from the International Goodwill Recipe Book

Beat eggs, oil and sugar and salt together. Add flour gradually. Allow to
rest awile. Roll out very thinly Cut into squares or diamonds as prefered
and sprinkle with the sugar Place on square cake cooler which have been
well sprayed with non-stick spray. Bake in very hot oven for a few minutes
till a a pale kichel colour or as desired. Gentle remove the kichel from
the cake coolers whle still quite hot and not yet hard. Allow to cool.

This make quite a lot if rolled really thin. It keeps well in a sealed
container and is deliciuos even if labour intensive.

In a large mixing bowl, add the dry ingredients and sift again to mix
thoroughly. Cut in the shortening with a pastry blender until well
combined, but do not overwork the mixture. Even the warmth of your hands
can cause the shortening to melt and make the dough sticky and heavy.

Add the milk all at once. This is the most important step, because
overworking the dough will create a pasty mixture. Using a large wooden
spoon, try to blend the dough by circling the bowl and cutting the moist
part into the dry mixture. Keep these strokes to a minimum, about 10 total.

Place the dough onto a cool, floured countertop. Finish mixing the dough
with a light kneading action-very few strokes, just till it will stay
together to form the biscuits. Add more flour as necessary, to keep it from
sticking.

Pat the dough in a circle no less than 1/2″ thick and cut the biscuits with
a 2″ biscuit cutter. Re-fornm the rest of the dough to cut more biscuits.
Biscuits rise best when they are cut cleanly.

Place the biscuits on an ungreased cookie sheet and bake at 450 degrees F.
for 12 to 15 minutes.

Makes 10 to 12

Compliments of:

Source : The Good Sam’s RV Cookbook

Preheat oven to 400 degrees. Mix and sift dry ingredients together. Add
milk and mayonaise ; mix. Turn onto a floured board; knead 5 or 6 times.
Cut with biscuit cutter. Bake 10 minutes, then lower the heat to 325
degrees until biscuits are golden.

HINT: You can turn off the oven after 10 minutes; the biscuits will brown.

* If in an area where Bakewell Cream is not available, order by mail from
Byron H. Smith & Co.,Inc., 54 Perry Road, P.O. Box 875, Bangor, Maine
04401. Send $ 2.00 for each box plus $ 1.75 handling and postage.

Preheat oven to 400 degrees F. Dissolve yeast in water, set aside. Mix dry
ingredients. Cut in shortenlng with pastry blender. Slowly add yeasted
water. Turn dough out on floured pastry board and knead lightly as for
regular biscuits. Roil and cut with biscuit cutter. Place rounds in a
greased pan. Let the biscuits rise slightly before baking for 12 – 15
minutes or until browned and done.

Heat oven to 400 degrees. Cook and stir zucchini and onion in margarine
until tender. Stir in dill weed and basil: reserve.

Mix baking mix and water until soft dough forms: beat vigorously 20
strokes. Gently smooth dough into ball on floured cloth-covered board.
Knead 5 times. Roll dough into rectangle, 15 x 9 inches: sprinkle with
reserved zucchini mixture and the cheese. Roll up tightly, beginning at 15
inch side. Seal well by pinching edge of dough into roll. Cut into twelve 1
1/4-inch slices. Place slices, cut sides down, on greased cookie sheet.
Bake until golden brown. 15 to 20 minutes. Serve immediately. Refridgerate
any remaining biscuits. 1 dozen biscuits.

Date: Mon, 24 Jun 1996 11:00:50 -0400

From: Mary H Mizwa Mzmiz@AOL.COM
This is a recipe from my mother, Rhae House, that produces wonderful
biscuits.

Sift all dry ingredients into bowl, work in shortening. Add buttermilk,
then yeast. Knead gently on floured board, roll and pinch off small ball
or cut. Melt margarine or butter in biscuit pan. Turn biscuits in butter,
when placed in pan. Bake biscuits at once at 350 degrees until brown, or
store in refrigerator and cook as needed.

This makes a big batch, and stays good in refrigerator up to a week.

EAT-L DIGEST 23 JUNE 1996

Dissolve yeast in warm water; mix with dry ingredients. Add shortening and
mix. Roll out 1/4 inch thick; cut; dip in melted butter. Let rise for 1 1/2
hours and bake at 400 about 15 minutes.

MRS FERRILL MARTIN (BETTY)

HOLLY GROVE, AR

Mix all ingredients well. Roll dough pieces as thin as a pencil and about 3
inches long. Cross ends at bottom. Brush with egg white. Bake on cookie
sheet about 20 minutes at 325 degrees.

NOTES : These wine biscuits are the best I ever tasted!

Prepare as you would for regular biscuits, that is: combine dry ingredients
and cut in oleo. combine egg and sherry and mix in to form a soft dough.
Pat out on a floured surface. cut with biscuit cutter, place on baking
sheets and sprinkle with a bit of sugar or flour. bake 350, 8 to 10
minutes. Makes about 12 small. Note: I have used white wine with good
results too.

Melt shortening in pan. Mix shortening and ingredients other than milk toge
ther. Gradually add milk and mix. You have the right amount of milk when
the dough is a sticky consistency. Oil a baking pan and set aside. Dump the
dough out on a floured board and cover with enough flour so that it isn’t
sticky. Roll dough out 1/2 inch high and cut out biscuits with a floured
glass or biscuit cutter. Dunk the biscuits in the oil and flip them over.
Bake at 500 degrees for 15 minutes.

Preheat oven to 450 degrees. Sift flour and baking powder into bowl. Cut in
the shortening and margarine until mixture resembles course cornmeal.. Fill
measuring cup with buttermilk, whole milk and enough water to make 3/4 cup.
Make well in center of dry ingredients; pour in liquid. With hands, mix
lightly and quickly to form dough moist enough to leave sides of bowl. Turn
out onto a lightly floured surface and knead gently 6-7 times, working
dough into a large ball. Pinch off portions of dough for desired size of
biscuit. Keep fingers dry by dipping into dry flour frequently. Press
slightly to flatten and place on a greased baking sheet. Bake for 12 to
15 minutes.

Recipe By : Southern Living Magazine

Combine first 7 ingredients in a large bowl; cut in shortening with a
pastry blender until crumbly. Add buttermilk and honey, stirring just until
dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or
roll dough to 1/2-inch thickness; cut with a 3-inch round cutter, and place
on lightly greased baking sheets.

Bake biscuits at 450 for 12 to 15 minutes or until golden brown.

Yield: 2 dozen.

Southern Living Magazine Website

Combine first four ingredients in a medium bowl; cut in butter with a
pastry blender until mixture resembles coarse meal. Add whipping cream,
stirring JUST until dry ingredients are moistened.

Sprinkle 1-1/2 teaspoons flour evenly over work surface. Turn dough onto
floured surface, and knead five or six times. Roll dough to 1/2 inch
thickness; cut into rounds with a 2 1/2 inch biscuit cutter. Place rounds
on a lightly greased baking sheet. Bake at 425 degrees for 10 to 12 minutes
or until biscuits are golden. Yield: 10 biscuits

Combine ingredients, stirring with a fork until blended. (Dough will be
stiff.) Turn dough out onto a lightly floured surface, and knead 10 to 12
times. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter.
Place on a lightly greased baking sheet. Bake at 450 degrees for 10 to 12
minutes. Yield: 1 dozen.

Sift dry ingredients and add to whipped cream. Roll 1/2-inch think and cut
with biscuit cutter. Bake in moderate oven 15 minutes. Yield: 18

Combine oatmeal, 3/4 cup of the rye flour, sugar and butter together.
Slowly add the milk till a firm but slightly sticky dough forms. Scrape out
dough onto a wooden board or counter. Knead in the rest of the rye flour
till the dough stiffens a little. Wrap in saran wrap and chill for one
hour.

Preheat oven to 350 degrees. Roll out dough till 1/4 inch thickness. Cut
into shapes ( I like to use scotty dog cutters). Place on lightly greased
cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest
till cool in oven with the door closed. Store in air-tight container for up
to 2 weeks.

TOPPING
1 c Beef broth
1/2 ts Garlic powder
3 tb Oil

In a small bowl, dissolve yeast in warm water. In a large bowl, combine
beef broth, milk, honey, egg, bacon grease or margarine, and salt. Add
yeast/water mixture and mix well. Stir in flour, corn meal, wheat germ,
cracked wheat, wheat bran, oatmeal, and cheese. Add whole wheat flour, 1/2
cup at a time, mixing well after each addition. Knead in the final amounts
of flour by hand to make a stiff dough. Continue to knead for 4 to 5
minutes. Pat or roll to 1/2 inch thickness. Cut into bone shapes and place
on a greased baking sheet. Cover lightly and let set (rise) for 30 minutes.
Bake in a 350 oven for 45 minutes or until lightly browned on bottom.
Prepare topping during last few minutes. Turn off oven heat. Remove
biscuits from oven. Immediately dip biscuits in topping. Return them to
oven and leave biscuits in oven for several hours or overnight.

-FOR THE SAUSAGE GRAVY-
1 c Dry beef(not!) ground style
-(a soy-based TVP)
2 c Vegetable broth
1/2 c Water
1/4 c Flour
1/4 c Wonderslim
1 ts Lawry’s seasoning salt
1 ts Liquid smoke

Date: Mon, 11 Mar 1996 12:05:58 -0500 (EST)

From: Bob & Welmoed Sisson sissons@pop.erols.com
I remember seeing a post a few days ago asking for a FF sausage biscuit and
gravy recipe. Yesterday I got my latest order from the Dixie Diners’ Club
(800-347-3494); they carry a tremendous selection of FF vegetarian stuff
and their prices are reasonable. They also toss in a booklet of recipes
with each order, and lo and behold! This was in the latest issue. I haven’t
tried these as I’m not into sausage and biscuits. Enjoy!

Biscuits: Preheat oven to 400F. Combine flour, baking powder, sugar, salt,
baking soda and Wonderslim until o biscuit dough-like consistency (add a
little more Wonderslim, if needed). Add buttermilk, mixing together to
complete the dough. Drop by large heaping spoonfuls, 2 inches apart on
cookie sheet lightly coated with non-stick cooking spray. Bake for 8-10
minutes. Makes 18 biscuits. Per biscuit: 89 cal, 1g fat, 1g fiber

For the sausage gravy: Using a blender, puree the flour with the
Wonderslim. Add the broth and water to the blender and puree until smooth.
Empty blender mixture into microwave safe bowl or stove top pan. Add the
dry Beef(NOT!), seasoning salt and Liquid Smoke. Cook in microwave for 1
minute, stir and continue microwaving for 2 minutes or until hot. If you
don’t have a microwave, stir on your stove top until hot. Serve over
biscuits or toast. Makes 4 1-cup servings.

Per serving: 69 calories, 1 gram fat, 4.5 grams fiber

FATFREE DIGEST V96 #70

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Date: Mon, 29 Nov 93 21:09:38 PST

Cream butter and sugar until light and fluffy. Add vanilla, carefully fold
in sifted flour and salt. Spoon into a piping bag fitted with large star
tube. Pipe into finger lengths on lightly greased trays. Bake in mod. hot
oven 15-20 mins. Cool on trays. Leave plain, or dip one end in melted
chocolate. Makes about 35.

REC.FOOD.RECIPES ARCHIVES

/MISC

HEAT oven to 450 degrees. Mix all ingredients until soft dough forms. Turn
dough onto surface generously dusted with baking mix; gently roll in baking
mix to coat. Shape into ball; knead 3 or 4 times.

ROLL dough 1/2 inch thick. Cut with 1-inch round cutter dipped in baking
mix. Place with edges touching on ungreased cookie sheet.

BAKE 8 to 10 minutes or until golden brown. About 2 dozen 1-inch biscuits.

Mini Drop Biscuits: After mixing ingredients, drop dough by rounded
teaspoonfuls onto ungreased cookie sheet. Bake as directed.

submitted by: esther@rochgte.fidonet.org (Esther H. Vail, Rochester NY USA)
This is a nice old-fashioned dish which many consider the ultimate comfort
food–I used to make it for my children when they were ill. Made by this
recipe it is incredibly rich, but very innocent in its flavoring, and full
of an intense wonderful taste of chicken. But I warn you that the use of
low-fat margarine and skim milk would make it pointless to serve. Instead,
do it just once a year and really enjoy it.

Cook chicken wings with salt and water to cover until they disintegrate.
Throw the wings away (or dismember and give your cats the meat). Boil the
broth down to two cups and strain. Cool overnight and next day remove all
but a tablespoon of fat from the top of the jellied broth. Bring the broth
to the boil in a covered pot, reduce heat to a simmer, and add the chicken
breasts.

NOTE: do not add to boiling broth, because that will toughen the chicken.
Simmer covered very gently over low heat about twenty minutes; remove one
breast and cut into it to see if it’s done. Continue simmering a bit longer
if necessary. Remove chicken and keep closely covered so it won’t dry out
while you prepare the sauce. Add the butter to the broth. Combine cream and
flour (I shake them together in a covered jar) and stir gradually into the
broth. Cook this sauce mixture gently, stirring frequently, until thickened
(this will be like a thin white sauce). Meanwhile, cut the chicken breasts
into bite-size cubes. Add to completed sauce and allow to heat gently for a
minute or so, and serve over split biscuits.

DAVE DAVIDG@CLAM.RUTGERS.EDU

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE – 19 MARCH 1996

Grate cheese and lard. Add seasonings. Beat until creamy. Stir in flour.
Pipe finger-length width biscuits onto ungreased trays. They don’t spread
at all, so pack ‘em in.

Cook at 200 degrees C for 15-20 minutes, or until they look done.

Notes: Use the strongest cheese you can lay your hands on. If it bends,
don’t bother. I always use NZ epicure or equivalent. If all else fails,
substitute half with blue cheese (Stilton is nice for this).

Sounds fairly ordinary, right? (yummy bix, BTW) Anyone out there remember
Wizz Fizz? Take the finished biscuits and a jar of your favourite powder.
Use your imagination. (gotta get me some Calvin’s)

I used the mix I made from some yellow ajis, a few habs and a whole lot of
those orange ones they were selling at the festival down at Erina. (smell
just like tomato plants, what were they called again?)

This is so cool.

1. Preheat oven to 425F. In a large bowl, sift together flour, salt, soda,
and powder. Using a pastry blender or two knives, cut the shortening into
the flour mixture until coarse crumbs form.

2. Add the buttermilk, tossing with a fork until a dough forms.

3. Turn the dough onto a lightly floured surface. Gather into a disk. Knead
lightly a few times until smooth. (The dough may be made up to two hours
ahead, wrapped in plastic wrap, and refrigerated until ready to use.)

4. Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass
dipped in flour, cut out the biscuits. Place them, two inches apart, onto
an ungreased baking sheet. Gather dough trimmings, pat to 3/4 inch thick,
and cut out more biscuits.

5. Bake until golden brown, about 12-15 minutes. Serve hot.

1. Preheat oven to 475 and spray an 8-inch round cake pan with the nonstick
cooking spray.

2. Combine self-rising flour, soda, salt and sugar in a medium mixing bowl.
With you fingers or a pastry cutter, work the shortening into the flour
mixture until there are no shortening lumps bigger than a big pea.

3. Stir in the buttermilk and let stand 2-3 minutes. This dough is so wet
that you can not shape it in the usual manner.

4. Pour the cup of all-purpose flour onto a plate or pie tin. Four your r
hands well. Spoon a biscuit-size lump of wet dough into the flour and
sprinkle some flour over the wet dough to coat the outside. Pick up the
biscuit and shape it roughly into a soft round. At the same time, shape off
the excess flour. The dough is so soft it will not hold it’s shape. As you
shape each biscuit, place it in the pan. Push the biscuits tightly against
each other so that they will rise up and not spread out. Continue shaping
biscuits in this manner until all the dough is used. To make a large batch
of biscuits in a hurry, spray a medium small (2-inch) ice cream scoop with
nonstick cooking spray. Cover a jelly roll pan with the all-purpose flour.
Quickly scoop the biscuits onto the four, sprinkle with flour and place in
small pans.

5. Brush the biscuits with melted butter and bake just above the center of
the oven until lightly browned, 15-20 minutes. Cool for 1 or 2 minutes int
he pan, then dump out and cut the biscuits apart. “Butter ‘em while they’re
hot!” Split the biscuits in half, butter or spread with a flavored butter,
and eat immediately.

taken from the Australian Woman’s Weekly Cook Book

Boil altogether on high until mixture starts to turn brown (don’t let it
burn), stir occasionally until a nice deep brown – looks like toffee. Stir
in almonds until all coated and then remove from heat.

Grease foil and place teaspoon fulls of toffee on foil until it sets. They
can be any shape or size – doesn’t matter – still tastes good. These can be
iced with melted chocolate if you wish.