Hi anyboby have a quick and easy recipe for biscuits? It is my turn to cook,need help thanks, Daryll

-- Daryll Smallwood (twinck@wfeca.net), June 03, 1999

Answers

Taz's biscuits. Make these so often that I had to really think about the actual recipe. But here it is: 2 cups of self rising flour

2 Tsp of sugar

1 1/2 Tsp baking powder

3/4 cup buttermilk

1/4 cup of oil Combine first 3 ingredients and make well in mix. Mix oil and milk and pour into well. Stir and then pour out onto floured board or counter top and knead about 6 times. Pat out into 1/2 to 3/4 inch patty and cut with biscuit cutter (tin can, glass, whatever. Bake on ungreased cookie sheet at 450 degrees for 10 minutes. We like the thicker softer biscuit so use the 3/4 thickness.

Got sausage gravey to go with these biscuits???

Taz..who needs to learn how to format!

-- Taz (Tassie @aol.com), June 03, 1999.

2 cups self rising flour

1/3 cup shortening

2/3 cup milk

bake 450 for about 10 minutes

if you want to make drop biscuits increase milk just till dough is sticky and spoon out and drop.

-- Johnny (JLJTM@BELLSOUTH.NET), June 03, 1999.

Sausage gravy-yum....1-2# ground sausage brown and chopped apart. Add 2 cups milk(we use instant) and to thicken add 1/2 cup water with 2 Tablespoons cornstarch beat in. Serve over biscuits/rice/noodles/toast. Anyway you serve it it is yummy. You can do the same thing with hamburger. We just had two hogs butchered and we only get the stuff we like..chops,sausage,and hams. Our processer thinks we're a tad nuts but since we are paying what's it to them?? Do they same with our lambs 'cause we know the other stuff will just sit in the bottom of the freezer until the next cleanout !

-- MUTTI (windance @train.missouri.org), June 03, 1999.

Daryll,

I believe it may be difficult to get bread and many of the starchy carbohydrates we need during Y2K, so I am prepared to make my biscuits using a simple dutch oven over propane heat. The good thing about this recipe is that you do not need to use any refrigerated ingredients such as milk, which may also be difficult. I got this recipe from The Kitchen Link, where you can find a recipe for anything you could imagine. Enjoy!

As posted by the "chef":

This recipe comes from "The Southern Heritage Breads Cookbook". I love this book because it is filled with a lot of "old" pictures and stories. I will quote the heading first: "The cowboy always made his biscuits with water, claiming that they were lighter and did not dry out as fast as milk-made ones". He baked his biscuits in a Dutch oven with coals on the lid to brown the tops...

COWBOY BISCUITS 2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1/4 c. plus 1 tablespoon shortening l cup water 2 tablespoons bacon drippings, melted

METHOD; Combine flour, baking powder, and salt; stir well. Cut in the shortening until mixture resembles coarse meal. Sprinkle water over flour mixture; stir until dry ingredients are moistened. Shape dough into 2-inch balls, and place on lightly greased baking sheets. Brush tops of biscuits with bacon drippings. Bake at 425 degrees for 18 minutes or until lightly browned. Yield: 18-20 biscuits.

NOTE; Although this gives oven directions, you can grease the dutch oven and place right over the coals, and place additional coals on top.

P.S. I think a shallow iron skillet would work too, as long as you had a cover.

-- @ (@@@.@), June 03, 1999.

We used to make "hoe-cakes" using a basic biscuit mix. Just roll it out to about 1/2 inch thick and put the whole thing in a greased frying pan. Brown one side and flip it over and brown the other side. It comes out as one big biscut the size of the frying pan. It's not quite as fluffy, but with some syrup it's still pretty good.

BTW, we made cornbread the same way...

-- Bob Brock (bbrock@i-america.net), June 03, 1999.