wilkes

Mayonnaise Biscuits
2 cups self-rising flour
1 cup milk
1/4 cup mayonnaise (NOT, NOT, NOT Salad Dressing type)
Combine all the ingredients, mix well.
Divide the dough among 12 greased muffin tins.
Bake in preheated 400-degree oven for 12-15 minutes.
This recipe can be doubled.
Keep leftovers in refrigerator and reheat slowly.

Corn Meal Biscuits
3/4 cup scalded milk 3/4 teaspoon salt
1 cup corn meal 1 cup white flour
2 tablespoons shortening 4 teaspoons Baking Powder
Save 1/4 cup measured flour for board. Pour scalded milk over corn meal, add
shortening and salt. When cold, add sifted flour and baking powder. Roll out
lightly on floured board. Cut with biscuit cutter and bake in greased pan in
hot oven 15 to 20 minutes.
Oatmeal Biscuits
3/4 cup cooked oatmeal 3/4 teaspoon salt
1 1/2 cups wheat or rye flour 2 tablespoons shortening
4 teaspoons Baking Powder 1/4 cup milk
Mix oatmeal with sifted flour, baking powder and salt; rub in shortening,
add milk and mix, forming a soft dough. Roll out lightly on floured board.
Cut with biscuit cutter and bake in hot oven 12 to 15 minutes.
Potato Biscuits
1 1/4 cups flour 2 tablespoons
shortening
4 teaspoons Baking Powder 3/4 cup boiled sweet or white potatoes
(mashed)
1/2 teaspoon salt 1/2 cup milk
Sift flour, baking powder and salt together. Rub in shortening; add the
mashed potatoes and milk enough to make a soft dough. Roll out lightly on
floured board and cut with biscuit cutter. Bake in moderate oven 15 to 20
minutes.
Barley or Oat Flour Biscuits
2 cups barley or oat flour 1 tablespoon sugar
4 teaspoons Baking Powder 1 tablespoon shortening
1/2 teaspoon salt 2/3 cup milk
Sift dry ingredients together. Rub in shortening and add milk enough to make
a soft dough. Roll out on board to about one-half inch thick and cut with
biscuit cutter. Bake in very hot oven 15 to 20 minutes.

Cat Head Biscuits
(as big as a cat's head)
2 cups of flour
1/4 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of salt
5 tablespoons of lard or shortening
About 1 cup 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 degrees 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

Bojangles Biscuits
3 cups self rising flour
3 teaspoons baking powder
2 teaspoons confectioners sugar
1/2 cup shortening
1 1/4 cup buttermilk
butter
Mix dry ingredients. Cut in shortening.
Stir in buttermilk.
Knead a few times, roll or pat out on a board and cut with a biscuit cutter.
Bake in 450-degree oven for 12 minutes (or until golden).
Brush with butter.

KFC Buttermilk Biscuits

Buttermilk Biscuits

4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
2 teaspoons baking soda
1 cup vegetable shortening, cold, cut into 1/2-inch pieces
1 1/2 to 2 cups buttermilk, plus additional for brushing

Preheat the oven to 375 degrees F.

Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.

Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.

Southern Biscuits

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup chilled buttermilk

Preheat oven to 450 degrees F.

In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs.(The faster the better, you don?t want the fats to melt.)

Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that?s life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Any rcipes for the fluffy biscuits like at Bojangles, Hardees. McD's