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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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19
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Re: Good Old-Fashioned Biscuits
Posted:
Apr 20, 2007 7:43 PM
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and don't forget the butter has to be COLD
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Posts:
127
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Re: Good Old-Fashioned Biscuits
Posted:
Apr 18, 2007 2:53 PM
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I am especially fond of Angel Biscuits, but as they have yeast they are considered bread instead of cake and due to my religious restrictions I have to be careful to whom I serve them.
The best advice I can give someone wanting light and fluffy biscuits is to stop mixing the instant all the ingredients are combied. If there are big (or little, who knows what size?) lumps, that's not only acceptable but advantageous.
My husband's mother thinks I make wonderful biscuits. Too bad that's the only thing she thinks I make well! Well, other than grandchildren, that is. 
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19
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Re: Good Old-Fashioned Biscuits
Posted:
Apr 18, 2007 8:18 AM
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never mind. I read your reply wrong.
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Posts:
126
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Re: Good Old-Fashioned Biscuits
Posted:
Apr 17, 2007 12:51 PM
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Angel biscuits do have yeast in them. They take a little longer to make as the biscuits have to rise for 30 minutes after you cut them out. Angel biscuits also taste yeasty. I like that taste but they do not taste like regular biscuits. You also have to treat these with a light hand or you'll end up with hockey pucks.
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Posts:
84
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Re: Good Old-Fashioned Biscuits
Posted:
Apr 17, 2007 12:40 PM
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> > This is the one I've liked the best:
> > Title: Biscuits
> > Categories:
> > Yield: 1 Batch
> >
> > 2 c Flour
> > 4 ts Baking powder
> > 3 tb Butter
> > 1/2 ts Salt
> > 3/4 c Milk
> >
> > Mix dry ingredients and butter with 2 knives as
> > for pastry. Add milk and mix. Roll out an inch
> > thick. Cut in rounds, brush over tops with
> melted
> > butter. Bake about 15 minutes in a 350 degree
> > oven.
> >
>
> I tried this biscuit recipe last night to go with a
> chicken stew I made. They were VERY flat - tasted
> great but just would not rise.
I know. I used this recipe yesterday morning, and like you said, they tasted great but did not rise much. I think, in my case, high altitude is a factor, and I keep forgetting to make adjustments for that. Heloise had a recipe for "Angel Biscuits" in her column the other day. It included a packet of yeast dissolved in a little warm water and then added with the other liquids to the dry ingrediants. That might do the trick.
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Posts:
607
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Re: Good Old-Fashioned Biscuits
Posted:
Apr 17, 2007 12:22 PM
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> This is the one I've liked the best:
> Title: Biscuits
> Categories:
> Yield: 1 Batch
>
> 2 c Flour
> 4 ts Baking powder
> 3 tb Butter
> 1/2 ts Salt
> 3/4 c Milk
>
> Mix dry ingredients and butter with 2 knives as
> for pastry. Add milk and mix. Roll out an inch
> thick. Cut in rounds, brush over tops with melted
> butter. Bake about 15 minutes in a 350 degree
> oven.
>
I tried this biscuit recipe last night to go with a chicken stew I made. They were VERY flat - tasted great but just would not rise.
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Posts:
269
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Re: Good Old-Fashioned Biscuits
Posted:
Apr 16, 2007 9:54 PM
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This food stuff is
> confusing sometimes!
Yep, it sure is..Especially on this board..
Rate this post:
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Posts:
111
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Re: Good Old-Fashioned Biscuits
Posted:
Apr 16, 2007 8:59 PM
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> > > A pinch of cream of tartar added to your
> favorite
> > > concoction will make biscuits so light and
> fluffy
> > you
> > > have to tie them down lest they float away.
> >
> > If you're in a pinch (hahaha, get it?) can you use
> > tartar sauce? I assume it's more or less the same
> > thing. You can't have tartar sauce without tartar
> > after all!
>
> Good morning, Uncle Mort....
>
> Perhaps I can assist in clearing up any confusion.
> Cream of Tartar is actually an acid in the form of a
> granule. This crystal, a byproduct of the wine
> industry, was a component in the first commercial
> baking powders.
>
> Tartar sauce, more formally known as Sauce Tartare,
> is a mayonnaise-based (or sometimes just egg yolk)
> condiment with various savory flavorings.
>
> I don't believe the two products would be
> interchangeable. Welcome aboard, by the way!
So cream of tartar, or tartar cream as it's formally known, is not in tartar sauce? This food stuff is confusing sometimes!
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Posts:
1,965
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Re: Good Old-Fashioned Biscuits
Posted:
Apr 16, 2007 10:16 AM
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cant help it. i love bisquick!!> > are you looking for a buttermilk biscuit or
> something
> > else? i would try the food network. i always use
> > the bisquick recipe and add a pinch of baking
> powder.
> > turn out great every time.
>
> Bisquick? Gak! Aren't you the one who claims to be
> a 'chef'? Why would a chef use Bisquick? I agree
> with Tip Toni. Just don't overwork your dough.
> Biscuits take a very light hand.
>
> Here's a good, basic buttermilk biscuit recipe from
> Southern Living.
>
> Buttermi
> lk Biscuits
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Posts:
84
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Re: Good Old-Fashioned Biscuits
Posted:
Apr 16, 2007 9:51 AM
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> > A pinch of cream of tartar added to your favorite
> > concoction will make biscuits so light and fluffy
> you
> > have to tie them down lest they float away.
>
> If you're in a pinch (hahaha, get it?) can you use
> tartar sauce? I assume it's more or less the same
> thing. You can't have tartar sauce without tartar
> after all!
Good morning, Uncle Mort....
Perhaps I can assist in clearing up any confusion. Cream of Tartar is actually an acid in the form of a granule. This crystal, a byproduct of the wine industry, was a component in the first commercial baking powders.
Tartar sauce, more formally known as Sauce Tartare, is a mayonnaise-based (or sometimes just egg yolk) condiment with various savory flavorings.
I don't believe the two products would be interchangeable. Welcome aboard, by the way!
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Posts:
126
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Re: Good Old-Fashioned Biscuits
Posted:
Apr 16, 2007 9:11 AM
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> are you looking for a buttermilk biscuit or something
> else? i would try the food network. i always use
> the bisquick recipe and add a pinch of baking powder.
> turn out great every time.
Bisquick? Gak! Aren't you the one who claims to be a 'chef'? Why would a chef use Bisquick? I agree with Tip Toni. Just don't overwork your dough. Biscuits take a very light hand.
Here's a good, basic buttermilk biscuit recipe from Southern Living.
Buttermilk Biscuits
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1
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Re: Good Old-Fashioned Biscuits
Posted:
Apr 16, 2007 7:34 AM
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 I HAVE A GOOD RECIPE FOR CORN BREAD/BISQUITS.ADD CARROT PULP TO KEEP CORN BREAD MOIST.
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Posts:
111
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Re: Good Old-Fashioned Biscuits
Posted:
Apr 16, 2007 1:04 AM
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> A pinch of cream of tartar added to your favorite
> concoction will make biscuits so light and fluffy you
> have to tie them down lest they float away.
If you're in a pinch (hahaha, get it?) can you use tartar sauce? I assume it's more or less the same thing. You can't have tartar sauce without tartar after all!
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Posts:
12
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Re: Good Old-Fashioned Biscuits
Posted:
Apr 16, 2007 12:59 AM
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A pinch of cream of tartar added to your favorite concoction will make biscuits so light and fluffy you have to tie them down lest they float away.
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Posts:
197
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Re: Good Old-Fashioned Biscuits
Posted:
Apr 15, 2007 8:51 PM
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Some of you ladies are plumb ornery.  I'm glad my wife don't use no canned dough. She just goes throgh mine!
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