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Old 05-12-2005, 01:24 PM   #11
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Otter the only thing I can tell you is that with the diffrent brands of frozen biscuits, you bake them still frozen & they rise really well.

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Old 05-12-2005, 01:53 PM   #12
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Originally Posted by Dove
Pillsbery Grands.
I agree, I love those

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Old 05-13-2005, 12:45 AM   #13
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Originally Posted by Dove
Pillsbery Grands.
Marge, Grands are great. I must admit I use them often, when I decide to have biscuits that is, which is very rarely. Otter is right they don't rise as high as biscuits from scratch. But hey what do we expect when you buy something in a can. They will do in a pinch.
Do what you can, with what you have, where you are.

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Old 05-13-2005, 07:54 AM   #14
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Maybe you could do like I'm going to do. Make the biscuits and then freeze them and then just warm up in the oven.
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Old 05-13-2005, 10:37 AM   #15
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Otter, try these - they're TNT from my grand MIL in NC -


cup butter
2 cups self-rising flour
3/4 to 1 cup buttermilk

Preheat oven to 425; grease a baking sheet or use a sheet of parchment paper.

Cut in butter and flour coarsely. Add milk, stir to just incorporate. Turn out on floured board, knead 3-4 times. Pat dough out to a rectangle 3/4 inch thick. Cut out biscuits, place on baking sheet. Dip your knuckles into a small dish of buttermilk, and lightly indent the biscuits. Bake 13-15 minutes, til light brown.

To make drop biscuits, increase milk to 1 cups and drop biscuits on baking sheet.

I never roll out my biscuit dough - I just pat it out on a floured board - and instead of using a round cutter, it's a lot easier to just take a knife and cut out squares - that way, you don't have to reroll and cut the scraps.

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