Biscuits
 

I make biscuits that are pretty good in taste but they do not raise
well. I would expect them to be a least 1/2 inch high and they are
not. I use fresh baking soda and powder (1/4 tsp and 4 tsp
respectively). Any ideas?

MJ

Biscuits
 

> wrote

>I make biscuits that are pretty good in taste but they do not raise
> well. I would expect them to be a least 1/2 inch high and they are
> not. I use fresh baking soda and powder (1/4 tsp and 4 tsp
> respectively). Any ideas?

Most likely cause is overworking the dough. Biscuits are a minimal kneading
type. Like, 8-10 kneads total.

Biscuits
 

On Feb 17, 1:19*pm, " >
wrote:
> I make biscuits that are pretty good in taste but they do not raise
> well. I would expect them to be a least 1/2 inch high and they are
> not. I use fresh baking soda and powder (1/4 tsp and 4 tsp
> respectively). Any ideas?
>
> MJ

you expect them to be at least 1/2" high?? Christ, mine are always at
least 1" high and more..usually an inch and a half!

Biscuits
 

On 2010-02-17, cshenk > wrote:
> wrote
>
>>I make biscuits that are pretty good in taste but they do not raise
>> well. I would expect them to be a least 1/2 inch high and they are
>> not. I use fresh baking soda and powder (1/4 tsp and 4 tsp
>> respectively). Any ideas?
>
> Most likely cause is overworking the dough. Biscuits are a minimal kneading
> type. Like, 8-10 kneads total.

I learned to knead jes long enough for dough to come/stay together,
which can be as few as 3-4 kneads. Also, you should flatten out (not
roll) dough to no less! than 1/2" thk. One last trick, put the cut
biskies fairly close together (not touching) to force them to rise up,
not out. Grease pan with bacon grease, if ya got it. ;)

my 2 cents....
nb

Biscuits
 

cshenk wrote:
> > wrote
>
>> I make biscuits that are pretty good in taste but they do not raise
>> well. I would expect them to be a least 1/2 inch high and they are
>> not. I use fresh baking soda and powder (1/4 tsp and 4 tsp
>> respectively). Any ideas?
>
> Most likely cause is overworking the dough. Biscuits are a minimal
> kneading type. Like, 8-10 kneads total.

Probably. We make biscuits frequently. I cut the shortening into the dry
ingredients and then add milk and stir only until it forms a ball, then
press it into a circle and cut. The bits and peaces end up getting
pressed together and the biscuits cut from those remnants don't usually
rise as much.

Biscuits
 

"notbob" > wrote in message
...
> On 2010-02-17, cshenk > wrote:
> wrote
>>
>>>I make biscuits that are pretty good in taste but they do not raise
>>> well. I would expect them to be a least 1/2 inch high and they are
>>> not. I use fresh baking soda and powder (1/4 tsp and 4 tsp
>>> respectively). Any ideas?
>>
>> Most likely cause is overworking the dough. Biscuits are a minimal
>> kneading
>> type. Like, 8-10 kneads total.
>
> I learned to knead jes long enough for dough to come/stay together,
> which can be as few as 3-4 kneads. Also, you should flatten out (not
> roll) dough to no less! than 1/2" thk. One last trick, put the cut
> biskies fairly close together (not touching) to force them to rise up,
> not out. Grease pan with bacon grease, if ya got it. ;)
>
> my 2 cents....
> nb

I agree with this: minimal kneading, pat not roll to a thickness of about
3/4 to 1 inch. I don't grease the baking sheet

Most directions would have you roll the dough much too thin, IMHO. .

Biscuits
 

On Feb 17, 1:19*pm, " >
wrote:
> I make biscuits that are pretty good in taste but they do not raise
> well.... Any ideas?
Along with the suggestions of not kneading or mixing the dough too
much: Never twist your cutter as you cut the biscuit shapes, just
press straight down to cut and straight up to release and go on to the
next one. Hard to explain well, but twisting the fresh-wet dough's
per cur entire outter edge seals it and does not let the entire
biscuit rise.
....Picky

Biscuits
 

ImStillMags wrote:

> Maybe it's your recipe.....ever tried self rising flour for
> biscuits? Martha White Self Rising Flour is awfully good.

<snipped the recipe> I use self-rising flour, too. Experience has
taught me that it makes better biscuits than adding salt, baking powder
and soda to APF. There are a couple of good brands out there. I think
one needs to try several brands and see which one works best for them.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Biscuits
 

On Wed, 17 Feb 2010 16:27:20 -0800 (PST), itsjoannotjoann wrote:

> On Feb 17, 3:32*pm, "cshenk" > wrote:
>> > wrote
>>
>>>I make biscuits that are pretty good in taste but they do not raise
>>> well. I would expect them to be a least 1/2 inch high and they are
>>> not. I use fresh baking soda and powder (1/4 tsp and 4 tsp
>>> respectively). Any ideas?
>>
>> Most likely cause is overworking the dough. *Biscuits are a minimal kneading
>> type. *Like, 8-10 kneads total.
>
>>
>>
> (Sigh) This is why I don't make homemade biscuits, which I LOVE. I
> just can't seem to let the dough alone and when I get through making
> my hockey pucks the ceiling needs to be washed, the walls painted, the
> floor mopped, and I need a bath.

Try making drop biscuits and don't over stir the dough.

--
Please, Olivia, don't tell him.

Biscuits
 

On Feb 17, 11:42*pm, heyjoe > wrote:
> On Wed, 17 Feb 2010 16:27:20 -0800 (PST), itsjoannotjoann wrote:
> > On Feb 17, 3:32*pm, "cshenk" > wrote:
> >> > wrote
>
> >>>I make biscuits that are pretty good in taste but they do not raise
> >>> well. I would expect them to be a least 1/2 inch high and they are
> >>> not. I use fresh baking soda and powder (1/4 tsp and 4 tsp
> >>> respectively). Any ideas?
>
> >> Most likely cause is overworking the dough. *Biscuits are a minimal kneading
> >> type. *Like, 8-10 kneads total.
>
> > (Sigh) *This is why I don't make homemade biscuits, which I LOVE. *I
> > just can't seem to let the dough alone and when I get through making
> > my hockey pucks the ceiling needs to be washed, the walls painted, the
> > floor mopped, and I need a bath.
>
> Try making drop biscuits and don't over stir the dough.
>
>
I'll just still with the frozen Pillsbury biscuits in the bag. A lot
less trouble, a lot less mess, and a heck of a lot faster.

Biscuits
 

itsjoannotjoann wrote:

> I'll just still with the frozen Pillsbury biscuits in the bag. A lot
> less trouble, a lot less mess, and a heck of a lot faster.

I never found biscuits to be a lot of work or a lot of mess. Mix the dry
ingredients in a bowl, cut in the shortening, stir in the milk, flatten
out the dough , cut and bake. They use only basic kitchen staples, so
they are relatively cheap and you aren't in the position of not being
able to make them because you are out of mix. Besides, they are
delicious, much better than anything from a mix. They are so quick and
easy that even my wife, is not a great cook, can easily make them.

Biscuits
 

On Thu, 18 Feb 2010 11:20:28 -0500, Dave Smith wrote:

> I never found biscuits to be a lot of work or a lot of mess. Mix the dry
> ingredients in a bowl, cut in the shortening, stir in the milk, flatten
> out the dough , cut and bake.

Easier yet, IMO, but I'm a food heathen,
Mix the dry ingredients in a bowl
Add milk
Add oil (instead of cutting in hard stuff, 1 to 1 substitution)
Stir to mix - don't overstir!
Let rest 3 -5 minutes
Drop by spoon into pan, not touching each other.

Less utensils and slightly easier to clean up than the traditional method
(no pastry blender to wash) and you get rough, craggy shaped biscuits.

--
Please, Olivia, don't tell him.

Biscuits
 

heyjoe > wrote in
:

> --
> Please, Olivia, don't tell him.




You need to stop watching "Fringe", dude.



--
Peter Lucas
Brisbane
Australia


Great spirits have always found violent opposition from mediocrites.

-- Albert Einstein --

Biscuits
 

On Thu, 18 Feb 2010 17:23:35 GMT, PeterL1. wrote:

> You need to stop watching "Fringe", dude.

Not a problem for a while.
Putting a TV show on hiatus is just about the stupidest programming trick
to come down the pike. All it does is kill interest in the show.

--
Please, Olivia, don't tell him.

Biscuits
 

On Feb 17, 4:19�pm, " >
wrote:
> I make biscuits that are pretty good in taste but they do not raise
> well. I would expect them to be a least 1/2 inch high and they are
> not. I use fresh baking soda and powder (1/4 tsp and 4 tsp
> respectively). Any ideas?
>
> MJ

Maybe you're rolling the dough too thin. Mine are 1/2 to 3/4 of an
inch high BEFORE I put them in the oven.

Biscuits
 

> wrote in message
...
>I make biscuits that are pretty good in taste but they do not raise
> well. I would expect them to be a least 1/2 inch high and they are
> not. I use fresh baking soda and powder (1/4 tsp and 4 tsp
> respectively). Any ideas?


Maybe you are over working the dough. You want to work it as little as
possible. If you aren't using buttermilk the soda isn't helping much.

Paul

Biscuits
 

heyjoe wrote:
> On Thu, 18 Feb 2010 11:20:28 -0500, Dave Smith wrote:
>
>> I never found biscuits to be a lot of work or a lot of mess. Mix the dry
>> ingredients in a bowl, cut in the shortening, stir in the milk, flatten
>> out the dough , cut and bake.
>
> Easier yet, IMO, but I'm a food heathen,
> Mix the dry ingredients in a bowl
> Add milk
> Add oil (instead of cutting in hard stuff, 1 to 1 substitution)
> Stir to mix - don't overstir!
> Let rest 3 -5 minutes
> Drop by spoon into pan, not touching each other.
>
> Less utensils and slightly easier to clean up than the traditional method
> (no pastry blender to wash) and you get rough, craggy shaped biscuits.
>


The oil substitution doesn't work for me. It is having chunks of
shortening in there that makes biscuits flaky.

Biscuits
 

On Thu, 18 Feb 2010 14:52:04 -0500, Dave Smith wrote:

> heyjoe wrote:
>> On Thu, 18 Feb 2010 11:20:28 -0500, Dave Smith wrote:
>>
>>> I never found biscuits to be a lot of work or a lot of mess. Mix the dry
>>> ingredients in a bowl, cut in the shortening, stir in the milk, flatten
>>> out the dough , cut and bake.
>>
>> Easier yet, IMO, but I'm a food heathen,
>> Mix the dry ingredients in a bowl
>> Add milk
>> Add oil (instead of cutting in hard stuff, 1 to 1 substitution)
>> Stir to mix - don't overstir!
>> Let rest 3 -5 minutes
>> Drop by spoon into pan, not touching each other.
>>
>> Less utensils and slightly easier to clean up than the traditional method
>> (no pastry blender to wash) and you get rough, craggy shaped biscuits.
>>
>
> The oil substitution doesn't work for me. It is having chunks of
> shortening in there that makes biscuits flaky.


You've got that right. There's no way anybody would call my biscuiuts
"flaky", but they're a loooong way from hockey pucks.

--
Nonsense. Purple never goes out of style.

Biscuits
 

On Feb 18, 9:54*am, heyjoe > wrote:
> On Thu, 18 Feb 2010 17:23:35 GMT, PeterL1. wrote:
> > You need to stop watching "Fringe", dude.
>
> Not a problem for a while.
> Putting a TV show on hiatus is just about the stupidest programming trick
> to come down the pike. *All it does is kill interest in the show.
>
> --
> Please, Olivia, don't tell him.

Love Fringe.....when does it start back?

Biscuits
 

ImStillMags wrote:
> On Feb 18, 9:54 am, heyjoe > wrote:
>
>> On Thu, 18 Feb 2010 17:23:35 GMT, PeterL1. wrote:
>>
>>> You need to stop watching "Fringe", dude.
>>>
>> Not a problem for a while.
>> Putting a TV show on hiatus is just about the stupidest programming trick
>> to come down the pike. All it does is kill interest in the show.
>>
>> --
>> Please, Olivia, don't tell him.
>>
>
> Love Fringe.....when does it start back?
>

Fringe has returned, I think we have seen two episodes. Now I am
waiting for Torchwood to come back.


Becca

Biscuits
 

On Thu, 18 Feb 2010 15:42:25 -0800 (PST), ImStillMags wrote:

> On Feb 18, 9:54*am, heyjoe > wrote:
>> On Thu, 18 Feb 2010 17:23:35 GMT, PeterL1. wrote:
>>> You need to stop watching "Fringe", dude.
>>
>> Not a problem for a while.
>> Putting a TV show on hiatus is just about the stupidest programming trick
>> to come down the pike. *All it does is kill interest in the show.
>>
>> --
>> Please, Olivia, don't tell him.
>
> Love Fringe.....when does it start back?

I think Fringe starts again at the end of March on Fox in the US.

--
Nonsense. Purple never goes out of style.

Biscuits
 

On Thu, 18 Feb 2010 08:14:25 -0800 (PST), itsjoannotjoann wrote:

> On Feb 17, 11:42*pm, heyjoe > wrote:
>> On Wed, 17 Feb 2010 16:27:20 -0800 (PST), itsjoannotjoann wrote:
>>> On Feb 17, 3:32*pm, "cshenk" > wrote:
>>>> > wrote
>>
>>>>>I make biscuits that are pretty good in taste but they do not raise
>>>>> well. I would expect them to be a least 1/2 inch high and they are
>>>>> not. I use fresh baking soda and powder (1/4 tsp and 4 tsp
>>>>> respectively). Any ideas?
>>
>>>> Most likely cause is overworking the dough. *Biscuits are a minimal kneading
>>>> type. *Like, 8-10 kneads total.
>>
>>> (Sigh) *This is why I don't make homemade biscuits, which I LOVE. *I
>>> just can't seem to let the dough alone and when I get through making
>>> my hockey pucks the ceiling needs to be washed, the walls painted, the
>>> floor mopped, and I need a bath.
>>
>> Try making drop biscuits and don't over stir the dough.
>>
>>
> I'll just still with the frozen Pillsbury biscuits in the bag. A lot
> less trouble, a lot less mess, and a heck of a lot faster.

so how are these compared to tube biscuits? (i kinda like tube biscuits.)
can you cook just one or too at a time?

your pal,
blake

Biscuits
 

On Feb 19, 12:36*pm, blake murphy > wrote:
> On Thu, 18 Feb 2010 08:14:25 -0800 (PST), itsjoannotjoann wrote:
> > On Feb 17, 11:42*pm, heyjoe > wrote:
> >> On Wed, 17 Feb 2010 16:27:20 -0800 (PST), itsjoannotjoann wrote:
> >>> On Feb 17, 3:32*pm, "cshenk" > wrote:
> >>>> > wrote
>
> >>>>>I make biscuits that are pretty good in taste but they do not raise
> >>>>> well. I would expect them to be a least 1/2 inch high and they are
> >>>>> not. I use fresh baking soda and powder (1/4 tsp and 4 tsp
> >>>>> respectively). Any ideas?
>
> >>>> Most likely cause is overworking the dough. *Biscuits are a minimal kneading
> >>>> type. *Like, 8-10 kneads total.
>
> >>> (Sigh) *This is why I don't make homemade biscuits, which I LOVE. *I
> >>> just can't seem to let the dough alone and when I get through making
> >>> my hockey pucks the ceiling needs to be washed, the walls painted, the
> >>> floor mopped, and I need a bath.
>
> >> Try making drop biscuits and don't over stir the dough.
>
> > I'll just still with the frozen Pillsbury biscuits in the bag. *A lot
> > less trouble, a lot less mess, and a heck of a lot faster.
>
> so how are these compared to tube biscuits? *(i kinda like tube biscuits.)
> can you cook just one or too at a time?
>
> your pal,
> blake
>
>
Assuming you're not pulling my leg, the Pillsbury frozen biscuits are
quite nice. Not as good as homemade biscuits, nothing ever is, but
they do beat the socks off the original biscuits that had to be
whacked on the edge of the counter to get the cardboard tube open.

The Pillsbury biscuits come in three varieties; regular biscuits (?),
Southern buttermilk, and flakey.

Biscuits
 

On Feb 19, 4:06*pm, itsjoannotjoann > wrote:
> On Feb 19, 12:36*pm, blake murphy > wrote:
>
>
>
> > On Thu, 18 Feb 2010 08:14:25 -0800 (PST), itsjoannotjoann wrote:
> > > On Feb 17, 11:42*pm, heyjoe > wrote:
> > >> On Wed, 17 Feb 2010 16:27:20 -0800 (PST), itsjoannotjoann wrote:
> > >>> On Feb 17, 3:32*pm, "cshenk" > wrote:
> > >>>> > wrote
>
> > >>>>>I make biscuits that are pretty good in taste but they do not raise
> > >>>>> well. I would expect them to be a least 1/2 inch high and they are
> > >>>>> not. I use fresh baking soda and powder (1/4 tsp and 4 tsp
> > >>>>> respectively). Any ideas?
>
> > >>>> Most likely cause is overworking the dough. *Biscuits are a minimal kneading
> > >>>> type. *Like, 8-10 kneads total.
>
> > >>> (Sigh) *This is why I don't make homemade biscuits, which I LOVE. *I
> > >>> just can't seem to let the dough alone and when I get through making
> > >>> my hockey pucks the ceiling needs to be washed, the walls painted, the
> > >>> floor mopped, and I need a bath.
>
> > >> Try making drop biscuits and don't over stir the dough.
>
> > > I'll just still with the frozen Pillsbury biscuits in the bag. *A lot
> > > less trouble, a lot less mess, and a heck of a lot faster.
>
> > so how are these compared to tube biscuits? *(i kinda like tube biscuits.)
> > can you cook just one or too at a time?
>
> > your pal,
> > blake
>
> Assuming you're not pulling my leg, the Pillsbury frozen biscuits are
> quite nice. *Not as good as homemade biscuits, nothing ever is, but
> they do beat the socks off the original biscuits that had to be
> whacked on the edge of the counter to get the cardboard tube open.
>
> The Pillsbury biscuits come in three varieties; regular biscuits (?),
> Southern buttermilk, and flakey.- Hide quoted text -
>
>
Sorry, I forgot to mention that yes, you can cook one or the whole
dozen if you choose. They come in a resealable bag if you just want
to cook one or a couple at a time.

Biscuits
 

On Feb 19, 4:06 pm, itsjoannotjoann > wrote:
> On Feb 19, 12:36 pm, blake murphy > wrote:

> > > I'll just still with the frozen Pillsbury biscuits in the bag. A lot
> > > less trouble, a lot less mess, and a heck of a lot faster.

> > so how are these compared to tube biscuits? (i kinda like tube
> > biscuits.)
> > can you cook just one or too at a time?
>
> > your pal,
> > blake

One biscuit? One lousy biscuit? Blakey Boy, tell me you jest.

Felice

Biscuits
 

On Sat, 20 Feb 2010 00:53:07 GMT, Wayne Boatwright
> wrote:
>
> The frozen biscuits, IMO, are far superior to the tube biscuits. And, yes,
> you can cook as few or as many as you want.

Do you have a favorite brand? I think we only have one choice.

--
I love cooking with wine.
Sometimes I even put it in the food.

Biscuits
 

On Fri, 19 Feb 2010 14:06:03 -0800 (PST), itsjoannotjoann wrote:

> On Feb 19, 12:36*pm, blake murphy > wrote:
>> On Thu, 18 Feb 2010 08:14:25 -0800 (PST), itsjoannotjoann wrote:
>>
>>> I'll just still with the frozen Pillsbury biscuits in the bag. *A lot
>>> less trouble, a lot less mess, and a heck of a lot faster.
>>
>> so how are these compared to tube biscuits? *(i kinda like tube biscuits.)
>> can you cook just one or too at a time?
>>
>> your pal,
>> blake
>>
>>
> Assuming you're not pulling my leg, the Pillsbury frozen biscuits are
> quite nice. Not as good as homemade biscuits, nothing ever is, but
> they do beat the socks off the original biscuits that had to be
> whacked on the edge of the counter to get the cardboard tube open.
>
> The Pillsbury biscuits come in three varieties; regular biscuits (?),
> Southern buttermilk, and flakey.

nope, not pulling your leg at all. i'm a single-person household, so
keeping/eating bread before it goes can be a problem.

it seems to me i've looked for this type of biscuit before without success.
maybe i'll have to break down and ask someone at the store.

thanks.

your pal,
blake

Biscuits
 

On Fri, 19 Feb 2010 17:33:19 -0500, Felice wrote:

> On Feb 19, 4:06 pm, itsjoannotjoann > wrote:
>> On Feb 19, 12:36 pm, blake murphy > wrote:
>
>>> > I'll just still with the frozen Pillsbury biscuits in the bag. A lot
>>> > less trouble, a lot less mess, and a heck of a lot faster.
>
>>> so how are these compared to tube biscuits? (i kinda like tube
>>> biscuits.)
>>> can you cook just one or too at a time?
>>
>>> your pal,
>>> blake
>
> One biscuit? One lousy biscuit? Blakey Boy, tell me you jest.
>
> Felice

maybe two (not 'too'). hey, it's just me, sometimes i'd like a biscuit
with dinner. jam it in the toaster oven, could work.

i suppose it could make a whole tube and freeze some, but i have the
feeling they would be pretty grim afterwards.

your pal,
blake

Biscuits
 

On Sat, 20 Feb 2010 10:52:37 -0500, blake murphy
> wrote:

> On Fri, 19 Feb 2010 17:33:19 -0500, Felice wrote:
>
> > One biscuit? One lousy biscuit? Blakey Boy, tell me you jest.
> >
> > Felice
>
> maybe two (not 'too'). hey, it's just me, sometimes i'd like a biscuit
> with dinner. jam it in the toaster oven, could work.
>
> i suppose it could make a whole tube and freeze some, but i have the
> feeling they would be pretty grim afterwards.
>
I like tube biscuits under my biscuits and gravy. There are other
times I'd like a biscuit too, like with chicken and dumplings. It
would be nice to be able to just cook up a couple because the two of
us don't eat a whole tube's worth at one sitting. I only have the
refrigerator freezer and it's pretty jammed at this point, so I don't
think I'll be looking for frozen biscuits even though they sound like
a good idea.

--
I love cooking with wine.
Sometimes I even put it in the food.

Biscuits
 

On Feb 20, 9:50*am, blake murphy > wrote:
> On Fri, 19 Feb 2010 14:06:03 -0800 (PST), itsjoannotjoann wrote:
> >
>
> it seems to me i've looked for this type of biscuit before without success.
> maybe i'll have to break down and ask someone at the store.
>
> thanks.
>
> your pal,
> blake

>
>
These Pillsbury biscuits will be in a blue and white bag and in the
stores I've been in they're in the frozen food department where you'll
find the frozen Texas toast/garlic bread and the Sister Shubert rolls.
Yours might be close to the frozen breakfast stuff like the Toaster
Strudel things and frozen breakfast sandwiches, Eggos, etc. If you
don't find them in these areas, definitely ask where they are hiding.
Try a bag and see how you like the taste and texture and let us know
how well you like them or not. Here they're just under 3 bucks a bag
and Pillsbury has coupons in the Sunday paper quite often.

Someone told me they also have a microwave version of these biscuits
but they weren't nearly as good as the oven baked ones you would do.
I can't comment myself as I've not had the nuked version.

Biscuits
 

In article >,
sf > wrote:

> On Sat, 20 Feb 2010 10:52:37 -0500, blake murphy
> > wrote:
>
> > On Fri, 19 Feb 2010 17:33:19 -0500, Felice wrote:
> >
> > > One biscuit? One lousy biscuit? Blakey Boy, tell me you jest.
> > >
> > > Felice
> >
> > maybe two (not 'too'). hey, it's just me, sometimes i'd like a biscuit
> > with dinner. jam it in the toaster oven, could work.
> >
> > i suppose it could make a whole tube and freeze some, but i have the
> > feeling they would be pretty grim afterwards.
> >
> I like tube biscuits under my biscuits and gravy. There are other
> times I'd like a biscuit too, like with chicken and dumplings. It
> would be nice to be able to just cook up a couple because the two of
> us don't eat a whole tube's worth at one sitting. I only have the
> refrigerator freezer and it's pretty jammed at this point, so I don't
> think I'll be looking for frozen biscuits even though they sound like
> a good idea.

I think they sound pretty nifty too! 'specially now that I bought that
new toaster/convection oven. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Biscuits
 

On Sat, 20 Feb 2010 12:59:10 -0800 (PST), itsjoannotjoann wrote:

> On Feb 20, 9:50*am, blake murphy > wrote:
>> On Fri, 19 Feb 2010 14:06:03 -0800 (PST), itsjoannotjoann wrote:
>>>
>>
>> it seems to me i've looked for this type of biscuit before without success.
>> maybe i'll have to break down and ask someone at the store.
>>
>> thanks.
>>
>> your pal,
>> blake
>
>>
>>
> These Pillsbury biscuits will be in a blue and white bag and in the
> stores I've been in they're in the frozen food department where you'll
> find the frozen Texas toast/garlic bread and the Sister Shubert rolls.
> Yours might be close to the frozen breakfast stuff like the Toaster
> Strudel things and frozen breakfast sandwiches, Eggos, etc. If you
> don't find them in these areas, definitely ask where they are hiding.
> Try a bag and see how you like the taste and texture and let us know
> how well you like them or not. Here they're just under 3 bucks a bag
> and Pillsbury has coupons in the Sunday paper quite often.
>
> Someone told me they also have a microwave version of these biscuits
> but they weren't nearly as good as the oven baked ones you would do.
> I can't comment myself as I've not had the nuked version.

o.k., i'll look again. i'll confess i don't spend much time in the freezer
section at the store.

your pal,
blake

Biscuits
 

In article >,
blake murphy > wrote:

> On Sat, 20 Feb 2010 12:59:10 -0800 (PST), itsjoannotjoann wrote:
>
> > On Feb 20, 9:50*am, blake murphy > wrote:
> >> On Fri, 19 Feb 2010 14:06:03 -0800 (PST), itsjoannotjoann wrote:
> >>>
> >>
> >> it seems to me i've looked for this type of biscuit before without success.
> >> maybe i'll have to break down and ask someone at the store.
> >>
> >> thanks.
> >>
> >> your pal,
> >> blake
> >
> >>
> >>
> > These Pillsbury biscuits will be in a blue and white bag and in the
> > stores I've been in they're in the frozen food department where you'll
> > find the frozen Texas toast/garlic bread and the Sister Shubert rolls.
> > Yours might be close to the frozen breakfast stuff like the Toaster
> > Strudel things and frozen breakfast sandwiches, Eggos, etc. If you
> > don't find them in these areas, definitely ask where they are hiding.
> > Try a bag and see how you like the taste and texture and let us know
> > how well you like them or not. Here they're just under 3 bucks a bag
> > and Pillsbury has coupons in the Sunday paper quite often.
> >
> > Someone told me they also have a microwave version of these biscuits
> > but they weren't nearly as good as the oven baked ones you would do.
> > I can't comment myself as I've not had the nuked version.
>
> o.k., i'll look again. i'll confess i don't spend much time in the freezer
> section at the store.
>
> your pal,
> blake

Neither do I except for frozen fish and boneless skinless chicken parts.
Good hint.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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Biscuits
 

On Sun, 21 Feb 2010 12:36:18 -0500, blake murphy
> wrote:

> o.k., i'll look again. .

I finally asked one time and the clerk took me to them. They're
there, but they're hiding. ;)

>i'll confess i don't spend much time in the freezer section at the store
>

How do you reach up high? Do you use one of those grabber thingies or
do you shop in a pair so the other person can grab what's out of your
reach?

--
I love cooking with wine.
Sometimes I even put it in the food.

Biscuits
 

On Sun, 21 Feb 2010 11:08:51 -0800, sf wrote:

> On Sun, 21 Feb 2010 12:36:18 -0500, blake murphy
> > wrote:
>
>> o.k., i'll look again. .
>
> I finally asked one time and the clerk took me to them. They're
> there, but they're hiding. ;)
>
>>i'll confess i don't spend much time in the freezer section at the store
>>
>
> How do you reach up high? Do you use one of those grabber thingies or
> do you shop in a pair so the other person can grab what's out of your
> reach?

when stuff is out of reach there's usually a store employee nearby or i
enlist a strapping civilian to reach for me.

i do have a set of tongs (about eleven inches long, not exactly a grabber)
that i always have with me that comes in handy sometimes.

it's funny though - not a few items i buy all the time are on the top
shelf. either they're low-demand items or the wholesalers don't pay the
bribes for product placement on the shelves.

(the store does offer to have someone accompany disabled customers (not
sure what term they use) to shadow them while they shop. i haven't found
that necessary, thank god.)

your pal,
blake

Biscuits
 

blake murphy wrote:

> it's funny though - not a few items i buy all the time are on the
> top
> shelf. either they're low-demand items or the wholesalers don't pay
> the bribes for product placement on the shelves.
>
> your pal,
> blake

Happens to me as well, Blake. I'm 5 feet tall and I often have to
struggle fruitlessly to get things off the top shelf. My downfall is
large bottles on the top shelf which are safely behind a wire rod.
Impossible. Plus, I'm getting a little too wrinkled to smile sweetly
and entice a six-footer.

Dora

Biscuits
 

On Feb 17, 3:19*pm, " >
wrote:
> I make biscuits that are pretty good in taste but they do not raise
> well. I would expect them to be a least 1/2 inch high and they are
> not. I use fresh baking soda and powder (1/4 tsp and 4 tsp
> respectively). Any ideas?
>
> MJ

Sometimes it's the biscuit cutter - if the edge is really, really
sharp, it will cut down through the dough without sealing (pinching)
the various layers of the edge together. If it's dull, it will push
the edge down, effectively sticking it to itself, and it won't rise as
easily.

Cut your rounds straight down and lift the cutter straight up.

Just one thought among many ....

N.

Biscuits
 

Dora wrote:

> Happens to me as well, Blake. I'm 5 feet tall and I often have to
> struggle fruitlessly to get things off the top shelf. My downfall is
> large bottles on the top shelf which are safely behind a wire rod.
> Impossible. Plus, I'm getting a little too wrinkled to smile sweetly
> and entice a six-footer.
>
> Dora

heh! I am also 5 feet tall. I have gotten more brave (sometimes)
about asking someone taller to reach something for me.

--
Jean B.

Biscuits
 

On Mon, 22 Feb 2010 14:30:02 -0500, "Dora" > wrote:

> My downfall is
> large bottles on the top shelf which are safely behind a wire rod.
> Impossible. Plus, I'm getting a little too wrinkled to smile sweetly
> and entice a six-footer.

I think you're the perfect age to bat your eyelashes at a strapping
six-foot boy and ask him to grab your jugs. ;) JK Sorry, I couldn't
resist.

--
I love cooking with wine.
Sometimes I even put it in the food.

Biscuits
 

On Feb 22, 2:30*pm, "Dora" > wrote:
> blake murphy wrote:
> > it's funny though - not a few items i buy all the time are on the
> > top
> > shelf. *either they're low-demand items or the wholesalers don't pay
> > the bribes for product placement on the shelves.
>
> > your pal,
> > blake
>
> Happens to me as well, Blake. *I'm 5 feet tall and I often have to
> struggle fruitlessly to get things off the top shelf. *My downfall is
> large bottles on the top shelf which are safely behind a wire rod.
> Impossible. *Plus, I'm getting a little too wrinkled to smile sweetly
> and entice a six-footer.
>
> Dora

I'm only 5'8", but I'd be happy to reach something down for a petite
person. Gender isn't a factor; courtesy is.

Cindy Hamilton