The Old Folks Home

[getaclue]

Getaclue- I thought, "Simple, easy, perfect every time... I'm gonna' try it!" Then I remembered how I can't make biscuits and how it involves making dough, sooooo....I'll stick to crumb crusts or store bought. (But I'm keeping the recipe, just in case.) Thanks for sharing!!

My mother was NOT a dough person, and had to have a recipe to be able to cook anything. One of the things she always got was self-rising flour, so she didn't have to add baking powder, baking soda, or salt to the recipe. Biscuits were a total challenge for her, because most southern women kept a big bowl of flour, made a hole in the center of the flour, added the rest of the ingredients into the center hole, worked the center ingredients with their hand outward to slowly add the flour, then when the center dough was right, they would form their biscuits, and put them on the baking sheet. When done, they would cover the flour bowl, adding more flour when needed, and put it away until the next use. My mother just couldn't "eyeball" anything, so her biscuits were always horrible.

Biscuits
4 cups of self-rising flour
1/8 cup of oil (2 Tablespoons)
Milk until the dough gets sticky

Mix with a fork. When the dough is sticky, flour your hands and form uniform round blobs, then put them on a greased baking tray, and lightly pat the top of the biscuit to slightly flatten it.
Bake at 400 until done.

 

[Bunnylady]

One of the "secrets" of things like biscuits and pie crust is not to overwork them. Playing with the dough is what makes them tough; you want to mix them together just enough that the ingredients all stick together. The "flakes" in flaky pie crust happen because oil and water (or in this case, milk) don't mix.

Yeast-raised dough is different; you need to knead it to help it develop the right texture.

(Far from a great cook, but I get by)

 

[getaclue]

While I never had trouble with biscuits, because I always helped my grandmother make them, I could not make a good pie crust to save my life. I had tried recipes using room temperature butter, shortening, oil, etc. Still, I could NOT make a decent pie crust. I was in the galley on my dad's ship, and the chef was cranking out pie crusts, and making pies like there was no tomorrow. When I admired his pie crusts, and mentioned that I was a total failure at pie crusts, he gave me the recipe. Like I mentioned regarding the biscuits, I only use self rising flour, so there's no need to add baking powder, baking soda, or salt. I've used that recipe for about 40 years, and it's never failed me. It's great for pot pies too.

 

[ronott1]

While I never had trouble with biscuits, because I always helped my grandmother make them, I could not make a good pie crust to save my life. I had tried recipes using room temperature butter, shortening, oil, etc. Still, I could NOT make a decent pie crust. I was in the galley on my dad's ship, and the chef was cranking out pie crusts, and making pies like there was no tomorrow. When I admired his pie crusts, and mentioned that I was a total failure at pie crusts, he gave me the recipe. Like I mentioned regarding the biscuits, I only use self rising flour, so there's no need to add baking powder, baking soda, or salt. I've used that recipe for about 40 years, and it's never failed me. It's great for pot pies too.

The important thing is to practice. I will be baking two apple pies for a church event tomorrow and then a pumpkin pie for Thanks Giving. I will also be making the equivalent of three loaves of bread as rolls.

Oh and I am also baking a yellow cake with lemon filling and lemon butter cream frosting.

I am not from the south though so I don't use self rising flour.

 

[superchemicalgirl]

chickens in the road has a really great drop biscuit recipe http://chickensintheroad.com/cooking/quick-mix-biscuits-muffins-and-pancakes/

also she has the best "cheddar bay" biscuits http://chickensintheroad.com/cooking/ultimate-cheddar-bay-biscuits/


I started getting a migraine on my way home from work yesterday (perfect timing, eh?). I am finally starting to come out of it.

 

[perchie.girl]

I have Baked.... made pie Store bought crust... Cookies and yep biscuits . With Bisquick.
All before I was twenty.

Mostly cookies and cakes.

Pineapple upside down cake was my only scratch recipe.... But that was a very very very very long time ago.

Baking and I dont mix... no pun intended. I know the principles and could follow a recipe... But This whole measuring, and temperature ideal and The right kind of flour..

Its too much like chemistry. And I make messes ANYTIME i have control over the flour... not welcome in this house.

I admire people who can bake and who have their own kitchens....

deb

 

[Wisher1000]

 

[getaclue]

Thank you Wisher for that blast from the past!

 

[getaclue]

Nobody said you have to use self-rising flour. I simply said I do, because it's easier for me. Try it, you might like it.

 

[ronott1]

Nobody said you have to use self-rising flour. I simply said I do, because it's easier for me. Try it, you might like it.

I know!

Thanks for posting the recipe.