angie12210 Recipe Reviews (Pg. 1) - (16883003)

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Angel Biscuit Rolls

Reviewed: Feb. 1, 2011
I have been making these biscuits for years. As soon as I add the shortening, I get in there with my hands and rub the shortening into the flour by rubbing my hands together. I count off 37 seconds ( a little trick I got from Alton Brown). It is true what they have been saying as far as the dough being 'gloppy'. As soon as the dough looks mixed together, I pour the mixture into a zip lock bag and snip the corner off like a pastry bag. I then squeeze biscuit sized portions onto a greased pan and bake. Works perfect every time. The old 'biscuit rule' applies here - You want to handle biscuits as little as possible. Another nice thing about the zip lock method is that you can squeeze out as much as you like and then put the bag back in the fridge for fresh biscuits another day.
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Egg Noodles

Reviewed: Nov. 3, 2010
This is very similar to the way I make mine except I don't use milk and butter. I always figure on one egg per person and (depending on the weather) a 1/2 cup of flour. I just toss my eggs and salt in my Kitchen Aid with the whisk attatchment and let er rip. Then switch to the paddle attatchment and start adding the flour. Roll them out and cut them with a pizza cutter. If I want a thicker soup I toss them in the boiling broth immediately. For brothier soups - Just let them lay there after drying for a couple of hours and then add them to the broth.
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