Comments on: Homemade Biscuits http://www.hillbillyhousewife.com/homemadebiscuits.htm Low Cost Home Cooking From Scratch Wed, 08 Feb 2012 15:29:08 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Darla http://www.hillbillyhousewife.com/homemadebiscuits.htm/comment-page-1#comment-31948 Darla Sat, 04 Feb 2012 18:55:26 +0000 http://www.hillbillyhousewife.com/?p=321#comment-31948 These are easy and yummy. I added some Lawery's Garlic salt to mine to make gralic buscuits. MMMMM!!! With some slices of crunchy bacon in the middle of buscuit after I buttered it. I'm stuffed! Thanks, Darla These are easy and yummy. I added some Lawery’s Garlic salt to mine to make gralic buscuits. MMMMM!!! With some slices of crunchy bacon in the middle of buscuit after I buttered it. I’m stuffed! Thanks, Darla

]]> By: Gen http://www.hillbillyhousewife.com/homemadebiscuits.htm/comment-page-1#comment-31496 Gen Sun, 01 Jan 2012 20:27:29 +0000 http://www.hillbillyhousewife.com/?p=321#comment-31496 As a Hillbilly Housewife and the oldest daughter of a Southern Appalachian woman born and bred, I have to say this is not how a lot of hillbilly housewives make their biscuits. The premise is similiar but not the same. My mom, who is now 86 years young, once made the lightest fluffiest biscuits you ever hoped to eat. I stood by her side for years and watched her do it. I've never seen anyone else make them exactly like this but I have heard of folks doing it the way she did. She had a "well of flour" in a pan that she kept there. She sifted her new flour into that and poured her buttermilk and melted shortening into that newly sifted flour. She used a regular fork to stir the dough and and when it was of a certain consistency she would begin to knead the dough by folding it over and patting it down with the back of her hand and then turning the pan and folding it and patting it again. She then "pinched" the biscuit dough into her hand (no rolling it out and cutting it) and she bounced the biscuit ball between each hand twice and placed it in a preheated pan with melted shortening in the bottom. She then gently patted the balls down slightly. She cozied each biscuit right up against the others and finished them all off with a melted shortening on top to help them brown. The shortening in the pan and on top made a flaky crusty brown top and bottom which I loved. The pans she used had been used for years and were dark pans by the time I was born. Mom always said that the amount of shortening helped make the biscuits more fluffy and light. They were delicious and known all around. They were similiar to what some folks call "cat head" southern biscuits. Add some spiced cooked apples over them and nothing better. As a Hillbilly Housewife and the oldest daughter of a Southern Appalachian woman born and bred, I have to say this is not how a lot of hillbilly housewives make their biscuits. The premise is similiar but not the same. My mom, who is now 86 years young, once made the lightest fluffiest biscuits you ever hoped to eat. I stood by her side for years and watched her do it. I’ve never seen anyone else make them exactly like this but I have heard of folks doing it the way she did. She had a “well of flour” in a pan that she kept there. She sifted her new flour into that and poured her buttermilk and melted shortening into that newly sifted flour. She used a regular fork to stir the dough and and when it was of a certain consistency she would begin to knead the dough by folding it over and patting it down with the back of her hand and then turning the pan and folding it and patting it again. She then “pinched” the biscuit dough into her hand (no rolling it out and cutting it) and she bounced the biscuit ball between each hand twice and placed it in a preheated pan with melted shortening in the bottom. She then gently patted the balls down slightly. She cozied each biscuit right up against the others and finished them all off with a melted shortening on top to help them brown. The shortening in the pan and on top made a flaky crusty brown top and bottom which I loved. The pans she used had been used for years and were dark pans by the time I was born. Mom always said that the amount of shortening helped make the biscuits more fluffy and light. They were delicious and known all around. They were similiar to what some folks call “cat head” southern biscuits. Add some spiced cooked apples over them and nothing better.

]]> By: Larryo56 http://www.hillbillyhousewife.com/homemadebiscuits.htm/comment-page-1#comment-31414 Larryo56 Sat, 24 Dec 2011 00:44:42 +0000 http://www.hillbillyhousewife.com/?p=321#comment-31414 I have tried your recipe and loved it, but if you want a bisquit like Hardee's make, here is my recipe. Use bisquick and make a double batch. Substitute butter milk for regular milk, heat the milk in a microwave, remove 1/3 cup, add a teaspoon of sugar to the smaller amount and a packet of yeast. Mix one cup crisco with the Bisquick then add all the milk. Knead into a ball until thoroughly mixed. Roll out and cut into desired size bisquits. Brush with egg yolk and let rise about 2 hours. Bake as directed and brush with melfted butter when done. I have tried your recipe and loved it, but if you want a bisquit like Hardee’s make, here is my recipe.
Use bisquick and make a double batch. Substitute butter milk for regular milk, heat the milk in a microwave, remove 1/3 cup, add a teaspoon of sugar to the smaller amount and a packet of yeast. Mix one cup crisco with the Bisquick then add all the milk. Knead into a ball until thoroughly mixed. Roll out and cut into desired size bisquits. Brush with egg yolk and let rise about 2 hours. Bake as directed and brush with melfted butter when done.

]]> By: Johnny Russell http://www.hillbillyhousewife.com/homemadebiscuits.htm/comment-page-1#comment-31401 Johnny Russell Mon, 19 Dec 2011 22:35:32 +0000 http://www.hillbillyhousewife.com/?p=321#comment-31401 Used to have problems with biscuits turning out crumbly. When I learned to make my dough wetter they turned out great. If you don't have buttermilk add a tablespoon of vinegar to your milk! I make them in an iron skillet at 450 degrees for 12 minutes Used to have problems with biscuits turning out crumbly. When I learned to make my dough wetter they turned out great. If you don’t have buttermilk add a tablespoon of vinegar to your milk! I make them in an iron skillet at 450 degrees for 12 minutes

]]> By: Jennifer Allen http://www.hillbillyhousewife.com/homemadebiscuits.htm/comment-page-1#comment-30730 Jennifer Allen Tue, 22 Nov 2011 15:09:40 +0000 http://www.hillbillyhousewife.com/?p=321#comment-30730 I have never had any luck with from scratch biscuits before but they are a must have for homemade stuffing. I found this recipe and they turned out perfect and delicious! Thank you so much. Happy Thanksgiving I have never had any luck with from scratch biscuits before but they are a must have for homemade stuffing. I found this recipe and they turned out perfect and delicious! Thank you so much. Happy Thanksgiving

]]> By: sabrina http://www.hillbillyhousewife.com/homemadebiscuits.htm/comment-page-1#comment-30544 sabrina Sat, 12 Nov 2011 18:31:51 +0000 http://www.hillbillyhousewife.com/?p=321#comment-30544 do you have to use shorten or can we use butter or margrein and if so how much.i have no shorten and we want biscuits tonight to go with dinner pot roast with potatoes onions and green peppers and other secret ingredient. lots of yummy juices ready to be soaked up by some hot biscuits. do you have to use shorten or can we use butter or margrein and if so how much.i have no shorten and we want biscuits tonight to go with dinner pot roast with potatoes onions and green peppers and other secret ingredient. lots of yummy juices ready to be soaked up by some hot biscuits.

]]> By: Bob http://www.hillbillyhousewife.com/homemadebiscuits.htm/comment-page-1#comment-30541 Bob Sat, 12 Nov 2011 16:32:19 +0000 http://www.hillbillyhousewife.com/?p=321#comment-30541 I don't know what i did wrong, but mine turned out like hockey pucks!! The second time I tried they fell just crumbled!!! I think I will stay with canned biscuits!!! I don’t know what i did wrong, but mine turned out like hockey pucks!! The second time I tried they fell just crumbled!!! I think I will stay with canned biscuits!!!

]]> By: steve http://www.hillbillyhousewife.com/homemadebiscuits.htm/comment-page-1#comment-30379 steve Sun, 30 Oct 2011 11:28:03 +0000 http://www.hillbillyhousewife.com/?p=321#comment-30379 this is a great site simple and good im getting ready to make some right now this is a great site simple and good im getting ready to make some right now

]]> By: Barbara Speidel http://www.hillbillyhousewife.com/homemadebiscuits.htm/comment-page-1#comment-30356 Barbara Speidel Thu, 27 Oct 2011 19:06:33 +0000 http://www.hillbillyhousewife.com/?p=321#comment-30356 Easy To Separate Biscuits This method was taught to me by my mom.....only way she made them. After mixing the biscuit dough, roll or press it out to 1/4" - 1/3" thick. Brush the entire top of the biscuit dough with melted butter or margarine. Fold the biscuit dough in 1/2....so the melted butter or margarine is on the inside. Roll or press down gently. Cut out the size biscuits you want. After cooking, the biscuits are easy to divide into halves.......just pull apart. No cutting is required. Easy To Separate Biscuits

This method was taught to me by my mom…..only way she made them.

After mixing the biscuit dough, roll or press it out to 1/4″ – 1/3″ thick.

Brush the entire top of the biscuit dough with melted butter or margarine.

Fold the biscuit dough in 1/2….so the melted butter or margarine is on the inside.

Roll or press down gently.

Cut out the size biscuits you want.

After cooking, the biscuits are easy to divide into halves…….just pull apart. No cutting is required.

]]> By: Natalie http://www.hillbillyhousewife.com/homemadebiscuits.htm/comment-page-1#comment-30324 Natalie Tue, 25 Oct 2011 17:01:11 +0000 http://www.hillbillyhousewife.com/?p=321#comment-30324 Can substitute margarine for the shortening and if so, would I use the same amount? Can substitute margarine for the shortening and if so, would I use the same amount?

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