wilkes

I made the biscuits and they were great. Thanks!!

I buy the Formula L flour. It has everyting in it that you need except the milk. It has the recipe on the bag and works great with regular milk or buttermilk. You can get it at Food Lion and at Wal-Mart.

TO MAKE GOOD BISCUITS YOU DON'T NEED TO ADD CRISCO OR OIL TO THE DOUGH.... I USE FLOUR AND MILK AND MIX PUT ON A FLOURED SURFACE AND KNEAD DOUGH AND THEN I PUT MINE IN A BAKING PAN WITH BUTTER IN THE BOTTOM...MAKES GREAT BISCUITS AND EVERYONE LOVES THEM.

Making good biscuits is easy and you don't need to roll them out. Just put 3 cups self-rising flour in a lg bowl, and stir in your cooking oil and milk until you get a consistency that you can pick up lg bits of dough and pat them into biscuits. The wetter the better. I put about a quarter cup of flour on a small plate to sprinkle on my hands and the dough to keep it from sticking to my hands. Add some (25-50%) buttermilk for a better biscuit. I don't measure the canola oil I pour in but must be about one third cup or a little more. Bake in preheated oven at 425 for about 20 minutes. Toooo easy.

1st use 3 cups of self rising flour. add about 2 heaping tbs of crisco, cut
crisco into flour, add milk and work with your hands until it is a little sticky. Pour out onto floured board and work until smooth and forms kind of a ball. roll out with rolling pen until dough is about but not quitre an inch thick, cut with biscuit cutter or glass place in pan and put a little melted butter over them and bake at 450 degrees until brown
Buttermilk is best but cut back on crisco a little
Hope this helps

I make good homemade biscuits, but when in a hurry I use Great Value brand buttermilk biscuits. Better than Pilsbury and cheaper too.

Remenber not to overwork your dough. It will make them hard as a rock.

Same here calla. My Mom, God rest her soul, tried her best to show me how she made hers and for some reason, I could NEVER get the hang of it.

I'm using a different brand of flour here lately andf I've noticed I have to add more flour to my biscuit dough for it to be the correct consistency. So, please keep that in mind if you use my recipe. You sorta know what biscuit dough should be like and you can add and mix more flour in a little at a time if you need to. I suppose I need to switch brands again

Me too Calla. I just cannot bake a biscuit.

I buy Pillsbury Frozen Biscuits, and bake as directed!

Seriously, I have tried numerous times, armed with directions from all of the great biscuit makers I know, and always came out with BRICKS! So, I get the frozen ones. They are just like home made!

2 cups Martha white self rising flour
1/4 cup Crisco
about 2/3 Cup buttermilk

add flour to bowl. gently fold in Crisco only until pea size. Don't over mix or bread will be heavy. Add buttermilk to center just until flour pulls away from sides. Roll onto lightly floured surface, about 1/2" thick. Cut with 2" cutter and place on pan with sides touching. Bake in 425 degree oven about 10 minutes or until golden brown.

I make biscuit BREAD in a cast iron skillet :D I use two coffee cups full of self-rising flour (my grandma's method of measurement :) ) Then I put about a teaspoon of oil and enough buttermilk to make a moist dough.. mix it all up, pour it in the skillet, and put on the bottom rack of a preheated 500 degrees oven for about 20 minutes. When the top is golden brown, and the edge of the bread is a medium brown ring, it's done. Flip it out onto a plate and cut like a pizza.... can't go wrong with gravy.

I've gotten nothing but compliments on this easy peasy bread that my grandma taught me to make :)

Just a suggestion : Southern Biscuit Biscuit Mix, Restauant-Style, Formula L

I bought it at Walmart. It's close to the Bisquick. There are several recipes on the bag.

I just mix flour, milk, and shortening together to the right thickness and drop them my big spoonfulls onto a greased pan. They turn out perfect and this is a whole lot easier than rolling out dough, etc.

try this site...http://www.cooks.com/rec/search/0,1-0,sour_dough_bread_starter,FF.html

Okay, you've got me interested in the sour dough. Would you post that please?

Thanks, I'll do that and make more starter.

oh-mine's never turned dark. I'd throw it out.

So, if it smells like it should, it doesn't matter if it's turned really dark?