wilkes

Thanks singer, I will have to check up on that. That sounds like a winner to me! :)

Yenifer, Go to Food lion on the Flour shelf is a flour made by Southern Bisquit that has everything all ready in it.

It says Restaurant Style on the bag. All you do is add milk and you have fresh bisquits in minutes. If you make a bunch, you can freeze them, but they are so quick, why go to the trouble.?
They are really wonderful made fresh. I have used nothing else for years.

I'm making a guess here...but I would bet that the secret to Grands is the extra amount of shortening and, or baking soda and baking powder that makes them flakey and bigger...just a quess.

I am wanting to make up some biscuit dough to freeze and bake like the new grands biscuits that you can buy in the frozen section. Anyone have a similar recipe?