Bisquick, buttermilk mixed together. Regular flour to roll mixture in. butter pan bake 20 minutes 350-400 ( us temp on the box) until light brown. Put a little butter on top as soon as it comes out of oven. Talk about good. I think I need to make a pan now.
Also makes good dumplings.
Roger & Ruth
Stitch the Yorkie
Sissy the Yorkie
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Appreciate all the recipes...I have combined several and seem to have almost hit on the right combination...I keep practicing...what we don't eat, the racoons will..
Mary B buttermilk biscuits, frozen, sold at Walmart. I've used a lot of recipes, made angel biscuits, sourdough, etc., but when I discovered these frozen biscuits thats all I use anymore. I cook 3 in the morning for hubby and me in my toaster oven in about 20 mins. Try them, they're like homemade.
I have tried those frozen biscuits and they are wonderful..I made them before for our dutch oven cooking group and everyone bragged so, I never told them I didn't make them from scratch
Hawkeye02 wrote: Jerrybo66, that does sound good...I have never worked with sourdough before.
Try it, you'll like it. There are many different recipes for starters. You can make bread, pancakes, rolls, anything that has to rise. Mix a cup of starter in a bowl of pancake mix and let it rise & bubble. The 'cakes will be so light you will have to catch them floating out of the skillet.. Well, maybe that's a bit of exaggeration but I will say they won't be the 1/8" thick gummy 'cakes you get in a resturant.. IMO..
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2003 Sierra SP 26'Toy Hauler
1997 F-350, PSD, 4X4, red Crew Cab, long bed.
2007 Arctic Cat Prowler, Arctic Cat 500
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp cream of tarter
1 T sugar
6 T buttermilk powder (or whatever the can suggests for the liquid you are using)
6 T shortening (I use butter flavored)
2/3 C milk or water
Mix dry ingredients well, cut in shortening. Add liquid. Stir until everything pulls together. Knead lightly on floured board about 6 times. Shape or cut and bake at 375* till golden.
If not using buttermilk, eliminate the soda and increase the BP to 1 T. Liquid will then be milk...whole milk is best, but I use nonfat, hence the buttermilk powder I use. Always make sure the BP is fresh......
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Dianne (and Terry) (Fulltimed for 9 years)
Donnelly, ID
HAM WB6N (Terry)
2012 Ford F350, diesel, 4x4 SRW, crew cab, longbed
2009 Lance 971 Truck Camper, loaded
Life Member Good Sam
Geocache..."RVcachers" RV net Blog
I have nothing to add except to brag about my good fortune for biscuits. We don't bake much over the Summer when the AC has to take out the heat from the oven so I put the sourdough to sleep in the fridge. The temps have dropped and I have coaxed it back to life. My wife has a bowl of biscuit dough raising with the sourdough starter ready to bake. She makes a double batch, half with regular biscuits and half with cinnamon, raisins topped with a little icing for breakfast. I always add a little sourdough starter to my coffee cake. I sure like cool weather. It's been a long hot Summer. Sourdough rules.
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Well, maybe that's a bit of exaggeration but I will say they won't be the 1/8" thick gummy 'cakes you get in a resturant.. 
