On Tuesday, November 10, 2015 at 11:39:41 AM UTC-6, jmcquown wrote:
>
> I'm pretty sure I can find White Lily flour but I don't go looking for
> it.
>
It's readily available here and I'm in the mid-South.
>
> Rolling the dough? I tried rolling the dough and using a cutter.
> That's when they came out wrong.
>
My grandmother had a favorite glass she used as her
biscuit cutter.
>
> Forming them into rounds by hand and patting them into a greased baking
> dish worked much better for me. But again, that was many years ago.
> They did turn out nicely.
>
I've not seen anyone make formed by hand biscuits except
on tv. My mother always made drop biscuits.
>
> If Boli was still with us he'd likely have said "Shoney's." It was/is
> (?) a restaurant chain in the South.
>
Most of them are closed now.
>
> They had fantastic biscuits. I
> used to stop there on my way to class for breakfast.
>
There biscuits were unimpressive to me. Definitely
commissary supplied.
>
> I didn't grow up eating biscuits. Despite popular opinion, I merely
> live in the Southern US, I don't epitomise it.
>
*Sigh* I did grow up eating them and breakfast/white/milk
gravy, too. GravyI can make with one hand tied behind my
back, it's those elusive biscuits that leave me in the dust.
>
> I do know drop biscuits or hand-patted biscuits have been a heck of a
> lot more friendly to me than rolled ones.
>
> Jill