Posted in Blogmas, Food and Beverage

Great-grandma Goodall’s biscuits.

Day 16 of blogmas 2020!

Christmas is all about sharing. Today, I’d love to share something from my family with yours- a family heirloom. My family is a little different; some of the most cherished inheritances are our own family recipes.

Great-grandma Goodall’s biscuits. It’s the recipe my Great Grandma Gwen originally made, then passed down to her son, my mom, and me. It’s one I’m proud as punch to share when I go to others’ homes as well.

I did have to change it a little because I never learned to cook them correctly. All I had was a copy of a photo of the recipe.

I tried to keep it close to the original, but I’ve never had them, and it took a lot of experimenting to find a version that I actually like to make and eat. I ended up with a cross between a dinner roll and a flaky biscuit.

The most important thing was getting the right amount of yeast. It’s all because the yeast back in the day were called cakes and were the size of bouillon cubes. Yeast packets now are nothing like that, and I know because I used all three packages when I made it the first time.

What I was expecting after using all three packs!

So now it’s your turn to give it a try. Let’s get started…

Here’s the ingredients you’ll need for this 

  • 3 1/2 cups all-purpose flour 
  • 1/4 cup sugar
  • 1/4 cup butter (softened)
  • 1 tsp. salt
  • 1 large egg
  • 1 pkg. quick active dry yeast (2 1/4 tsp.)
  • 1/2 cup hot water 
  • 1/2 cup hot milk 


Mix 2 cups of flour, sugar, butter, salt, and yeast in a large bowl. Add the hot water, hot milk, and egg. Beat with electric mixer on low speed for 1 minute, scraping bowl frequently. Beat on medium speed for 1-minute scraping bowl repeatedly. Stir in enough remaining flour to make the dough easy to handle.

Place dough on a lightly floured surface. Knead for about 5 minutes or until the dough is smooth and springy. Place dough in a large bowl greased with shortening, turning to grease on all sides. Cover loosely with plastic wrap and allow to rise about 1 hour or until doubled in size. The dough is ready if indentation remains when touched.

Grease the bottoms and sides of a large muffin pan. Make dough as directed, push fist into the risen dough; divide dough by cutting in half. Pinch off dough and make 3 balls of equal size; put 3 balls in each muffin cup and brush with butter. Cover with plastic wrap; let rise for about 30 minutes.

Bake at 350 degrees for 15 minutes. Brush tops with butter.

If you make this recipe, please let me know! Leave a comment, take a photo and tag me on Instagram with #recipeswithbunny.

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