My greatgrandmothers biscut recipe, just for valerie! ;)

Alright. These are easy as pie.

Preheat oven to 375-400 (depends on your oven.. LOL)

get a black skillet.

2 cups of flour,
teaspoon salt
tablespoon bakin powder
buttermilk

Put some bacon grease in the bottom of the pan. just cover the bottom.

mix up your dry ingrediants.
pour in a little butter milk (I prefer just normal, and aint sure the lowfat crap will work) If you dont have buttermilk then get some sweetmilk put in a teaspoon of viniger and set it on the stove top while you are preheating the oven for about 5 minutes)

you want the consistancy of bread dough. NOT pourable. a thick dough, (like for tortillias or chocolate chip cookies even. )

dump and scrape it out onto a floured plate. flip it over ONCE.

Now pull off peices. if you like cathead biscuts ( large biscuts) get a slightly larger peice, otherwise pinch off a piece about the size of the bottom of a soda can.
DONT flatten it, roll it, or push it.

set it in the pan. do as many of these as will fit in the pan. they should be touching.

Get a spoon and dip a little bacon grease, dab on top of the biscuts. they dont need to be saturated, just dab a little on top.

Pop in the oven and cook for 20-30 minutes, till they are golden brown. Flip onto a plate, butter while they are still hot (seperate the biscuts and then break them open to butter them) and enjoy.

I prefer mine in the mornin with syrup and butter, and at night with gravy.



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Corn bread.

Preheat oven
grease bottom of black skillet with bacon grease. a little more than just the bottom, but not much. Heat this up a little.

1 cup flour
1 cup white corn meal ( I prefer white, its less course )
1 egg
1 teaspoon salt
1 tablespoon bakin powder
Buttermilk to make it like pancake batter

Mix all ingrediants.


Pour directly into hot pan with bacon grease. pop in the oven and cook till golden brown.

take out and cut up like a pie. butter the peices and eat with greens/ peas/ or in a glass of buttermilk

Thanks chelle

oh holy cow, those sound SO good!

Thank you, thank you- I have been looking for a recipe like my grandmother used to make and thats it. I know what I am making in the morning.

y'all are welcome.

Nichelle, I hope it helps. I dont actually have a recipe. So I had to get up and MAKE the biscuts to get it right. Thats why there is no buttermilk amount. So my family thanks y'all for asking LOL

and I dont know if it will matter or not, but I dont have a 'cup' measurer in my flour. I use an actual cup. like as in coffee.. LOL Not a MUG, but a cup. But I think it will work out either way.

Please tell me what y'all came up with.
i want to know if they are messed up or not. I can tweak it to see what I told you to do wrong.


OH and for dumplins in chicken and dumplins, I use the biscut recipe. except I add pepper, and instead of buttermilk I use broth. Then I put them on a floured surface and roll them out. then cut them up and throw them in while the water is boilin. Then I turn it down, (keep stirrin the entire time) and put in a splash of milk. it makes the dumplins more creamy, and its not alot of milk. You want enough pepper that you can see it. the dough will have little black spots in it.