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plafollette

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plafollette rated and reviewed the recipe Biscuits

"I went to fix these biscuits. I had just put the bisquick into the bowl and had an emergency so I stuck the bowl and bisquick in the fridge. I got back to making the biscuits a couple of days later adding the cold milk. I mixed and kneaded the dough. After rolling the dough out I added a layer of butter to the middle third, folded one third over the center, added another layer of butter then covered with the final thrid of dough. I placed the dough into the fridge for 20 minutes before rolling out again. I again used the butter and folding into thirds again and back into the fridge before taking the dough out and rolling it out and cut the biscuits. They rise higher and are flaky. "

Posted on 3/7/2013

plafollette rated and reviewed the recipe Streusel Coffee Cake

"I agree with PapaFrog about the extra topping. I make a larger batch of the topping including using extra butter and cinnamon then swirl the topping down through the batter. I also use a little bit more milk to thin the batter out, bake at a lower temp and add 10 mins to the bake time. Comes out perfect every time."

Posted on 3/7/2013

plafollette rated and reviewed the recipe Snickerdoodles

"At first I saw servings was 4 but figured out they meant 4 dozen. I also make sure that all ingredients are at room temperature especially the eggs. Mix the sugar, shortening, butter and eggs really well as you want small air bubbles to form. The cream of tartar helps to maintain those air bubbles in the final product. I keep the dough in the refridgerator between batchs and use a small scoop to help with portion control. These taste like the snickerdoodles I grew up with. I tried a different receipe with the cream of tartar or baking soda and the taste and texture wasn't there. These are da' bomb!!"

Posted on 8/24/2012

plafollette rated and reviewed the recipe Biscuits

"I grew up on Bisquick biscuits, shortcake, dumplings, coffeecake. I follow the recipe of 2 1/4 cup (dry measure) of bisquick and 2/3 cup (liquid measure) and fold the mixture together for biscuits. When I knead it I fold, turn and continue until all of the liquid is absorbed. Sometimes I roll the dough thin and cut 2" circles then stack them for a flake biscuit. When using buttermilk you might have to use a tablespoon more than the recipe calls for because buttermilk is thick. To warm biscuits back up wrap in foil and up into a 350 degree oven for 10-15 mins. They will come out warm and fluffy. Use a microwave oven and they become warm and dense. With Bisquick you can not go wrong. "

Posted on 5/11/2012

plafollette rated and reviewed the recipe Streusel Coffee Cake

"I remember my mother making this when I was a kid. I made a double batch, poured in the first batch, layered with the strusel then poured in the second batch and topped with the rest of the strusel. Came out GREAT! Of course I am now a Bisquick junkie (LOL) and teach others all of the great things that can be made using Bisquick."

Posted on 1/18/2012

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plafollette's Recipe Reviews

Posted 3/7/2013 4:54:10 PM REPORT ABUSE

Biscuits

Rating:

I went to fix these biscuits. I had just put the bisquick into the bowl and had an emergency so I stuck the bowl and bisquick in the fridge. I got back to making the biscuits a couple of days later adding the cold milk. I mixed and kneaded the dough. After rolling the dough out I added a layer of butter to the middle third, folded one third over the center, added another layer of butter then covered with the final thrid of dough. I placed the dough into the fridge for 20 minutes before rolling out again. I again used the butter and folding into thirds again and back into the fridge before taking the dough out and rolling it out and cut the biscuits. They rise higher and are flaky.