Quick Biscuits
 

Chili with biscuits is on the menu tonight. I used to roll out my biscuits and cut them until a lightbulb went off for me. I make up my dough and when I would be getting it ready to roll instead I pull off golf ball size chunks, roll into a nice round ball, flatten between my palms a bit and lay them into a greased Pyrex dish. Into the oven to bake 20 minutes and ta da, biscuits. [ATTACH=CONFIG]541159[/ATTACH]

They look like corn muffins. Sounds delicious. Good thing you not living within walking distance of me because I would be knocking at your door. :)

Great plan! I used to do the rolling and cutting, but then found bread is what is making me ill, so now am gluten free. Will be doing this as soon as I find a gluten-free flour that doesn't taste like cardboard.

Those look fantastic!

happy day !!!! you have just stepped back in time.................that is the way most cooks made them many years ago. congratulations, on your new found "old" biscuit making way......

Can we get a recipe?

Baking Powder Biscuits

2 cups all-purpose flour 1/4 cup shortening (I use Becel margarine)
3 tsp. baking powder. 3/4 cold milk
1/2 tsp. salt

Combine dry ingredients in a bowl. Cut in shortening (I use a fork) until it looks crumbly. Add milk and mix quickly. Knead a few seconds in the bowl until it all comes together. Pull off golf ball size chunks, roll between hands to form a ball and flatten slightly between hands. Place on greased pan and bake 375 for about 20 minutes or until lightly brown on top.
:)
This is the actual recipe but I usually just wing it.

We get Pamela's gluten free baking mix from the health food store. They sell it bulk or by bag, bag being less expensive than out of the bin.

Looks yummy!

I use this recipe for the fastest biscuits/rolls in the known world.

1 cup self-rising flour
1/2 cup milk
1 teaspoon sugar
2 tablespoons mayonnaise

Preheat oven to 350 degrees. Mix together flour and milk. Add sugar and mayonnaise. Pour into slightly greased muffin tins and bake for 12 to 15 minutes.
Yield: 6 rolls

Tartan.
Going to try these soon! YUM!
So how many does this recipe make? 6? 12? I have hungry kids!

When I make biscuits using 1 cup self-rising flour, I get 6 to 8 biscuits. When I roll them out, I just cut them in wedges with a sharp knife, like slicing a pie. Sounds odd, but it works for me.

Thats the way my mother made her biscuits, she just squeezed out enough dough using her thumb and first finger to do the squeezing, to suit the size she wanted. So I learned how to do that her way. When I was old enough to take Home Ec class in high school...uh oh. Teacher said NO! 😀

I never roll dough for biscuits. My grandmother had a biscuit bowl she used every morning. The flour mixture was left in the bowl, she added buttermilk and made dough one biscuit at a time until she had all the biscuits she wanted. She rolled by hand. My kids always say they can't find any biscuits like hers anywhere. I think it's because she had natural yeast in her bowl and used soft flour. It's hard to find soft flour in the stores now.

When I was little and helped my grandma, we would roll them between our hands, then pat them a little flat. Some Crisco on your hands kept them from sticking. Sigh, two recipes I'd love to have now are my grandma's biscuits and my mom's cheese rings. Although they wouldn't be the same because they stopped making Red Band flour.

Tate

I use plain flour in making biscuit and vanilla extract.

I think the same recipe that my mom would use only she would just drop the biscuits. Either way I love biscuits. Now I got to make some. Not the same as store bought.

Looks yummy....