Canned Biscuits

Michael 'Dog3' Lonergan said:

George Shirley <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

mwpart said:

A recipe called for canned biscuits (refrigerated) & the
instructions said to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry
mix?

I think they're called scones to folks from the UK and the rest of the
Commonwealth. Biscuits to you are what we call cookies but biscuits to
us are a sort of bread. Hope that's at least clearer than mud.

George

This thread is a very interesting read. I love hearing about foods

another

Quoted message said:

country. Thanks George.

George is an active regular on rec.food.preserving, Michael. He not only is
a *very* avid gardener and home canner but he has also had LOTS of
interesting tales to tell about this past hurricane season...

He is kind of like the "Barb Schaller of Bayou Country"... :-)

--
Best
Greg

zxcvbob said:

Old Mother Ashby said:

I would never buy frozen scone dough. By weight it would almost
certainly be more expensive, and would probably contain mystery
substances as processed food does. Let's face it, making scones isn't
exactly rocket science.

Christine

In principle, I agree with you. However, I used to be able to make
really good biscuits (plain scones) but I'm out of practice. The
frozen ready-to-bake biscuits are much better than the ones I make
now, and at least as good as the ones I used to make when I was
practiced at it. Damn them! (I think the frozen biscuits may have
more shortening and a little more milk than homemade, and the dough
doesn't fall apart just because it's frozen)

* * *

Bob's Buttermilk Biscuits

2 cups flour, sifted
2 tsp. double acting baking powder (I used Clabber Girl)
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. sugar (optional)
5 Tbsp. margarine, cold
3/4 cups cultured buttermilk, cold

Preheat oven to 450°. Combine dry ingredients and mix well. Cut in
the margarine with a pastry blender or your fingertips. Add the
buttermilk, and stir to make a sticky dough. Turn out onto a floured
countertop and knead quickly and briefly. Roll out 3/4" thick and cut
out to make 10 to 12 biscuits. Place close together but not touching
on ungreased baking sheet and bake at 450° for 8 to 10 minutes. Serve
hot.

That sounds pretty good, though I have an aversion to baking with margarine.

You're right about practice. My Aunt Ruby is 87 and still going strong -
she's from Manangatang and they breed them tough in the Mallee. Her
scones are legendary, she has no need to refer to a recipe, I could not
say how many hundreds of thousands she must have made in the course of a
lifetime. Mine will never be as good as hers.

Christine

"Jo Anne Slaven" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 11 Feb 2006 00:07:55 GMT, "mwpart" <[email hidden]>

Quoted message said:

A recipe called for canned biscuits (refrigerated) & the instructions
said
to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry mix?

You mean you don't have Pillsbury rolls in Australia!?!?! How in the
world do you *exist*?!?!?

Yes, it's "some sort of pastry mix". It's a tube, about 8" long and
about 2 1/2" in diameter, full of pre-made, unbaked, biscuit dough.
You bang the tube on the edge of the counter and it explodes open,
then you take the dough pieces out, put them in a pan, and bake them
for a short period of time.

Can't believe you don't have something like that down there.

Jo Anne

It's weird, but I can recall my mum buying frozen scone dough at the
supermarket when I was about 5 or so...form what she and I can remember,
they were quite nice

haven't seen them around for yonks though!
Maria

George Shirley <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

The only place I ever was that I didn't like the food was Nepal. It's
like the worse Indian food you ever ate only worse. <VBG> The scenery
was spectacular though. My favorites are the Arab dishes I ate for so
many years plus Greek, which is so similar but the tastes are a little
different.

George

I have always wanted to go to Nepal. I have not made it yet ;( I have
never been to Greece or Egypt. I love Greek food but I'm not sure I've
ever had the real deal. In my old neighborhood we had (it's till there) a
Greek restaurant. I went there a lot. I loved the Gyro meat they had
roasting on a spit.

When I traveled Europe in my teens I ate many of the local dishes. In
England and Paris we stuck to the upscale restaurants and I was
disappointed my parents had no interest in the local street cafes and pubs.

The West Indies have excellent food also. A couple of restaurants in
Jamaica had the *best* pepper pot soup I've ever eaten. They were locally
owned and maintained by private family members. The fish was excellent
also and always grilled or broiled served with amazing sauces. We always
stayed in Ocho Rios but the parents spent mucho time at the club. I did
too but I won't go into why <G>.

St. Louis (where I live) has a big ethnic population. There are a ton of
Thai places. Some good, some not so good. Seems like the more expensive
they are the worse the food is.

Well, I'm yammering on and I need to make my omelets.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

"Gregory Morrow"
<[email hidden]> hitched up
their panties and posted
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

George Shirley <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

mwpart wrote:

> A recipe called for canned biscuits (refrigerated) & the
> instructions said to bake until the biscuits were golden.
>
> Downunder our biscuits are ready to eat. Is it some sort of
> pastry mix?
>
>
I think they're called scones to folks from the UK and the rest of
the Commonwealth. Biscuits to you are what we call cookies but
biscuits to us are a sort of bread. Hope that's at least clearer
than mud.

George

This thread is a very interesting read. I love hearing about foods

another

Quoted message said:

country. Thanks George.

George is an active regular on rec.food.preserving, Michael. He not
only is a *very* avid gardener and home canner but he has also had
LOTS of interesting tales to tell about this past hurricane season...

He is kind of like the "Barb Schaller of Bayou Country"... :-)

I'll have to get over there and taint the newsgroup 😉 George sounds
like a very interesting person. Isn't Barb an avid supplier of info on
preserving also? I like ABF a lot too. I spend a lot of time in ABF just
looking at pics.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

"Nancy Young" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

"Michael "Dog3" Lonergan" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> hitched up their panties and posted

Quoted message said:

Quoted message said:

Oh, I'll clarify further, refrigerated biscuits are soft fluffy
things. Not that there aren't biscuits I think of as scone-like, but
the ones she's looking for are smooth and light.

Am I wrong?

Quoted message said:

I had the same thought. Mayhaps we both be wrong ;(

My hesitation comes from scones I've had are more like Bisquick style
biscuits and canned are ... you know, softer. But sure as I say anything
about scones, someone will pop up and say, oh, there are soft fluffy
scones, too.

Perhaps best if someone just posts a recipe for biscuits like the canned
ones? Anyone? I'm not so big on making bread.

nancy

I buy canned biscuits but I'll also make my own. I use the pre-mix,
Bisquick. I make them with cheddar and chives. Good eats 😉

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

Gregory Morrow said:

Michael 'Dog3' Lonergan said:

George Shirley <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

mwpart wrote:

>A recipe called for canned biscuits (refrigerated) & the
>instructions said to bake until the biscuits were golden.
>
>Downunder our biscuits are ready to eat. Is it some sort of pastry
>mix?
>
>

I think they're called scones to folks from the UK and the rest of the
Commonwealth. Biscuits to you are what we call cookies but biscuits to
us are a sort of bread. Hope that's at least clearer than mud.

George

This thread is a very interesting read. I love hearing about foods

another

Quoted message said:

country. Thanks George.

George is an active regular on rec.food.preserving, Michael. He not only is
a *very* avid gardener and home canner but he has also had LOTS of
interesting tales to tell about this past hurricane season...

He is kind of like the "Barb Schaller of Bayou Country"... :-)

I'm not as purty as Barb though. I'm also not a native of Louisiana, I'm
a native Texan living in a third world state. Wife and I just realized
that in 45 years of marriage we've lived the longest here in LA.
Eighteen years in the same town, guess I've lost my Oil Field Trash
designator now. No one is the equal of Barb IMHO.

George

"George Shirley" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Gregory Morrow said:

Michael 'Dog3' Lonergan said:

George Shirley <[email hidden]> hitched up their panties and
posted news:[email hidden]:

>mwpart wrote:
>
>
>>A recipe called for canned biscuits (refrigerated) & the
>>instructions said to bake until the biscuits were golden.
>>
>>Downunder our biscuits are ready to eat. Is it some sort of pastry
>>mix?
>>
>>
>
>I think they're called scones to folks from the UK and the rest of
>the
>Commonwealth. Biscuits to you are what we call cookies but biscuits
>to
>us are a sort of bread. Hope that's at least clearer than mud.
>
>George

This thread is a very interesting read. I love hearing about foods

another

Quoted message said:

country. Thanks George.

George is an active regular on rec.food.preserving, Michael. He not
only is
a *very* avid gardener and home canner but he has also had LOTS of
interesting tales to tell about this past hurricane season...

He is kind of like the "Barb Schaller of Bayou Country"... :-)

I'm not as purty as Barb though. I'm also not a native of Louisiana,
I'm a native Texan living in a third world state. Wife and I just
realized that in 45 years of marriage we've lived the longest here in
LA. Eighteen years in the same town, guess I've lost my Oil Field
Trash designator now. No one is the equal of Barb IMHO.

Now THAT is a testimonial🙂)) I still reckon you are purty though
George🙂

MG said:

"Jo Anne Slaven" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 11 Feb 2006 00:07:55 GMT, "mwpart" <[email hidden]>

Quoted message said:

A recipe called for canned biscuits (refrigerated) & the instructions
said
to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry mix?

You mean you don't have Pillsbury rolls in Australia!?!?! How in the
world do you *exist*?!?!?

Yes, it's "some sort of pastry mix". It's a tube, about 8" long and
about 2 1/2" in diameter, full of pre-made, unbaked, biscuit dough.
You bang the tube on the edge of the counter and it explodes open,
then you take the dough pieces out, put them in a pan, and bake them
for a short period of time.

Can't believe you don't have something like that down there.

Jo Anne

It's weird, but I can recall my mum buying frozen scone dough at the
supermarket when I was about 5 or so...form what she and I can remember,
they were quite nice

haven't seen them around for yonks though!
Maria

Okay, I'll bite, what are yonks? I have several friends in Oz but never
saw that one.

George

"George Shirley" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MG said:

"Jo Anne Slaven" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 11 Feb 2006 00:07:55 GMT, "mwpart" <[email hidden]>
wrote:

>A recipe called for canned biscuits (refrigerated) & the
>instructions said
>to bake until the biscuits were golden.
>
>Downunder our biscuits are ready to eat. Is it some sort of pastry
>mix?

You mean you don't have Pillsbury rolls in Australia!?!?! How in the
world do you *exist*?!?!?

Yes, it's "some sort of pastry mix". It's a tube, about 8" long and
about 2 1/2" in diameter, full of pre-made, unbaked, biscuit dough.
You bang the tube on the edge of the counter and it explodes open,
then you take the dough pieces out, put them in a pan, and bake them
for a short period of time.

Can't believe you don't have something like that down there.

Jo Anne

It's weird, but I can recall my mum buying frozen scone dough at the
supermarket when I was about 5 or so...form what she and I can
remember, they were quite nice

haven't seen them around for yonks though!
Maria

Okay, I'll bite, what are yonks? I have several friends in Oz but
never saw that one.

Yonks = time.. ie a month🙂

Michael 'Dog3' Lonergan said:

George Shirley <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

The only place I ever was that I didn't like the food was Nepal. It's
like the worse Indian food you ever ate only worse. <VBG> The scenery
was spectacular though. My favorites are the Arab dishes I ate for so
many years plus Greek, which is so similar but the tastes are a little
different.

George

I have always wanted to go to Nepal. I have not made it yet ;( I have
never been to Greece or Egypt. I love Greek food but I'm not sure I've
ever had the real deal. In my old neighborhood we had (it's till there) a
Greek restaurant. I went there a lot. I loved the Gyro meat they had
roasting on a spit.

You gind the spits with roasting lamb, often mutton, occasionally beef,
throughout various parts of European countries, all over the Middle
East, and in roadside stands in some places. I bought one and brought it
home with me in 1986, gas fired (propane). Used it for a couple of years
and a local restaranteur bought it for his place. I visit it frequently.
<VBG>

Quoted message said:

When I traveled Europe in my teens I ate many of the local dishes. In
England and Paris we stuck to the upscale restaurants and I was
disappointed my parents had no interest in the local street cafes and pubs.

Sometimes you find excellent food at the local street cafes. Sometimes
you end up worshipping at the porcelain throne. Luckily I'm very hardy
and can eat most anything. Other Americans used to watch me buy food
from street vendors in SE Asia with great horror but I got some good
grub that way. Didn't care for the sundried squid with mustard sauce in
Thailand though. The giant water beetles were crunchy but my wife
forbade me eating any more of them due to the breath they gave me.

Quoted message said:

The West Indies have excellent food also. A couple of restaurants in
Jamaica had the *best* pepper pot soup I've ever eaten. They were locally
owned and maintained by private family members. The fish was excellent
also and always grilled or broiled served with amazing sauces. We always
stayed in Ocho Rios but the parents spent mucho time at the club. I did
too but I won't go into why <G>.

St. Louis (where I live) has a big ethnic population. There are a ton of
Thai places. Some good, some not so good. Seems like the more expensive
they are the worse the food is.

Well, I'm yammering on and I need to make my omelets.

Michael

I had a small omelet for breakfast this morning, if DW hadn't decided to
sleep in today she might have had one too. That will teach her to stay
up until the wee hours watching some old tearjerker movie.

George

George Shirley <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

I had a small omelet for breakfast this morning, if DW hadn't decided
to sleep in today she might have had one too. That will teach her to
stay up until the wee hours watching some old tearjerker movie.

George

I had my omeletes this morning. Went to work and got sent home. I'm
thinking lunch now. I might just make some mac 'n cheese. I am thinking
tomatoes in it. Hmmm...

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

"Ophelia" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

"George Shirley" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Gregory Morrow said:

Michael "Dog3" Lonergan wrote:

>George Shirley <[email hidden]> hitched up their panties and
>posted news:[email hidden]:
>
>
>>mwpart wrote:
>>
>>
>>>A recipe called for canned biscuits (refrigerated) & the
>>>instructions said to bake until the biscuits were golden.
>>>
>>>Downunder our biscuits are ready to eat. Is it some sort of pastry
>>>mix?
>>>
>>>
>>
>>I think they're called scones to folks from the UK and the rest of
>>the
>>Commonwealth. Biscuits to you are what we call cookies but biscuits
>>to
>>us are a sort of bread. Hope that's at least clearer than mud.
>>
>>George
>
>This thread is a very interesting read. I love hearing about foods

another

>country. Thanks George.

George is an active regular on rec.food.preserving, Michael. He not
only is
a *very* avid gardener and home canner but he has also had LOTS of
interesting tales to tell about this past hurricane season...

He is kind of like the "Barb Schaller of Bayou Country"... :-)

I'm not as purty as Barb though. I'm also not a native of Louisiana,
I'm a native Texan living in a third world state. Wife and I just
realized that in 45 years of marriage we've lived the longest here in
LA. Eighteen years in the same town, guess I've lost my Oil Field
Trash designator now. No one is the equal of Barb IMHO.

Now THAT is a testimonial🙂)) I still reckon you are purty though
George🙂

Personally I think ya' all are purty🙂 Barb and Margaret are 2 of my fave
women on RFC. Great ladies.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

On Sat 11 Feb 2006 09:07:11a, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

Quoted message said:

George Shirley <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

I had a small omelet for breakfast this morning, if DW hadn't decided
to sleep in today she might have had one too. That will teach her to
stay up until the wee hours watching some old tearjerker movie.

George

I had my omeletes this morning. Went to work and got sent home. I'm
thinking lunch now. I might just make some mac 'n cheese. I am thinking
tomatoes in it. Hmmm...

Michael

Why do they keep sending you home? Hmm... I've nver had tomatoes in mac
'n cheese. Don't they get watery?

--
Wayne Boatwright o¿o
____________________

BIOYA

"Ophelia" <[email hidden]> wrote in message news:QEnHf.100564>
snip

Yonks = time.. ie a month🙂

That's nice to know. I always thought it meant an unmeasured time. For
instance, we would say "I haven't see something in ages."
Janet

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Ophelia" <[email hidden]> wrote in message news:QEnHf.100564>
snip

Yonks = time.. ie a month🙂

That's nice to know. I always thought it meant an unmeasured time.
For instance, we would say "I haven't see something in ages."

Yep it can mean that too. I first heard it years ago when I was with
the RAF. It was a common saying among them. I never heard it is civvi
life though

Wayne Boatwright <wayneboatwright_at_gmail.com> hitched up their panties
and posted news:[email hidden]:

Quoted message said:

On Sat 11 Feb 2006 09:07:11a, Thus Spake Zarathustra, or was it
Michael "Dog3" Lonergan?

Quoted message said:

George Shirley <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

I had a small omelet for breakfast this morning, if DW hadn't
decided to sleep in today she might have had one too. That will
teach her to stay up until the wee hours watching some old
tearjerker movie.

George

I had my omeletes this morning. Went to work and got sent home. I'm
thinking lunch now. I might just make some mac 'n cheese. I am
thinking tomatoes in it. Hmmm...

Michael

Why do they keep sending you home? Hmm... I've nver had tomatoes in
mac 'n cheese. Don't they get watery?

You really have to drain the tomatoes and watch the moisture content in the
sauce. I make a roux and do the sauce that way. The tomatoes (if drained
well) will be okay in it.

No one wants the flu at work. I've still got this [censored]. It is pissing me
off. Almost been a week and keeping me from FOOD dammit.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

On Sat 11 Feb 2006 09:21:06a, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

Quoted message said:

Wayne Boatwright <wayneboatwright_at_gmail.com> hitched up their panties
and posted news:[email hidden]:

Quoted message said:

On Sat 11 Feb 2006 09:07:11a, Thus Spake Zarathustra, or was it
Michael "Dog3" Lonergan?

Quoted message said:

George Shirley <[email hidden]> hitched up their panties and
posted news:[email hidden]:

> I had a small omelet for breakfast this morning, if DW hadn't
> decided to sleep in today she might have had one too. That will
> teach her to stay up until the wee hours watching some old
> tearjerker movie.
>
> George

I had my omeletes this morning. Went to work and got sent home. I'm
thinking lunch now. I might just make some mac 'n cheese. I am
thinking tomatoes in it. Hmmm...

Michael

Why do they keep sending you home? Hmm... I've nver had tomatoes in
mac 'n cheese. Don't they get watery?

You really have to drain the tomatoes and watch the moisture content in
the sauce. I make a roux and do the sauce that way. The tomatoes (if
drained well) will be okay in it.

I'll have to give that a try.

Quoted message said:

No one wants the flu at work. I've still got this [censored]. It is pissing
me off. Almost been a week and keeping me from FOOD dammit.

Yes, our office has been full of it. I had it back at the first of the
year. I was off work 4 days and should probably have been off longer. It
does hang on. When people keep coming in sick, it just perpetuates it.

--
Wayne Boatwright o¿o
____________________

BIOYA

Ophelia said:

"George Shirley" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MG said:

"Jo Anne Slaven" <[email hidden]> wrote in message
news:[email hidden]...

>On Sat, 11 Feb 2006 00:07:55 GMT, "mwpart" <[email hidden]>
>wrote:
>
>
>
>>A recipe called for canned biscuits (refrigerated) & the
>>instructions said
>>to bake until the biscuits were golden.
>>
>>Downunder our biscuits are ready to eat. Is it some sort of pastry
>>mix?
>
>You mean you don't have Pillsbury rolls in Australia!?!?! How in the
>world do you *exist*?!?!?
>
>Yes, it's "some sort of pastry mix". It's a tube, about 8" long and
>about 2 1/2" in diameter, full of pre-made, unbaked, biscuit dough.
>You bang the tube on the edge of the counter and it explodes open,
>then you take the dough pieces out, put them in a pan, and bake them
>for a short period of time.
>
>Can't believe you don't have something like that down there.
>
>Jo Anne
>

It's weird, but I can recall my mum buying frozen scone dough at the
supermarket when I was about 5 or so...form what she and I can
remember, they were quite nice

haven't seen them around for yonks though!
Maria

Okay, I'll bite, what are yonks? I have several friends in Oz but
never saw that one.

Yonks = time.. ie a month🙂

Mein Gott! Sounds like something a Geordie would say. I would have never
thought of that definition.

George

Ophelia said:

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Ophelia" <[email hidden]> wrote in message news:QEnHf.100564>
snip

Yonks = time.. ie a month🙂

That's nice to know. I always thought it meant an unmeasured time.
For instance, we would say "I haven't see something in ages."

Yep it can mean that too. I first heard it years ago when I was with
the RAF. It was a common saying among them. I never heard it is civvi
life though

What did you do in the RAF, hand crank the fighters.

George, ducking and running