« Reply #14 on: October 04, 2013, 04:56:59 PM »
The biscuits was just a box of bisquit mix and some milk till thick. I globbed it cause it was too thin to cut. but they came out perfect on Tee's Mak2**.
I took notes because I've made biscuits from baking mix before and they have never turned out as good as these did. Pam's trick was adding extra milk and I think that made a difference (it was also whole milk, not 2%). The extra milk made them a little gloopy, and we had to bake them at a lower temp, but OH MY WORD did they turned out rich and fluffy when baked.
I will have to try the "gloopy" method. Sounds interesting. I always use whole milk. Heck, I am making biscuits and gravy - not the time to cut 10 calories or 2 grams of fat for crying out loud...
Logged
You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
Member #