How do you make quick,easy and tasty Biscuits ?

grease a pan pop open a can,cook enjoy

Tina! you stole my recipe girl....it's okay...I'll share

Thanks...but I'm trying to impress a hottie !

Bisquick

Making good rolled biscuits requires experience. I usually opt for drop biscuits. (If you want to make rolled biscuits, we can do that!)

First, take about 3 tbsp of shortening (Crisco; need I say more?) and 2-3 tbsp of butter/margarine in a medium sized mixing bowl (glass/Pyrex is best but plastic is ok) and stick that in the freezer for at least an hour. I usually will do this the moment I think that I want or need biscuits. You can leave it in there for however long you like, but any road the shortening should be COLD.

When you are ready to cook, preheat your oven to 450 degrees F.

Take an 8" iron skillet or an 8" baking pan and put in it about 1.5 tbsp of grease--vegetable oil, shortening, lard, bacon grease (my personal favorite, but if you are a Muslim or vegetarian of course you don't want that!), anything but petroleum product, in the skillet and put it in your preheated oven.

While your skillet is heating up, take your bowl of cold shortening out of the freezer and throw in about 1.5 cups of white flour (if you have to use wheat flour, start with about half a cup and work up from that; wheat flour is very dense). You don't have to sift the flour. In fact it's better if you don't, but do what thou wilt!

Take a fork and mash the flour into the cold shortening until it's close to the consistency of fine milled cornmeal. It will take at least 6-7 minutes. Listen to musik or something.

Add either one teaspoon of baking powder or half a tsp each of baking powder and baking soda to this mixture and keep forking. If you live way above sea level (as I do) you will want about a teaspoon and a half of leavening. Then add about 1 tsp of salt, or less, or none, depending on your personal taste. (Keep in mind that baking soda and baking powder have sodium in them. If you are on a low- or no-salt diet you will probably want to get premade biscuits from the store.)

I usually add some type of herb at this point; garlic is good, parsley is good, oregano and sage are good. You don't have to do this, however. Some people add shredded cheese to biscuits and that is totally awesome, but if you are not an experienced cook don't try cheese biscuits until you have made good PLAIN biscuits at least a few times. If you add anything at this point, mix it in well and DON'T ADD TOO MUCH. I mean, you're trying to impress a date, right?

NOTE: If you start to smell smoke, or your fire alarm starts going off, remove the skillet from the oven.

Take about 1/3 cup of buttermilk, or regular milk, and add it bit by bit to the well-mixed dry ingredients. (Now this is the tricky part, so pay attention!)

ANOTHER NOTE: If you want buttermilk/sourdough biscuits but you don't have any buttermilk, add about a tsp of vinegar to your milk and let it sit for a minute or so. (DON'T MAKE A MISTAKE AND DRINK THIS MILK. I actually did that once, and it was AWFUL.)

Do not add the milk all at once. Add it a little bit at a time until you have a thick, lumpy, pasty product. You will have to shake the spoon to make it fall off the spoon. If you run out of milk before it gets to the right point, add TINY AMOUNTS of water.

Some people suggest that you let the batter/dough sit for 4-5 minutes before cooking. That is in fact a good idea, as it gives the ingredients a better opportunity to react to each other. (It's like a good party, in other words; you never serve dinner until it's obvious that cocktail hour has just passed its peak.)

The batter should not be smooth but light, lumpy, and clumpy. Now you are ready to cook it. If you have not already done so, take your skillet out of the oven and CAREFULLY drop your dough by spoonfuls into the hot grease. The dough will sizzle when it touches the grease, so BE CAREFUL.

Once your skillet/pan is full of lumps of dough, put it back in the oven. You may have a bit of dough left over. That's good; you can make a second batch, or you can use it for dessert, or you can make dog biscuits from it.

When you put the skillet/pan back into the hot oven, turn the oven temperature down to 425 degrees F.

Cook your drop biscuits for about 20-25 minutes; I set the timer for 15 minutes and then go check on them. The biscuits are done when they are golden brown and the little peaks are dark brown.

You should be able to turn the biscuits right out onto a platter and serve them. Put a dot of butter on each one, or (if you're trying to be fancy) tear the top off each biscuit and put the butter inside.

Biscuits should always be served hot. Don't make them ahead of time. (This is why practice is such a good idea.) Your guests will be most impressed at a pile of perfectly cooked, crusty biscuits that are produced right before their eyes.

This is technically a recipe for shortbread, so if you need dessert just make a little extra, put a tiny amount of sugar in the part you didn't use for biscuits, and adapt as indicated.

I hope this was helpful, and I hope that your date goes well. Do try making a small batch of these biscuits before your hottie shows up, just for practice, is my advice! (or I'll smack you with my wooden spoon!) yours in culinary Chaos, Scarlett