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Laura, I'd like to try these too, but in Denmark we don't have that bisquit dough. I talked to a girl from N.Y. - she works in my local supermarket and she suggested this recipe:
http://southernfood.about.com/od/bis...s/r/bln268.htm
On the site, there are more bisquit recipees - which one do you think will fit? Scroll down a bit!
And I'm not sure what vegetable shortening is?
Lard it use to be called (came from hogs).. It is the hard white grease/shortening. It is sold here under the Crisco name and comes in a can, as I said it is hard and white but melts when you heat it.Quote:
And I'm not sure what vegetable shortening is?
You could use ANY biscuit recipe, roll dough, or canned biscuit.. I have used all of them and just like the results of the Grands the best. I used my roll dough recipe until I gave the grands a try but that takes the ease and quickness out of making them. I still prefer the roll dough recipe for some things.
Bengalz- Cooking 102 will come after next trip, see 2 posts up...
How sweet of you to share this, Laura! This is something that will definitely be a big hit with my family!:D:love:
Laura ~ Made your recipe yesterday and Bobcat loved them!
We bought the smaller can of Grands biscuits (5) and used 1 carton of egg beaters instead of real eggs. The egg substitute was a little watery so I dried them out as much as possible. We threw in a handful minced onion and green peppers. They turned out great. This will definitely become one of our favorites.
Thanks! And keep 'em coming.
Just a thought. If I buy a can of biscuits from the refrigerated section I end up throwing part of the dough away because I can't use the whole can. Now they are in bags in the freezer aisle too (look by frozen pie crusts) so I can just take out and unfreeze what I need.
This would be yummy with sloppy joe inside it. I'm the only dork on the planet who eats sloppy joe open face, with a knife and fork, because I don't like my fingers all sticky. This would be neater!
Leftover Thanksgiving turkey and a piece of Swiss cheese... if I leave out the sausage and put some cheese in with the egg, it would be meatless... Hmmm... when is lesson 102?
Cooking lesson 102 comes after next trip out.. I gurantee it will be a real winner and everyone will be SO impressed with how smart you were to make them and want the recipe! Is that tempting or what?
Hey Laura,
I love to cook when I have the time. Unfortunately that's not very often between my work schedule and trying to get up to see Mom on weekends. This looks and sounds wonderful and we can't wait to give them a try. Don't know if this would work for you, Mom used to make them when I was growing up:
Mix some ground beef (for us I use a pound) with egg, salt, pepper, onion, whatever you like.
Follow the recipe for biscuits on the Bisquick box. Roll it out on a floured surface, then spread the meat mixture evenly on the rolled out dough
Roll it up like a jelly-roll then cut into 1" slices. Put the slices on a cookie sheet then bake them according to the Bisquick directions until golden brown.
They're great hot or cold plus they're portable!
I went shopping yesterday and sadly I couldn't find the Grands biscuits or any other biscuits.....only the croissants. :( I'll have to try another store. I hope they sell the Grands up here in KA-NA-DA.
Momcat... I see lots of possiabilities with that idea too! I will have to keep that in mind when I go back to work..
Pillsbury does sell the Grands at Safeway - 4 to a roll. Their grands are triangular but the dough is soft so you just have to mold it around the filling. I have made them Slick and they are delicious! Haven't tried freezing them yet cuz they just don't last that long:DQuote:
Originally Posted by slick
They look scrumptious Laura! http://img.photobucket.com/albums/v1...les/hungry.gif
Biscuits don't mean the same thing in the UK as in the US so it is not surprising we don't have Grands in our shops.
I'm not quite sure of what I could use instead.Quote:
In America, biscuits refer to small quick breads, which often use leavening like baking powder or baking soda. Biscuits are generally savoury (but can be sweet), and the texture should be tender and light. 2. In the British Isles, the term "biscuit" usually refers to a flat, thin cookie or cracker.
Thanks Betty, but I was at Safeway. I guess I have to try another location.Quote:
Originally Posted by Bengalz
Crescent rolls work too. Just use two and squish them together to form a square.
My mom and I made these yesterday morning while we were up in Tahoe. They were yummy, but we need to add something more to make them more flavorful. They were a little bland, and that was our fault. But I also will try all the other ideas of fillings too. :D
I don't have a rolling pin to roll out my biscuits.
What else could I use?