I am looking for a good old fashioned "southern" if possible, biscuit recipe.

and a good old fashioned chicken & pastry as well.

the weather got me to want to cook!!I will send some recipes shortly as well.

Mary

Do want pastry to be fluffy when cooked or more like a nnodle?

Banana oatmeal drop cookies

1 cup sugar
1 cup mashed bananas
1 1/3 c uncooked rolled oats
1 t salt
1/2 t nutmeg
2/3 c nuts( pecans or walnuts)
3/4 c shortening
1 egg
2 1/4 c sifted flour
1/2 t baking powder
1/4 t cinnamon

Combine sugar,shortening, egg, and banana in a bowl. Beat until well-blended. Add rolled oats,sifted dry ingredients and nuts, stirring to make a soft dough.Drop by teaspoon onto greased baking sheet. about 2 1/2 inches apart.
about 375 degrees 10-12 minutes.

Please read all of this first...

chocolate marshmallow cookies
1/2 c cocoa
1 c sugar
1/2 c milk
1 3/4 c flour
1/2 t soda
36 marshmallows
1/2 c shortening
1 egg
1 t vanilla
1/2 t salt
1/2 c chopped nuts
Sift flour with soda, salt and cocoa. Cream shortening, add sugar gradually. Add egg beat well. Add flour mixture and mild alternately, beating after each addition. Add nuts.Drop mixture by teaspoons. bake in 350 degree oven Top with 1/2 marshmallow.Return and bake 2 min.

Frosting
2c powdered sugar
5 tablespoon cocoa
4 tablespoon cream
3 tablespoon butter

No bake cookies

2 c sugar
1/2 c milk
1/2 t vanilla
3 Tablespoon cocoa(heaping)
1/2 t salt
1/2 c butter
Bring to a rolling boil'remove from heat, add 3 cups instant oatmeal and 1 cup coconut & 1/2 c nuts. Mix all and drop by teaspoon onto wax paper and let cool.

fluffy pastry is good, I do like the noodle kind too. either way!!

This is the recipe that our family uses. The dough will be very moist. Don't let that bother you. I always bake them in a cast iron skillet.

Touch-of-Grace Biscuits

Makes 10-12

The secret of these sensationally light biscuits is the steam produced by a moist dough and baking the biscuits up against each other.

Preheat oven to 475. Set a rack in center of oven.

Blend together in a bowl:

2 cups (measured by dipping cup into flour and leveling against side of bag) White Lily or Martha White self-rising flour, or 1 1/3 cup other brand self-rising flour and 2/3 cup granulated flour (i.e.Wondra or shake and blend), plus 1/2 teaspoon baking powder
large pinch of baking soda
1 tablespoon sugar
Between 1/8 and 1/4 teaspoon salt

Work in with finger tips or pastry blender:

4 tablespoons shortening (Crisco, Spry, etc.) (I use butter)

Add and stir with a spoon until just mixed - dough will be wet and gooey:

1 cup buttermilk
1/2 cup heavy cream

For shaping and baking:

Spray 8-inch cake pan (I use a cast iron skillet) with non-stick spray. Have 1 cup non-self-rising flour in a pie plate. Spray a medium ice cream scoop or tablespoon with non-stick spray . Scoop up biscuit dough and drop in flour.

Sprinkle with flour and roll in flour. Shake off excess and shape into a tall round. Place in cake pan. Continue process until all dough is used, pressing biscuits snugly next to each other. For wretched excess, you could brush bicuits with melted butter. Bake about 15 to 18 minutes, or until golden brown. Eat hot, turning out the panful of biscuits onto a platter, and gently separating them with a paring knife.

This recipe makes great pancakes too! I just add 1 egg and enough additional buttermilk to make the consistency of pancake batter that you desire.

Copyright 1996 Shirley Corriher

Enjoy!!!

Have you ever made these with butterscotch pudding instead of cocoa. My mom used to make these and some with the pudding but I don't remember how or what she all put in them. I'm hoping someone here has made some.
Thanks for all your yummy sounding recipes.

Check out http://www.thepioneerwoman.com if no one has mentioned her.

oh my another recipe link! , I signed up for it. seen some cool recipes! thanks for the link.

Now what, cooking or quiltin' or crocheting, oh man!!! but thats ok, I qwill make it. again thanks for the link!!