re: Looking for a Decent Biscuit (from scratch) Recipe

4 cups Self Rising Flour with 1 tablespoon baking powder (or 4 cups Bisquick or Pioneer)

8 ounce container sour creme
1 cup 7-UP
.25 cup cold butter

Cut cold butter chips into flour with fork as mentioned above

Add sour creme and 7-UP, mix until absorbed and sticky.

Put on floured counter and knead three or four times, flatten to desired thickness and cut into bisquits with a Bama Jelly jar.

Put on lightly greased cookie sheet and stick in icebox for about fifteen minutes to set.

Pre-heat oven to 400-425.

Prior to launching the bisquits into the oven brush tops with melted butter.

Middle rack of oven for about 15-17 minutes-all ovens vary-until golden.

What do you put on them?

Grape jelly; blackberry jelly; butter; sausage.

Ok this goes well with them.

In a cast iron skillet (or teflon if you are afraid of it sticking) brown a pound of sage sausage cutting into smaller pieces; when browned remove from skillet and discard grease.

Add one stick of butter to skillet and let melt then add about three or so tablespoons flour and stir to make an easy blonde roux-about 4 minutes. Whisk in whole milk about a half cup at a time and continue to stir until you get your desired thickness. I end up about two cups of milk-then add your sausage back in with salt and a bunch of black pepper. You can add just a small shot of worchestershire sauce to this if you like, not much. Continue to cook until all is well heated. Split bisquit open and ladle a heaping helping on top.

After eating, put your easy on/easy off shorts on and turn on TV.


You can also add to the gravy dried beef instead of sausage and that is creamed chip beef and serve over bisquit or toast. This is also known as shite on a shingle.

Add mushrooms to it as well. Lots of black pepper. Old time milk gravy.

Leave out the meat and serve it on mashed potatos or rice. Need a little chicken grease or chicken base added for that.