===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 09-00-00 (er 27)             Number: 377
From: CHAT CAT #2 @5211*2          Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Great biscuits                 Conf: (37) Home Cooki
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ฤอ Response To ๐ Biscuits
ฤอ Written By ๐ ``GORDY`` VirtualNET #87 AT 1504021
ฤฤอออออออออออออออออออออออออออออออออออออออออออออออออออออออออออออออออออออออฤฤ
ณ Does anyone have any good recipes for home-made southern-style biscuits?
ณ They don't have to be unique recipes.  They just have to make great
ณ biscuits.  Please post.

Here is a recipe that I have used a lot and makes really big, light and fluffy

biscuits that taste great.


---------- Recipe via Meal-Master (tm) v7.07

      Title: Baking Powder Biscuits
 Categories: Breads
   Servings: 12

      2 tb Vinegar
    3/4 c  Milk, minus 2 T
      2 c  Unbleached flour
      2 ts Baking powder
    1/2 ts Salt
    1/4 c  Lard (or shortening)
    1/4 ts Baking soda
      2 ts Lard

  Preheat oven to 400 degrees.

  Pour vinegar and milk into a measuring cup   Put aside and let stand until
  thickened.

  Sift together flour, baking powder, and salt.  Add the 1/4 cup lard and
  blend with a pastry blender or fingers until the mixture resembles meal.
  Add the baking soda to the soured milk and stir with a fork. Stir the
  soured milk into the flour mixture. Turn the dough out onto a lightly
  floured surface and knead briefly.  Roll out the dough to a 1/2 inch
  thickness, and with a 2-inch cutter, cut out rounds, dipping the cutter
  each time into flour to prevent sticking. In a 9-inch round cake tin, melt
  the 2 teaspoons of lard.  Allow to cool slightly. Dip the biscuit rounds in
  the lard. coating both sides.  Arrange them close together in the tin and
  bake for about 20 minutes, or until golden. Makes about 12.

  NOTE: I use self-rising flour instead of the unbleached flour, baking
  powder, and salt, and butter-flavored Crisco for the lard. Soured milk or
  milk past the use date can be used as above.  This makes big, fluffy
  delicious biscuits.

  From the files of R. Thompson, Sysop of The Outlaw BBS
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  The Outlaw BBS 502-358-3087 Host of the Meal Master Recipe Sub-type 35211