SC - Biscuits-oop

[Gerekr at aol.com]

On 12/16/98 3:49 PM you wrote:

>From:	phlip at bright.net (Philippa Alderton)

>Anybody have a biscuit recipe real quick? My mother has a snootful, and just
>threw the bisquick box into the fire, and all my cookbooks are packed.

Yogurt Biscuits (Gerek's)

2 cups flour
2 teasp. baking powder
1/2 teasp. baking soda
1 teasp. salt
1/4 cup shortening
3/4 cup yogurt 

Make as for baking powder biscuits. Bake at 450 for 12-15 minutes.

     [Expanded instructions: Combine all the dry ingredients.  Cut in the 
shortening with a pastry cutter (that half-moon set of wires with a 
wooden handle holding the ends together) or a fork till the shortening 
disappears.
     Add the yogurt and combine (start by stirring with a spoon, then get 
in there & squish with clean hand(s) till you've incorporated all the 
flour into the dampness).  Since this is a pastry-type thing, you do not 
want to over-work it -- once the yogurt goes in, handle the dough gently 
(!) -- like you were trying not to break eggs, or like you were playing 
sensuous-touchy-feely with a handful of silk and velvet that would crush 
if you gripped too hard or vigourously. 
     When you have everything in one ball, turn it onto a lightly floured 
surface.  To reinforce layering, you can turn it on itself, GENTLY, 2-3 
times, before lightly flouring the top surface so it won't stick to your 
rolling pin, and gently rolling it out about 3/8 to 1/2 inch thick.  Then 
cut your biscuits.  Rework the scraps, gently, into another mass that you 
can roll, cut more biscuits, etc., till you have used all the dough.  
Makes 8-9.  This number of biscuits will mostly fit into an 8 x 8; baking 
pan (9 x 9 would be better, if you have it).  The tops will not color but 
the bottoms will be light golden brown when done.  Also, the biscuits 
will have risen to as much as twice their starting thickness.  This 
biscuit is very moist and stays moist for a day or two (not that they 
will last this long).]
 
     We have tried this in a Dutch oven at an event.  We tried the 
classic method of settling it in coals and putting 6-8 coals on the lid.  
It worked remarkably well under the circumstances.  We didn't have any 
idea of timing.  Got cooked biscuits with only some scorching where the 
heat was uneven.

Enjoy,
Chimene
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