mariadnoca
Moderator
Date: Fri, 14 Feb 1997 19:02:50 GMT
From: Aleta/Dallas 2/14 happy it's working!
Response to light, buttery, easy biscuit request (I can't find post)
These biscuits are so easy, and are so good
I eat them with no additional butter or jam.
Don't let the use of mix keep you away. I
make these for all houseguests to our place
in Scottsdale, and everyone want the recipe.
6 cups Bisquick or other good quality mix
2/3 cup sugar (1 cup if you like real sweet)
1 good quality beer at room temperature (not
flat)
3/4 stick butter or butter-flavored
shortening
Preheat oven to 375 or 400 degrees. Melt
butter and cover the bottom of a jelly-roll
pan (straight sided baking sheet) Mix dry
ingredients well in large bowl. Add beer as
needed to form a wet, sticky dough when in
Arizona, I use a whole beer). Mix as little
as possible. Turn out on floured surface,
pat to a 1/2" to 1" thickness and cut with
cookie cutter or a water glass. Place
slightly separated on cookie sheet. Bake
10-12 minutes, until just lightly brown.
Don't overcook so they won't dry out.
I discovered that if these are allowed to sit
out a little before baking, they really rise.
From: Aleta/Dallas 2/14 happy it's working!
Response to light, buttery, easy biscuit request (I can't find post)
These biscuits are so easy, and are so good
I eat them with no additional butter or jam.
Don't let the use of mix keep you away. I
make these for all houseguests to our place
in Scottsdale, and everyone want the recipe.
6 cups Bisquick or other good quality mix
2/3 cup sugar (1 cup if you like real sweet)
1 good quality beer at room temperature (not
flat)
3/4 stick butter or butter-flavored
shortening
Preheat oven to 375 or 400 degrees. Melt
butter and cover the bottom of a jelly-roll
pan (straight sided baking sheet) Mix dry
ingredients well in large bowl. Add beer as
needed to form a wet, sticky dough when in
Arizona, I use a whole beer). Mix as little
as possible. Turn out on floured surface,
pat to a 1/2" to 1" thickness and cut with
cookie cutter or a water glass. Place
slightly separated on cookie sheet. Bake
10-12 minutes, until just lightly brown.
Don't overcook so they won't dry out.
I discovered that if these are allowed to sit
out a little before baking, they really rise.