According to Googling, Desarrolladora de Franquicias Los Bisquets Obregón is
a restaurant/cafe and not a "backery "


Linda


"William Jennings" wrote in message
...
Irma,

Here you go:

LOS BISQUETS BISQUETS OBREGON
Razón Social: Desarrolladora de Franquicias Los Bisquets Obregón SA de
CV.Lousiana No. 58, Col. NápolesMéxico DFC.P. 03810México
Contacto: Delgadillo, Adriana Email: :

doc


"Irma" wrote in message
.. .
Hi Linda;

This Biscuits are part of our "sweet bread" "pan de dulce" in Mexico,
since
my Mamy was a kid, Biscuits are found in any backery in Mexico, and even
there is a house "Bisquets Obregon", that now has a lot of branches all
over
Mexico city and some other states.

If they came from another country, they have been adopted to our Mexican
kitchen long ago.

If this group as far as I understand is to discuss and share Mexican
food
recipes.

I had problems with this recipe long ago and I asked in this very same
group
about the recipe and Shelora, Arturo and Jerry helped me to figure out
my
problem.

Why you find this recipe out of place? Why you ask someone to post in
another group? just because you consider this recipe is not Mexican
food?
But, what about the others reading this group?

By the way, I hope now you answer my post, since I have made some
questions
to you before and you never answer.

Irma.


"Linda" wrote in message
news:wWlgb.52876$vj2.6092@fed1read06...
Look Mr. A1, I'm not trying to be rude or anything, but there are
several
groups that would be more appropriate for this recipe.
Try rec.food.cooking or alt.recipes, which are a couple. Honestly
"Old
Fashion Biscuites" are somewhat out of place here.

Linda

"A1 WBarfieldsr" wrote in message
.. .
Old Fashion Biscuits

2 cups All-Purpose flour
2 Tbls. baking powder
1/2 Tsp. salt
1/2 cup lard
2/3 cup buttermilk

Preheat oven to 450 F.
Put 2 Tbls. lard in a skillet and get it hot; grease the sides.
Stir together the flour, baking powder, and salt.
Cut in the lard until the mixture resembles coarse crumbs.
Make a well in the center.
Pour the buttermilk in all at once.
Stir just until dough clings together.
Knead gently on a lightly floured surface for 10-12 strokes.
Roll or pat to 1/2-1 inch thickness.
Cut with a 2 1/2 inch biscuit cutter or big mouth jar, dipping the
cutter
into flour before each cut.
Transfer to the hot greased skillet, covering each biscuit with a
thin
coating of melted lard.
Bake in a 450 F. oven for 10-15 minutes, or until golden.
Makes: 10-12 biscuits.
Serve steaming hot with sweet butter and your favorite jam.

--
William Barfieldsr