Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
with a bench knife before baking. It's a lot quicker and easier than cutting
rounds, and you don't have leftover dough.

Felice

Felice Friese wrote:
> Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
> with a bench knife before baking. It's a lot quicker and easier than cutting
> rounds, and you don't have leftover dough.
>
> Felice
>
>
Hmmmmm.. by jove, that does sound clever! And I bet they'd make nice
square biscuits for stuffing with ham or sausage.
Good idea!

thanks!





"Felice Friese" > wrote in message
news
> Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
> with a bench knife before baking. It's a lot quicker and easier than
> cutting rounds, and you don't have leftover dough.
>
> Felice
>

One time on Usenet, "Felice Friese" > said:

> Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
> with a bench knife before baking. It's a lot quicker and easier than cutting
> rounds, and you don't have leftover dough.

Excellent idea, Felice, but what's a bench knife? I'm not familiar
with that term...

--
Jani in WA

"Little Malice" > wrote in message > Excellent
idea, Felice, but what's a bench knife? I'm not familiar
> with that term...
>
> --
> Jani in WA

If I am correct this is also known as a dough knife. Which is used to scrape
the work surface of cut dough into smaller pieces. Don't have a picture of
one but will try some ascii art.

---------------------
| | -handle
---------------------
| |
| | -blade
| |
---------------------

-David

"cyrusalthantas" > wrote in message
news:db9ri.720$yg1.153@trnddc04...
>
> "Little Malice" > wrote in message >
> Excellent idea, Felice, but what's a bench knife? I'm not familiar
>> with that term...
>>
>> --
>> Jani in WA
>
> If I am correct this is also known as a dough knife. Which is used to
> scrape the work surface of cut dough into smaller pieces. Don't have a
> picture of one but will try some ascii art.
>
> ---------------------
> | | -handle
> ---------------------
> | |
> | | -blade
> | |
> ---------------------
>
> -David
I recognize that, David - it's called a scraper dealie. (bg)
Edrena

"Little Malice" > wrote in message
...
> One time on Usenet, "Felice Friese" > said:
>
>> Just press the dough into an 8x8 or 9x9 baking pan and cut it into
>> squares
>> with a bench knife before baking. It's a lot quicker and easier than
>> cutting
>> rounds, and you don't have leftover dough.
>
> Excellent idea, Felice, but what's a bench knife? I'm not familiar
> with that term...
>
> --
> Jani in WA

Here's a nifty one from King Arthur:
http://www.kingarthurflour.com/shop/detail.jsp?id=8397

And here's a simple dough scraper that's a whole lot cheaper:
http://www.kingarthurflour.com/shop/detail.jsp?id=6375

Mine is a heavy stainless steel with a rolled handle and it comes in handy
for lots of kitchen chores.

Felice

Felice Friese wrote:

> Just press the dough into an 8x8 or 9x9 baking pan and cut it into
> squares with a bench knife before baking. It's a lot quicker and
> easier than cutting rounds, and you don't have leftover dough.

Yeah, that's what I do.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Felice Friese > wrote:
>Here's a nifty one from King Arthur:
>http://www.kingarthurflour.com/shop/detail.jsp?id=8397

That thing is gorgemous.

I'm going to buy one sometime this week. I know it.
Even though I don't bake.

--Blair
"Must...not...splurge..."

"Felice Friese" > wrote in message
news
> Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
> with a bench knife before baking. It's a lot quicker and easier than
> cutting rounds, and you don't have leftover dough.

Or you could make drop biscuits.

Julie Bove wrote:

>
> "Felice Friese" > wrote in message
> news
> > Just press the dough into an 8x8 or 9x9 baking pan and cut it into
> > squares with a bench knife before baking. It's a lot quicker and
> > easier than cutting rounds, and you don't have leftover dough.
>
> Or you could make drop biscuits.

Oh no. Completely different texture. Cutting rolled biscuits in squares
renders ones that are very nearly identical to round ones.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Blair P. Houghton" > wrote in message
. ..
> Felice Friese > wrote:
>>Here's a nifty one from King Arthur:
>>http://www.kingarthurflour.com/shop/detail.jsp?id=8397
>
> That thing is gorgemous.
>
> I'm going to buy one sometime this week. I know it.
> Even though I don't bake.
>
> --Blair
> "Must...not...splurge..."

Go for it. If you do, you'll start baking just to use it!

Felice

Goomba38 wrote:
> Felice Friese wrote:
>> Just press the dough into an 8x8 or 9x9 baking pan and cut it into
>> squares with a bench knife before baking. It's a lot quicker and
>> easier than cutting rounds, and you don't have leftover dough.
>>
>> Felice
>>
>>
> Hmmmmm.. by jove, that does sound clever! And I bet they'd make nice
> square biscuits for stuffing with ham or sausage.
> Good idea!

I thought it was a great idea, too, but you just topped it by thinking of
stuffings! I'm going to have to try this - my husband LOVES biscuits.
Thanks, folks!

kili

Felice Friese wrote:
> "Little Malice" > wrote in message
> ...
but what's a bench knife? I'm not familiar
>> with that term...
>>
>> --
>> Jani in WA
>
> Here's a nifty one from King Arthur:
> http://www.kingarthurflour.com/shop/detail.jsp?id=8397
>
> And here's a simple dough scraper that's a whole lot cheaper:
> http://www.kingarthurflour.com/shop/detail.jsp?id=6375
>
> Mine is a heavy stainless steel with a rolled handle and it comes in handy
> for lots of kitchen chores.
>
> Felice
>
>

Can't be beat for cleaning up doughs from bread to pasta off stone counters.

--
Posted via a free Usenet account from http://www.teranews.com

Julie Bove wrote:
> "Felice Friese" > wrote in message
> news
>> Just press the dough into an 8x8 or 9x9 baking pan and cut it into
>> squares with a bench knife before baking. It's a lot quicker and
>> easier than cutting rounds, and you don't have leftover dough.
>
> Or you could make drop biscuits.

LOL They aren't as "pretty" but that's pretty much what I do when I bother
to make biscuits, which isn't often.

Jill

On Jul 29, 4:19 pm, "Felice Friese" > wrote:
> Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
> with a bench knife before baking. It's a lot quicker and easier than cutting
> rounds, and you don't have leftover dough.
>
> Felice


I like to do the same technique for "meatballs," although they are
more "meatsquares," than "meatballs." Form the mixture either by
using a pan, or just shaping on a board - cut into squares. I
separate the squares and brown them on a slotted-foil-lined broiler
pan in a very hot (450 deg. F.) oven. They get browned very evenly.

N.

Felice Friese wrote:
> Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
> with a bench knife before baking. It's a lot quicker and easier than cutting
> rounds, and you don't have leftover dough.
>
> Felice
>
>


That's brilliant! I think I'd cut them before putting on a cookie sheet
and space them an inch or so apart to get a more crisp edge.

gloria p

"Puester" > wrote in message
...
> Felice Friese wrote:
>> Just press the dough into an 8x8 or 9x9 baking pan and cut it into
>> squares with a bench knife before baking. It's a lot quicker and easier
>> than cutting rounds, and you don't have leftover dough.
>>
>> Felice
>
> That's brilliant! I think I'd cut them before putting on a cookie sheet
> and space them an inch or so apart to get a more crisp edge.
>
> gloria p

Well, yeah, if you like crisp edges! I like mine to cozy up to each other
and stay soft.

Felice

"Nancy2" > wrote in message
ups.com...
> On Jul 29, 4:19 pm, "Felice Friese" > wrote:
>> Just press the dough into an 8x8 or 9x9 baking pan and cut it into
>> squares
>> with a bench knife before baking. It's a lot quicker and easier than
>> cutting
>> rounds, and you don't have leftover dough.
>>
>> Felice
>
> I like to do the same technique for "meatballs," although they are
> more "meatsquares," than "meatballs." Form the mixture either by
> using a pan, or just shaping on a board - cut into squares. I
> separate the squares and brown them on a slotted-foil-lined broiler
> pan in a very hot (450 deg. F.) oven. They get browned very evenly.
>
> N.

Now that's ingenious! When I try to brown meatballs by rolling them around
in the pan, I end up with a bunch of malignant-looking blobs. Square it is!

Felice

One time on Usenet, "Felice Friese" > said:
> "Little Malice" > wrote in message
> ...
> > One time on Usenet, "Felice Friese" > said:

> >> Just press the dough into an 8x8 or 9x9 baking pan and cut it into
> >> squares
> >> with a bench knife before baking. It's a lot quicker and easier than
> >> cutting
> >> rounds, and you don't have leftover dough.
> >
> > Excellent idea, Felice, but what's a bench knife? I'm not familiar
> > with that term...

> Here's a nifty one from King Arthur:
> http://www.kingarthurflour.com/shop/detail.jsp?id=8397
>
> And here's a simple dough scraper that's a whole lot cheaper:
> http://www.kingarthurflour.com/shop/detail.jsp?id=6375
>
> Mine is a heavy stainless steel with a rolled handle and it comes in handy
> for lots of kitchen chores.

I have one like yours, but I've always called it scraper. Mom
bought it for me many years ago (she passed away in '97), but
I've never used it much. Your idea makes a lot of sense -- I'm
picturing fresh biscuits with sausage gravy, yum! Do you ahve
a tried and true recipe? Thanks... :-)

--
Jani in WA

In article >,
unge (Little Malice) wrote:

> > "Little Malice" > wrote in message

> > > Excellent idea, Felice, but what's a bench knife? I'm not familiar
> > > with that term...

> picturing fresh biscuits with sausage gravy, yum! Do you ahve
> a tried and true recipe? Thanks... :-)

Re bench knives: For years I used a wide putty knife. :-) About 6"
wide. Red Devil brand, I think.

Re biscuits with sausage gravy: My friend George Shirley fed me the
Secret Family Recipe when I visited him in May: Pillsbury frozen
southern-style biscuits topped with Campbell's Sausage Gravy. Loved it.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
"Felice Friese" > wrote:

> Now that's ingenious! When I try to brown meatballs by rolling them around
> in the pan, I end up with a bunch of malignant-looking blobs. Square it is!
>
> Felice

Hey, Fleece! Make your meatbulbs with an ice cream scoop, put them
around the perimeter of a pie plate or other round dish, cover with
waxed paper (to contain splatters) and nuke. Is browning really
important? Not to me, since they're always swimming in some kind of
sauce anyway.

(I make a cocktail-size meat-a-ball and nuke for maybe a minute or so
for 10 or so. Can't remember if I turn them over and give them a little
more juice for 20 seconds or so. Guess I'll have to make some. , , ,

I'll make a mess of those bad boys and freeze them. Then they're ready
for me when I'm ready for them.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Jul 31, 7:47 am, Melba's Jammin' >
wrote:
> In article >,
> "Felice Friese" > wrote:
>
> > Now that's ingenious! When I try to brown meatballs by rolling them around
> > in the pan, I end up with a bunch of malignant-looking blobs. Square it is!
>
> > Felice
>
> Hey, Fleece! Make your meatbulbs with an ice cream scoop, put them
> around the perimeter of a pie plate or other round dish, cover with
> waxed paper (to contain splatters) and nuke. Is browning really
> important? Not to me, since they're always swimming in some kind of
> sauce anyway.
>
> (I make a cocktail-size meat-a-ball and nuke for maybe a minute or so
> for 10 or so. Can't remember if I turn them over and give them a little
> more juice for 20 seconds or so. Guess I'll have to make some. , , ,
>
> I'll make a mess of those bad boys and freeze them. Then they're ready
> for me when I'm ready for them.
> --
> -Barb, Mother Superior, HOSSSPoJhttp://www.jamlady.eboard.com- story and
> pics of Ronald McDonald House dinner posted 6-24-2007

I like them browned - somehow, they taste better ;-) I also don't
like nuked ground beef/pork in any recipe. That's just me.

N.

"Little Malice" > wrote in message
...
> One time on Usenet, "Felice Friese" > said:
>> "Little Malice" > wrote in message
>> ...
>> > One time on Usenet, "Felice Friese" > said:
>
>> >> Just press the dough into an 8x8 or 9x9 baking pan and cut it into
>> >> squares
>> >> with a bench knife before baking. It's a lot quicker and easier than
>> >> cutting
>> >> rounds, and you don't have leftover dough.
>> >
>> > Excellent idea, Felice, but what's a bench knife? I'm not familiar
>> > with that term...
>
>> Here's a nifty one from King Arthur:
>> http://www.kingarthurflour.com/shop/detail.jsp?id=8397
>>
>> And here's a simple dough scraper that's a whole lot cheaper:
>> http://www.kingarthurflour.com/shop/detail.jsp?id=6375
>>
>> Mine is a heavy stainless steel with a rolled handle and it comes in
>> handy
>> for lots of kitchen chores.
>
> I have one like yours, but I've always called it scraper. Mom
> bought it for me many years ago (she passed away in '97), but
> I've never used it much. Your idea makes a lot of sense -- I'm
> picturing fresh biscuits with sausage gravy, yum! Do you ahve
> a tried and true recipe? Thanks... :-)
>
> --
> Jani in WA

Sorry I can't provide a tried-and-true biscuit gravy, because I don't have
one! I use various recipes; the only sure thing is the shape. As for sausage
gravy, I've never made it but I think I may have to give it a try.

Felice.

"Melba's Jammin'" > wrote in message
...
> In article >,
> unge (Little Malice) wrote:
>
>> > "Little Malice" > wrote in message
>
>> > > Excellent idea, Felice, but what's a bench knife? I'm not familiar
>> > > with that term...
>
>> picturing fresh biscuits with sausage gravy, yum! Do you ahve
>> a tried and true recipe? Thanks... :-)
>
> Re bench knives: For years I used a wide putty knife. :-) About 6"
> wide. Red Devil brand, I think.
>
> Re biscuits with sausage gravy: My friend George Shirley fed me the
> Secret Family Recipe when I visited him in May: Pillsbury frozen
> southern-style biscuits topped with Campbell's Sausage Gravy. Loved it.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - story and
> pics of Ronald McDonald House dinner posted 6-24-2007

Summagun! Canned gravy! OK, Barb, if you say so, I'll give it a try. All
this talk about biscuits and sausage gravy has got my mouth watering.

Felice

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Felice Friese" > wrote:
>
>> Now that's ingenious! When I try to brown meatballs by rolling them
>> around
>> in the pan, I end up with a bunch of malignant-looking blobs. Square it
>> is!
>>
>> Felice
>
> Hey, Fleece! Make your meatbulbs with an ice cream scoop, put them
> around the perimeter of a pie plate or other round dish, cover with
> waxed paper (to contain splatters) and nuke. Is browning really
> important? Not to me, since they're always swimming in some kind of
> sauce anyway.
>
> (I make a cocktail-size meat-a-ball and nuke for maybe a minute or so
> for 10 or so. Can't remember if I turn them over and give them a little
> more juice for 20 seconds or so. Guess I'll have to make some. , , ,
>
> I'll make a mess of those bad boys and freeze them. Then they're ready
> for me when I'm ready for them.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - story and
> pics of Ronald McDonald House dinner posted 6-24-2007

Now that you mention it, my deformed meatballs are usually drowning in (1)
tomato sauce, or (2) Swedish meatball sauce. So you're right: if they're
covered with tasty gunk, who's going to notice that they're not browned?

Felice

In article >,
"Felice Friese" > wrote:

> Now that you mention it, my deformed meatballs are usually drowning in (1)
> tomato sauce, or (2) Swedish meatball sauce. So you're right: if they're
> covered with tasty gunk, who's going to notice that they're not browned?
>
> Felice

My point ezzackly.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article . com>,
Nancy2 > wrote:

> I like them browned - somehow, they taste better ;-) I also don't
> like nuked ground beef/pork in any recipe. That's just me.
>
> N.

Spoilsport.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Felice Friese wrote:
> "Melba's Jammin'" > wrote in message
> ...
>> In article >,
>> "Felice Friese" > wrote:
>>
>>> Now that's ingenious! When I try to brown meatballs by rolling them
>>> around
>>> in the pan, I end up with a bunch of malignant-looking blobs. Square it
>>> is!
>>>
>>> Felice
>> Hey, Fleece! Make your meatbulbs with an ice cream scoop, put them
>> around the perimeter of a pie plate or other round dish, cover with
>> waxed paper (to contain splatters) and nuke. Is browning really
>> important? Not to me, since they're always swimming in some kind of
>> sauce anyway.
>>
>> (I make a cocktail-size meat-a-ball and nuke for maybe a minute or so
>> for 10 or so. Can't remember if I turn them over and give them a little
>> more juice for 20 seconds or so. Guess I'll have to make some. , , ,
>>
>> I'll make a mess of those bad boys and freeze them. Then they're ready
>> for me when I'm ready for them.
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>> http://www.jamlady.eboard.com - story and
>> pics of Ronald McDonald House dinner posted 6-24-2007
>
> Now that you mention it, my deformed meatballs are usually drowning in (1)
> tomato sauce, or (2) Swedish meatball sauce. So you're right: if they're
> covered with tasty gunk, who's going to notice that they're not browned?
>
> Felice
>
>


Brown them in the oven. The browning makes them taste better (so the
sauce doesn't have to work so hard)

Bob

On Jul 31, 1:17 pm, Melba's Jammin' >
wrote:
> In article . com>,
>
> Nancy2 > wrote:
> > I like them browned - somehow, they taste better ;-) I also don't
> > like nuked ground beef/pork in any recipe. That's just me.
>
> > N.
>
> Spoilsport.
> --
> -Barb, Mother Superior, HOSSSPoJhttp://www.jamlady.eboard.com- story and
> pics of Ronald McDonald House dinner posted 6-24-2007

LOL. Probably I am.

I think browning the meatballs makes them hold together better in the
sauces, too.

On another topic, what do you have in mind, baking-wise (muffins,
cake, bread, etc.) to enter in the Fair, if anything?

N.

In article .com>,
Nancy2 > wrote:

> On another topic, what do you have in mind, baking-wise (muffins,
> cake, bread, etc.) to enter in the Fair, if anything?
>
> N.

Dunno. I still have a few days to register. Brownies, likely. Maybe a
couple yeast loaves. Baking has become tedious for me -- so much has
to be done on Saturday for entry on Sunday, unless I freeze stuff and
I'm not that motivated most of the time.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Jul 29, 4:19?pm, "Felice Friese" > wrote:
> Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
> with a bench knife before baking. It's a lot quicker and easier than cutting
> rounds, and you don't have leftover dough.
>
> Felice

My mom never made round bisquits. I've never knew of anyone else doing
this. Thank you!

In article >,
"Felice Friese" > wrote:

> "Melba's Jammin'" > wrote in message

> > Re biscuits with sausage gravy: My friend George Shirley fed me the
> > Secret Family Recipe when I visited him in May: Pillsbury frozen
> > southern-style biscuits topped with Campbell's Sausage Gravy. Loved it.
> > --

>
> Summagun! Canned gravy! OK, Barb, if you say so, I'll give it a try. All
> this talk about biscuits and sausage gravy has got my mouth watering.
>
> Felice

I'm not proud and I have no shame. George is a fine cook and if it's
good enough for him and for Miz Anne, it's plenty good enough for me.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007