BISCUIT RECIPE???

[powderman]

Plain ol biscuits we can make, but does anybody know how to make a good moist biscuit like they have at Hardy's or mickey  ds muffins?? I really like the one from Hardy's and the muffins at mcds. Now I'd like to know how to make them. POWDERMAN.  

[charles p]

You ain't had real biscuits until you make a batch using lard.

[scootrd]

Cracker Barrells and Mrs. Winners Have some good biscuits also.
I also would be interested in a good recipe if anyone has one they would like to share.

[Dee]

When I make biscuits I do it one of two ways, but with the same recipe. 2 cups flour, 3 table spoons of bakin powder, blended. Then about a 1/4 cup of lard worked in until the mix looks kinda like cornmeal. Then a cup of milk (raw milk is even better), and stir that into a dough, then on a board with flour I work the dough a few minutes. You can use a biscuit cutter, a glass, after you roll'em out to about an inch in thickness, or cut'em in squares in a pan. I use a pretty good size can, cause I like "Cat Head Biscuits" (about the size of a cat's head). When I bake them in the oven their moist, but if I bake them in a DUTCH OVEN, with the lid on that's when their really moist. I always take the lid off with a hook for a few seconds to let the wood smoke in, and then put it back on till done.
This ain't rocket science, my grand mother made them at the back of a wagon in the late 1800s until she was 93. Then I took over.

Without the bakin powder, it makes a good dough for apple and peach cobblers, especially in a dutch oven. Even if your dutch oven is seasoned good like mine, lining it in tinfoil makes for an easier clean up.

[Empty Quiver]

A buddy of mine recently questioned a Hardys guy about this exact subject. We ascertained that they have yeast in the mix and that they set the oven at 375.

Both of those things go against all things holy in the biscuit process as I know it. He may have been leading us in false circles to protect the SECRET.

If you will indulge me try this at your next mixing. I use self rising flour, mix in shortning a bit to the light side, then use cream and mix to as wet as I can handle the dough. Turn them out knead very little roll and cut about 3/4" or maybe 5/8" thick. I use a stone and bake at 450 about 11 min. If you are wanting a more Hardy's style put a tab of butter on each one before baking and a touch more salt in the flour too I think. Ever notice how oily they are to hold? as if they are fried on the outside. I haven't measured anything in years but the recipe on the flour sack is what I always used to use. The wetter you can keep the dough the better the rise, less you monkey with the dough the more tender they end up, if they are falling apart you can then knead more to strenghen the final results.

The cream makes a huge texture change in the final product. I never explained to anyone what I did but they all have commented on how good they were and also noted the difference. This is usually an after Thanksgiving, or Christmas event as whipping cream was left over and no milk was left.

[scootrd]

My understanding is the type of flour makes a huge difference,
flour with high protein content is better for breads less protein
 is better for Biscuits  - don't know if it's true, just what I heard.

Does anyone add small Butter chunks to the dough?
Salt?
Does anyone use Buttermilk? if so is it a 1 for 1 amount substitution with milk or cream?

[blind ear]

+1 Empty Quiver

Dough almost too wet to handle (add milk to the flour, not flour to the milk), work as little as possible, pat of butter on top, recipe on the bag.

[rockbilly]

Dee, you look much younger...........but if you took over the biscuit making when grandma was 93 in the late 1800 you must be an antique..........

Ever try using seven-up or ginger ale in place of milk?  It amkes a real light moist biscuit, I learn this in the back woods of New Mexico while deer hunting after spilling the milk and getting threat of being harmed for not being able to make biscuits.  I did it as usual but added the seven-up in place of the milk.  Another lesson learned, pancake flour wworks just as good ad plain flour for flouriong merat to fry.

[torpedoman]

a spoon of mayo goes a ,long way in improving your bicuits.

[Oldshooter]

Wooooooooooooooowiiieeee ! This all makes me hongry fer biscits!

Ive heard the 7 up thang before and if ya add a little sour cream you can get a purdy good biscuit as well. My Grandmother used to make huge cathead biscuits that came up with freckles on em. UMMMMMMMMM  A buddys G'ma would make "toodlem" gravy to go with hers. and they was so good it would make ya wanna go home and slap yer mama!

Its biscuits for me in the AM

[OLDHandgunner]

This is the receipt that my daughter-in-law uses. It's from KFC ( I think ). These are great biscuits.

Ingredients:

1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup buttermilk
1 teaspoon salt
5 cups bisquick biscuit mix (I found 4 cups are plenty)

Directions:

1-Preheat the oven to 450°F.
2-Combine all of the ingredients, knead the dough by hand until the dough holds together do not over knead.
3-Flour your hands Pat the dough flat to 3/4-inch thickness out biscuits with a biscuit cutter.
4-Bake on a greased baking sheet for 13 minutes, or until golden brown, when they come out of the oven brush with melted butter.

[Graybeard]

Go to store, look fer Pillsbury flaky buttermilk biscuits. Buy and cook them. Best receipe I've got fer ya.

[Dee]

Dee, you look much younger...........but if you took over the biscuit making when grandma was 93 in the late 1800 you must be an antique..........

Ever try using seven-up or ginger ale in place of milk?  It amkes a real light moist biscuit, I learn this in the back woods of New Mexico while deer hunting after spilling the milk and getting threat of being harmed for not being able to make biscuits.  I did it as usual but added the seven-up in place of the milk.  Another lesson learned, pancake flour wworks just as good ad plain flour for flouriong merat to fry.

rockbilly don't make me any older than I am. She was makin biscuits beside a wagon as a little girl. Her mother died when she was 10 or 11. She made those biscuits for her brothers and sister, her kids, her grand kids, (me), my kids, and one of my grand kids before her mind went south. She died about 5 or 6 years ago.
She lived in the horse and buggy era, the first cars, and watched them put a man on the moon. Quite a life.

[scootrd]

found this on a recipe site  -  it claims to be the bojangles biscuit recipe :

Bojangles
3 c. self-rising flour
3 tsp. baking powder
2 tsp. confectioners' sugar
1/2 c. Crisco
1 1/4 c. buttermilk
Butter

I'm gonna try Old_handgunners Daughter in law recipe this Sunday.
Syrup , Butter , Biscuits ...mmmmmmmmmm!!!!!

[rockbilly]

Dee, Sounds like your family was much like mine.  My Mother passes away in December, 2002 at 94 years old, she was the second child (first girl) in a family of fifteen, my grandparents were cotton farmers and ranchers;.  Since Mom was the oldest girl the responsibility for cooking was thrown on her, she got up early to start breakfast, when everyone was fed she would clean up and start dinner, once dinner was finished she would clean up and go to the fields and work until almost dark, then go back to the house and warm the leftovers for supper.  There was always cornbread, biscuits, fresh milk and butter on the table for the dinner and supper meal.

Everyone who ever ate Mom’s biscuits said they were the best they ever put to their lips.  She made what we called a “sopping biscuit,” something to get that last bit of gravy off the plate.  She never used a receipt but they always came out the same, I tried for years to watch and duplicate her biscuits but never could.  She said the secret was in the lard. What I wouldn't give gfor a big pan of her biscuits, some fresh country butter and a can of T.J. Blackburn Cane suyrp.

I remember my kids growing up, they never seen a hungry day in their life but they would fight over one of granny’s biscuits like a pack of dogs…………….many times I had to eat the last biscuit to prevent a fight.

[subdjoe]

rockbilly don't make me any older than I am. She was makin biscuits beside a wagon as a little girl. Her mother died when she was 10 or 11. She made those biscuits for her brothers and sister, her kids, her grand kids, (me), my kids, and one of my grand kids before her mind went south. She died about 5 or 6 years ago.
She lived in the horse and buggy era, the first cars, and watched them put a man on the moon. Quite a life.

I think you meant to say "before her mind went NORTH" didn't you?

[powderman]

WOW. Thanks for all of the great recipes guys. My wife has never used shortening for biscuits or lard either, but next trip to the store we'll be getting both. Not sure which we'll try first yet, but there'll be biscuits for breakfast. I know lard is supposed to be bad for us but I miss that flavor when we occasionally fry meat for gravy using oil, Just doesn't taste the same, especially the gravy. Ya reckon the crisco woul have the same affect as the lard??? It's supposed to be better for us. Thanks again. POWDERMAN. 

[blind ear]

POWDERMAN, when you eat those CRISCO biscuits listen closely and you can hear your arteries hardening.      eddie

[Oldshooter]

better to eat the ones made with lard, they dont go to your stomach, They go st8 to your arteries! but who cares uncle sam will take care of us!

[powderman]

Well, I was wrong, it's biscuits for supper. We bought crisco instead of lard. I wanted them bad enough to pay xtra at the local country store. Then I got to thinking that  a good biscuit deserved some sorgum, yep, got that too. My wife read through these recipes and she is going to mostly use DEES recipe with a bit of difference. Crisco instead of lard, and we both thought the sour cream might be good so she's going to use 1/2 milk and 1/2 sour cream. Man, I just ate dinner but am already looking forward to supper. Great recipes guys, thanks again. Before it's all over we will try all these recipes, just getting started. POWDERMAN. 

[Oldshooter]

THATS WHAT i'M TALKIN ABOUT....................BISCUITS EVERY DAY!

[scootrd]

better hurry , before they figure out a way to tax a homemade Biscuit .

When I was in the service they use to serve Chip beef on toast .. we use to call it SOS or SH!@# on a shingle.
lot's of folks didn't like it .. I loved it. I think the gravy was lard based. I use to have them substitute the toast for
Biscuits. MMMMMM.  

BTW anyone have a good home made gravy recipe to go on top of a Dee or Oldshooter Bicsuit?
My family in East Texas occasionally sends me Pioneer Brand Country Sausage gravy
packets.

Man for a packet gravy that stuff is sure is good on a Biscuit.
I gotta stop reading this thread. I'm gonna get hardning of the arteries and gain 50 lbs.

[Oldshooter]

Pioneer Brand Country Sausage gravy
packets.

OK here's what we do, use the biscuit mix but fry up some jimmy dean or homemade pan sausage and break it up while cooking it. Put it in the gravy mix and simmer a lil bit!

Better'n sos and just as bad fer ya! 

[Dee]

Well, I was wrong, it's biscuits for supper. We bought crisco instead of lard. I wanted them bad enough to pay xtra at the local country store. Then I got to thinking that  a good biscuit deserved some sorgum, yep, got that too. My wife read through these recipes and she is going to mostly use DEES recipe with a bit of difference. Crisco instead of lard, and we both thought the sour cream might be good so she's going to use 1/2 milk and 1/2 sour cream. Man, I just ate dinner but am already looking forward to supper. Great recipes guys, thanks again. Before it's all over we will try all these recipes, just getting started. POWDERMAN. 

I use crisco now for the most part. Melt a big blob of real butter in a biscuit, and then a tea spoon of sugar. Aint good "for" you but 4 of them in the morning with a big glass a milk and your good till three o'clock.

[mechanic]

Just a note:  Hardies buys their dough already made up and frozen.  They just bake.

You can buy the same thing in the grocery frozen foods, and they are good biscuits.

[Empty Quiver]

FROZEN BISCUITS? Blasphemer. They are ok but tend to get that freezer taste very easily. The real thing is so easy to make I see little reason to cheat. Wet dough, hot oven, recipe has less effect than technique, practice boys, practice.

[powderman]

Man were those good. Biscuits with sorgum, and hot wings, a meal fit for a king. They were plenty moist but kind of fell apart a bit too easy. Cut em in 1/2, buttered them, then poured the sorgum on and ate with a fork. Theres a couple left for breakfast, if they live through the night. POWDERMAN. 

[FourBee]

Lard; it has been reported:  contains just 40 percent saturated fat (compared with nearly 60 percent for butter). Its level of monounsaturated fat (the "good" fat) is "a very respectable 45 percent,  double butter's paltry 23 or so percent.

If you want the freshest, purest, most nutritious lard available,  you have to make it yourself.
Good lard starts with good pork fat, and plenty of it.

 Old recipe books tell you that the fat on a hog's back grows thicker than an inch, but modern pigs are bred to be as slim as greyhounds.  
Tamworths from upstate New York are claimed to have good back fat.

ps.  Here's some more facts that will urge you to use Lard in making those delicious biscuits.
lard's fat is also mostly monounsaturated, which is healthier than saturated fat. And even the saturated fat in lard has a neutral effect on blood cholesterol.   Not to mention that lard has a higher smoking point than other fats, allowing foods like chicken to absorb less grease when fried in it. And, of course, fat in general has its upsides. The body converts it to fuel, and it helps absorb nutrients, particularly calcium and vitamins.

[Oldshooter]

Lard; it has been reported:  contains just 40 percent saturated fat (compared with nearly 60 percent for butter). Its level of monounsaturated fat (the "good" fat) is "a very respectable 45 percent,  double butter's paltry 23 or so percent.

If you want the freshest, purest, most nutritious lard available,  you have to make it yourself.
Good lard starts with good pork fat, and plenty of it.

 Old recipe books tell you that the fat on a hog's back grows thicker than an inch, but modern pigs are bred to be as slim as greyhounds.  
Tamworths from upstate New York are claimed to have good back fat.

ps.  Here's some more facts that will urge you to use Lard in making those delicious biscuits.
lard's fat is also mostly monounsaturated, which is healthier than saturated fat. And even the saturated fat in lard has a neutral effect on blood cholesterol.   Not to mention that lard has a higher smoking point than other fats, allowing foods like chicken to absorb less grease when fried in it. And, of course, fat in general has its upsides. The body converts it to fuel, and it helps absorb nutrients, particularly calcium and vitamins.

Thats good stuff Fourbee, Thanks for the post!

[powderman]

FOURBEE. We used to render our own lard when we had hogs and butchered them ourselves. We are going to get some lard but what this store had was way too high. BTW, the info on the bucket of lard said it had 28 % sat fat. POWDERMAN.