Can someone help me out with a recipe for homemade bisquits?

Beer biscuits are the easiest

Bisquick and beer (not coors)

Drop on cookie sheet and bake.

Wish I could but I eyeball everything, Guess and Golly method

Selfrising Flour
Oil or Crisco, best are made using Lard but almost never use that these days
Milk

Bisquick...it's easy and pretty tasty.

7 up biscuits

7 up and the pioneer brand mix with the blue top,mix where you can somewhat form a biscuit and cook in a cast iron skillet.

2 cups self rising flour

2/3 or so cup buttermilk

1/4 stick of criso.

Fork crisco into flour until it beads up into little balls with a fork. Add buttermilk a little at a time until you have a mixture that you can work and not be too wet. Dump on a floured surface and knead 3 or 4 times or roll out. Either cut or squeeze off for catheads. Bake on ungreased sheet at 450 until the tops start to brown.

You'll need a gravy recipe also to complete the meal.

Thats a big x2

BEST ONE I'VE USED;

Ingredients
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Directions


Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.


Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes

You guys are Great! I have all of the stuff to plow ahead and get them bisquits goin. When I get 'em down, I'll be back for the gravy recipe. Thanks a bunch!!

If your in a tight for time and don't want all that work I think it is Mrs B's frozen in a bag at Wal-Mart that are about as good as any I have had in a long time.

X2 for Mrs B's

Gravy for your bisquits; First off i like my gravy brown, not white. but here's how to do both. start in a hot skilet 2-3 tablespoons of oil/bacon grease. heat it up next add flour,about same amount 2-3 tablespoons. Now here is were things take a turn .IF you like brown gravy cook the mixture or roux untill it starts turning brown,IF you like white gravy heat for a short while, about 3-4 minutes. Next start adding in milk or buttermilk.Turn you heat down, Start with just a little to make a slurry,as gravy starts to cook add more milk cook until gravy stops getting thick. Thats when the flour has cooked out. salt & pepper for taste... you also can add hot sauce or cyanne pepper or sausgage enjoy... Mark

Mark, I do it very simular except on the Brown gravy I use water or sometimes beef stock instead of milk.

for a different twist use canned tomatoes in the brown gravie instead of milk or water or beef stock,

I will be giving this a try, thanks.

2 packets dry yeast, dissolved in 1 cup warm water.

2 cups Buttermilk

4 teaspoons Baking Powder

1/4 teaspoon soda

1/2 cup sugar

1/2 cup oil

6 1/2 cups flour

Mix, keep refrigerated and covered.

Pinch off biscuits and let rise until doubled in size.

Bake at 400 for 20 to 25 minutes.

You can use some whole wheat flour, makes a better biscuit!