My Homemade Biscuits

[Cook Chatty Cathy]

Preheat Oven To 500 Degrees

2 Cups Self-rising Flour
1/4 Cup Crisco Shortening
Milk - Just Enough To Make A Nice Biscuit Dough

Cut Shortening Into Flour Until Well Combined, Add Milk And Mix Just Until Evenly Moistened. I Then Spoon Out A Biscuit Sized Amount Of Dough And Drop Into Flour Bin And Dust It With Flour On Top Then Gingerly Pick It Up And Bounce In The Palm Of My Hand A Second To Remove Excess Flour Then Quickly Shape Into Round Shape And Place Onto Baking Sheet Or Pan. Place Biscuits Touching Side By Side. Place Into Oven For 12 Minutes Or Until Nicely Browned. When You Remove From Oven Cover The Biscuits In The Cooking Pan With A Clean Cloth And Allow To Steam For A Moment. Serve Immediately, Apply Butter Or Margarine As Desired!

My Secret To A Fluffy Biscuit Is High Heat And To Handle the dough As Little As Possible I Work Very Fast As To Not Knead The Dough. Biscuit Dough Creates A Gummy Texture If Over-handled. Save The Kneading For Yeast Breads Once You Master This Recipe... Making Biscuits Is So Easy You Will Find Yourself Making Them Often Cause It's Really No Big Deal! And Don't Forget To Break Out The Honey, Jelly, Or Syrup And Wa-la You Have An Instant After Meal Desert!

[roobee71]

Hi again,
What's the difference between "regular" flour and self-rising? Do I actually need to purchase "special" flour for this recipe? Sounds as easy as making Bisquik biscuits but we can add our own spices to your recipe. YUMMY. - Did you see my pie crust recipe? Just as easy to make and oh, so good. (My Grandma's recipe handed down by my aunt.)

[Cook Chatty Cathy]

Hey ChattyRoo,
The difference between reg. and self-rising is: the self-rising flour already has salt and baking powder added to it so you do not have to add it to make biscuits, pancakes, etc.. Omit the salt and baking powder if the recipe calls for salt and baking powder when using self-rising flour.
Thank you for the pie crust recipe, I will certainly look at it and give it a try as I do bake alot and I love pie!
You know you mentioned your family cookbook, which I for one think is just a wonderful family tradition and warms my heart to know that there are families that actually do those kinds of things! Anyhow Jafo mentioned a website that actually makes cookbooks as you order them, he is doing it for X-mas gifts this year I thought ya' may want to check out his information on this in his post from earlier this morning!
Later, CCCathy

[KYHeirloomer]

RooBee, sometimes self-rising flour results in a product that is too acidic. If that happens to you, next time include a pinch of baking soda in the dry mix.

Self-rising flour and self-rising cornmeal is more popular in the South than elsewhere. But you should be able to find it in the baking aisle just about anywhere, nowadays.

[roobee71]

Thank you both. I miss spending evenings in the kitchen with my mom cooking supper and talking so I love getting advice from you. Mom would rather pop something in the microwave these days as she's getting older and only cooks for herself and my dad. My daughter (as I've said) is 10 and is constantly getting up on a stool to help me cook. My mom started Hannah (or soon-to-be ChattyHan) out when she was still in diapers (and size 7 high heels...I have a picture of it....lol) mixing mashed potatoes with a hand masher. This is definitely a very tight bond my family shares.
Thank you again for the advice.
I never gave flour much thought.
By the way.....
any good bread-machine recipes that call for All-purpose flour?
Thank you in advance.

[Jafo232]

Can I make a suggestion, especially if you are cooking with children? Discard the machine.. You will find making bread by hand very easy and fun with children. Here is a recipe of mine you can use, and if you don't want to use flax seed, just substitute it with a cup of flour:

Jeffs Recipes » Flax Seed Bread Recipe

If you want to make this with your child, just double the recipe and when you get the dough out of the bowl, split it in half and each work on one. You can even make a few batches together and freeze them before the second rising and then thaw them any day you want to bake fresh bread.

[Cook Chatty Cathy]

I must second the motion to discard the bread machine! If you feel it is too difficult to do totally by hand I can suggest using your mixer with the dough hooks attached, if you have one. I use the Rapid-Rise yeast and follow their instructions for warming the milk and butter slightly before adding to the dry ingredients. It is no-fail and easier, but the end product is so nice! Plus as Jafo describes; the fun of making the dough into "shapes" with the children is such fun! Even if it is just to make dough balls for dinner rolls [to keep it simple].
P.S. When I make basic white bread I always use milk instead of water, and I add 2 eggs that I bring to room temperature before adding to the dry ingredients! This makes the bread more nutritious. My 8 yr. old was never a big bread eater, and since having my homemade breads and rolls simply tears into bread now like there is no tomorrow! And I delight in that since at that age they seem to have one empty leg anyway

[KYHeirloomer]

Wish I could help, but I wouldn't even know how to turn a bread machine on. I make all our breads by hand (In fact, am in the middle of making rosemary potato bread even as we speak).

I second Jafo's motion. There is no better way for a mother/daughter to bond that by making bread. Your daughter, at ten, may not have enough upper body strength or a long enough attention span to knead by hand, however. So a stationary mixer makes sense. I would let her play as long as she wishes, then finish kneading in the machine.

Also, don't forget quick breads, all of which can easily be done with nothing but a mixing spoon.

[KYHeirloomer]

Cathy, one thing to keep in mind is that instant (Rapid Rise) yeast is much more active than active dry. So you might want to cut back a little. For instance, an envelope of yeast contains 2 1/4 tsp (more or less, as it's actually packed by weight). Cut back to 2 tsp, or even 1 3/4 with the instant yeast, which is 25% "stronger."

Basic rule among bakers: Use only as much yeast as the bread needs.

Also, if you do much baking, and buy yeast in those envelopes, shame on you. Bulk yeast is the cheapest thing in the world. The 4-oz jars you find at the market make the envelopes look like an indulgence. And you can mail-order yeast by the pound for what those 4-oz jars cost.

Yeast can be stored in either the fridge or freezer. There is no need to defrost it, or even bring it to room temp. Just use it that way.

Something else to keep in mind, when making bread with kids, is that almost any bread recipe (other than high-hydration types like ciabata) can by made in the style of Monkey Bread, and kids love making that and eating it.

[Cook Chatty Cathy]

Thank you KYH, I honestly did not know about buying yeast in bulk. And I just get so annoyed at the price I pay for one 3 pack of the stuff! I can't tell you how much I appreciate the tip!
Thanks Once Again for the great input! Cathy