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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Basic Biscuits with Variations
      Yield: 1 Servings
MMMMM-----------------------BASIC BISCUITS-------------
      2 c  Flour
    1/2 ts Salt
      4 ts Baking powder
      2 tb Shortening
    3/4 c  Milk or milk and water mixed
           .. about

MMMMM------------------------SWEET ROLLS--------------
      1    Recipe basic biscuits
           Brown sugar

MMMMM----------------------CHEESE BISCUITS------------
      1    Recipe basic biscuits
      2 tb To 4 grated cheese

MMMMM---------------------PARKER HOUSE ROLLS-----------
      1    Recipe basic biscuits
    2/3 c  Milk
      2 ts Sugar
           Melted butter
  Basic Biscuits:
  Sift dry ingredients; rub in the shortening as
  lightly as possible with fingers until just
  blended. Have milk as cold as possible, mix with
  flour to form a soft dough. Mix with a flexible
  knife rather than a spoon, as the steel blade is
  colder than a spoon and also because the knife
  cuts and mixes more thoroughly. Turn out onto a
  well floured board; pat to 3/4" thick. Cut into
  rounds; put on a baking pan, being sure they do
  not touch. Bake at 425 degrees 12-14 minutes.
  Sweet Rolls:
  Make biscuits into a loaf; let raise. Roll out
  1/4" thick; spread with a thick layer of butter,
  cover with sugar. Roll up and slice 1" thick. Let
  raise, bake at 350 degrees 20-25 minutes.
  Cheese Biscuits:
  Make Basic biscuits, adding cheese to the dough.
  Bake the same way.
  Parker House Rolls:
  Make biscuits except use 2/3 cup milk; add sugar.
  Roll out 1/3" thick, cut into rounds, brush with
  butter, crease across centers; fold in half. Bake
  as directed.
  The chief requirements for "good biscuits" are:
  1 A very soft dough, so soft as to be almost
  2. Very little handling because manipulation
  destroys their lightness.
  3. A very quick oven. If "biscuits" are not
  allowed to touch each other in the pan, they will
  be lighter and more delicate than when placed
  close together.

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Content 1998
Last Modified Sunday, 31-Oct-2010 21:23:16 EDT