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Old 11-10-2008, 08:25 AM   #21
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I thought I was the only one that couldn't make a biscuit to save my soul! A friend once told me that either you're born with the knack or you buy the ones in the can for the rest of your life. I have some hope now with all the suggestions here!
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Old 11-10-2008, 09:16 AM   #22
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What about using Bisquick? Has anyone tried using this?
I've never tried busciuts, but that's what mom used, just mixing in the milk. No other ingredients needed.
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Old 11-10-2008, 09:34 AM   #23
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I once spent an afternoon learning how to bake biscuits with a nice Kentucky lady. I don't have the recipe with me, but I know it uses buttermilk, and oil, instead of shortening or lard.

Malva didn't roll her biscuits out--instead, she floured her hands, grabbed a quarter cup or so of dough, and patted it into shape. She brushed the top of each biscuit with melted butter, and baked them in a hot oven for 10 minutes. At that point, they were done, but not brown, so she turned the broiler on to brown the tops.

At this point, she said, "Now, honey, when you turn that broiler on, your only job is to watch the biscuits. Let the baby cry, let the dog bark, just keep your eye on them biscuits." Because, as I found out for myself, it is a short step from toasty brown to charcoal.

If you bake them til they are brown, they are often dry--the little bit of broiling at the end lets you have brown biscuits with moist middles.

My older son thinks no meal is complete without biscuits and gravy--he wasn't born in Kentucky, but he spent his formative years there.
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Old 11-11-2008, 06:30 PM   #24
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Thanks, Sparrowgrass. Those sound like very helpful hints.
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Old 11-13-2008, 05:24 PM   #25
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I will show you some of my biscuits , if you are interested for some of it , I can share with you the recipes!!I think also that there is something wrong with you oven temperature.
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Old 11-13-2008, 05:30 PM   #26
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There is also a recipe for the anise biscotti,very yummy!!!
url=http://www.0zz0.com][/url]

I am ready for the recipe, but just tell me if you are interested.
see you!!
http://www.chahirakitchen.blogspot.com/
…طبخ ش‡Šرة ا„خبŠرة!!!!
chahira daoud's blog | The Fresh Loaf
My Egyptian Borek recipe!
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Old 11-13-2008, 06:09 PM   #27
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Quote:
Originally Posted by quicksilver View Post
What about using Bisquick? Has anyone tried using this?
I've never tried busciuts, but that's what mom used, just mixing in the milk. No other ingredients needed.
I never cared for Bisquick, but I did get a box of Pioneer... like you said, just add milk and you are good to go!
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Old 11-13-2008, 07:15 PM   #28
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Oh Goodie! I think that I can help here. Go the the King Arthur Flour website and order Bakewell Creme. Follow the recipie on the can and you will get rave reviews on your biscuits. I did.

AC
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Old 11-14-2008, 10:57 AM   #29
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Chahira, your "biscuits" look most delicious, but here in the states, we would call those "cookies". "Biscuits" here are like scones--made without sugar, usually, and leavened with baking powder.
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Old 11-14-2008, 06:59 PM   #30
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I have followed this thread faithfully by keeping my mouth shut and my eyes open, hoping to learn something new. What did I learn about biscuits from y'all? I learned that nobody can beat good old Bob Evans, and I can get them fresh anytime they are open. Sorry, but it doesn't pay to try and make these wonderful biscuits for one or two people when biscuit heaven is just down the street.
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