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Hot biscuits with butter and jam or honey on them are always a delicious addition to a meal. I remember my mother making them from scratch (no, “scratch” isn’t a product – it’s what you call making something from the actual ingredients, like flour, salt, baking powder, and water), and though she was fairly fast at baking, it still took her some time to get them all mixed and ready to bake. Waiting for them seemed to take forever because they smelled so good in the oven.

The Buttermilk Biscuit Mix that eFoods Direct sells will give you that delicious smell for a lot less time. I made them recently and thought I’d share my impression of this product with you.

First of all, the package says it has servings for 30. I made up one recipe, exactly the way they said to, and ended up with 18 biscuits. It looks like there’s almost enough mix left for another batch the same size, so each 2.2 lb. Mylar package probably makes about 34 biscuits.

The directions say: Combine 4 cups mix with 1 cup of water. Blend by hand until mix forms a ball of dough. Add a little water if needed. Place dough on a lightly floured work surface. Roll out to about ½ inch thickness and cut out biscuits about 2” in diameter. Place biscuits 1-1/2” apart on a greased cookie sheet. Bake at 426 degrees for 10-14 minutes or until golden brown. Serve immediately.

It would be very easy to make half a batch if that’s all you wanted. I know they’ll be good even the following day, plus I wanted to be able to let you know how many biscuits a full batch makes, so I made a full batch. The mix and water combined very easily. I didn’t add any extra flour at that point, though I did add some when I was working the dough and getting ready to roll it out. The consistency of the dough is smooth and is easy to roll to the thickness it suggests. Initially, I rolled the dough too thin, so I purposefully re-rolled them using less pressure on the roller. I also found that when I was working with the end of the dough, patting it into shape worked very well, though the finished biscuit wasn’t as smooth as the rolled biscuits. I cut out the biscuits using a small plastic cup that is 2” across the mouth. I was able to fit all ??? biscuits on one cookie sheet, though some were a little close together.

Not knowing how fast they would cook in my oven, I watched them carefully and took them out right at 10 minutes. They were fluffy and golden brown. Quite a few had even doubled in height!

There are also a couple of “Cooking Hints” on the package.

  • Handle the dough and the biscuits as little as possible. The more you work the dough the tougher it tends to get.
  • Brush the tops of the biscuits with melted butter before baking. This gives a buttery flavor to each biscuit.
  • Add cheddar cheese to dough for cheesy biscuits. My family and I love cheese bread, so I added cheese to about half of the dough. They turned out nice – though next time I will add more cheese.

All in all, these are a great kind of biscuit to make. They are a wonderful addition to your emergency food storage, because they are quick and easy to make, which is ideal when your circumstances are not optimal. They are also a great choice when there is no emergency, but you just want a quick biscuit that everyone will enjoy.

The eFoods Direct cornbread is another wonderful option.

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