Pillsbury Biscuits

sbury Grands, country style in the can. Can anyone help?



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Comments

  1. luvtobake says:

    I have never had Grands biscuits, so I can’t compare, but there was a post on this site awhile back about this – search for “grands style biscuits” and there are several recipes.

    My favorite biscuits are from the Moosewood Restaruant Daily Special Cookbook –
    I do not have it with me, but I make these often enough, I think I remember it-
    2 to 2 1/4 cup flour – whole wheat pastry is recomended but I have never bought it, use less white or regualar wheat flour.
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/3 cup vegtable oil
    2/3 cup buttermilk (I never have this and regular milk seems to work just fine)

    Mix the dry ingredients together. Make a well in the center and add the oil and milk together. Mix gently. Kneed about 5 times on a flour covered counter, roll or pat to about 1/2 inch thick, cut into biscuits. Bake at 450 for about 10 minutes, until golden. I have made these thicker, but I think you need to bake at a lower temp, otherwise the outside is overdone and the inside is still doughy.

  2. These are close to the Pillsbury Grand Biscuits, but they are actually better! I hope that you and your family enjoy them.

    Quick Whipping Cream Biscuits
    Yield: 1 dozen, more if you use a smaller cutter.

    1/2 cup butter or margarine (Butter is always better!)
    2 cups self-rising flour
    3/4 – 1 cup whipping cream*
    1/4 cup butter or margarine, melted

    Cut 1/2 cup butter into flour with a pastry blender or fork until crumbly. Add whipping cream, stirring just until dry ingredients are moistened.

    Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Keep dough cool and work it as little as possible or you will toughen the dough. Roll or pat dough to 3/4″ thickness. Cut with a 2-inch round cutter; place biscuits on a lightly greased baking sheet. I use a fancy starburst cutter for special occasions.

    Bake at 400°F for 13 to 15 minutes.

    Brush baked biscuits with 1/4 cup melted butter, or split biscuit and add a pat of butter and a spoonful of homemade jelly.

  3. Stir in 1/4tsp baking soda with the dry ingredients when using the buttermilk. For luvtobake and everyone else. You could substitute the buttermilk powder,yeah it’s expensive,and while it works in most baking,it made my biscuits a wierd color[if you want wierd colored biscuits for halloween,this works well!!] I do keep it in my emergency pantry,and for making my baking mix though. Now,if my hubby had his way,powdered milk,eggs,yogurt,[just to name a few]would ever cross over the threashold. Several Years ago I learned this tip from a cousin. Buy your fresh buttermilk[especially if it's on sale!]then using 1 pnt.or 1 qt. freezer bags,open and place in a 2 or 4 C liquid measuring cup, pour 1-1/2C. in the pnt,2-3C.in the qt. seal,leaving a small opening to GENTLy press out as much air as possible.
    Label,Date lay flat and freeze.When you want the milk remove from the freezer to fridge overnight to 24 hrs before. It may separate,just shake until it’s emulsified again. I also do this with sweet milk if we have more than will be used before the expiration date.Forgot to remove it early enough? Place in bowl of cold water until defrosted.[I've never tried the microwave method,so don;t know if it'll work or not].

  4. I found a recipe that is better than store bought Pillsbury brand refrigerator biscuits. For that grands you could work in small cubed bits of cold butter into the dough before cutting into biscuits. I fold the dough into thirds, press gently then cut into biscuits. This creates the layers. I have not treid adding cold butter but imagine the steam would make them fluffier.

    Refrigerator biscuit dough
    1 pkg dry yeast
    2 Tbsp warm water
    5 cups AP flour
    2 Tbsp sugar
    3 tsp baking powder
    1 tsp baking soda
    1-1/2 tsp salt
    3/4 c shortening or lard (I use lard)
    2 cups buttermilk

    Dissolve yeast in warm water and let stand 5 – 10 minutes.
    Sift dry ingredients together. Cut in shortening until consistency of coarse crumbs.
    Add 1 cup of the buttermilk mixing well. Add yeast and remaining buttermilk and mix thoroughly.
    Turn dough out on floured surface and knead 3 or 4 times.
    Store in refrigerator in airtight container. Will keep up to a week. Take out amount you want to use at a time. Roll out, brush with melted butter. Bake 425 degrees 15 minutes or until golden.

    I use this in place of all Pillsbury brand dough, biscuits, cresents, etc… it is soooo good

    • could you mix these up shape them and then freeze? I love to make gorilla bread and wish i could keep biscuit dough on hand

  5. I’m wondering if any of these recipes hold together like the pillsbury biscuits. I found a great biscuit recipe on allrecipes.com which makes a more crumbly biscuit that I could happily eat every day. But I’m looking for something to make sausage biscuits for my husband to heat up and eat for breakfast. Something that won’t fall apart so easily like the yummy dinner biscuits do. My main goal here is to replace the hydrogenated oil and high sodium for a healthier biscuit that’s just as easy to grab and go as the frozen kind.