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Country Kitchen
May 7, 2010 Previous Recipe | Next Recipe
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BEEF STEW
1-2-3-4 CAKE
LT’S PEANUT BRITTLE
JOHN 6:12 CASSEROLE "Let nothing be wasted."
TOMATO GRAVY
LT’S CAMP STEW
BROWN AND SERVE BISCUITS
TOASTED PECANS
BROWN AND SERVE BISCUITS

4 cups self-rising flour
1/4 cup oat bran (optional)
1/4 cup olive or canola oil
About 1 1/4 cup milk or buttermilk

Sift together dry ingredients; add oil and milk. For rolled and cut-out biscuits, a little less milk is required. For “hand-squashed” biscuits, use a little more milk and moisten hands in water before sculpting them and placing them in a greased baking pan. Allow biscuits to rise while oven heats to 425 degrees. Bake about 10 minutes or until biscuits rise and become firm, but not brown; remove from oven.
Return the number of biscuits wanted to the preheated oven to brown, about 10-12 minutes more.
Recipe makes about 18 two-inch or 12 “cat head” biscuits. Freeze the remaining biscuits, and take out the desired number to bake and brown as needed.
Note: Julianne says this recipe is a good way to use milk that is near or just passed the expiration date.





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