Subj : Re: Don't Bug Me
To   : Ben Collver
From : Dave Drum
Date : Wed May 28 2025 12:50 pm

-=> Ben Collver wrote to Dave Drum <=-

DD> Connect the dots.  Bv)=

BC> Thanks for spelling it out for me.

BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

BC>       Title: Cowpuncher Biscuits
BC>  Categories: Biscuits
BC>       Yield: 12 Biscuits

AFAIAC biscuits are either "drop" style or cut into size w/a cookie
cutter. If you put them into a muffin tin they becoemuffins.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mr. Breakfast's Biscuits
Categories: Five, Breads, Dairy
     Yield: 10 Servings

     8 tb Unsalted butter; cold
     2 tb Shortening; cold *
     3 c  Unbleached self-rising flour
 1 1/2 c  Buttermilk; cold
          Extra slivers of butter or
          - cream for moistening and
          - brushing

 * Lard works, too. - UDD

 Adjust oven rack to middle position and set oven @
 450?F/230?C.

 Cut shortening and butter into dry ingredients with a
 pastry cutter, or two forks, until it looks like coarse
 meal. Return bowl to the freezer or refrigerator if butter
 becomes warm.

 Stir in milk with a large fork or rubber spatula. Once
 dough starts to clump, bring it into a ball with your
 hands, pressing it into bottom of bowl to pick up scraps.
 If dough doesn't come together, sprinkle in a little more
 milk, and continue pressing on scraps until they
 incorporate.

 On a lightly floured surface, press dough into a rough
 square, then roll out into a about 3/4 in thick. Try to
 handle as little as possible and mix just enough to bring
 the dough together.

 Roll dough out.

 Use a 2" biscuit cutter to cut dough into rounds and place
 about a 1/2" together in a cake pan or 1" apart on baking
 sheet. How far apart you bake them gives you a different
 kind of edge, so experiment. I like my edges soft so I put
 them pretty close together and they end up touching each
 other when finished baking.

 Place a small sliver of butter on the top of each biscuit
 or brush the tops with melted butter or cream.

 Bake until golden brown 12-15 minutes.

 NOTE: If you can't get self-rising flour, use 4 teaspoons
 baking powder and 1 and 1/2 teaspoons salt. You can also
 use regular milk, if necessary, but add it slowly because
 the amount may be less. These go really well with sausage
 or tomato gravy.

 From: http://www.mrbreakfast.com

 Uncle Dirty Dave's Kitchen

MMMMM

... "Knowledge comes, but wisdom lingers." -- Alfred Lord Tennyson
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