Subj : Re: Biscuits was: Olives To : Shawn Highfield From : Dave Drum Date : Sat Feb 01 2025 10:29:00 -=> Shawn Highfield wrote to Dave Drum <=- DD> I'm a pretty good cook if I do say it my own self. But my biscuits DD> all resemble hockey pucka. Or, if they're big - curling stones. I DD> Pillsbury or house brand in a can. Or Hardee's who have the best fats DD> food biscuits. SH> You must be over mixing them? I make GF biscuits, breads, buns, etc. SH> I haven't made a puck in a few years now. :) Very well vould be. But cooking for one (mostly) I find that the Pillsbury Dough Boy's biscuits in a tube are a lot easier and less messy. DD> I have posted it more than once. Bv)= I'm pretty proud of it. Made a batch of that tortellini soup recipe I posted the other day for my niece who (over)fed me on both Thanksgiving and Christmas ... and delivered so I didn't have to stir my stumps. From her reaction and her mother (my S-I-L) whinging "Where's mine?" I think it's a keeper. SH> I'm quite sure I've made it. I asked Andrea but I didn't tell her, but SH> she says I did make potato soup once. :) SH> FIL isn't feeling well so tomorrow I've been tasked to make Lentil soup SH> which is his favorite. I don't have a recipe, but I will try to write SH> down what I add tomorrow and write one up. DD> Title: Gluten Free Soda Biscuits SH> This is pretty much the same as the ones I make. I normally just use SH> buttermilk or cream and don't use the sour cream. It's too expensive SH> to use in a bread. DD> NOTES: I strongly recommend Gluten Free Mama's Almond DD> Flour blend or Cup4Cup for this recipe, we have tried SH> I use a combo of almond (kirkland) and the kirkland gluten free AP. SH> That seems to be the mix that works best for us. That note, of course, was from the recipe's author. I'm sort of colour- blind in the range of GF flours. I do like mucking about with unusual breads. Mostly using my bread machine's "Dough" cycle and baking in the oven. Been mulling getting into sourdough ... but, at 82 a lot of my ambition and get-up-and-go had got-up-and -went. Bv)= Unless you are baking a lot sourdough is a *lot* of maintenance. and i've got enough learning experiences lined up to last the rest of my days. Bv)= I'm making this for a Birthday/Groun dhog Day party at work tomorrow. You can make the thing GF by subbing Bob's Rad Mill GF Mix for the Drunken Hines or Betty Crocker Mix. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Death By Chocolate Bundt Cake Categories: Cakes, Desserts, Chocolate, Dairy Yield: 12 Slices 15 1/2 oz Box Devils Food Cake mix 3 7/8 oz Box instant chocolate - pudding mix 1/2 c Water 1/2 c Oil 4 lg Eggs 1 c Dairy sour cream 12 oz Bag Chocolate Chips Chocolate syrup; garnish Powdered sugar; garnish Shortening & flour for pan Combine cake mix, pudding mix, water, oil, eggs and sour cream. Whisk until well combined and there are no dry clumps. Add in your chocolate chips and mix until just combined. Grease your bundt pan well. A thin layer of shortening or Pam and a dusting of A-P flour. Properly greasing the pan is eritical to easily removing your cake from the pan intact, as well as not burning the outer edge of your cake, don't skip this step! Pour the cake batter into greased bunt pan. Bake @ 375ºF/190ºCfor 45-50 minutes. When cake is done, a toothpick or fork will come out mostly clean. Leave in pan until completely cooled. After plating cake, drizzle with chocolate syrup and a dash of powdered sugar to garnish! UDD NOTE: If you wish garnish each slice with a nice Maraschino cherry impaled with a cocktail skewer (a plastic sword or fancy toothpick). Makes a nice looking presentation even if your guests do not care for the cherries. Uncle Dirty Dave's Kitchen MMMMM .... Wall to wall women and twice as many breasts. Lovely! --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .