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jmcquown[_2_]

This was a signature dish of Boli's:

http://www.recfoodcooking.org/sigs/B...0Biscuits.html

I haven't tried this recipe. It calls for self-rising flour. Maybe
that might make a difference?

I know all the cautions, don't handle the dough too much, don't overmix.
I haven't been able to make good biscuits for 35 years. I used to be
able to; they came out nice and fluffy. Somewhere along the line I lost
the knack.

It is entirely possible in 1982 I was using self-rising flour. I
honestly don't remember. Might that be the difference?

Jill

sf[_9_]

On Mon, 09 Nov 2015 09:03:56 -0500, jmcquown >
wrote:

> This was a signature dish of Boli's:
>
> http://www.recfoodcooking.org/sigs/B...0Biscuits.html
>
> I haven't tried this recipe. It calls for self-rising flour. Maybe
> that might make a difference?
>
> I know all the cautions, don't handle the dough too much, don't overmix.
> I haven't been able to make good biscuits for 35 years. I used to be
> able to; they came out nice and fluffy. Somewhere along the line I lost
> the knack.
>
> It is entirely possible in 1982 I was using self-rising flour. I
> honestly don't remember. Might that be the difference?
>
People used to swear by White Lily in rfc. It's not easily found on a
store shelf out here, so I use what I have. I think handling is a
biggie, but also how you cut the dough is crucial, because there's a
huge difference between those I cut correctly (pulled the cutter
straight out) and those I didn't (gave the cutter a twist before
pulling it out).

--

sf

[email protected][_2_]

On Monday, November 9, 2015 at 8:04:02 AM UTC-6, jmcquown wrote:
>
> This was a signature dish of Boli's:
>
> http://www.recfoodcooking.org/sigs/B...0Biscuits.html
>
> I haven't been able to make good biscuits for 35 years. I used to be
> able to; they came out nice and fluffy. Somewhere along the line I lost
> the knack.
>
> Jill
>
>
Those do look quite yummy. But I've never able to make
fluffy biscuits; taste good but the consistency of
hockey pucks. I know it's due to too much fussing with
the dough so I just gave up. And when I did make those
hockey pucks after I was through the floor needed to be
mopped, walls painted, and ceiling scraped and I needed
a bath.

:-/

jmcquown[_2_]

On 11/9/2015 4:56 PM, wrote:
> On Monday, November 9, 2015 at 8:04:02 AM UTC-6, jmcquown wrote:
>>
>> This was a signature dish of Boli's:
>>
>> http://www.recfoodcooking.org/sigs/B...0Biscuits.html
>>
>> I haven't been able to make good biscuits for 35 years. I used to be
>> able to; they came out nice and fluffy. Somewhere along the line I lost
>> the knack.
>>
>> Jill
>>
>>
> Those do look quite yummy. But I've never able to make
> fluffy biscuits; taste good but the consistency of
> hockey pucks.

I used to be able to make good biscuits but not in a very long time.

> I know it's due to too much fussing with
> the dough so I just gave up. And when I did make those
> hockey pucks after I was through the floor needed to be
> mopped, walls painted, and ceiling scraped and I needed
> a bath.
>
> :-/
>
Yeah, I gave up too. Might try this recipe though.

Jill

Cheryl[_3_]

On 11/9/2015 9:03 AM, jmcquown wrote:

> This was a signature dish of Boli's:
>
> http://www.recfoodcooking.org/sigs/B...0Biscuits.html
>
> I haven't tried this recipe. It calls for self-rising flour. Maybe
> that might make a difference?
>
> I know all the cautions, don't handle the dough too much, don't overmix.
> I haven't been able to make good biscuits for 35 years. I used to be
> able to; they came out nice and fluffy. Somewhere along the line I lost
> the knack.
>
> It is entirely possible in 1982 I was using self-rising flour. I
> honestly don't remember. Might that be the difference?

Those look very similar to the copycat Red Lobster Chesapeake Bay
cheddar biscuits. They turn out well and are made with Bisquik.

--
áƒ¦.Â¸Â¸.œ«*Â¨`*œ¶
Cheryl

Julie Bove[_2_]

"jmcquown" > wrote in message
...
> This was a signature dish of Boli's:
>
> http://www.recfoodcooking.org/sigs/B...0Biscuits.html
>
> I haven't tried this recipe. It calls for self-rising flour. Maybe that
> might make a difference?
>
> I know all the cautions, don't handle the dough too much, don't overmix. I
> haven't been able to make good biscuits for 35 years. I used to be able
> to; they came out nice and fluffy. Somewhere along the line I lost the
> knack.
>
> It is entirely possible in 1982 I was using self-rising flour. I honestly
> don't remember. Might that be the difference?

Looks similar to what I used to make but no self rising flour and I added
the potato flakes. My mom said they were better than Red Lobster's. Never
had those so I don't know. I would sometimes add herbs or onion to them.

jmcquown[_2_]

On 11/10/2015 12:53 AM, Sqwertz wrote:
> On Mon, 09 Nov 2015 09:03:56 -0500, jmcquown wrote:
>
>> I know all the cautions, don't handle the dough too much, don't overmix.
>> I haven't been able to make good biscuits for 35 years. I used to be
>> able to; they came out nice and fluffy. Somewhere along the line I lost
>> the knack.
>
> I'm making Pão de Queijo tomorrow - the Brazillian equivalent of
> cheese biscuits. Less fussy than American biscuits and taste better.
>
> http://www.thekitchn.com/how-to-make...-kitchn-176118
> (Using butter instead of oil, or maybe half of each)
>
> -sw
>
Sounds interesting but I wouldn't have a clue where to buy tapioca flour
or sour cassava flour.

Jill

jmcquown[_2_]

On 11/10/2015 3:50 AM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> This was a signature dish of Boli's:
>>
>> http://www.recfoodcooking.org/sigs/B...0Biscuits.html
>>
>> I haven't tried this recipe. It calls for self-rising flour. Maybe
>> that might make a difference?
>>
>> I know all the cautions, don't handle the dough too much, don't
>> overmix. I haven't been able to make good biscuits for 35 years. I
>> used to be able to; they came out nice and fluffy. Somewhere along
>> the line I lost the knack.
>>
>> It is entirely possible in 1982 I was using self-rising flour. I
>> honestly don't remember. Might that be the difference?
>
> Looks similar to what I used to make but no self rising flour and I
> added the potato flakes. My mom said they were better than Red
> Lobster's. Never had those so I don't know. I would sometimes add
> herbs or onion to them.

I've never had Red Lobster biscuits, either. They weren't serving them
them when I worked there (also 35 years ago). I've always heard they
were just Bisquik with cheese added. But sure, I can see adding herbs
to this recipe. You may keep the onions.

Jill

Moe DeLoughan[_2_]

On 11/9/2015 8:03 AM, jmcquown wrote:
> This was a signature dish of Boli's:
>
> http://www.recfoodcooking.org/sigs/B...0Biscuits.html
>
> I haven't tried this recipe. It calls for self-rising flour. Maybe
> that might make a difference?
>
> I know all the cautions, don't handle the dough too much, don't
> overmix. I haven't been able to make good biscuits for 35 years. I
> used to be able to; they came out nice and fluffy. Somewhere along
> the line I lost the knack.
>
> It is entirely possible in 1982 I was using self-rising flour. I
> honestly don't remember. Might that be the difference?

Shirley Corriher, author of Cookwise and Bakewise (books on the
science of cooking, plus recipes) provides a recipe for foolproof
biscuits. The secret: wet dough.

Touch of Grace Biscuits
http://food52.com/blog/2819-shirley-...grace-biscuits

Nancy2[_2_]

Wet dough explains why some Hardee's copycat recipes call for
Baking them in muffin tins. I don't think Hardee's does that, and
I haven't tried one of those recipes, but I do have several that use
cream that I haven't tried.

N.

Embudo[_2_]

Moe DeLoughan[_2_]

On 11/10/2015 7:28 AM, Nancy2 wrote:
> Wet dough explains why some Hardee's copycat recipes call for
> Baking them in muffin tins. I don't think Hardee's does that, and
> I haven't tried one of those recipes, but I do have several that use
> cream that I haven't tried.
>

Here's another biscuit recipe that gets raves, and again, is another
dough that is so wet, it is just spread into a pan:

Butter Swim Biscuits
https://simplytexas.wordpress.com/20...swim-biscuits/

sf[_9_]

On Tue, 10 Nov 2015 00:50:50 -0800, "Julie Bove"
> wrote:

>
> "jmcquown" > wrote in message
> ...
> > This was a signature dish of Boli's:
> >
> > http://www.recfoodcooking.org/sigs/B...0Biscuits.html
> >
> > I haven't tried this recipe. It calls for self-rising flour. Maybe that
> > might make a difference?
> >
> > I know all the cautions, don't handle the dough too much, don't overmix. I
> > haven't been able to make good biscuits for 35 years. I used to be able
> > to; they came out nice and fluffy. Somewhere along the line I lost the
> > knack.
> >
> > It is entirely possible in 1982 I was using self-rising flour. I honestly
> > don't remember. Might that be the difference?
>
> Looks similar to what I used to make but no self rising flour and I added
> the potato flakes. My mom said they were better than Red Lobster's. Never
> had those so I don't know. I would sometimes add herbs or onion to them.

Real potatoes seem to make an ethereal yeast dough. Never thought
about adding potato flakes to biscuit dough though. Must find a
recipe for that now.

--

sf

Embudo[_2_]

Moe DeLoughan wrote:
> On 11/10/2015 7:28 AM, Nancy2 wrote:
>> Wet dough explains why some Hardee's copycat recipes call for
>> Baking them in muffin tins. I don't think Hardee's does that, and
>> I haven't tried one of those recipes, but I do have several that use
>> cream that I haven't tried.
>>
>
> Here's another biscuit recipe that gets raves, and again, is another
> dough that is so wet, it is just spread into a pan:
>
> Butter Swim Biscuits
> https://simplytexas.wordpress.com/20...swim-biscuits/
>

Bookmarked.

Those look OUTSTANDING!

Bring on the clover honey.

jmcquown[_2_]

On 11/9/2015 2:20 PM, sf wrote:
> On Mon, 09 Nov 2015 09:03:56 -0500, jmcquown >
> wrote:
>
>> This was a signature dish of Boli's:
>>
>> http://www.recfoodcooking.org/sigs/B...0Biscuits.html
>>
>> I haven't tried this recipe. It calls for self-rising flour. Maybe
>> that might make a difference?
>>
>> I know all the cautions, don't handle the dough too much, don't overmix.
>> I haven't been able to make good biscuits for 35 years. I used to be
>> able to; they came out nice and fluffy. Somewhere along the line I lost
>> the knack.
>>
>> It is entirely possible in 1982 I was using self-rising flour. I
>> honestly don't remember. Might that be the difference?
>>
> People used to swear by White Lily in rfc. It's not easily found on a
> store shelf out here, so I use what I have. I think handling is a
> biggie, but also how you cut the dough is crucial, because there's a
> huge difference between those I cut correctly (pulled the cutter
> straight out) and those I didn't (gave the cutter a twist before
> pulling it out).
>
>
I'm pretty sure I can find White Lily flour but I don't go looking for
it. I may have used self-rising way back when (who remembers what you
bought in 1982?) My later attempts I just used regular flour.

Rolling the dough? I tried rolling the dough and using a cutter.
That's when they came out wrong.

Forming them into rounds by hand and patting them into a greased baking
dish worked much better for me. But again, that was many years ago.
They did turn out nicely.

If Boli was still with us he'd likely have said "Shoney's." It was/is
(?) a restaurant chain in the South. They had fantastic biscuits. I
used to stop there on my way to class for breakfast.

I didn't grow up eating biscuits. Despite popular opinion, I merely
live in the Southern US, I don't epitomise it.

I do know drop biscuits or hand-patted biscuits have been a heck of a
lot more friendly to me than rolled ones.

Jill

tert in seattle

jmcquown wrote:
> On 11/9/2015 2:20 PM, sf wrote:
>> On Mon, 09 Nov 2015 09:03:56 -0500, jmcquown >
>> wrote:
>>
>>> This was a signature dish of Boli's:
>>>
>>> http://www.recfoodcooking.org/sigs/B...0Biscuits.html
>>>
>>> I haven't tried this recipe. It calls for self-rising flour. Maybe
>>> that might make a difference?
>>>
>>> I know all the cautions, don't handle the dough too much, don't overmix.
>>> I haven't been able to make good biscuits for 35 years. I used to be
>>> able to; they came out nice and fluffy. Somewhere along the line I lost
>>> the knack.
>>>
>>> It is entirely possible in 1982 I was using self-rising flour. I
>>> honestly don't remember. Might that be the difference?
>>>
>> People used to swear by White Lily in rfc. It's not easily found on a
>> store shelf out here, so I use what I have. I think handling is a
>> biggie, but also how you cut the dough is crucial, because there's a
>> huge difference between those I cut correctly (pulled the cutter
>> straight out) and those I didn't (gave the cutter a twist before
>> pulling it out).
>>
>>
> I'm pretty sure I can find White Lily flour but I don't go looking for
> it. I may have used self-rising way back when (who remembers what you
> bought in 1982?) My later attempts I just used regular flour.
>
> Rolling the dough? I tried rolling the dough and using a cutter.
> That's when they came out wrong.
>
> Forming them into rounds by hand and patting them into a greased baking
> dish worked much better for me. But again, that was many years ago.
> They did turn out nicely.
>
> If Boli was still with us he'd likely have said "Shoney's." It was/is
> (?) a restaurant chain in the South. They had fantastic biscuits. I
> used to stop there on my way to class for breakfast.
>
> I didn't grow up eating biscuits. Despite popular opinion, I merely
> live in the Southern US, I don't epitomise it.
>
> I do know drop biscuits or hand-patted biscuits have been a heck of a
> lot more friendly to me than rolled ones.
>
> Jill

In 1982 I bought a t-shirt that said "Nadie es perfecto" with a goofed-up
looking dude on it

Embudo[_2_]

tert in seattle wrote:
> jmcquown wrote:
>> On 11/9/2015 2:20 PM, sf wrote:
>>> On Mon, 09 Nov 2015 09:03:56 -0500, jmcquown >
>>> wrote:
>>>
>>>> This was a signature dish of Boli's:
>>>>
>>>> http://www.recfoodcooking.org/sigs/B...0Biscuits.html
>>>>
>>>> I haven't tried this recipe. It calls for self-rising flour. Maybe
>>>> that might make a difference?
>>>>
>>>> I know all the cautions, don't handle the dough too much, don't overmix.
>>>> I haven't been able to make good biscuits for 35 years. I used to be
>>>> able to; they came out nice and fluffy. Somewhere along the line I lost
>>>> the knack.
>>>>
>>>> It is entirely possible in 1982 I was using self-rising flour. I
>>>> honestly don't remember. Might that be the difference?
>>>>
>>> People used to swear by White Lily in rfc. It's not easily found on a
>>> store shelf out here, so I use what I have. I think handling is a
>>> biggie, but also how you cut the dough is crucial, because there's a
>>> huge difference between those I cut correctly (pulled the cutter
>>> straight out) and those I didn't (gave the cutter a twist before
>>> pulling it out).
>>>
>>>
>> I'm pretty sure I can find White Lily flour but I don't go looking for
>> it. I may have used self-rising way back when (who remembers what you
>> bought in 1982?) My later attempts I just used regular flour.
>>
>> Rolling the dough? I tried rolling the dough and using a cutter.
>> That's when they came out wrong.
>>
>> Forming them into rounds by hand and patting them into a greased baking
>> dish worked much better for me. But again, that was many years ago.
>> They did turn out nicely.
>>
>> If Boli was still with us he'd likely have said "Shoney's." It was/is
>> (?) a restaurant chain in the South. They had fantastic biscuits. I
>> used to stop there on my way to class for breakfast.
>>
>> I didn't grow up eating biscuits. Despite popular opinion, I merely
>> live in the Southern US, I don't epitomise it.
>>
>> I do know drop biscuits or hand-patted biscuits have been a heck of a
>> lot more friendly to me than rolled ones.
>>
>> Jill
>
> In 1982 I bought a t-shirt that said "Nadie es perfecto" with a goofed-up
> looking dude on it
>
>
Nadie podía discutir eso.

Ophelia[_14_]

"tert in seattle" > wrote in message
...
> jmcquown wrote:
>> On 11/9/2015 2:20 PM, sf wrote:
>>> On Mon, 09 Nov 2015 09:03:56 -0500, jmcquown >
>>> wrote:
>>>
>>>> This was a signature dish of Boli's:
>>>>
>>>> http://www.recfoodcooking.org/sigs/B...0Biscuits.html
>>>>
>>>> I haven't tried this recipe. It calls for self-rising flour. Maybe
>>>> that might make a difference?
>>>>
>>>> I know all the cautions, don't handle the dough too much, don't
>>>> overmix.
>>>> I haven't been able to make good biscuits for 35 years. I used to
>>>> be
>>>> able to; they came out nice and fluffy. Somewhere along the line I
>>>> lost
>>>> the knack.
>>>>
>>>> It is entirely possible in 1982 I was using self-rising flour. I
>>>> honestly don't remember. Might that be the difference?
>>>>
>>> People used to swear by White Lily in rfc. It's not easily found on a
>>> store shelf out here, so I use what I have. I think handling is a
>>> biggie, but also how you cut the dough is crucial, because there's a
>>> huge difference between those I cut correctly (pulled the cutter
>>> straight out) and those I didn't (gave the cutter a twist before
>>> pulling it out).
>>>
>>>
>> I'm pretty sure I can find White Lily flour but I don't go looking for
>> it. I may have used self-rising way back when (who remembers what you
>> bought in 1982?) My later attempts I just used regular flour.
>>
>> Rolling the dough? I tried rolling the dough and using a cutter.
>> That's when they came out wrong.
>>
>> Forming them into rounds by hand and patting them into a greased baking
>> dish worked much better for me. But again, that was many years ago.
>> They did turn out nicely.
>>
>> If Boli was still with us he'd likely have said "Shoney's." It was/is
>> (?) a restaurant chain in the South. They had fantastic biscuits. I
>> used to stop there on my way to class for breakfast.
>>
>> I didn't grow up eating biscuits. Despite popular opinion, I merely
>> live in the Southern US, I don't epitomise it.
>>
>> I do know drop biscuits or hand-patted biscuits have been a heck of a
>> lot more friendly to me than rolled ones.
>>
>> Jill
>
> In 1982 I bought a t-shirt that said "Nadie es perfecto" with a goofed-up
> looking dude on it

;0

--
http://www.helpforheroes.org.uk/shop/

sf[_9_]

On Tue, 10 Nov 2015 03:52:22 -0500, jmcquown >
wrote:

> On 11/10/2015 12:53 AM, Sqwertz wrote:
> > On Mon, 09 Nov 2015 09:03:56 -0500, jmcquown wrote:
> >
> >> I know all the cautions, don't handle the dough too much, don't overmix.
> >> I haven't been able to make good biscuits for 35 years. I used to be
> >> able to; they came out nice and fluffy. Somewhere along the line I lost
> >> the knack.
> >
> > I'm making Pão de Queijo tomorrow - the Brazillian equivalent of
> > cheese biscuits. Less fussy than American biscuits and taste better.
> >
> > http://www.thekitchn.com/how-to-make...-kitchn-176118
> > (Using butter instead of oil, or maybe half of each)
> >
> > -sw
> >
> Sounds interesting but I wouldn't have a clue where to buy tapioca flour
> or sour cassava flour.
>
Tapioca flour is easy enough to find on the store shelf, just find the
section with Bob's Red Mill. Cassava flour? Never looked for it, but
I'd probably need to make a trip to an ethnic store and cross my
fingers they had it.

--

sf

sf[_9_]

On Tue, 10 Nov 2015 05:28:57 -0800 (PST), Nancy2
> wrote:

> Wet dough explains why some Hardee's copycat recipes call for
> Baking them in muffin tins. I don't think Hardee's does that, and
> I haven't tried one of those recipes, but I do have several that use
> cream that I haven't tried.
>

You'll love cream! I use that version for strawberry shortcake.

--

sf

Moe DeLoughan[_2_]

On 11/10/2015 1:55 PM, sf wrote:
> On Tue, 10 Nov 2015 05:28:57 -0800 (PST), Nancy2
> > wrote:
>
>> Wet dough explains why some Hardee's copycat recipes call for
>> Baking them in muffin tins. I don't think Hardee's does that, and
>> I haven't tried one of those recipes, but I do have several that use
>> cream that I haven't tried.
>>
>
> You'll love cream! I use that version for strawberry shortcake.
>

I just mix Jiffymix with whipping cream till it's a soft sticky dough,
turn it out onto a floured board, pat it to the desired thickness, cut
biscuits and bake in a hot oven till lightly browned. Simple, easy, no
measuring needed.

Embudo[_2_]

Ed Pawlowski

On 11/10/2015 3:52 AM, jmcquown wrote:

> Sounds interesting but I wouldn't have a clue where to buy tapioca flour
> or sour cassava flour.
>
> Jill

Any place that carries a decent amount of baking supplies or grains will
have it. My wife likes it for pies and her stollen mix.

I see this carried in our area in quite a few stores.
http://www.hodgsonmill.com/

Specifically
https://secure.hodgsonmillstore.com/...2183-001_group

jmcquown[_2_]

On 11/10/2015 11:06 PM, Sqwertz wrote:
> On Tue, 10 Nov 2015 04:03:49 -0500, jmcquown wrote:
>
>> I've never had Red Lobster biscuits, either. They weren't serving them
>> them when I worked there (also 35 years ago). I've always heard they
>> were just Bisquik with cheese added. But sure, I can see adding herbs
>> to this recipe. You may keep the onions.
>
> All the grocery stores and Costco sell RL's Cheddar Bay Biscuit Mix.
> It comes with a little package of salt/spices to mix with butter and
> brush on top. They are pretty good. I haven't bought canned biscuits
> for years and make the RL's 2 or 3 times a year.
>
> http://www.flickr.com/photos/sqwertz...5885/lightbox/
>
> -sw
>
I'm sure they sell them, I just don't look for Red Lobster biscuits.

Jill

[email protected][_2_]

On Tuesday, November 10, 2015 at 11:39:41 AM UTC-6, jmcquown wrote:
>
> I'm pretty sure I can find White Lily flour but I don't go looking for
> it.
>
It's readily available here and I'm in the mid-South.
>
> Rolling the dough? I tried rolling the dough and using a cutter.
> That's when they came out wrong.
>
My grandmother had a favorite glass she used as her
biscuit cutter.
>
> Forming them into rounds by hand and patting them into a greased baking
> dish worked much better for me. But again, that was many years ago.
> They did turn out nicely.
>
I've not seen anyone make formed by hand biscuits except
on tv. My mother always made drop biscuits.
>
> If Boli was still with us he'd likely have said "Shoney's." It was/is
> (?) a restaurant chain in the South.
>
Most of them are closed now.
>
> They had fantastic biscuits. I
> used to stop there on my way to class for breakfast.
>
There biscuits were unimpressive to me. Definitely
commissary supplied.
>
> I didn't grow up eating biscuits. Despite popular opinion, I merely
> live in the Southern US, I don't epitomise it.
>
*Sigh* I did grow up eating them and breakfast/white/milk
gravy, too. GravyI can make with one hand tied behind my
back, it's those elusive biscuits that leave me in the dust.
>
> I do know drop biscuits or hand-patted biscuits have been a heck of a
> lot more friendly to me than rolled ones.
>
> Jill

The New Other Guy

On Tue, 10 Nov 2015 21:35:57 -0800 (PST), "
> wrote:

>> If Boli was still with us he'd likely have said "Shoney's." It was/is
>> (?) a restaurant chain in the South.
>>
>Most of them are closed now.

Per Wikipedia, as of 2011, there were 230 of them, in 17 states.

[email protected][_2_]

On Tuesday, November 10, 2015 at 11:46:15 PM UTC-6, The New Other Guy wrote:
>
> On Tue, 10 Nov 2015 21:35:57 -0800 (PST), "
> > wrote:
>
> >> If Boli was still with us he'd likely have said "Shoney's." It was/is
> >> (?) a restaurant chain in the South.
> >>
> >Most of them are closed now.
>
> Per Wikipedia, as of 2011, there were 230 of them, in 17 states.
>
>
I *think* there's 3 left open in my town.

dsi1[_17_]

On Tuesday, November 10, 2015 at 11:47:33 AM UTC-10, Moe DeLoughan wrote:
> On 11/10/2015 1:55 PM, sf wrote:
> > On Tue, 10 Nov 2015 05:28:57 -0800 (PST), Nancy2
> > > wrote:
> >
> >> Wet dough explains why some Hardee's copycat recipes call for
> >> Baking them in muffin tins. I don't think Hardee's does that, and
> >> I haven't tried one of those recipes, but I do have several that use
> >> cream that I haven't tried.
> >>
> >
> > You'll love cream! I use that version for strawberry shortcake.
> >
>
> I just mix Jiffymix with whipping cream till it's a soft sticky dough,
> turn it out onto a floured board, pat it to the desired thickness, cut
> biscuits and bake in a hot oven till lightly browned. Simple, easy, no
> measuring needed.

The Jiffymix in our stores come in two varieties: cornbread and blueberry muffin. Which one are you talking about? I like these little boxes because I can whip up a batch and have it in the toaster oven in a couple of minutes.. What could be better than that?

Cindy Hamilton[_2_]

On Wednesday, November 11, 2015 at 3:12:20 AM UTC-5, dsi1 wrote:

> The Jiffymix in our stores come in two varieties: cornbread and blueberry muffin. Which one are you talking about? I like these little boxes because I can whip up a batch and have it in the toaster oven in a couple of minutes. What could be better than that?

There's a Jiffy biscuit mix that's like Bisquick.

<https://www.jiffymix.com/products.php>

Jiffy's about 30 miles away from me.

Cindy Hamilton

Gary

Cindy Hamilton wrote:
>
> Jiffy's about 30 miles away from me.

The factory? I like some of their products. That's the cornbread I
use whenever I make a batch which is very rare. I'm happy with their
recipe and the price is certainly right.

jmcquown[_2_]

On 11/10/2015 11:44 PM, Sqwertz wrote:
> On Tue, 10 Nov 2015 23:19:40 -0500, jmcquown wrote:
>
>> On 11/10/2015 11:06 PM, Sqwertz wrote:
>>
>>> All the grocery stores and Costco sell RL's Cheddar Bay Biscuit Mix.
>>> It comes with a little package of salt/spices to mix with butter and
>>> brush on top. They are pretty good. I haven't bought canned biscuits
>>> for years and make the RL's 2 or 3 times a year.
>>>
>>> http://www.flickr.com/photos/sqwertz...5885/lightbox/
>>>
>> I'm sure they sell them, I just don't look for Red Lobster biscuits.
>
> I was implying that maybe you SHOULD look for them and try them since
> you said you can't make biscuits worth a shit anymore.
>
> -sw
>
Or I'll just buy Bisquik.

Jill

jmcquown[_2_]

On 11/11/2015 7:48 AM, Gary wrote:
> Cindy Hamilton wrote:
>>
>> Jiffy's about 30 miles away from me.
>
> The factory? I like some of their products. That's the cornbread I
> use whenever I make a batch which is very rare. I'm happy with their
> recipe and the price is certainly right.
>
Too sweet!

Jill

Gary

jmcquown wrote:
>
> On 11/11/2015 7:48 AM, Gary wrote:
> > Cindy Hamilton wrote:
> >>
> >> Jiffy's about 30 miles away from me.
> >
> > The factory? I like some of their products. That's the cornbread I
> > use whenever I make a batch which is very rare. I'm happy with their
> > recipe and the price is certainly right.
> >
> Too sweet!

But perfect taste for me. I only make these when I make chili. I seem
to only make chili about once every 2 years. I do like it so I don't
know why I make it so rarely. Probably the cost of beef these days.
When I buy ground beef, using it for a pot of chili is way down the
list. That IS the only times I make cornbread though.

Gary

jmcquown wrote:
>
> If Boli was still with us he'd likely have said "Shoney's." It was/is
> (?) a restaurant chain in the South. They had fantastic biscuits. I
> used to stop there on my way to class for breakfast.

Never had their biscuits but I loved our local Shoney's restaurant. I
took my daughter there for dinner every Friday night for years. We
just got the salad bar meals. They added extra things on Friday
nights. It was good eats for a very low price. For that reason, I
always tipped well.

Sadly, they are all gone from my area now.

sf[_9_]

On Wed, 11 Nov 2015 07:48:07 -0500, Gary > wrote:

> Cindy Hamilton wrote:
> >
> > Jiffy's about 30 miles away from me.
>
> The factory? I like some of their products. That's the cornbread I
> use whenever I make a batch which is very rare. I'm happy with their
> recipe and the price is certainly right.

No idea why stores don't stock a better selection of Jiffy products
out here because I love the small amount they produce. They were down
to yellow cake and cornbread for the longest time. Now it's cornbread
only, if anything is left. I stopped looking because I only bought
the chocolate cake mix when I needed a chocolate fix and that
disappeared a long time ago. I still wish it was on the shelf.

--

sf

sf[_9_]

On Wed, 11 Nov 2015 07:58:41 -0500, jmcquown >
wrote:

> On 11/11/2015 7:48 AM, Gary wrote:
> > Cindy Hamilton wrote:
> >>
> >> Jiffy's about 30 miles away from me.
> >
> > The factory? I like some of their products. That's the cornbread I
> > use whenever I make a batch which is very rare. I'm happy with their
> > recipe and the price is certainly right.
> >
> Too sweet!
>
Somebody likes it.

--

sf

sf[_9_]

On Wed, 11 Nov 2015 08:09:24 -0500, Gary > wrote:

> jmcquown wrote:
> >
> > On 11/11/2015 7:48 AM, Gary wrote:
> > > Cindy Hamilton wrote:
> > >>
> > >> Jiffy's about 30 miles away from me.
> > >
> > > The factory? I like some of their products. That's the cornbread I
> > > use whenever I make a batch which is very rare. I'm happy with their
> > > recipe and the price is certainly right.
> > >
> > Too sweet!
>
> But perfect taste for me. I only make these when I make chili. I seem
> to only make chili about once every 2 years. I do like it so I don't
> know why I make it so rarely. Probably the cost of beef these days.
> When I buy ground beef, using it for a pot of chili is way down the
> list. That IS the only times I make cornbread though.

Hubby has been asking me to make hamburger chili and I buy hamburger
with the intent of doing it, but the burger always seems to end up as
something else. Maybe this week.

--

sf

el pie de Onate

el pie de Onate

el pie de Onate

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