Hi from your neighbor in Wake Forest. MARY B'S frozen biscuits at the grocery store. Leaves more time for fun things-like quilting.

White Lily Flour is the best for biscuits. Another good one is Martha White either all purpose or self rising. That being said they can be almost impossible to find in some parts of the country. While visiting my son for Christmas last year he asked that I make a large batch of my homemade biscuits and freeze them so he could enjoy them for several months after we left. I spent the best part of a whole day trying to find either of the two above mentioned flours to no avail. I finally gave up and purchased another national brand and they turned out just fine. I use Shirley Corriher's recipe for Touch of Grace biscuits and they are wonderful. I often delete the sugar but always bake them in a cast iron skillet. I have made them so many times I have them stored in memory. It took me half my life to find a decent bisucit recipe so in order to get my granddaughter started off right I taught her to make them so they will stay in the family for generations. These are a pat biscuit rather than a roll and cut. Recipe and tutorial can be found at:
http://www.food52.com/blog/2819_shir...grace_biscuits

2 cups Self Rising flour
Shortening the size of an egg (Crisco)

work Crisco into the flour until the consistency of corn meal

Add buttermilk (best) -or- Sweet milk until dough is sticky and comes away from the wall of the bowl.

Cut with cutter -or- roll in balls and flatten with your hand

Bake 400 degrees for 10 minutes.


If you add a little sugar, cinnamon and raisins
(drizzle with powder sugar mixed with water)
it makes them like Hardee's.
J J

I can see I need to try out a few of these Delicious recipes.

This is my grt grandmother's recipe, Ida Mae Stalnaker Skeen, (the log cabin she was raised in is in Beverly W.Va & is now a museum) So this should be old time enough for you. 2 c. flour 2tsp. baking powder 1tsp. baking soda 1/2 tsp. salt 1/4 c.lard (or crisco) 2/3 c. buttermilk. Sift dry ingredients, cut in shortening, add buttermilk, try not to work the dough too much. Roll out 1/2" & bake at 400 about 10-12 min.

If I'm in a hurry, I use this "drop biscuit" recipe. 2 c. self rising flour, 2/3 c. buttermilk, 1/3 cooking oil. Mix just until all flour is mixed in. Drop on greased cookie sheet and bake at 400 for 12-15 minutes. Yummy every time!

I need to try a couple of these recipes also :)

I use the one on the Baking Powder can.

If I'm in a real hurry, I'll make the bisquick recipe. I've never used the cream recipe, that sounds yummy.

These are our favorite's If I add in sugar or more sugar I have bisquits for shortcake with strawberries I do tend to add in of shorting about 4 TBL with the butter sometimes I add in the whole stick of Butter. I do put my flour in the freezer for 20 min before using it Everything nice and cold! I also bake on parchment paper, I don't over work my dough and pat it out to make 8 now i'll have to make some... I hope you enjoy

biscuts
2cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
3/4 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk (approx)
Directions
1Preheat your oven to 450°F. turn it down to 400 after you put your pan in. bake 20 min
2Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3Cut the butter into chunks and cut into the flour until it resembles course meal.
4If using a food processor, just pulse a few times until this consistency is achieved.
5Add the buttermilk and mix JUST until combined.
400 20 min

I have a recipe similar to this, it uses only self rising flour and instead of buttermilk, it calls for heavy whipping cream ( in the carton, just like milk).

I also use White Lily self rising flour, and so did my Mother and grandmother. It's been around for a long time! Martha White bought them out several years ago, but they have kept the same name and manufacturing process. It's only sold in the south, hence southern style biscuits! At least that's what we tell those who live in other places!Mother could tell the difference in flour by the way it felt. White Lily is a soft wheat flour, and is more like cake flour. Their self rising corn meal is good also.