Biscuits!

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by Nock, Jan 15, 2020.

  1. Nock

    Nock 12 pointer

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    EBB7A7A5-263C-4ACB-B4BF-AC86E83F170F.jpeg
    Give these a try. I cut that in half unless you want a lot. If you can’t read let me know. I take separate pics of ingredients and then instructions.
     
  2. Mossy Oak Boykins

    Mossy Oak Boykins 6 pointer

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    where my boykins take me
    interesting for sure i dont like sourcream can you taste it much ? ive never used any biscuit mixes
     
  3. I tried those 7up and sour cream biscuits a couple years ago and all I got was a big mess, never did cut out the first biscuit. I’ll have to try again, maybe the figures were off.
     
  4. Nock

    Nock 12 pointer

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    Nope
     
    Mossy Oak Boykins likes this.
  5. Nock

    Nock 12 pointer

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    It doesn’t take much 7up/sprite.
     
    drakeshooter likes this.
  6. JR in KY

    JR in KY 12 pointer

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    We made some a while back and they were really good
     
    barney likes this.
  7. HCDH66

    HCDH66 6 pointer

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    Hardin County
    Get White Lily self rising flour, follow the biscuit recipe on the bag, and thank me later!
     
  8. Lady Hunter

    Lady Hunter 12 pointer

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    Many years ago, I think either Pentail or Barney posted this recipe and those are the only biscuits we've made since.... The family loves them! Our daughter will sometimes text us before daylight on a weekend asking if we can fix them & country ham (her husband's favorite) for breakfast since neither of them cooks.
     
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  9. barney

    barney 12 pointer

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    I think that was Pentail. I bought a box of Bisquick to give them a try in a few days.
     
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  10. Nock

    Nock 12 pointer

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    You will enjoy
     
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  11. barney

    barney 12 pointer

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    Kroger had Purnell's sausage on sale yesterday. Good enough reason to try the 7up biscuits. The biscuits were light, fluffy and delicious!
    [​IMG]
     
  12. EdLongshanks

    EdLongshanks 12 pointer

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    Liberal tears? I love it.
     
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  13. HCDH66

    HCDH66 6 pointer

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    Hardin County
    This is my go-to recipe. The only modifications I make to it are to use both shortening and butter, half the quantity each, and to bake at 500 degrees instead of 475. Shortening produces a softer biscuit, and butter makes them flaky. If you chill the butter in the freezer for a few minutes before cutting it up into the flour, it will cause the biscuits to rise even more.
     

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