Blue Ribbon Black-Powder Biscuit Mix

Product Details

You can make our amazing biscuits at home with this kit and a bunch of butter! Some of our guests even love to take it camping and bake the magic in a cast iron dutch oven over a bed of hot coals. Spread these steamy biscuits with sage butter, sausage gravy, or if you're looking to satisfy your sweet tooth, try one of our homemade seasonal jams! The baking instructions are included in the bag (also included below).

Ingredients: organic flour, sugar, baking powder, baking soda, Redmond Real Salt®, black pepper.

Instructions inside the bag.

Instructions:
Makes approximately 24-30 biscuits

Pre-heat your oven to 425 degrees. Position rack in the middle of your oven. Line your baking sheet with parchment and sprinkle 1T cornmeal over the parchment. If you don’t have parchment, spray with cooking spray.

You’ll need a good bench knife or another straight edge to cut biscuits apart (not a knife)
A rolling pin
Flour for rolling
Pastry blender
½ lb unsalted butter in 1” chunks
3 cups buttermilk
1 cup heavy cream

Mixing:
Empty Blue Ribbon Black-Powder Biscuit Mix into a large mixing bowl. With a pastry blender or two butter knives, cut in butter until the size of peas.

Pour in the buttermilk half at a time and gently mix. DON’T stir! Don’t over mix! You are just moving it around (folding) to moisten the dry mix.

Then add half the heavy cream, folding the dough to moisten, making sure to not over mix. Then add the rest of the cream, folding a couple more times, making sure the bottom bits of dry are incorporated. It should look like wet bread dough (not like a cake mix!)

Rolling:

Plop the biscuit blob onto a floured counter area. With floured hands, pat the blob into something like a square. Cut through the middle of the square and scrape one of the halves off the table and place it on top of the other half. Gently smoosh just a tiny bit, square up the edges again and repeat a few times.

Transfer the cut-n-stacked biscuit square to your prepared baking sheet.

With a floured rolling pin, roll from the middle out to the top, middle to the bottom, middle to the sides, reapplying flour as needed to the roller (not to the biscuit!) Keep the dough about 1” tall.

With your bench knife, cut horizontal and vertical lines through the dough to make serving-sized squares, wiping the blade clean after each cut.

Place on middle rack in the preheated oven, bake 8 minutes, then check on biscuits to be sure your temp isn’t too high. Rotate tray and bake another 8-12 minutes.

We pull the top off the middle biscuit to make sure it’s not goopy inside!

Let cool, enjoy.