On Sep 19, 11:31*pm, sf > wrote:
> On Sat, 19 Sep 2009 20:38:38 -0500, Sky >
> wrote:
>
> >..... learn to make biscuits!!! I mean - how hard is it to make
> >biscuits??? *It's just flour, fat (butter and/or veg shortening) and
> >milk/buttermilk, yes????? * How hard are those to combine???? but dang!
> >Twist or no-twist to the cutters? *What else?!
>
> >Besides, what about 'toppings' <G>
>
> >Sky, a biscuit novice!
>
> Hey, I can make biscuits but I don't want to. *I tried to find that
> brand Jill talked about you can buy frozen but all they had was the
> same brand you can get in a can. *Didn't buy it.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Is that Roberts brand? A red-background logo of some kind? They make
regular dinner loaves (you thaw/let rise, and then bake) and also
dinner rolls. I don't know if I've ever seen plain biscuits, frozen.

I've been using a Cuisine at Home buttermilk biscuit recipe lately but
I don't have it with me - here's one that's very good:

Old-fashioned Baking Powder Biscuits

Sift together:

2 C. flour 5 T. butter
1 T. baking powder 3/4 C. milk
1/4 tsp. salt

Blend butter into dry ingredients with a pastry blender. Add milk
using a fork, and mix only until all flour is moist. Knead lightly in
the bowl about 5 times. Put on floured board, roll out 1/2" thick,
and cut out biscuits. Place on ungreased cookie sheet and bake about
10-12 minutes at 425 deg. F., or until light golden brown.
Brush with melted butter while hot.