On Sep 20, 2:40*am, Omelet > wrote:
> In article >,
> *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.
>
> Please forgive me, but I find some of the canned biscuits (Pillsbury
> Grands) to be perfectly acceptable, but I most often cheat even more by



But bazooka biscuits have such an odd taste - not at all like home-
made.

N.

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.

Nancy2 wrote:
>
> > On Sat, 19 Sep 2009 20:38:38 -0500, Sky >
> > wrote:
> >
> > >..... learn to make biscuits!!!

> 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.

Thanks for the recipe! I think the baking powder just might help with
that fluffy rise that I'd like biscuits to have. Would you happen to
know which particular issue of Cuisine at Home? I probably have it, but
it'd help to know which one to look for ;>

I made another batch of biscuits last night. The result wasn't anything
to rave about, but they were edible. Butter and honey goes a long way
;D

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky said...

> Nancy2 wrote:
>>
>> > On Sat, 19 Sep 2009 20:38:38 -0500, Sky >
>> > wrote:
>> >
>> > >..... learn to make biscuits!!!
>
>> 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.
>
> Thanks for the recipe! I think the baking powder just might help with
> that fluffy rise that I'd like biscuits to have. Would you happen to
> know which particular issue of Cuisine at Home? I probably have it, but
> it'd help to know which one to look for ;>
>
> I made another batch of biscuits last night. The result wasn't anything
> to rave about, but they were edible. Butter and honey goes a long way
> ;D
>
> Sky


Sky,

How can you be hungry at night?

Andy

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.

When I was working with food bank stuff, we used to get great big (48
count?) trays of frozen biscuits from (believe it or not) McDonald's!
They were pre-baked and only needed browning. Pretty loosely packed
on paper trays covered with cellophane (purposely NOT air tight!) We
put 'em on cookie sheets in a 400 degree oven for about 8 to 10
minutes. Wonderful! Their freezer life was a couple of months, but
we used them up pretty fast - for everything from Chicken 'n'
Biscuits to Tuna Melts to Shortcake! I have never seen them in the
freezer case at the grocer. Too bad! I can't make 'em from scratch
as good as that . . . OR as good as my mom's.
Lynn in Fargo

On Sep 21, 12:09 pm, Sky > wrote:
> Nancy2 wrote:
>
> > > On Sat, 19 Sep 2009 20:38:38 -0500, Sky >
> > > wrote:
>
> > > >..... learn to make biscuits!!!
> > 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.
>
> Thanks for the recipe! I think the baking powder just might help with
> that fluffy rise that I'd like biscuits to have. Would you happen to
> know which particular issue of Cuisine at Home? I probably have it, but
> it'd help to know which one to look for ;>
>

>
> Sky

I'll look for it tonight - I believe it's been in a 2009 issue....it
was one of their "special" recipes (they do one of these in-depth
things every issue).

N.

On Sep 20, 5:13*pm, bulka > wrote:
> I once worked at a diner. *Biscuits and gravy were a big seller at
> breakfast. *I don't remember the recipie, some basic Biquick-y thing.
> (My advice to Sky - get a box of Bisquick). *In the morning, I'd make
> one rediculously huge biscuit - never mind cat-head, this was at least
> three-cats. *An order comes in, break off a handfull and pour on the
> gravy.

I second the Bisquick. Read the recipe on the side of the box. To
make the Red Lobster "Cheddar Bay" Biscuits, buy an envelope of Betty
Crocker Cheddar Biscuit Mix.. I think all you add is water or a little
milk! Hot out of the oven, they taste like RL to me!

On Sep 21, 2:45 pm, Lynn from Fargo Ografmorffig >
wrote:
> 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.
>
> When I was working with food bank stuff, we used to get great big (48
> count?) trays of frozen biscuits from (believe it or not) McDonald's!
> They were pre-baked and only needed browning. Pretty loosely packed
> on paper trays covered with cellophane (purposely NOT air tight!) We
> put 'em on cookie sheets in a 400 degree oven for about 8 to 10
> minutes. Wonderful! Their freezer life was a couple of months, but
> we used them up pretty fast - for everything from Chicken 'n'
> Biscuits to Tuna Melts to Shortcake! I have never seen them in the
> freezer case at the grocer. Too bad! I can't make 'em from scratch
> as good as that . . . OR as good as my mom's.
> Lynn in Fargo

That sounds like a lovely way to get "home-made" biscuits...I like
Hardee's better than McD's, and there isn't (so far) a good copy-cat
recipe out there.

N.

Omelet wrote:
> In article >,
> "Bob Terwilliger" > wrote:
>
>> Giusi wrote about making biscuits:
>>
>>> But I don't want them to taste buttery unless I am making shortcake!
>> Good enough. Personally, I like foods which have a buttery taste. I consider
>> butter to be one of the "universal" good tastes,



Isn't it one of the five basic food groups? (Sugar, salt, butter,
chocolate and beer.)

;-)
gloria p

Nancy2 wrote:
>
> On Sep 21, 2:45 pm, Lynn from Fargo Ografmorffig >
> wrote:
> > 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.
> >
> > When I was working with food bank stuff, we used to get great big (48
> > count?) trays of frozen biscuits from (believe it or not) McDonald's!
> > They were pre-baked and only needed browning. Pretty loosely packed
> > on paper trays covered with cellophane (purposely NOT air tight!) We
> > put 'em on cookie sheets in a 400 degree oven for about 8 to 10
> > minutes. Wonderful! Their freezer life was a couple of months, but
> > we used them up pretty fast - for everything from Chicken 'n'
> > Biscuits to Tuna Melts to Shortcake! I have never seen them in the
> > freezer case at the grocer. Too bad! I can't make 'em from scratch
> > as good as that . . . OR as good as my mom's.
> > Lynn in Fargo
>
> That sounds like a lovely way to get "home-made" biscuits...I like
> Hardee's better than McD's, and there isn't (so far) a good copy-cat
> recipe out there.
>
> N.

Oh yeah, I agree Hardee's biscuits are much better I've always liked
their sausage biscuits much better than McD's.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Nancy2 wrote:
>
> On Sep 21, 12:09 pm, Sky > wrote:
> > Nancy2 wrote:
> >
> > > > On Sat, 19 Sep 2009 20:38:38 -0500, Sky >
> > > > wrote:
> >
> > > > >..... learn to make biscuits!!!
> > > 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.
> >
> > Thanks for the recipe! I think the baking powder just might help with
> > that fluffy rise that I'd like biscuits to have. Would you happen to
> > know which particular issue of Cuisine at Home? I probably have it, but
> > it'd help to know which one to look for ;>
> >
>
> >
> > Sky
>
> I'll look for it tonight - I believe it's been in a 2009 issue....it
> was one of their "special" recipes (they do one of these in-depth
> things every issue).
>
> N.

I've looked a couple and few times through the past year's Cuisine at
Home magazines (6 issues), but I did't spot anything about biscuits.
Perhaps I overlooked it or it's an issue before December 2008? I did
check the indexes for all six. The April 2009 issue has "buttery dinner
rolls" listed. February 2009 has a section of "bread 101" but doesn't
include biscuits (which technically aren't bread(s), right?). Alas, I
can't easily find my earlier issues before December 2009.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Sep 21, 3:00*pm, Nancy2 > wrote:
> On Sep 21, 2:45 pm, Lynn from Fargo Ografmorffig >
> wrote:
>
>
>
>
>
> > 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.
>
> > When I was working with food bank stuff, we used to get great big (48
> > count?) trays of frozen biscuits from (believe it or not) McDonald's!
> > They were pre-baked and only needed browning. *Pretty loosely packed
> > on paper trays covered with cellophane (purposely NOT air tight!) *We
> > put 'em on cookie sheets in a 400 *degree oven for about 8 to 10
> > minutes. Wonderful! * Their freezer life was a couple of months, but
> > we used them up pretty fast *- for everything from Chicken 'n'
> > Biscuits to Tuna Melts to Shortcake! *I have never seen them in the
> > freezer case at the grocer. *Too bad! *I can't make 'em from scratch
> > as good as that *. . . OR as good as my mom's.
> > Lynn in Fargo
>
> That sounds like a lovely way to get "home-made" biscuits...I like
> Hardee's better than McD's, and there isn't (so far) a good copy-cat
> recipe out there.
>
> N.

That's because Hardee's really does make theirs from scratch. No
kidding they have somebody who comes in before the crack of dawn and
makes 'em.

On Sep 21, 6:53*pm, Sky > wrote:
> Nancy2 wrote:
>
> > On Sep 21, 12:09 pm, Sky > wrote:
> > > Nancy2 wrote:
>
> > > > > On Sat, 19 Sep 2009 20:38:38 -0500, Sky >
> > > > > wrote:
>
> > > > > >..... learn to make biscuits!!!
> > > > 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.
>
> > > Thanks for the recipe! *I think the baking powder just might help with
> > > that fluffy rise that I'd like biscuits to have. *Would you happen to
> > > know which particular issue of Cuisine at Home? *I probably have it, but
> > > it'd help to know which one to look for ;>
>
> > > Sky
>
> > I'll look for it tonight - I believe it's been in a 2009 issue....it
> > was one of their "special" recipes (they do one of these in-depth
> > things every issue).
>
> > N.
>
> I've looked a couple and few times through the past year's Cuisine at
> Home magazines (6 issues), but I did't spot anything about biscuits.
> Perhaps I overlooked it or it's an issue before December 2008? *I did
> check the indexes for all six. *The April 2009 issue has "buttery dinner
> rolls" listed. *February 2009 has a section of "bread 101" but doesn't
> include biscuits (which technically aren't bread(s), right?). *Alas, I
> can't easily find my earlier issues before December 2009.
>
> Sky
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!- Hide quoted text -
>
> - Show quoted text -

Sorry, I misspoke - it was BH & G, February 2009. It was one of their
"food technique" recipes with step-by-step directions and pics.
Here's the recipe:

Classic Buttermilk Biscuits (BH & G) (I cut the recipe in half)

5 C. sifted unbleached all-purpose flour
1 T. plus 1 1/2 tsp. baking powder (they recommend home-made, but I
use just regular - if you want a hard copy of these pages, e-mail me)
1 T. kosher salt
1/2 C. plus 2 T. packed lard or unsalted butter, chilled (I use
butter)
2 C. chilled buttermilk
3 T. unsalted butter, melted

Heat oven to 500 F. In large bowl, whisk together flour, baking
powder, and salt. Add chilled butter or lard, cut into 10 pieces, and
toss to coat with flour. Using fingers (I use a wire pastry cutter),
rub shortening between fingers until roughly half is coarsely blended
and half remains in larger chunks (mine are all the same size).

Make a well in center of the dry mix - add buttermilk all at once.
With a large spoon or fork, stir quickly, just until blended and
beginning to mass and form a sticky dough. (If dough appears too dry,
add 1 to 2 additional T. of buttermilk.)

Immediately turn dough onto generously floured surface. Using floured
hands, knead briskly 8 to 10 times until it's a cohesive ball of
dough. Gently flatten dough with hands to an even thickness. Using a
floured rolling pin, roll lightly to 3/4 inch thickness (I usually
just continue to flatten it with my hands until it's the right
thickness.)

Using a dinner fork dipped in flour, pierce dough completely through
at 1/2 inch intervals (called "docking"). Flour a 2 1/2 or 3 inch
biscuit cutter (edges should be sharp) - stamp out rounds (without
twisting cutter) and arrange on a parchment-lined cookie sheet. Bake
the left-over pieces, too, if you want.

Place on a rack in upper third of oven. Bake 8 to 12 minutes until
crusty and golden brown. Remove and brush with melted butter. Serve
hot.

One half this recipe usually makes about 8 - 2 1/2 inch biscuits.

Each biscuit: 231 cal, 12 g fat (3 g sat. fat), 8 mg chol, 200 mg
sodium, 26 g carbo, 2 g fiver, 6 g pro. Daily Values: 8% Vit.A., 18%
Vit.C., 7% calcium, 7% iron.

N.

Nancy2 wrote:
>
> On Sep 21, 6:53 pm, Sky > wrote:
>
> > I've looked a couple and few times through the past year's Cuisine at
> > Home magazines (6 issues), but I did't spot anything about biscuits.
> > Perhaps I overlooked it or it's an issue before December 2008? I did
> > check the indexes for all six. The April 2009 issue has "buttery dinner
> > rolls" listed. February 2009 has a section of "bread 101" but doesn't
> > include biscuits (which technically aren't bread(s), right?). Alas, I
> > can't easily find my earlier issues before December 2009.
> >
> > Sky
> >
> > --
> > Ultra Ultimate Kitchen Rule - Use the Timer!
> > Ultimate Kitchen Rule -- Cook's Choice!!- Hide quoted text -
> >
> > - Show quoted text -
>
> Sorry, I misspoke - it was BH & G, February 2009. It was one of their
> "food technique" recipes with step-by-step directions and pics.
> Here's the recipe:
>
> Classic Buttermilk Biscuits (BH & G) (I cut the recipe in half)
>
> 5 C. sifted unbleached all-purpose flour
> 1 T. plus 1 1/2 tsp. baking powder (they recommend home-made, but I
> use just regular - if you want a hard copy of these pages, e-mail me)
> 1 T. kosher salt
> 1/2 C. plus 2 T. packed lard or unsalted butter, chilled (I use
> butter)
> 2 C. chilled buttermilk
> 3 T. unsalted butter, melted
>
(snippage)

Thanks so much, Nancy! I've saved the recipe, and I'd probably cut the
quantities to a fourth! Five cups of flour will make an awful lot of
biscuits, eh?!! I may or may not have the Feb09 issue of BH&G on
hand - it's not a magazine I keep after I've read it. Ahah! I found
the hard copy that I had cut out of BH&G - pages 154 through 158.
Thanks again for the heads-up.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Sep 22, 2:02*pm, Sky > wrote:
> Nancy2 wrote:
>
> > On Sep 21, 6:53 pm, Sky > wrote:
>
> > > I've looked a couple and few times through the past year's Cuisine at
> > > Home magazines (6 issues), but I did't spot anything about biscuits.
> > > Perhaps I overlooked it or it's an issue before December 2008? *I did
> > > check the indexes for all six. *The April 2009 issue has "buttery dinner
> > > rolls" listed. *February 2009 has a section of "bread 101" but doesn't
> > > include biscuits (which technically aren't bread(s), right?). *Alas, I
> > > can't easily find my earlier issues before December 2009.
>
> > > Sky
>
> > > --
> > > Ultra Ultimate Kitchen Rule - Use the Timer!
> > > Ultimate Kitchen Rule -- Cook's Choice!!- Hide quoted text -
>
> > > - Show quoted text -
>
> > Sorry, I misspoke - it was BH & G, February 2009. *It was one of their
> > "food technique" recipes with step-by-step directions and pics.
> > Here's the recipe:
>
> > Classic Buttermilk Biscuits (BH & G) *(I cut the recipe in half)
>
> > 5 C. sifted unbleached all-purpose flour
> > 1 T. plus 1 1/2 tsp. baking powder (they recommend home-made, but I
> > use just regular - if you want a hard copy of these pages, e-mail me)
> > 1 T. kosher salt
> > 1/2 C. plus 2 T. packed lard or unsalted butter, chilled (I use
> > butter)
> > 2 C. chilled buttermilk
> > 3 T. unsalted butter, melted
>
> (snippage)
>
> Thanks so much, Nancy! *I've saved the recipe, and I'd probably cut the
> quantities to a fourth! *Five cups of flour will make an awful lot of
> biscuits, eh?!! *I may or may not have the Feb09 issue of BH&G on
> hand - it's not a magazine I keep after I've read it. *Ahah! *I found
> the hard copy that I had cut out of BH&G - pages 154 through 158.
> Thanks again for the heads-up.
>
> Sky
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!- Hide quoted text -
>
> - Show quoted text -

No problem - sooner or later, everyone can make a biscuit they
like. ;-)

N.

On Sun, 20 Sep 2009 04:38:48 GMT, Wayne Boatwright
> fired up random neurons and synapses
to opine:

>If you can get White Lily Flour, this recipe is right on the bag, and
>they're delicious.

<snip>

And if you want to use just any old flour, you can try my
grandmother's [tweaked] recipe [she used vegetable shortening - I
switched it to butter]:

@@@@@ Now You're Cooking! Export Format

Buttermilk Biscuits

breads

2 cups flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
5 1/3 tablespoons butter
buttermilk

Preheat oven to 450° F. Combine first four ingredients. Work chilled
butter into dough with pastry blender. Add buttermilk to make a soft
dough (not wet). Put on floured work surface and knead slightly. Pat
out to about 1/2" and cut rounds. Bake 15 minutes or until golden.

- - - - - - - - - - - - - - - - - -

Contributor: Norma Watson

Yield: 12 servings

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"