s 1 cup of flour, some minor amounts of “stores forever” sugar and salt and baking powder, and then some butter and fermented milk, and we’re both quite full. Hmmm…..

    Probably a big part of why biscuits (scones) were such a big part of the cuisine in early America and the push West. A 10 lb bag of flour is a LOT of meals that way.

    For “emergency” use, the limiting factor is the butter. One will need to substitute some other fat. Coconut oil ought to work very well, but even olive oil ought to work with a more savory flavor.

    I’ve made yogurt using powdered milk and it was OK. So using stored powdered milk and keeping some yogurt starter in the fridge, you can easily make the mixed reconstituted powdered milk into a fermented buttermilk / yogurt like stuff.

    Then it is just keep a few jars of jam in the pantry and several cans of SPAM and you are “good to go” on a lot of filling meals very cheaply and all with shelf stable stuff.

    If you have ever tried to get through one of those giant nearly quart sized jars of strawberry jam they sell at COSTCO, you know just how long they would last ;-)

    	Volume	Ounces	Grams
    King Arthur Flours 			
    Unbleached All-Purpose Flour	1 cup	4 1/4	120

    So a bit under 4 cups to a pound. That means one 10 lb bag of flour is enough for a month worth of meals (one a day) of these biscuits “for 2”. Add about 10 cans of SPAM, and a few big jars of jam, a jug of cooking oil, and some misc. dry goods (salt, sugar, baking powder) and it’s an instant “supply” for 2 for a month of breakfasts. One box of powdered milk makes more than 30 1/2 cup servings…

    That’s a somewhat surprising realization. A 10 lb bag is not all that big.

    Then figure in that I like fried SPAM (or even fresh) and I like jam…

    The only real disappointment in the whole thing would be the oil instead of butter.

    It does depend on having energy available to run the oven. OTOH, you can use a “Dutch Oven” over charcoal or even a kerosene oven. (Prior posting had a review of baking in an oven over a kerosene stove) and found it works well).

    So on my “someday list” is to try making “survival biscuits” (or “survival scones”) as an emergency meal. Perhaps adapting this recipe using something like:

    I do like the idea of it all. I think I need to make sure that I have 10 or 20 pounds of wheat flour in the food inventory rotation…

  24. Larry Ledwick says:

    Paula Dean has a minimalist recipe for biscuits, does not use eggs.

    2 cups all-purpose flour
    1 teaspoons sugar
    1 tablespoon baking powder
    1 teaspoon salt
    8 tablespoons butter, cubed
    3/4 cup milk

    I bet lard or skillet drippings (bacon etc) would work just as well in a pinch.
    My Mom did all her baking with Crisco vegetable shortening and in a can it seems to keep for a very long time, as do the aluminum foil wrapped sticks since air cannot get to the fats to make them go rancid.

  25. p.g.sharrow says:

    emergency substitutions:
    1 cup buttermilk = 1 cup yogert
    1 cup milk = 1/2 cup evaporated milk + 1/2 cup water
    1 cup sour milk = cup milk+1 tablespoon lemon juice or vinegar(this will make your baking soda work)
    1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
    1 cup sugar = 1 cup honey – 1/4 cup liquid in recipe
    1 cup oil = 1/2 pound butter or margarine

  26. E.M.Smith says:


    Thanks for that! Emergency Substitutions are critical in any “prepper” situation.

    1 can beer = 6 oz wine
    1 can beer = 1 shot 80 proof
    1 coffee cup scotch = 6 pack of beer
    1 case beer = What? It’s tomorrow already?
    1 bottle wine = 2 x sleeping aid pills


  27. E.M.Smith says:


    Lard works very well. The only reason I don’t buy and use it is the word “hydrogenated” on the can. It is known to be best for pastries like pie shells. We used it a fair amount when I was a kid.

    Bacon Drippings make a very good, if somewhat different tasting biscuit. Best if you have some bacon and eggs with them, as otherwise you will find yourself craving bacon ;-)

  28. p.g.sharrow says:

    The most IMPORTANT prepper ability needed is the ability to make libations. The Puritans stopped at Plymouth Rock to make Beer. They were out of this most valuable staple and you can’t make it on a little rock&roll ship! While waiting for their brew to make they set up their Colony settlement…The making of Beer is a most important first step in the creation of civilization…pg

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