Recipes

[forrestwolf]

My grannie and my mom.....and actually the whole family, had wooden bread bowls....home made of course, and it was just for bread, and everyone always had  a special cup that held just the right amount of buttermilk, or milk, that was just right......There was always excess flour, but you made a well, and mixed up the biscuits, and then the left over flour went back into the flour bin, and you just sifted it each time to the amount you wanted....... All biscuits were hand rolled......

I have never been good  at recipes that I did not eat (except for dad and coconut), so I never mastered rolling biscuits with my hand, and never bothered with rolled out biscuits, so I was known for my yeast breads...

[momtochloe]

My mom was a wonderful cook and excellent baker and never measured a thing so all of her treasures passed with her.

As she was getting older I would help her with mixing things and I learned how to do things by feel but I don't think I could remember any of that now if I tried unfortunately.

I really should give it a try, especially the bread dumplings . . .

[Dorothy11]

These are amazingly good...

http://www.washingtonpost.com/pb/recipes/herbed-cottage-cheese-biscuits/14569/

[joannecha]

My all-time favorite cookbook for this is James Villas, "Biscuit Bliss" & fav recipe for buttermilk biscuits is Alton Brown's Southern Biscuits. I still have to use a pastry cutter to cut in the butter & shortening, but I form them into a round  (before I cut them) by hand. Every time I make them, I learn a little more & the biscuits get better. Something to think about:  scones are very similiar to biscuits. If you can make biscuits, you can make scones, so don't be afraid to branch out. I've made scones about 4 times now & have enjoyed them immensely. Good luck & have fun experimenting.

[house_cat]

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@shoekitty wrote:

BTW, I learned flour is the key to biscuit sucess.  There is a time and place for AP, and self rising flours, and she has recipes for both.  I love the fact she discusses flours and leavenings in great detail in the preface of the cookbook.

I live in California, and never heard of White Lily until now.  Oh my, I ordered  some 1 pound bags from Amazon and I have never felt such a soft fluffy flour in my life.  I am a cook cook, but not a professional pastry chef, so I was amazed.  I use the white Lily also for gravy and other things, it is a superior flour.  Doesn't cost anymore than any other flour, just better

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Thank you for the recommendation. I'm going to look into this. I hadn't heard of it either, until this thread.