Vero’s Biscuits

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Vero, a blogging friend, wrote about her biscuits. The huge difference between hers and standard biscuits is that she used vegetable oil instead of solid shortening. I had to try it. I knew I had self-rising flour in the cabinet, only I didn’t. As Vero suggested, regular flour could be used if you added baking powder. Handling the dough was easy for me, because I’ve made biscuits regularly for 60 years. Normally I have spaces between my biscuits, but Vero said to use a round pan. I was shocked at how high the biscuits rose. These broke the record for me. The taste? As good as my Dad’s recipe. I’m sure many people I know would prefer Vero’s, because they were light and fluffy without much crust. I like crusty things. I plan to use her recipe again, using a cookie sheet but putting the biscuits close together. It’s fun to experiment, because even mistakes can be eaten and enjoyed.

The link to Vero’s biscuits is VERO’S BISCUITS | ~ VERO’S KITCHEN ~

Things have changed since I last linked a post, and I’m not sure this will work. Good luck.

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Published by Anne Mehrling

I'm a retiree who loves to write about life in the mountains of North Carolina.

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68 thoughts on “Vero’s Biscuits”

  2. WOW!! Just WOW! I am so flattered Anne!! Thank you so much for the recognition! You did a beautiful job with the biscuits.
    I’m trying to post some recipes here from another site I am on by just copying the blocks and pasting them into a new post. Please let me know if anything looks wonky
    (I was feeling a bit down today, and this post just sent me soaring to new heights! )♥♥♥

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    1. I’m so glad! I had a lot of fun with your biscuit recipe and was amazed at how good the results were. The link to your post didn’t seem to work, but a reader let me know it did. I hope other people will follow you, since I have enjoyed you immensely.

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      1. I tried it and it worked for me too. That is a site I have been on for several years and it will be closing soon. I am trying to duplicate as much of it as I can on this site.
        The site is a multi user site on Word Press. The main administrator passed away and left our former site, (Shmoozezone) so that no one else could access it. One of the members hosted Civatar on his own personal server so that we had a way to keep in touch for a while.

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      2. I always immediately turn mine out onto a plate, bottoms up. It keeps them from sweating and giving the crust an off taste. They bake great in a cast iron skillet too.

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  7. Since I’ve never baked biscuits, I will admire yours instead and wish that you had “scratch and sniff” on this blog post. Maybe we should request WordPress implement that little nicety going forward.

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  8. After making biscuits for 60 years, I love that you were willing to still try a new approach to a beloved favorite (I agree with your original recipe – crusty is delicious!).

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  9. My mother made biscuits like these using bacon grease. She didn’t use a lot of bacon grease. Instead of rolling out the dough, she’d pinch off a hunk of dough, roll it into a ball, and press it into a round pan. They were high and fluffy biscuits and ever so wonderful. I have never been able to recreate her biscuits and I watched her make them for years. I can even hear her voice in my ear as she showed me how to make them. Mine never tasted as good as hers.

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    1. That’s too bad that you can’t recreate your mother’s biscuits. My mother never made biscuits, because my dad was the biscuit maker. I think he made them when the spirit moved him. If there was a regular schedule I was not aware of it.

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      1. Mom made biscuits every weekday and either sausage or bacon. It was wonderful to come back inside after chores (dairy farm kid here) and have a hot breakfast. Often there was homemade fig preserves to go on the biscuits. On weekends, she might make pancakes with cane syrup.

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        2. Mom got up at 4 am to build the fire in the wood stove and have a good hot breakfast to start everyone’s day. We always had molasses as well, since Daddy helped people make them in the fall and he always came home with a gallon or so as his payment.

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          3. Wow! At least my mom had all the modern appliances. We woke at five to do chores before school and to eat a hot breakfast. My dad grew sugar cane and would take it to the people who made molasses. He’d help them out with making the molasses. They’d keep part of the molasses as their payment for making it. Dad took us (3 girls) along with him once and we got to see how molasses was made. I was fascinated by the donkey walking around in a circle, making the machine crush the sugar cane, and seeing the juice pour out.

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      2. We had biscuits for breakfast seven days a week!! It was cheap and filling. We always had home made cow butter and some kind of jam or jelly. We had bacon or ham from our own home raised hog and plenty of fresh eggs from our chickens. Fried potatoes, which we also grew were made often too.

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    2. It just takes a lot of practice, Julia. You can do it. Use my method and follow it exactly until you get the hang of it. Everyone back in my youth made biscuits this way. No one used bacon grease but did use melted lard. We never heard of making biscuits by combining the solid shortening with the flour before adding any liquid until I started high school. They taught that method in Home-Ec.

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      1. I had never heard of combining solid shortening/butter with flour until I started reading cookbooks. My husband likes the flaky biscuits, so that’s what I make. If he goes on a trip without me, I’ll try to make biscuits like my mom’s. The last time, I could tell I put way too much bacon grease in it☹️. They looked great, but didn’t taste right.

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    2. I hope you like them Ally. Any kind of liquid shortening will work. Bacon grease, lard, melted, all oils. It’s the same ingredients, just put together in a different way and makes a whole different product.

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      1. No worries – you were posting more, then stopped, so I assumed I got unsubscribed, but then I remembered you said Kate would be visiting and thought maybe that was why. That’s nice you’ll have a visit with both of them.

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