Charleston Biscuits

The first part of the ingredients makes 120 biscuits.

5lb bag of self-rising flour

1lb salted butter, at cool room temp

1 1/2lb cream cheese

1/2 gallon buttermilk, divided


The following part of the ingredients makes about 35 biscuits.

5 cups of self-rising flour

1/2 cup (1 stick) butter, at cool room temp

6 oz cream cheese

About 2 cups of buttermilk


Instructions (will need to be altered for measurements depending on which recipe you are doing)

1. Preheat oven to 500 degrees.  Brush 2 1/2 sheet pans or several small pans with melted butter.  (I used glass pans with sides, and it worked just fine.)

2. Set aside 2 cups of flour; pour remaining into a large bowl.  Cut salted butter into large chunks and add to bowl.  With your fingers, mix flour and butter until sandy.  When no chunks of butter remain, cut cream cheese into large chunks and add to bowl.  Work the mix with your hands, pulling the cream cheese into pieces about the size of small peas.

3. Pour in the buttermilk.  Use your hand to scrape the flour mixture into the buttermilk, folding and kneading.  Add more buttermilk as needed.  You may not need the entire 1/2 gallon (if you are doing the larger batch).  The dough should be moist and sticky.

4. To clean your hands, rub the dough off with some of the remaining dry flour.  With floured hands, scrape the dough from the bowl onto a floured surface.  (Unless you have a large surface, roll out dough in 3 or 4 batches).  Sprinkle dough with flour and roll out gently to about 1 inch thick.

5. Flour a 2 inch biscuit cutter and push straight down into the dough without twisting.  Arrange the biscuits, with sides touching, on pans.  If desired, reroll dough scraps.  (Biscuits wont be as tender as the first roll.  To make them a  little more tender, brush butter on the top of the biscuits).

6. Bake, rotating the pan once, until golden, for about 15 minutes.

7. Serve immediately or let cool completely, then wrap well and freeze.  To reheat (from freezer), wrap in foil and bake at 450 degrees for about 20 minutes or until hot.  If left out, they are very good in the microwave.  They dont get hard like other biscuits.

Tester’s Note:

The amount of flour and buttermilk used will vary according to humidity and other factors.


I hope you enjoy this recipe.  They are very good.

Super Spritz Cookies

You will need:

1. An electric mixer

2. A Super Shooter (or Cookie Gun)

3.  Most of an afternoon with nothing else to do.



1 cup butter or margerine, softened

3/4 cup sugar

3 large egg yolks (that’s the yellow part)

1 teaspoon vanilla

1/8 teaspoon salt

2 1/4 cups all purpose flour


1. With electric mixer, beat butter thoroughly.

2. Add sugar gradually, continuing to beat about 5 minutes until light and fluffy.

3. Add egg yolks, vanilla and salt.  Beat well.

4. Lightly spoon flour into measuring cups; level off; add flour in 3 additions; mix well after each addition.  Dough will be stiff.

5. Fill and assemble Gun; use desired Cookie Disk; make cookies on ungreased cookie sheet.  (Cookies should be right next to each other because they dont spread.  You can fit more on there.)

6. Bake 8-10 minutes at 400 degrees Ferenhidt, or until just starting to turn light golden around the edges, being careful not to overbake.

7.  Makes 6-7 dozen cookies.