TALL Flaky Biscuits
#3
Nana's Biscuits
4 cups flour
6 teaspoons baking powder
2 teaspoons salt
1/4 cup sugar
1/2 cup shortening
2 cups milk
Mix dry ingredients. cut in shortening until crumbly. Add milk. Roll or pat out on a floured surface. For really tall biscuits, pat out dough to 1 to 1 1/2 inches thick. Cut with biscuit cutter or drinking glass. Bake on a greased cookie sheet for 15 to 20 minutes. Makes about 18 to 24 biscuits.
4 cups flour
6 teaspoons baking powder
2 teaspoons salt
1/4 cup sugar
1/2 cup shortening
2 cups milk
Mix dry ingredients. cut in shortening until crumbly. Add milk. Roll or pat out on a floured surface. For really tall biscuits, pat out dough to 1 to 1 1/2 inches thick. Cut with biscuit cutter or drinking glass. Bake on a greased cookie sheet for 15 to 20 minutes. Makes about 18 to 24 biscuits.
#4
Super Member
Join Date: Oct 2008
Location: West Virginia
Posts: 1,621
I use Housdon creme "self rising"
Cooking oil
Buttermilk
Mix together good roll out on biscuit sheet use a glass or biscuit cutter put in a well greased pan i use a 9&13 pan i also put a little oil over my biscuits. when u take them out i always cover them with paper towel and a clean dish towel Bake at 450*
Cooking oil
Buttermilk
Mix together good roll out on biscuit sheet use a glass or biscuit cutter put in a well greased pan i use a 9&13 pan i also put a little oil over my biscuits. when u take them out i always cover them with paper towel and a clean dish towel Bake at 450*
#10
Senior Member
Join Date: Mar 2010
Location: Pratt, KS
Posts: 313
Maybe she means Hudson Cream....it is milled about 30 miles north of where I live in KS.....this flour is exceptional....a food judge told me once that she can tell by taste and texture when a baker uses this flour....I never buy anything but this one....
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