RowdyNaan2857
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MaMarj
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RowdyNaan2857’s
Ruth's Grandma's Pie Crust
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Patricia Marselle
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RowdyNaan2857’s
Grandma's Baking Powder Biscuits
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t7winMom
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RowdyNaan2857’s
Ruth's Grandma's Pie Crust
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Allrecipes Member
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Ruth's Grandma's Pie Crust
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Tami
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RowdyNaan2857’s
Grandma's Baking Powder Biscuits
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RowdyNaan2857
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IMACOOKY1’s
Grandma's Baking Powder Biscuits.
Absolutely brilliant! By far the best biscuits I have ever had. That's saying something because biscuits and gravy is my favorite dish. The first time I made these I followed the ingredients exactly as written and they turned out phenomenal. The second time I substituted the shortening for butter and they turned out just as phenomenal. They are so fluffy and moist on the inside with the perfect amount of crunch on the outside. Instead of 12 biscuits I make 6 large biscuits with this recipe, patting the dough down to about 3/4 to 1 inch tall, at 10 minutes they are perfectly golden and cooked all the way through. My picture does not do them justice. Top these bad boys with a silky smooth sausage gravy and hold on.
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Ratings & Reviews
4
Grandma's Baking Powder Biscuits
![https://public-assets.meredithcorp.io/09cdd7c1bfb0432366f690d4e54fd5cd/166958817889120221127_141302.jpg]()
Absolutely brilliant! By far the best biscuits I have ever had. That's saying something because biscuits and gravy is my favorite dish. The first time I made these I followed the ingredients exactly as written and they turned out phenomenal. The second time I substituted the shortening for butter and they turned out just as phenomenal. They are so fluffy and moist on the inside with the perfect amount of crunch on the outside. Instead of 12 biscuits I make 6 large biscuits with this recipe, patting the dough down to about 3/4 to 1 inch tall, at 10 minutes they are perfectly golden and cooked all the way through. My picture does not do them justice. Top these bad boys with a silky smooth sausage gravy and hold on.
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Dad's Leftover Turkey Pot Pie
Combine with all butter crust... absolute culinary perfection. There is nothing else to say. Thank you for posting this.
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Ruth's Grandma's Pie Crust
This is my "go to" crust, weather sweet or savory, this crust is the show stopper. A great thing about this recipe is you can offset/augment the shortening with butter according to taste. I usually run two sticks butter and the rest crisco. The key is keeping the fat (shortening/butter) cold while working the dough. Don't over work it, my dough is usually still crumbling when I wrap it in cellophane and toss it in the fridge to "rest".
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Mom's Chocolate Meringue Pie
I followed this recipe as best as I could. I did add the 4th Tbs of corn starch. This was my first custard and my first meringue, didn't realize whipping meringue by hand was Popeyes secret. Blind baked my butter crust, premade the meringue and sealed it as best I could. Taste tests of the custard were a bit harsh, too bitter and I was very worried, but, after letting it set over night in the fridge...Wow! This is the richest, smoothest chocolate dessert I have ever tasted. Unfortunately my meringue did shrink exposing the filling, probably need to work it more. Getting an electric beater next time.
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