These are the biscuits Squeaks usually makes for me when I visit.
It's her grandmother's recipe and it's wonderful.
They are light, fluffy, moist and delicious.

Here are the photos if interested.

http://www.kokoscornerblog.com/mycor...very-time.html

or
http://tinyurl.com/8xva5lb

@@@@@ Now You're Cooking! Export Format

Buttermilk Biscuits

breads

2 cups flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
5 1/3 tablespoons butter
buttermilk

Preheat oven to 450° F. Combine first four ingredients. Work chilled
butter
into dough with pastry blender. Add buttermilk to make a soft dough.
Put
on floured work surface and knead slightly. Pat out to about 1/2" and
cut
rounds. Bake 15 minutes or until golden.

- - - - - - - - - - - - - - - - - -

Contributor: Norma Watson

Yield: 12 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.83 **


koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On May 28, 6:25*pm, wrote:
> These are the biscuits Squeaks usually makes for me when I visit.
> It's her grandmother's recipe and it's wonderful.
> They are light, fluffy, moist and delicious.
Koko, your photos are perfect and the biscuits being so high-risen
reminded me of a lesson learned several years ago from someone on TV,
which I'd always practiced though didn't know the why of. Along with
any fresh products good recipe, do not twist the cutter around but for
a teensy bit to loosen as you lift it off each cut; doing that causes
the edge of a biscuit to smear and somewhat seal, preventing the
highest rise possibility.

Now tell us exactly how a good fresh sausage gravy is made? That's
something I do mess up often, although my bik-sits are always very
good and fluffy.
....Picky

On Mon, 28 May 2012 22:51:35 -0700 (PDT), JeanineAlyse
> wrote:

>On May 28, 6:25*pm, wrote:
>> These are the biscuits Squeaks usually makes for me when I visit.
>> It's her grandmother's recipe and it's wonderful.
>> They are light, fluffy, moist and delicious.
>Koko, your photos are perfect and the biscuits being so high-risen
>reminded me of a lesson learned several years ago from someone on TV,
>which I'd always practiced though didn't know the why of. Along with
>any fresh products good recipe, do not twist the cutter around but for
>a teensy bit to loosen as you lift it off each cut; doing that causes
>the edge of a biscuit to smear and somewhat seal, preventing the
>highest rise possibility.

I was taught the same thing, also, use a biscuits cutter not the rim
of a glass as it pinches the sides together hindering the rise.
>
>Now tell us exactly how a good fresh sausage gravy is made? That's
>something I do mess up often, although my bik-sits are always very
>good and fluffy.
>...Picky

All I do is cook bulk sausage in a skillet over med-high heat. this
time I used half a pound. If the sausage doesn't render off at least 2
tablespoons of fat add some neutral oil or butter.
Leaving the sausage and fat <2T of fat> in the skillet sprinkle in 2
tablespoons of flour. Cook-stirring for a few minutes to cook off the
raw flour taste. Do not cook the flour and fat past the golden blond
stage.
Crank up the heat a little and using a whisk, whisk, whisk, whisk in 2
1/2 cups milk then whisk a llittle more being sure to whisk up all the
tasty goodies off the bottom of the pan.
Reduce the heat to a simmer, keeping a close eye on it, simmer and
stir until the gravy has thickened.
Taste and add salt and freshly ground black pepper.

And that's that.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

> wrote in message
...
>
> All I do is cook bulk sausage in a skillet over med-high heat. this
> time I used half a pound. If the sausage doesn't render off at least 2
> tablespoons of fat add some neutral oil or butter.
> Leaving the sausage and fat <2T of fat> in the skillet sprinkle in 2
> tablespoons of flour. Cook-stirring for a few minutes to cook off the
> raw flour taste. Do not cook the flour and fat past the golden blond
> stage.
> Crank up the heat a little and using a whisk, whisk, whisk, whisk in 2
> 1/2 cups milk then whisk a llittle more being sure to whisk up all the
> tasty goodies off the bottom of the pan.
> Reduce the heat to a simmer, keeping a close eye on it, simmer and
> stir until the gravy has thickened.
> Taste and add salt and freshly ground black pepper.
>
> And that's that.
>
> koko

And really good too I'll bet.

Cheri

On May 29, 12:37*pm, wrote:
> All I do is cook bulk sausage in a skillet over med-high heat. this
> time I used half a pound. If the sausage doesn't render off at least 2
> tablespoons of fat add some neutral oil or butter.
> Leaving the sausage and fat <2T of fat> *in the skillet sprinkle in 2
> tablespoons of flour. Cook-stirring for a few minutes to cook off the
> raw flour taste. Do not cook the flour and fat past the golden blond
> stage.
> Crank up the heat a little and using a whisk, whisk, whisk, whisk in 2
> 1/2 cups milk then whisk a llittle more being sure to whisk up all the
> tasty goodies off the bottom of the pan.
> Reduce the heat to a simmer, keeping a close eye on it, simmer and
> stir until the gravy has thickened.
> Taste and add salt and freshly ground black pepper.
Thank you so for taking time to help me with this. Fresh Biscuits and
Sausage Gravy can once again become a weekend treat for my still
working girlfriend. The Base used to have a little place otherwise
serving just sandwich lunches where two ladies made terrific biscuits
and gravy to go, and we both really miss those gals! Now and then I
make a great amount of biscuits so my microwave only girlfriend can
take home a bunch, and will she ever be surprised when I have her over
on a best breakfast weekend day soon.
....Picky

On Tue, 29 May 2012 15:45:13 -0700 (PDT), JeanineAlyse
> wrote:

>On May 29, 12:37*pm, wrote:
>> All I do is cook bulk sausage in a skillet over med-high heat. this
>> time I used half a pound. If the sausage doesn't render off at least 2
>> tablespoons of fat add some neutral oil or butter.
>> Leaving the sausage and fat <2T of fat> *in the skillet sprinkle in 2
>> tablespoons of flour. Cook-stirring for a few minutes to cook off the
>> raw flour taste. Do not cook the flour and fat past the golden blond
>> stage.
>> Crank up the heat a little and using a whisk, whisk, whisk, whisk in 2
>> 1/2 cups milk then whisk a llittle more being sure to whisk up all the
>> tasty goodies off the bottom of the pan.
>> Reduce the heat to a simmer, keeping a close eye on it, simmer and
>> stir until the gravy has thickened.
>> Taste and add salt and freshly ground black pepper.
>Thank you so for taking time to help me with this. Fresh Biscuits and
>Sausage Gravy can once again become a weekend treat for my still
>working girlfriend. The Base used to have a little place otherwise
>serving just sandwich lunches where two ladies made terrific biscuits
>and gravy to go, and we both really miss those gals! Now and then I
>make a great amount of biscuits so my microwave only girlfriend can
>take home a bunch, and will she ever be surprised when I have her over
>on a best breakfast weekend day soon.
>...Picky

So happy I could help. The more often you make it the quicker and
easier it gets. As with everything I guess.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On 5/29/2012 1:51 AM, JeanineAlyse wrote:
> On May 28, 6:25 pm, wrote:
>> These are the biscuits Squeaks usually makes for me when I visit.
>> It's her grandmother's recipe and it's wonderful.
>> They are light, fluffy, moist and delicious.

Thanks for the photos and recipe!! Yum!

> Koko, your photos are perfect and the biscuits being so high-risen
> reminded me of a lesson learned several years ago from someone on TV,
> which I'd always practiced though didn't know the why of. Along with
> any fresh products good recipe, do not twist the cutter around but for
> a teensy bit to loosen as you lift it off each cut; doing that causes
> the edge of a biscuit to smear and somewhat seal, preventing the
> highest rise possibility.
>
Very good tip. I'll try to remember that next time.

thank yu so much for posting the recipe in your link post, makes it much
easier for me, and those pictures are there for those who can and should
enjoy them, Lee
> wrote in message
...
>
>
> These are the biscuits Squeaks usually makes for me when I visit.
> It's her grandmother's recipe and it's wonderful.
> They are light, fluffy, moist and delicious.
>
> Here are the photos if interested.
>
> http://www.kokoscornerblog.com/mycor...very-time.html
>
> or
> http://tinyurl.com/8xva5lb
>
> @@@@@ Now You're Cooking! Export Format
>
> Buttermilk Biscuits
>
> breads
>
> 2 cups flour
> 1/2 teaspoon salt
> 2 1/2 teaspoons baking powder
> 1/2 teaspoon baking soda
> 5 1/3 tablespoons butter
> buttermilk
>
> Preheat oven to 450° F. Combine first four ingredients. Work chilled
> butter
> into dough with pastry blender. Add buttermilk to make a soft dough.
> Put
> on floured work surface and knead slightly. Pat out to about 1/2" and
> cut
> rounds. Bake 15 minutes or until golden.
>
> - - - - - - - - - - - - - - - - - -
>
> Contributor: Norma Watson
>
> Yield: 12 servings
>
> Preparation Time: 0:00
>
>
> ** Exported from Now You're Cooking! v5.83 **
>
>
> koko
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>
> Natural Watkins Spices
> www.apinchofspices.com

On Mon, 28 May 2012 18:25:12 -0700, wrote:

>
>
>These are the biscuits Squeaks usually makes for me when I visit.
>It's her grandmother's recipe and it's wonderful.
>They are light, fluffy, moist and delicious.
>
>Here are the photos if interested.
>
>http://www.kokoscornerblog.com/mycor...very-time.html
>
>or
>http://tinyurl.com/8xva5lb
>
Wow. these look great!

Boron

Boron Elgar wrote:
>
> On Mon, 28 May 2012 18:25:12 -0700, wrote:
>
> >
> >
> >These are the biscuits Squeaks usually makes for me when I visit.
> >It's her grandmother's recipe and it's wonderful.
> >They are light, fluffy, moist and delicious.
> >
> >Here are the photos if interested.
> >
> >http://www.kokoscornerblog.com/mycor...very-time.html
> >
> >or
> >http://tinyurl.com/8xva5lb
> >
> Wow. these look great!

Very YUM! :-D

On Tue, 29 May 2012 09:48:18 -0400, Gary > wrote:

>Boron Elgar wrote:
>>
>> On Mon, 28 May 2012 18:25:12 -0700, wrote:
>>
>> >
>> >
>> >These are the biscuits Squeaks usually makes for me when I visit.
>> >It's her grandmother's recipe and it's wonderful.
>> >They are light, fluffy, moist and delicious.
>> >
>> >Here are the photos if interested.
>> >
>> >http://www.kokoscornerblog.com/mycor...very-time.html
>> >
>> >or
>> >http://tinyurl.com/8xva5lb
>> >
>> Wow. these look great!
>
>Very YUM! :-D

Thank you

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Tue, 29 May 2012 09:45:24 -0400, Boron Elgar
> wrote:

>On Mon, 28 May 2012 18:25:12 -0700, wrote:
>
>>
>>
>>These are the biscuits Squeaks usually makes for me when I visit.
>>It's her grandmother's recipe and it's wonderful.
>>They are light, fluffy, moist and delicious.
>>
>>Here are the photos if interested.
>>
>>http://www.kokoscornerblog.com/mycor...very-time.html
>>
>>or
>>http://tinyurl.com/8xva5lb
>>
>Wow. these look great!
>
>Boron

Thank you so much

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

In article >,
wrote:

> These are the biscuits Squeaks usually makes for me when I visit.
> It's her grandmother's recipe and it's wonderful.
> They are light, fluffy, moist and delicious.
>
> Here are the photos if interested.
>
> http://www.kokoscornerblog.com/mycor...its-perfect-ev
> ery-time.html
>
> or
> http://tinyurl.com/8xva5lb
>
> @@@@@ Now You're Cooking! Export Format
>
> Buttermilk Biscuits

Foolproof, huh? New fools arrive daily. Thanks for the recipe ‹ your
biscuits are beautiful, Koko. The rest of you is kinda cute, too.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Wed, 30 May 2012 08:14:07 -0500, Melba's Jammin'
> wrote:

>
>
>In article >,
> wrote:
>
>> These are the biscuits Squeaks usually makes for me when I visit.
>> It's her grandmother's recipe and it's wonderful.
>> They are light, fluffy, moist and delicious.
>>
>> Here are the photos if interested.
>>
>> http://www.kokoscornerblog.com/mycor...its-perfect-ev
>> ery-time.html
>>
>> or
>> http://tinyurl.com/8xva5lb
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Buttermilk Biscuits
>
>Foolproof, huh? New fools arrive daily. Thanks for the recipe ‹ your
>biscuits are beautiful, Koko. The rest of you is kinda cute, too.

Aww thank you <blush>

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On 2012-05-29, Me-an Hugh > wrote:


> And if you don't HAVE a 'pastry blender'??

Get one. ....or use two butter knives or yer fingers.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

On May 28, 9:50*pm, Me-an Hugh > wrote:
> On Mon, 28 May 2012 18:25:12 -0700, wrote:
> >These are the biscuits Squeaks usually makes for me when I visit.
> >Work chilled butter into dough with pastry blender.
>
> And if you don't HAVE a 'pastry blender'??

You can use two table knives, criss-crossing them to crumble the
chilled butter, or you can use your fingers. How old are you?

N.

"Nancy2" > wrote in message
...
On May 28, 9:50 pm, Me-an Hugh > wrote:
> On Mon, 28 May 2012 18:25:12 -0700, wrote:
> >These are the biscuits Squeaks usually makes for me when I visit.
> >Work chilled butter into dough with pastry blender.
>
> And if you don't HAVE a 'pastry blender'??

You can use two table knives, criss-crossing them to crumble the
chilled butter, or you can use your fingers. How old are you?

N.


yes, unless she always eats with her hands, she DOES have a "pastry blender"
of some sort.

In article >,
Me-an Hugh > wrote:

> On Mon, 28 May 2012 18:25:12 -0700, wrote:
>
>
> >These are the biscuits Squeaks usually makes for me when I visit.
>
> >Work chilled butter into dough with pastry blender.
>
> And if you don't HAVE a 'pastry blender'??

If you have a food processor, use that. A few pulses should do the
trick - I make my pie dough with a food processor - works a treat.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On 5/30/2012 9:16 AM, Melba's Jammin' wrote:
> In >,
> Me-an > wrote:
>
>> On Mon, 28 May 2012 18:25:12 -0700, wrote:
>>
>>
>>> These are the biscuits Squeaks usually makes for me when I visit.
>>
>>> Work chilled butter into dough with pastry blender.
>>
>> And if you don't HAVE a 'pastry blender'??
>
> If you have a food processor, use that. A few pulses should do the
> trick - I make my pie dough with a food processor - works a treat.

+1
I gave my pastry blender away after I started to use my FP for pastry
and scones.

"Sqwertz" > wrote in message
...
> On Mon, 28 May 2012 19:50:58 -0700, Me-an Hugh wrote:
>
>> On Mon, 28 May 2012 18:25:12 -0700, wrote:
>>
>>>These are the biscuits Squeaks usually makes for me when I visit.
>>
>>>Work chilled butter into dough with pastry blender.
>>
>> And if you don't HAVE a 'pastry blender'??
>
> Buy your biscuits in the blue tube.
>
> I'd answer your question but I know you're not sincere about wanting
> an answer.
>
> -sw
I'll answer. If you don't have a pastry blender, you can just arm yourself
with two plain old table-setting knives (that won't cut much of anything).
Hold one in each hand and do a criss-cross sort of cutting. The vital
detail in the recipe is the lack of saying what sort of flour. Obviously
(maybe) self-rising is not called for but there's a heap of difference in
the varieties and results. Polly

On Mon, 28 May 2012 23:35:25 -0500, "Polly Esther"
> wrote:

>
> "Sqwertz" > wrote in message
> ...
> > On Mon, 28 May 2012 19:50:58 -0700, Me-an Hugh wrote:
> >
> >> On Mon, 28 May 2012 18:25:12 -0700, wrote:
> >>
> >>>These are the biscuits Squeaks usually makes for me when I visit.
> >>
> >>>Work chilled butter into dough with pastry blender.
> >>
> >> And if you don't HAVE a 'pastry blender'??
> >
> > Buy your biscuits in the blue tube.
> >
> > I'd answer your question but I know you're not sincere about wanting
> > an answer.
> >
> > -sw
> I'll answer. If you don't have a pastry blender, you can just arm yourself
> with two plain old table-setting knives (that won't cut much of anything).
> Hold one in each hand and do a criss-cross sort of cutting. The vital
> detail in the recipe is the lack of saying what sort of flour. Obviously
> (maybe) self-rising is not called for but there's a heap of difference in
> the varieties and results. Polly

Or use the ten pastry blenders you were born with.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Mon, 28 May 2012 23:35:25 -0500, "Polly Esther"
> > wrote:
>
>>
>> "Sqwertz" > wrote in message
>> ...
>> > On Mon, 28 May 2012 19:50:58 -0700, Me-an Hugh wrote:
>> >
>> >> On Mon, 28 May 2012 18:25:12 -0700, wrote:
>> >>
>> >>>These are the biscuits Squeaks usually makes for me when I visit.
>> >>
>> >>>Work chilled butter into dough with pastry blender.
>> >>
>> >> And if you don't HAVE a 'pastry blender'??
>> >
>> > Buy your biscuits in the blue tube.
>> >
>> > I'd answer your question but I know you're not sincere about wanting
>> > an answer.
>> >
>> > -sw
>> I'll answer. If you don't have a pastry blender, you can just arm
>> yourself
>> with two plain old table-setting knives (that won't cut much of
>> anything).
>> Hold one in each hand and do a criss-cross sort of cutting. The vital
>> detail in the recipe is the lack of saying what sort of flour. Obviously
>> (maybe) self-rising is not called for but there's a heap of difference in
>> the varieties and results. Polly
>
> Or use the ten pastry blenders you were born with.

Yeah. I used to own a pastry blender. Not sure if I still have it or not.
For biscuits and cookies I always use my hands. If it is something that
needs to be chilled before baking then I just chill it after. Your hands
will melt the butter.

Polly Esther wrote:

> If you don't have a pastry blender, you can just arm yourself
> with two plain old table-setting knives (that won't cut much of anything).

I did that a couple of times. Then I decided no more cutting-in until
I got a food processor. Got a Cuisinart in 1984 or so and haven't
looked back once.

On May 29, 9:15*am, George M. Middius > wrote:
>
> Polly Esther wrote:
>
> > If you don't have a pastry blender, you can just arm yourself
> > with two plain old table-setting knives (that won't cut much of anything).
>
> I did that a couple of times. Then I decided no more cutting-in until
> I got a food processor. Got a Cuisinart in 1984 or so and haven't
> looked back once.
>
>
Yep, the food processor will that have fat coated with flour the size
of peas with just a few pulses. Food processors are niiiiiiiiiice.

wrote:
> On May 29, 9:15 am, George M. Middius > wrote:
>
>> Polly Esther wrote:
>>
>>
>>> If you don't have a pastry blender, you can just arm yourself
>>> with two plain old table-setting knives (that won't cut much of anything).
>>>
>> I did that a couple of times. Then I decided no more cutting-in until
>> I got a food processor. Got a Cuisinart in 1984 or so and haven't
>> looked back once.
>>
>>
>>
> Yep, the food processor will that have fat coated with flour the size
> of peas with just a few pulses. Food processors are niiiiiiiiiice.
>
>


Last time I made biscuits I used butter instead of lard, and I shredded
it with a box grater. And I used White Lily flour. I patted the dough
out and cut into squares with a sharp knife, and rounded the corners
with my fingers as I transfered them to the baking sheet. The biscuits
were so tender I think I should have kneaded (or rolled) them more to
toughen them up, or used Yankee all-purpose flour. You took one bite
and they fell apart into crumbs -- but the crumbs were moist and tasted
good :-)

Bob

On May 29, 8:37*am, zxcvbob > wrote:
> wrote:
> > On May 29, 9:15 am, George M. Middius > wrote:
>
> >> Polly Esther wrote:
>
> >>> If you don't have a pastry blender, you can just arm yourself
> >>> with two plain old table-setting knives (that won't cut much of anything).
>
> >> I did that a couple of times. Then I decided no more cutting-in until
> >> I got a food processor. Got a Cuisinart in 1984 or so and haven't
> >> looked back once.
>
> > Yep, the food processor will that have fat coated with flour the size
> > of peas with just a few pulses. *Food processors are niiiiiiiiiice.
>
> Last time I made biscuits I used butter instead of lard, and I shredded
> it with a box grater. *And I used White Lily flour. *I patted the dough
> out and cut into squares with a sharp knife, and rounded the corners
> with my fingers as I transfered them to the baking sheet. *The biscuits
> were so tender I think I should have kneaded (or rolled) them more to
> toughen them up, or used Yankee all-purpose flour. *You took one bite
> and they fell apart into crumbs -- but the crumbs were moist and tasted
> good :-)
>
> Bob

That's my method also- sometimes they look like puff pastry.

On Mon, 28 May 2012 23:35:25 -0500, "Polly Esther"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Mon, 28 May 2012 19:50:58 -0700, Me-an Hugh wrote:
>>
>>> On Mon, 28 May 2012 18:25:12 -0700, wrote:
>>>
>>>>These are the biscuits Squeaks usually makes for me when I visit.
>>>
>>>>Work chilled butter into dough with pastry blender.
>>>
>>> And if you don't HAVE a 'pastry blender'??
>>
>> Buy your biscuits in the blue tube.
>>
>> I'd answer your question but I know you're not sincere about wanting
>> an answer.
>>
>> -sw
>I'll answer. If you don't have a pastry blender, you can just arm yourself
>with two plain old table-setting knives (that won't cut much of anything).
>Hold one in each hand and do a criss-cross sort of cutting.

I don't have a pastry blender so I use a balloon whisk and just
"pounce" it up and down and around.

>The vital detail in the recipe is the lack of saying what sort of flour. Obviously
>(maybe) self-rising is not called for but there's a heap of difference in
>the varieties and results. Polly
I used organic all-purpose flour. I wouldn't use self-rising because
the recipe calls for baking powder and baking soda, but maybe that's
just me.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com