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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Biscuit Lips (or Best Biscuits I ever ate!) Recipe

4.7 stars - based on 5 votes
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This recipe for Biscuit Lips (or Best Biscuits I ever ate!) is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups flour
4 teas. Baking Powder
2 Tbl. Sugar
1 teas. Salt
1/2 Cup COLD Butter
3/4 Cup COLD Milk
Butter to spread
Directions:
Directions:
Shift together first four ingredients. Cut in butter until crumbly, Add milk. Stir with a fork until it forms a ball; add a little more milk if necessary to make soft dough. Knead 10 times on a lightly floured surface. To make Lips; roll ¼ inch thick and cut into 2 to 3 inch circles. Cut through the center of each with a sharp knife to barely score the surface. Brush with softened butter. Fold over and press edges together. Arrange on greased baking sheet and bake for about 8 to 10 minutes at 425º or until raised and nicely browned. Makes about 20 biscuits. If you just want biscuits, then roll out about ¾ to 1 inch thick, cut with smaller cutter, and place in a un-greased cake pan. Bake at 425º for 10 to 15 minutes or until risen and nicely browned. Makes about 20 biscuits.

Do your kids like hot dogs? Make them Snuggly Dogs using this biscuit recipe. Roll dough ¼ inch thick. Cut into 12 rectangles. Completely enclose hot dog (or sausage) that has been heated and wiped dry of any grease. Press dampened edges of dough to seal. You can put a dab of mustard or a cheese slice on the hot dog before you seal the dough. Arrange on greased baking sheet and bake in a hot oven (425º) for about 10 minutes until browned. Serve hot.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
These buttery biscuit never fail to bake up light and fluffy. I use this as a topping for stews, or serve them with homemade soups or biscuits and gravy.

 

 

 

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