HEY, WISE!!!! need a recipe

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hensylee

hensylee

Well-known member
Joined
Jun 10, 2001
Messages
11,656
Location
snowy - Sharpsburg, Ga USA
long time ago I posted company biscuits. I am away from my home desktop and need that recipe to make for family here in Atlanta area, but can't find the thread. I remember you said you made the recipe. Can you post it again? Others tried it, too. Anybody? Thanks
 
COMPANY ROLLS/BISCUITS

COOKING TIME: 20 Minutes

2 CUPS WARM WATER
1 PKG YEAST
1/4 C SUGAR
3/4 C OIL OR MARGARINE
1 EGG BEATEN
4 C SELF RISING FLOUR


Dissolve yeast in warm water. Add remaining ingredients. Grease muffin tins (I use spray) Fill each muffin section about half full with batter. Bake 425 for 20 minutes

NOTE: Dough keeps well. Can be put in fridge and used as needed. This is my favorite roll recipe (no waiting for rolls to rise) They are so good and easy to make. Can also be frozen after baking and reheated or stored in fridge and heated 10-12 seconds in microwave.
__________________


Still one of my favorites!
 
Ross, thanks for finding the recipe for Ann. I tried but to no avail. I know that we have it written in braille, but my vr.com search prowess must be lacking because I couldn't find it.

Ann, I'm glad you revisited this subject because these biscuits are very good.

Did you also post a recipe for biscuits which count as 1 WW point?
 
I just started looking for a thread that started "Company" + coming, that's how I related the thread.
 
thank you, thank you. I searched and started w/company biscuits but got no results. I will make these soon; they are so delicious. My SIL loves to cook - wishes he had been a chef - so he will love these. esp since they make a lot and keep so well.

no, Wise, I didn't post any other biscuit recipe. twasn't me. the only biscuits I can make are the company ones. my fmily requested many years ago that I never make biscuits again and I bent to their request.
 
They are great. I need to find a way to cut the portions down a bit so that I don't make so many of them at once.
 
they freeze well. you can use part of the batter, refrigerate the rest and use another batch later until it;s all used up. don't know how long it keeps - maybe a couple weeks if covered well.
 
I haven't made these yet but want to. since you fill the muffin tins, does that mean it is more like a cake batter that you can pour than a pizza dough type batter?
 
I tried this yesterday...it was great...done in 10 minutes and if it was not for my strong sense fo smell, they would have burnt. It seems my furnace is a bit stronger than others. Next time I hall experiment to add some cheese...they may come out as those biscuits "Red Lobster" makes!:)

Lyn, I used a spoon to fill the muffin sections.
 
Lynlw said:
I haven't made these yet but want to. since you fill the muffin tins, does that mean it is more like a cake batter that you can pour than a pizza dough type batter?
Click to expand...

More like a dough. Not quite as thick, sort of inbetween actually.
 
Ross said:
More like a dough. Not quite as thick, sort of inbetween actually.
Click to expand...

Thanks, I made a pack of just add water blueberry mini muffins last night,(that took 16 min to cook and were gone in about 15 min) and as I was spooning the batter into the tins, I thought this must be what the company rolls batter is like, much thicker than cake batter, but not like pizza dough
 
All I can tell you is, the recipe if made in one shot, will give you a heck of a lot of biscuits/rolls.
 
Ross said:
All I can tell you is, the recipe if made in one shot, will give you a heck of a lot of biscuits/rolls.
Click to expand...

So bake 'em up all at once and then freeze what you can't eat in a couple of days. That saves energy, and you've got some for the next batch of company. They warm up nicely wrapped in foil in a 300 degree (F) oven for a few minutes.

PS: they really are great.
 
Lynlw said:
I haven't made these yet but want to. since you fill the muffin tins, does that mean it is more like a cake batter that you can pour than a pizza dough type batter?
Click to expand...

it's kinda like cake batter but you can't pour it because the yeast makes it really sticky but use a spoon to fill the cups about 2/3 full.
 
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