Thread: Here ya go Wilbur

Nothing wrong with that.

ain;t a dern thing wrong with that

sumpin wrong there, that ain't on my table......mmmmmmmmmmmmmgood

"Wop" biscuits is better than no biscuits.....In fact it is hard to beat them "Flaky Buttermilk Grands" by Pillsbury!

Originally Posted by Speck

Made up some sausage, gravy, a pan of wop biscuits, and some scrambled cackle berries. Topped it off with a big glass of ice tea.Attachment 140707

I sure like the color of that gravy. Snow white gravy ain't for me.

Thanks Speck, I haven't made it in a few months, but after lookin at that I think its in store for this Sun. Sure looks good.

Originally Posted by Speck

I need to get Rees to show me how to make real biscuits.

Hey Spec,
I had never had the nerve to try making scratch biscuits until some of us were on a weekend trip to Clark Hill Lake on the SC/Ga border. One of my friends, Harry, asked me if I wanted some biscuits with the breakfast we were cooking. I said of course, thinking he had some wop or frozen biscuits. He proceeded to make the ones listed below and I watched and decided I could do that. They are easy to make, but it takes a couple of trials to know when the dough is ready to roll out and be cut. His Grandmother used this recipe when he was a child and he is 80 now so you can guess how long it has been around. I thought you had to use lard or shortening to make this kind of biscuit, but trust me, these will get rave reviews, especially with your sausage gravy.
Enjoy,
SeaRay

Harry’s Grandma’s Biscuits

1 Stick Oleo(margarine)
2 cups self-rising flour
1/3 cup buttermilk
1/3 cup milk
Cut Oleo into Flour(small pieces shaved off and blended into flour)
Add other ingredients and knead*
Roll out dough and cut into biscuits**
Bake at 450 degrees for 10 to 15 minutes
Watch for browning on tops and remove when done

*Knead only until dough can be formed and rolled out. Too much can make biscuits tough
**Harry used a tea glass with a little flour on the rim to cut the biscuits to size

Note: I have used butter instead of margarine, but honestly, no one could tell the difference.

Originally Posted by SeaRay

Hey Spec,
I had never had the nerve to try making scratch biscuits until some of us were on a weekend trip to Clark Hill Lake on the SC/Ga border. One of my friends, Harry, asked me if I wanted some biscuits with the breakfast we were cooking. I said of course, thinking he had some wop or frozen biscuits. He proceeded to make the ones listed below and I watched and decided I could do that. They are easy to make, but it takes a couple of trials to know when the dough is ready to roll out and be cut. His Grandmother used this recipe when he was a child and he is 80 now so you can guess how long it has been around. I thought you had to use lard or shortening to make this kind of biscuit, but trust me, these will get rave reviews, especially with your sausage gravy.
Enjoy,
SeaRay

Harry’s Grandma’s Biscuits

1 Stick Oleo(margarine)
2 cups self-rising flour
1/3 cup buttermilk
1/3 cup milk
Cut Oleo into Flour(small pieces shaved off and blended into flour)
Add other ingredients and knead*
Roll out dough and cut into biscuits**
Bake at 450 degrees for 10 to 15 minutes
Watch for browning on tops and remove when done

*Knead only until dough can be formed and rolled out. Too much can make biscuits tough
**Harry used a tea glass with a little flour on the rim to cut the biscuits to size

Note: I have used butter instead of margarine, but honestly, no one could tell the difference.

That is pretty much the recipe I have been using, just a little more milk and 2 tea spoons of sugar and a pinch of salt. Gets easier and very quick, had em for supper tonight.