Square Biscuits

Felice Friese said:

Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
with a bench knife before baking. It's a lot quicker and easier than cutting
rounds, and you don't have leftover dough.

Felice

Hmmmmm.. by jove, that does sound clever! And I bet they'd make nice
square biscuits for stuffing with ham or sausage.
Good idea!

thanks!

"Felice Friese" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
with a bench knife before baking. It's a lot quicker and easier than
cutting rounds, and you don't have leftover dough.

Felice

One time on Usenet said:

Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
with a bench knife before baking. It's a lot quicker and easier than cutting
rounds, and you don't have leftover dough.

Excellent idea, Felice, but what's a bench knife? I'm not familiar
with that term...

--
Jani in WA

"Little Malice" <[email hidden]> wrote in message > Excellent
idea, Felice, but what's a bench knife? I'm not familiar

Quoted message said:

with that term...

--
Jani in WA

If I am correct this is also known as a dough knife. Which is used to scrape
the work surface of cut dough into smaller pieces. Don't have a picture of
one but will try some ascii art.

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-David

"cyrusalthantas" <[email hidden]> wrote in message
news:db9ri.720$yg1.153@trnddc04...

Quoted message said:

"Little Malice" <[email hidden]> wrote in message >
Excellent idea, Felice, but what's a bench knife? I'm not familiar

Quoted message said:

with that term...

--
Jani in WA

If I am correct this is also known as a dough knife. Which is used to
scrape the work surface of cut dough into smaller pieces. Don't have a
picture of one but will try some ascii art.

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| | -blade
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-David

I recognize that, David - it's called a scraper dealie. (bg)
Edrena

"Little Malice" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

One time on Usenet said:

Just press the dough into an 8x8 or 9x9 baking pan and cut it into
squares
with a bench knife before baking. It's a lot quicker and easier than
cutting
rounds, and you don't have leftover dough.

Excellent idea, Felice, but what's a bench knife? I'm not familiar
with that term...

--
Jani in WA

Here's a nifty one from King Arthur:
http://www.kingarthurflour.com/shop/detail.jsp?id=8397

And here's a simple dough scraper that's a whole lot cheaper:
http://www.kingarthurflour.com/shop/detail.jsp?id=6375

Mine is a heavy stainless steel with a rolled handle and it comes in handy
for lots of kitchen chores.

Felice

Felice Friese said:

Just press the dough into an 8x8 or 9x9 baking pan and cut it into
squares with a bench knife before baking. It's a lot quicker and
easier than cutting rounds, and you don't have leftover dough.

Yeah, that's what I do.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Felice Friese said:

Here's a nifty one from King Arthur:
http://www.kingarthurflour.com/shop/detail.jsp?id=8397

That thing is gorgemous.

I'm going to buy one sometime this week. I know it.
Even though I don't bake.

--Blair
"Must...not...splurge..."

"Felice Friese" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
with a bench knife before baking. It's a lot quicker and easier than
cutting rounds, and you don't have leftover dough.

Or you could make drop biscuits.

Julie Bove said:

"Felice Friese" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Just press the dough into an 8x8 or 9x9 baking pan and cut it into
squares with a bench knife before baking. It's a lot quicker and
easier than cutting rounds, and you don't have leftover dough.

Or you could make drop biscuits.

Oh no. Completely different texture. Cutting rolled biscuits in squares
renders ones that are very nearly identical to round ones.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Blair P. Houghton" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Felice Friese said:

Here's a nifty one from King Arthur:
http://www.kingarthurflour.com/shop/detail.jsp?id=8397

That thing is gorgemous.

I'm going to buy one sometime this week. I know it.
Even though I don't bake.

--Blair
"Must...not...splurge..."

Go for it. If you do, you'll start baking just to use it!

Felice

Goomba38 said:

Felice Friese said:

Just press the dough into an 8x8 or 9x9 baking pan and cut it into
squares with a bench knife before baking. It's a lot quicker and
easier than cutting rounds, and you don't have leftover dough.

Felice

Hmmmmm.. by jove, that does sound clever! And I bet they'd make nice
square biscuits for stuffing with ham or sausage.
Good idea!

I thought it was a great idea, too, but you just topped it by thinking of
stuffings! I'm going to have to try this - my husband LOVES biscuits.
Thanks, folks!

kili

Julie Bove said:

"Felice Friese" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Just press the dough into an 8x8 or 9x9 baking pan and cut it into
squares with a bench knife before baking. It's a lot quicker and
easier than cutting rounds, and you don't have leftover dough.

Or you could make drop biscuits.

LOL They aren't as "pretty" but that's pretty much what I do when I bother
to make biscuits, which isn't often.

Jill

Felice Friese said:

Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
with a bench knife before baking. It's a lot quicker and easier than cutting
rounds, and you don't have leftover dough.

Felice

I like to do the same technique for "meatballs," although they are
more "meatsquares," than "meatballs." Form the mixture either by
using a pan, or just shaping on a board - cut into squares. I
separate the squares and brown them on a slotted-foil-lined broiler
pan in a very hot (450 deg. F.) oven. They get browned very evenly.

N.

Felice Friese said:

Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
with a bench knife before baking. It's a lot quicker and easier than cutting
rounds, and you don't have leftover dough.

Felice

That's brilliant! I think I'd cut them before putting on a cookie sheet
and space them an inch or so apart to get a more crisp edge.

gloria p

"Puester" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Felice Friese said:

Just press the dough into an 8x8 or 9x9 baking pan and cut it into
squares with a bench knife before baking. It's a lot quicker and easier
than cutting rounds, and you don't have leftover dough.

Felice

That's brilliant! I think I'd cut them before putting on a cookie sheet
and space them an inch or so apart to get a more crisp edge.

gloria p

Well, yeah, if you like crisp edges! I like mine to cozy up to each other
and stay soft.

Felice

"Nancy2" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Felice Friese said:

Just press the dough into an 8x8 or 9x9 baking pan and cut it into
squares
with a bench knife before baking. It's a lot quicker and easier than
cutting
rounds, and you don't have leftover dough.

Felice

I like to do the same technique for "meatballs," although they are
more "meatsquares," than "meatballs." Form the mixture either by
using a pan, or just shaping on a board - cut into squares. I
separate the squares and brown them on a slotted-foil-lined broiler
pan in a very hot (450 deg. F.) oven. They get browned very evenly.

N.

Now that's ingenious! When I try to brown meatballs by rolling them around
in the pan, I end up with a bunch of malignant-looking blobs. Square it is!

Felice

One time on Usenet said:

"Little Malice" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

One time on Usenet, "Felice Friese" <[email hidden]> said:

Quoted message said:

Quoted message said:

Quoted message said:

Just press the dough into an 8x8 or 9x9 baking pan and cut it into
squares
with a bench knife before baking. It's a lot quicker and easier than
cutting
rounds, and you don't have leftover dough.

Excellent idea, Felice, but what's a bench knife? I'm not familiar
with that term...

Quoted message said:

Here's a nifty one from King Arthur:
http://www.kingarthurflour.com/shop/detail.jsp?id=8397

And here's a simple dough scraper that's a whole lot cheaper:
http://www.kingarthurflour.com/shop/detail.jsp?id=6375

Mine is a heavy stainless steel with a rolled handle and it comes in handy
for lots of kitchen chores.

I have one like yours, but I've always called it scraper. Mom
bought it for me many years ago (she passed away in '97), but
I've never used it much. Your idea makes a lot of sense -- I'm
picturing fresh biscuits with sausage gravy, yum! Do you ahve
a tried and true recipe? Thanks... :-)

--
Jani in WA

In article <[email hidden]>,

(Little Malice) said:

Quoted message said:

"Little Malice" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Quoted message said:

Excellent idea, Felice, but what's a bench knife? I'm not familiar
with that term...

Quoted message said:

picturing fresh biscuits with sausage gravy, yum! Do you ahve
a tried and true recipe? Thanks... :-)

Re bench knives: For years I used a wide putty knife. :-) About 6"
wide. Red Devil brand, I think.

Re biscuits with sausage gravy: My friend George Shirley fed me the
Secret Family Recipe when I visited him in May: Pillsbury frozen
southern-style biscuits topped with Campbell's Sausage Gravy. Loved it.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007