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Mystery Biscuits

Posted by Denise on March 9, 2014

mystery biscuit on blue plate with butter
Easy to make, Mystery Biscuits are fluffy and light.

I’m always cautious when I try a new biscuit recipe because, well, I’ve made some really BAD biscuits in the past. And bad in this case is not good. I’ve made some truly lousy biscuits. I’ve had some successes, but enough failures that I often resort to the *gasp* canned variety. At least I know those will turn out right if I’m counting on using them. So when I became intrigued with a recipe called “Mystery Biscuits” in Sister Schubert’s Secret Bread Recipes cookbook, I was a little afraid to try them. But I shouldn’t have worried. These were some of the best biscuits I’ve ever made! They came out perfect; a little crusty on the exterior and completely soft and fluffy inside. And the flavor was perfect, too. Light and buttery, we use this recipe for biscuits and gravy and with jam or honey.

Mystery Biscuits recipe has become my go-to biscuit recipe. Mystery Biscuits also freeze well. We kept one batch in the freezer, well-sealed in a freezer bag, for about 3 months and they reheated wonderfully in the microwave. 

 

  Printer friendly recipe without photos 

Mystery Biscuits

 mystery biscuit ingredients

Mystery Biscuits ingredients. 

 

 

Makes 15 biscuits

Ingredients

 

1

package active dry yeast

¼

cup warm water (105o to 115o F)

6

cups self-rising flour, sifted and divided

1

cup shortening, melted and cooled to 105o to 115o F

2

cups buttermilk

2

teaspoons sugar

1

teaspoon baking soda

 

Melted butter

 

Instructions

 

1.  Combine the yeast and warm water in a 1-cup liquid measuring cup and let it stand for 5 minutes.

 

 yeast in measuring cup for mystery biscuits

 

2.  Combine 1 cup of the flour and the melted shortening in a large bowl. Stir the yeast mixture into the flour/shortening.  

 

mixing yeast mixture with flour and shortening for mystery biscuits 

 

3.   Combine buttermilk, sugar and baking soda. Gradually add the remaining 5 cups of flour to the yeast mixture alternating with the buttermilk mixture, stirring until it is well blended after each addition. When it is well-mixed, cover the bowl with plastic wrap and chill the dough for 2 hours.

 

mixing dough for mystery biscuits dough for mystery biscuits

 

4.  Pre-heat the oven to 450o F. Transfer the dough to a well-floured surface and knead lightly 3 or 4 times. Pat the dough out to a ½” thick rectangle; cut with a floured 3-inch biscuit cutter. Take leftover dough and combine it into a ball. Repeat the process of patting it out ½” thick rectangle and cutting additional biscuits until all dough is used. Place the cut biscuits on lightly greased or parchment-lined baking sheet, leaving 1 inch of space between biscuits. Bake for 8 to 10 minutes or until golden brown on top. Immediately brush with melted butter and serve.

 

   mystery biscuit dough  cutting mystery biscuits

mystery biscuits on pan ready for oven

butting top of mystery biscuits

honey on mystery biscuits

mystery biscuits on blue plate with bite
 

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