Part 9 – Bread and Biscuits V2

Niedbalski Outfitters Baking

In case of a long-term survival situation, the following bread and biscuit recipes don’t require eggs or yeast and can be prepared with foodstuffs which will keep on a pantry shelf without refrigeration

(except whole wheat flour which you should grind as needed):


South Boston Brown Bread

  • 1 cup rye flour
  • 1 cup yellow cornmeal 
  • 1 cup whole wheat flour 
  • 2 tbsp. plain white flour 
  • 2 tsp. baking soda
  • 3/4 tsp. salt
  • 3/4 cup raisins
  • 2 cups buttermilk or sour milk 
    • (to sour milk, put 2 tbsp. lemon juice or vinegar in a pint container, add milk to make 2 cups, stir and let sit a few minutes until clabbered)
  • 3/4 cup molasses

 
Sift dry ingredients together. Add raisins. Stir. Mix buttermilk with molasses and pour into dry mixture. Blend well and pour into greased 9×5-inch loaf pan (do not use 8×4-inch pan unless you enjoy cleaning your oven). Bake at 350 degrees for about 45 minutes. (Note: This bread is named after South Boston in Halifax County, Virginia, CSA.)


Old-Fashioned Brown Bread‌‌‌

  • 2 cups graham or whole wheat flour 
  • 1 cup all-purpose flour
  • 1 tsp. baking soda 
  • 1/2 tsp. salt
  • 1 cup dark molasses 
  • 1 cup buttermilk
  • 1/2 cup low-fat milk


Mix graham flour, all-purpose flour, baking soda and salt in a medium-size bowl. In a large bowl, combine molasses, buttermilk and low-fat milk; stir until blended. Add flour mixture to milk mixture; stir until well blended. Pour batter into a greased 9×5-inch loaf pan. Bake at 325 degrees until bread begins to pull away from sides of pan, and a skewer inserted in center comes out clean (1 to 1-1/4 hours). Let cool in pan on a rack for 10 minutes, then turn out onto rack and let cool completely.


Master Biscuit Mix

  • 4 cups whole wheat flour
  • 4 cups unbleached or all-purpose flour 
  • 1/3 cup baking powder
  • 1 tbsp. salt

Mix all ingredients (store in refrigerator or freezer for later use if desired). To prepare, take 1-1/2 cups of master biscuit mix and add 3/4 cup milk and 2 tablespoons vegetable oil. Mix. With a large spoon, drop mounds of batter on the baking sheet or cast iron skillet. Bake at 425 degrees for about 15 minutes or until the tops are brown.


Cabin Buttermilk Biscuits

  • 2 cups flour
  • 2 tsp. baking powder 
  • 1/4 tsp. baking soda 
  • 1 tsp. salt
  • 1 cup buttermilk (about) 
  • 2 tbsp. lard or shortening

Sift dry ingredients together and blend with lard or shortening. Add buttermilk, about one cup to make a soft dough. Roll on a floured board until 1/4 to 1/2 inch thick and cut with a drinking glass or biscuit cutter. Place on baking sheet and bake in 350 degrees oven about 10 minutes or until brown.


Mammy’s Baking Powder Biscuits

  • 2 cups flour
  • 4 tsp. baking powder 
  • 1/4 tsp. salt
  • 2 tbsp. shortening 
  • 1/2 cup milk

Sift dry ingredients together. Work in shortening with fingertips. Add milk slowly, stirring the batter until smooth. Roll on a floured board until 1/2-inch thick and cut. Place on a baking sheet and bake in a hot (450 degrees) oven for 15 minute


Rebel Yell Whole Wheat Biscuits

  • 2 cups whole wheat flour
  • 2 cups unbleached or plain white flour 
  • 1-1/2 tsp. salt
  • 8 tsp. baking powder 
  • 1/2 cup vegetable oil
  • 1-1/2 cups milk (or more)


Mix dry ingredients. Combine oil and milk. Stir the liquid into the dry mixture quickly. On greased baking sheets, make mounds of dough using a large spoon, leaving enough space to allow for expansion — Bake at 425 degrees for about 12 minutes.

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