BISCUITS

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CAT HEAD BISCUITS

Granny's love in very bite..
(Lizzy)

---------

4 c. self-rising flour

1/2 c. lard

2 c. buttermilk

Heat oven to 425 degrees. Sift 3 1/2 cups of flour into mixing
bowl. Work lard into flour with fingertips until mixture is
crumbly. Pour in the buttermilk, mixing just enough for dough
to hold together.

It will be wet and sticky. Sift remaining 1/2 cup flour in a thin layer over dough. Using well-floured hands, grab enough dough to form a biscuit in your palms about 1-inch thick and 2 1/4 to 3 inches across.

Set the biscuit on an ungreased baking sheet and continue to make biscuits, placing them on baking sheet with sides touching.

Clean your hands after a few biscuits and use only enough flour to manage the dough. It should be very wet. DONOT OVER WORK DOUGH.

Bake 18 to 20 minutes, or until tops are golden brown.

Makes 10 large biscuits.

Posted by: TomSherry (IP Logged)
Date: September 20, 2007 11:36PM

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Buttermilk is great, I always

Buttermilk is great, I always used a clean "tuna" can to cut biscuits, light and fluffy, some mighty fine eating there Heather.

Posted by: Betty-WV (IP Logged)
Date: September 27, 2007 05:34AM

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Sky-High Biscuits

These biscuits are my family's favorite, I sometimes don't use wheat flour, and they are still wonderful!

Sky-high Biscuits

2 cups all-purpose flour
1cup whole wheat flour
4 1/2 teas. baking powder
2 Tbls. sugar
1/2 teas. salt
3/4 teas. cream of Tartar
3/4 cups butter or margarine
1 egg, beaten
1 cup milk

In a bowl combine the flours, baking powder, sugar, salt and cream of tartar. Cut in the butter until mixture resembles coarse corn meal. Add egg and milk stirring quickly and briefly. Knead lightly on floured board. Roll or pat gently to 1 inch thickness. Cut into 2 inch biscuits. Place in an ungreased 9 inch square pan, or cookie sheet. Bake at 450 degree oven for 12 to 15 minutes.
Brush tops of biscuits before baking, with milk for a golden color.

Posted by: DonnaB (IP Logged)
Date: September 28, 2007 12:30PM

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For those of us that are

For those of us that are biscuit challenged, I made a discovery by experimenting with the new Heart Smart Bisquick. (they tasted just OK,and were not very light).
I had previously made the pancakes on the back of the box lighter by whisking in 1/2 tsp soda to the dry mix, and using LF buttermilk instead of the skim milk- they turned out better,so I did the same thing with the drop bisquit recipe-
They turned out so lovely and light in the inside, and crisp on the outside. You have to use muffin tins, and if the buttermilk is too thick, you may have to add just a little lukewarm water to the mix to make it stirable--also, use an ice cream scoop to fill the cups if you have one.

I'm sure most of you can make good biscuits, but as I said, I've always been challenged- and tried everything.

Posted by: Nancy E (IP Logged)
Date: September 28, 2007 01:13PM

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Bisquick

I cheat and use Bisquick...but before adding milk (instead of water) I cut in some cold butter...while they're baking, the butter melts and makes them oh so yummy and extra flaky!

Posted by: mousepotatoes69 (IP Logged)
Date: September 28, 2007 06:37PM

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I have been baking biscuits

I have been baking biscuits for 60 years...
and I have found no matter the recipe...

DON'T OVER WORK THE DOUGH....THE MORE YOU HANDLE IT..
THE TOUGHER IT GETS...SO BRING THE DOUGH TOGETHER
AND DON'T NEAD IT TO MUCH...THEY WILL BE
FLAKEY AND AWESOME....

Hope this helps....

Marilyn

Posted by: seasonedcook (IP Logged)
Date: November 22, 2007 05:04PM

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problems with biscuits

Heather,
What exactly is the problem with your biscuits?

Maybe we can help with someone here.

Thanks,
Elsie ./.

Posted by: Elsie in Ohio (IP Logged)
Date: November 22, 2007 06:37PM

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When I make them they always

When I make them they always tend to be tough and/or just dont rise and get fluffy. It probably is that I am overworking them....but I dont tend to have that problem with home-made bread.

Posted by: duomom (IP Logged)
Date: November 25, 2007 12:45AM
Њąvє ą Ģŗєąŧ Đąŷ

Њєąŧђєŗ ☺

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bread can take a beating but

bread can take a beating but biscuits can't.
Handle with care and you should be fine.

Thanks,
Elsie ./.

Posted by: Elsie in Ohio (IP Logged)
Date: November 25, 2007 04:06PM

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Cream Biscuits Recipe

Cream Biscuits Recipe courtesy Paula Deen

2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream

Preheat oven to 500 degrees F.

In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour.

Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands.

Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.

Posted by: TomSherry (IP Logged)
Date: November 25, 2007 04:15PM

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I have the same problem with

I have the same problem with biscuits that duomom has. I finally quit even trying to make decent biscuits. They were small and tough, and my husband said he could knock a bull down at 10 paces with one of my biscuits. tongue sticking out smiley

Finally I found a recipe in the newspaper for:

Snug Hollow Biscuits

2 1/2 cups self-rising flour
2 cups heavy whipping cream
Whole wheat flour (optional in my opinion)

Preheat oven to 450 degrees. In a medium mixing bowl, combine self-rising flour and whipping cream. Stir until blended. (The secret to really great, fluffy biscuits is to handle them as little as possible.) Sprinkle 1/2 cup of whole wheat flour in a circle and pour biscuit mix onto flour. (I don't use the wheat flour--just regular flour--and they turn out fine.)

Rub your hand in the whole wheat flour and gently pat biscuit ball out until about 1" thick. Use a biscuit cutter or the open end of a juice glass dipped in whole wheat flour. Place on baking sheet 1/2 inch apart for 15 to 20 minutes, until lightly browned. Makes 12 biscuits. Serve with warm sorghum and homemade jam.

~~These biscuits are delicious and very easy to make, and my biscuits don't get thrown at bulls anymore!

Posted by: Debra (IP Logged)
Date: November 26, 2007 12:28AM

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I don't believe it!!! I have

I don't believe it!!!

I have stayed at Snug Hollow.
What A great place!!

Thanks,
Elsie

Posted by: Elsie in Ohio (IP Logged)
Date: November 26, 2007 12:34PM

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How nice! What a

How nice! What a coincidence!

Were the biscuits good?

I hadn't heard of Snug Hollow before the Lexington Herald-Leader did an article on it.

This recipe helped restore my self-esteem regarding biscuit making. And it's so easy, it feels like cheating.

Posted by: Debra (IP Logged)
Date: November 27, 2007 02:42PM

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I am smiling....ANYTIME YOU

I am smiling....ANYTIME YOU RUN ACROSS A TRIED AND TRUE
RECIPE....THAT WORKS FOR YOU...THAT IS NOT CHEATING...

THAT IS BEING A SMART COOKIE...WHO LOVES TO GET HER HANDS
IN THE DOUGH...AND LOVES HER FAMILY !!!!!

Marilyn

Posted by: seasonedcook (IP Logged)
Date: November 27, 2007 02:55PM

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LOL!!! Thanks, Marilyn. I

LOL!!! Thanks, Marilyn. I guess you're right. I love cooking for my family, and whenever I find a recipe that saves time and effort, it's always a good thing!

Posted by: Debra (IP Logged)
Date: November 28, 2007 10:30AM

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You have that right Debra...I

You have that right Debra...I was my worst critic when
it came to cooking...If I failed, I did it again until
I got it the way I wanted...not the way the recipe said..
but the way I wanted it..If it has the flavors you are
seeking, and the awesome smell that you enjoy, and
it looks great.you have it made....!!!

Happy cooking

Marilyn

Posted by: seasonedcook (IP Logged)
Date: November 28, 2007 11:31AM

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For Beginners

For beginners: Use the recipe on the Martha White flour package and, what ever you do, do NOT overwork. I usually pour the dough onto a board with flour, LIGHTLY fold over and turn about three or four times, pat or roll (not too thin), cut with whatever cutter you use and bake.

We always use the buttermilk recipe and, if you want them really light, add more baking powder. Do not over bake.

After you get the hang of making them, do your fancy stuff.

BTW, if you have a small family, you can make the mix up and before adding the milk, put the dry mix into some kind of container and keep it in the frig. Take out just enough to make however many biscuits you want. I even made 10 times the recipe once and took it and the butter milk to church and made them there for a breakfast we had. Worked great and we had just baked, HOT, biscuits.

I prefer rolled (more flakey) but, if you like drop biscuits best, don't knead it at all. If you are in a real hurry, spread them into a square cake pan and cut(score) them into squares right in the pan, just be sure to cut all the way to the bottom.

You can use vegetable oil instead of solid fat but they will be a little tougher but a little bit more healthy for you.

There is nothing in world better than a fresh hot biscuit and so many ways to use the base dough.

Posted by: Mitzy (IP Logged)
Date: July 31, 2008 08:20AM

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mitzy, thank you for all your

mitzy, thank you for all your help and info.

i have my mother's yeast roll/ bread/ cinnamon roll recipe. whenever i use it, i have no problems. wonderful EVERYTHING!!!

buiscuits, for me, have been from the box mix. it's just not quite like the real thing.

i bet the bisquit recipe would be wonderful as dumplins??

Posted by: sandi rymal (IP Logged)
Date: August 1, 2008 07:36PM

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Just wanted to tell you I

Just wanted to tell you I tried the "spread it in the pan" method- it came out heavenly- even my KY husband said so.

Posted by: Nancy E (IP Logged)
Date: August 12, 2008 12:42PM

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Hey Sandi, would you share

Hey Sandi, would you share your mother's yeast roll . . .recipe that you speak so highly of, please?

Thanks Harry T.

Posted by: htrebel123 (IP Logged)
Date: August 12, 2008 02:07PM

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I would be glad to share... I

I would be glad to share...

I have to find my bag of recipes...and... go through them to locate it..Haven't used it since christmas. We had all our families over for the dinner.

My mom was hard to pin down on recipes. She didn't use alot of recipe cards in front of her while cooking. I would call her, for a recipe, and she'd say a pinch, a dab,,,etc. I'd say "Mom" "How much is a pinch or a dab?" We got it down fairly well on most recipes.
You have to understand,,,, I didn't know how to boil water when I left home,,,seriously!!!
Mom always did the cooking and the cleanup. I only ventured into the kitchen to observe. Mom didn't have to work, so she was at home and had the time, i guess?
I didn't seem to have much interest. I was spoiled, also, wasn't required to help in the kitchen, or in the home, as so many children had to help their parents with household chores.
Don't know why I didn't have to help, just didn't have to, spoiled!!!!!

The bread recipe is down to an art!! Of course, you have to know how to deal with the flour and knowing when there's enough, by the consistance of the dough.
She would make up the dough for cinnamon rolls thru the frist rising, work the dough down, make the cinnamon rolls, put them in pie pans and freeze them. Whip um out, defrost, let rise, and we'd have fresh cinnamon rolls any time we wanted.

Yum, Yum!

Posted by: sandi rymal (IP Logged)
Date: August 12, 2008 11:44PM

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Cinnamon Rolls

My search went into panic,, couldn't figure out where i had put the recipes i had used at Christmas.......

Found them! I don't have many formal Cook Books, but had requested The Luby's restraunt cookbook, as a Christmas present. They were all inside the book. Sheeeww!!
Anyway here goes:

Yeast - Bread, rolls, cinnamon rolls:

In Memory of my Dear Mother, Avis Mitchell

1-C milk
1-C water
4-TB sugar
1-TB salt

Scald the above mixture, remove, let cool till luke warm.

Remove 1/4 of liquid,,disolve 2-pkgs active, dry yeast. Return to remainder of liquid, into "large" mixing bowl.

Add 6-C sifted flour, gradually until desired consistancy. I usually start kneading it in the large bowl (messy, but it mixes better, for me) before I turn it onto a (sifted) floured area.

AS you are standing there with sticky dough hanging off your hands and flour on you & the floor (i really get into it, can clean it up later)...remember how good it's going to smell and taste!!! MDH can smell the yeast as I start mixing it.

Knead sufficiently adding flour as needed, keeping area floured so dough will not stick to surface, making a firm, shaped ball, but not to dry.

Place nicely formed ball (turning kneaded area down) into greased bowl, in a warm area, covered with towel. I usually take my hands and """lightly""" rub top of the ball with the grease. Let rise to double in size, about an hour. If you leave too long, in a warm (not hot) area, you will loose your rise, dough will start to bubble.

(For cinnamon rolls stop here and see below)

Remove and knead again. separate & shape dough, in sizes, according to baking dishes. (For rolls, i roll it into balls and drop into greased tins or cupcake tins, the aluminum ones that stand freely) Place, sectioned dough into greased pans, muffin tins, etc. Let dough rise, double in size, approx. 1-hr, in a warm area with no drafts. Bake rolls 375 for 10 to 15 min,,,depends on how large your sections of dough are. I prefer large rolls.

Cinnamon rolls:

After 1st rise (above) prepare dough as follows:

Using lightly floured rolling pen, roll dough out, on lightly floured area, untill uniformly thin.
Brush, lightly, with melted butter. Sprinkle (evenly) with sugar, cinnamon, nuts (i use pecans), raisins (optional).
Starting at one side, roll the dough up.
Lightly brush with melted butter.
Cut into 1/2 in. sections. place in greased pan, close but sides not touching.

You can freeze in covered pans, or place on cookie sheets to freeze, transfering to ziplocks when frozen solid,,,,,or....

Let dough rise, double in size , (about 1 hr.), brush lightly w/ melted butter, then bake.

Icing:
Can use ""thick"" powdered sugar and water mixture or cake icing for topping, which can be colored or swirled w/food coloring for fun. The icing won't run off so easily if you let them cool a few min.

ENJOY!!

Posted by: sandi rymal (IP Logged)
Date: August 13, 2008 04:24AM

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beer biscuits!

The best of both worlds :)
http://www.freerecipeshome.com/side/bread/biscuits/beerbiscuits.html

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