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[EarthNSky <erthnsky AT bellsouth.net>]

You lost me Van Dell.  Are you saying that you pour your biscuits into a
skillet, like you would cornbread, and then slice it afterwards?



VAN DELL JORDAN wrote:
> I think that is the best way to learn.  My mother made biscuits like
> James described but I now use an olive oil recipe.  Easy to make, I
> find the recipe makes just enough to fill a 12" cast iron skillet.
> Rather than take the time to cut them round, I cut into squares with
> a chefs knife.  I make them large because I like to split them
> immediatly after coming out of the oven and buttering them, large
> biscuits takes less time. Van Dell 

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