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Old 08-17-2008, 07:55 PM   #11
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Aunt Gert taught me to use self-rising flour. Later on, I used sourdough, plus baking soda, baking powder, and lard. Now, I buy Pillsbury Grands.
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Old 08-17-2008, 08:31 PM   #12
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So if you use self-rising... do you need the baking powder/soda?
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Old 08-17-2008, 09:14 PM   #13
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Originally Posted by sattie View Post
So if you use self-rising... do you need the baking powder/soda?
No...Nor salt...It's all there.
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Old 08-17-2008, 10:01 PM   #14
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Awesome... with it all there, how can I muck that up?
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Old 08-17-2008, 11:31 PM   #15
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Sattie, Have you tried White Lily light self-rising flour? http://www.whitelily.com/Recipes/ It makes great biscuits. My son researched this flour and Crackel Barrel restaurants use it for their biscuits. Also, I have a "Killer Buttermilk Biscuits" recipe that uses buttermilk and heavy cream. Tons of calories but they melt in your mouth.
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Old 08-17-2008, 11:57 PM   #16
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I wouldn't even try to make a biscuit without WhiteLily flour....It should be available in your area Miss Sattie.
I totally agree UB. I use the self-rising for my biscuits.
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Old 08-18-2008, 07:08 AM   #17
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Love these and so simple. You have to try them.

Sour Cream Biscuits
2 cups self-rising flour
2 sticks butter, melted
1/2 pint sour cream
Preheat oven to 350 degrees F.
Combine all ingredients and spoon into small, un-greased muffin tins.
Bake for 20 to 30 minutes.
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Old 11-09-2008, 12:19 PM   #18
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Does anyone have a recipe for biscuits that microwave well? Probably on the denser side?

I like to make big batches of sausage gravy and have it for single servings later. (I live alone, cooking for one sucks!)
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Old 11-09-2008, 12:26 PM   #19
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I gave up on making biscuits... I got me a box of Pioneer brand baking mix. I actually made some biscuits!!!! And they rose, and were light and fluffy!!! Sattie made biscuits, but I cheated!!!
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Old 11-09-2008, 12:27 PM   #20
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Originally Posted by letscook View Post
Love these and so simple. You have to try them.

Sour Cream Biscuits
2 cups self-rising flour
2 sticks butter, melted
1/2 pint sour cream
Preheat oven to 350 degrees F.
Combine all ingredients and spoon into small, un-greased muffin tins.
Bake for 20 to 30 minutes.
Yea.. UB reccommended using self-rising flour, that might help me in the biscuit adventures!
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