DH is wanting homemade TALL country style biscuits. I have NEVER made that particular kind. If anyone has a sure-fired recipe we would appreciate it!

I just use self rising flour and buttermilk and make them as tall or big as you want. Let me know when they are ready. ;-)

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.

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*

[quote=mountain-moma]I use Housdon creme "self rising"
Cooking oil
Buttermilk

never heard of Housdon creme - what is that. They may not have that here.
What can be substituted?

Sure can be do you have White Lily self rising flour.

Housdon Creme Flour is just a wonderful brand of flour that i have use for many years i just love it hope this helps you (:)

Be sure to have your oven hot! That's the secret.

I googled Housdon Creme Flour and there was nothing.

thanks for the recipe

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....

Where do you buy Hudson Cream? We live in Pittsburg, Ks, and I have never seen it in the stores here.
We both grew up not far from Hudson, so know about the flour and the area.
Mariah

Excellent Biscuits: BOJANGLES BISCUITS
2 cups self-rising flour
2 tsp. Baking Powder
2 tsp. Confectioners' sugar (Powdered)
1/2 cup solid vegetable Shortening
1 1/2 cups Buttermilk
1/4 cup melted Butter
Sift dry ingredients together, cut on shortening
Stir in buttermilk, adding more if needed
Knead a few times, roll out 3/4 " thickness on floured board
Do not overwork...
Place on ungreased cookie sheet, brush with melted butter.
Bake: 450 degree oven, approx. 12 min.
YUMMY, and very light!

I'm so sorry i did mean Hudson Cream" my bad"you can buy it at Wal-Mart I am so sorry

No need to be sorry......My fingers almost always type faster than my brain can go....

ROFLMAO-You are too funny. And I totally agree. :-)

Just a hint....when you cut your biscuits, don't twist the cutter, just press straight down, the biscuits will rise better that way. Twisting seals the edges so they won't rise well. Also, don't roll them out too flat, only 1/2 - 3/4 inch.

Thanks for all your suggestions! ------- I will try all of them!! Forgive me for not responding - I do not get them via email anymore - yahoo doesn't want to forward any responses that I may be sent %$#@

Also, don't knead the dough to much, makes tough biscuits.

If you put your biscuits in the pan touching each other, they don't spread out, they spread UP....
Carol B

WOW! 'never thought of that! 'will do the next time; thanks a bunch!

Just found this while checking email....
http://www.creativehomemaking.com/co...biscuits.shtml

Carol B

Thanks Carol! I put that site in my favorites!

wow, thanks for the recipes

Those look good