Bisquit recipe

**Droppedonmyhead** · 08-03-2006, 09:00 AM

I'm a really good cook. I know because I eat everything I cook. . lol. . .plus other people tell me so. BUT. . . .I just can't seem to make a GREAT bisquit. I've tried lots of different recipes (even Paula Dean's recipe didn't turn out quite right). Does anyone have a bisquit recipe I could try that puts out good bisquits??? Thanks a lot!!

**kabin63** · 08-03-2006, 09:05 AM

Mine always come out something like little hockey pucks...lol sorry I can't help you.

**Droppedonmyhead** · 08-03-2006, 09:07 AM

Originally Posted by kabin63

Mine always come out something like little hockey pucks...lol sorry I can't help you.

hahaha. . .I've had my share of those too!!! Had the same thing happen one time when I tried to make doughnuts. Bad thing was that some friends came over and found them in my kitchen. That was 27 years ago and I still hear about those doughnuts! lmao

**psjkmom** · 08-03-2006, 12:20 PM

I'm not a great cook, but when I bake biscuits with the White Lily self-rising flour recipe, they turn out great! It's on the back of the bag of flour. My children and dh love them. Good luck!

**QuilterMom** · 08-03-2006, 02:44 PM

plantation biscuits - http://frugalvillage.com/forums/show...ation+biscuits

**kaykwilts** · 08-05-2006, 04:35 PM

I've heard if you work the dough too much you won't get good fluffy biscuits. I wish I could make those mouth watering biscuits too.

**babetteq** · 08-05-2006, 08:38 PM

Here's mine.
Preheat your oven to 425*
2 cups flour
3 tsp baking powder
1/2 tsp salt

mix it up

7 tablespoons of hard fat (butter, shortening, lard)
cut it in until it's got some left the size of small peas

pour about 1/2 cup milk in and stir, add more milk until it forms a soft (not sticky) ball.

Knead 10 times ONLY

roll out until it's about 1/2 inch thick, cut with a glass (or cookie cutter) and place on baking sheet so that they're all touching.

Bake 25 minutes. If you find that they are less flakey and more greasy, then next time cut the fat a little smaller. If they are too cakey and less flakey, cut the fat a little bigger.

Good luck!
babs