> Idbayou, I am also in awe of your being able to just "throw together" biscuits. My mom used to do that but I never developed the knack. They either turn out flat or hard or so dry they fall apart when you touch them and have the texture of coarse sand. I've used baking mix with pretty good results since then.
>
> --
> Lisa

Lisa, please don't be in awe. It's called being too lazy and in a hurry to take the time to do it right and measure.
I love the hint about the butter. Will use this when I make biscuits this weekend. Hugs to all.

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ldbayou-If it isn't broken, it's only because I haven't touched it yet.

> WOW...biscuits with no recipe? You are 'da bomb! lol
>
> What all do you put in yours?
>
> --
> ~*~Angela~*~

Hey Angela. I AM such a DUMB BLONDE! I thought you were teasing me about being a dumb blonde as that is what I get ribbed about at home and work. I now go back and reread your message and find that you said something entirely different. HAHAHA!!! Now you know why the description fits! I truly feel this is one of the best sites I have responded to. You guys are great.

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ldbayou-If it isn't broken, it's only because I haven't touched it yet.

> If you use frozen butter and grate it into the biscuit batter, you will have nice fluffy biscuits.
>
> --
> Carol B.

This ought to be the tip of the month! LOL I can't WAIT to try this!

We made several "recipes" of biscuits this weekend and most of them turned out great. We had one that stayed quite flat, but it was an old recipe of my moms. I have no idea what I did wrong, but if anyone is in need of hockey pucks, give me a yell! LOL

:::off to the store to buy butter::::: lol

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~*~Angela~*~

Angela, how did those biscuits work out for you and your girls? And how great to cook with them - I remember the fun and satisfaction of baking at home, from quite a young age.

Carol, that's a dandy idea to grate frozen butter into the mixture! I've seen piecrust recipes that call for grating the dough and patting it into place (good for those who find rolling pastry a challenge), and it's such a practical solution.

LOL - remarkable how many Google hits you get for "big mongo biscuits"!

• Janet

WOW...biscuits with no recipe? You are 'da bomb! lol

What all do you put in yours?

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~*~Angela~*~

Ohhh thank you thank you!!!!!!!! I can't wait to try these out with the kiddos!

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~*~Angela~*~

ANGELA, HERE'S A FEW EASY BISCUIT RECIPE'S

EASY HOMEMADE BISCUITS

1 tbsp. sugar
2 c. flour
3 1/2 tsp. baking powder
1/2 tsp. salt
4 tbsp. shortening
3/4 c. milk (or half water and half milk)

Sift flour, baking powder, and salt. Add shortening and mix together by hand; add milk gradually.
Put flour on wax paper and roll out (or pat out) and cut with biscuit cutter or tip of any size glass (dip glass top in flour, same as to flour the biscuit cutter).
Place cut biscuits in a pan w\melted butter or with some bacon grease, turn over to grease both sides.
Bake at 400 dF for 12-15 minutes or until brown on bottom.
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Buttermilk-Biscuits

1 tsp. of salt
1/4 tsp. of baking soda
2 C. of flour
2 tsp. of baking powder
5 Tbs. of lard or shortening
About 1 C. of buttermilk

Sift the dry ingredients together and cut in the lard or shortening. Add enough buttermilk to make a soft dough. Pinch off about a lemon sized ball of dough for each biscuit and pat out with your hands.
Bake for 12- 15 minutes at 450 dF or until the tops are golden brown. Remove the biscuits form the oven and rub butter on the tops of the hot biscuits to coat.
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Buttermilk and Potato Biscuits (great when you have leftover potatoes)
1 c buttermilk
1/2 tsp baking soda
1 tbsp honey
1 c mashed potatoes
2 tbsp butter, at room temperature
2 c all-purpose flour
1 tbsp brown sugar
1/4 tsp salt
2 tsp baking powder

Preheat oven to 400 dF. Lightly oil a baking sheet.

In a small bowl, combine buttermilk, baking soda and honey. Set aside.

In a large mixing bowl, combine mashed potatoes and butter. In another bowl whisk together flour, brown sugar, salt and baking powder. Add dry ingredients alternately with buttermilk mixture to mashed potatoes. Mix just until all ingredients are moistened.

Turn dough out onto a lightly flour surface and pat to a thickness of about 3/4 inch. Cut with a 2- to 21/2-inch biscuit cutter and place about 11/2 inches apart on prepared pan. Bake in center of oven 15 to 18 minutes, or until lightly browned. Best served warm. Makes about 18 biscuits.
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Angel Biscuits (No Rising Necessary)
1 cake yeast
3 teaspoons baking powder
2 tablespoons lukewarm water
4 tablespoons sugar
5 cups plain flour
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
2 cups buttermilk

Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is moistened. Knead on floured board a minute, roll to desired thickness and cut with a biscuit cutter. Bake at 400 dF about 12 minutes. Dough may be kept refrigerated up to a week.
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"This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls...you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals huge mongo biscuits."

Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk

Preheat oven to 425 dF.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
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"This is the recipe my mom always made. I like to use the butter flavored shortening, but you can use regular. Amount of biscuits you get depends on how big around you make them and the thickness''.

Mom's Baking Powder Biscuits

2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
5 tablespoons shortening (can use butter if you want them softer instead of flaky)
3/4 cup milk
Preheat oven to 450 dF.
In a bowl mix the flour, baking powder and salt. Add the shortening and mix until in little pieces. Add milk a little at a time and mix until it forms a ball.
Roll out on floured board to 1/4 inch to 1/2 inch thick. Cut out in desired size and dip in melted shortening. Place biscuits on an ungreased baking sheet.
Bake at 450 dF for 12 to 15 minutes.
Variation: For shortcakes add 2 tablespoons for sugar to the dough and roll dough out to 1/2 inch thick.

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>> ~~>*>Cin(\0/)<*<~~ <<
>> ><(((*>Jesus<*)))>< <<

The closest I've come to home made biscuits is when I've used my bread machine, other than that it's store bought baking mix, so I'm really interested in the recipes that will be posted here as I'd like to make them myself.
Penny

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chopsticks are the reason the Japanese did not invent custard