"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for ROLLED OR DROP BISCUITS, by cindy davis, is from Best of Family & Friends Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Preheat oven to 450°. Combine ingredients into a soft dough. Rolled Biscuits: Turn onto surface dusted with Baking Mix and knead 20 times. Pat or roll dough 1/2" thick. Cut with 2" floured cutter. Bake on ungreased baking sheet 10-12 minutes. Drop Biscuits: Follow recipe above except do not knead. Drop by spoonful onto ungreased baking sheet. Bake 10-12 minutes.
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