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Old 04-10-2003, 02:58 AM
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Biscuit Recipes (several)

Originally posted by Jeannie in March 2003 WFD Thread


This is my favorite biscuit, light as a feather and very easy to prepare. Biscuits are dropped from a tablespoon which eliminates kneading, rolling and cutting. follow the directions carefully, and your biscuits will be perfect every time.

1 1/4 cups flour
1 tablespoon baking powder
1/3 teaspoon salt
1/4 cup COLD butter (1/2 stick) cut into 4 pieces
1 1/8 cups cream

Place flour, baking powder and salt in large bowl of an electric mixer. Beat for a few seconds to blend. Add the butter and beat until mixture resembles coarse meal. By hand, stir in the cream until blended.

Drop batter by the heaping tablespoon onto an ungreased cookie sheet and bake in a 425 degrees F.(220C) oven for 20 minutes, or until tops are golden brown. Yields 12 to 14 biscuits.
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Old 04-10-2003, 02:59 AM
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Originally posted by Jeannie in March 2003 WFD THread

Old Fashioned buttermilk biscuits...These are great too.

2 cups all purpose flour, unsifted
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon soda
1 tablespoons sugar
1/3 cup butter, margarine, or shortening
1/4 cup buttermilk

In a large bowl, stir together flour, baking powder, salt, soda, and sugar until thoroughly blended. Cut butter into chunks, add to bowl, and rub mixture together with your fingers until the largest pieces and no more than about 1/4 inch in diameter. Pour in buttermilk and stir withal fork utildough sticks together and clings to the fork in a large lump. turn dough onto a flour dusted board, turning gently to coat all surfaces lightly with flour. Then knead, making about 10 turns.

Place dough on a lightly greased 9 or 10-inch round or square pan (a cake pan or frying pan that can go into the oven). Pat dough out evenly to fill pan. With a flour-dusted 2 to 3-inch round cutter, cut STRAIGHT down through dough, do not twist with cutter or the biscuits will not rise high, then lift cutter STRAIGHT up to make each biscuit; cut close together to make as many as possible. Leave scraps in place.

Bake in 400 degrees (205C) oven for 15 to 20 minutes or until golden brown on top. Serve hot directly from the pan. Makes about 9 to 16 biscuits.
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Old 08-17-2003, 03:46 AM
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Originally posted by leasmom

Buttermilk Biscuits

4 to 6

2 cups sifted white flour
3 tsp. baking powder
1 tsp. salt
2 to 3 tablespoons shortening-(crisco preferably)
2/3 cups buttermilk


4 cups sifted flour
6 tsp. baking powder
2 ts. salt
4 to 6 tablespoons shortening
1 1/3 cup buttermilk

Combine the dry ingredients. Add shortening and cornmeal it-(as she would say), make it look like the consistency of cornmeal. Slowly incorporate your milk until the entire mixture forms a dough. You may need to add a little more milk. Sprinkle a little flour on the dough and place on a lightly floured surface. Knead for 5 minutes or until smooth. Let sit a half hour for light biscuits. For Dense biscuits-you can use immediately.

She taught me to take a can, the one with the white lining in it-(so it doesn't rust easily). Poke a hole in the top with a nail and use it as a biscuit cutter.
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