Comments on: Southern Pinch Biscuits (aka Squeeze Biscuits)

By: Barbra

Barbra — Sat, 18 Apr 2009 15:42:17 +0000

Does anyone have pictures and the recipe for T Cakes the ones that look just like biscuits. Love them

By: FoodieView Blog » Recipe Roundup: Weekend Brunch Ideas

FoodieView Blog » Recipe Roundup: Weekend Brunch Ideas — Mon, 13 Apr 2009 15:10:16 +0000

[...] Cookies, Susan’s Savory Cheese and Scallion Scones at Farmgirl Fare, or my mother’s Southern Pinch Biscuits at Andrea’s Recipes. Make sure you have plenty of jams, jellies, and marmalades on hand to [...]

By: HFisher

HFisher — Sun, 17 Feb 2008 05:30:17 +0000

Thank you so very much for this recipe, when i was growing up my grandmother would make 4 pans every sunday for the entire family. Growing up i watch in amazement each and every time she made them. She had a huge bowl she kept her flour in and mixed everything in that bowl and somehow managed to keep all the flour dry except what she used. She passed two years ago and i have tried and tried to get it right and never have until now. Now my family can enjoy chocolate and biscuits on sundays just as i did as a child. Once again thank you for helping keep a family tradition alive.

-Harold Fisher

By: Jeff

Jeff — Tue, 15 Jan 2008 20:55:12 +0000

Regarding the knuckle-prints, I saw an episode of Alton Brown (Food Network TV) and he indicated that you flatten the biscuits with your knuckles so they will rise evenly. He said if you didn’t then you end up with ‘dome’ shaped biscuits — something about them heating from the sides first then the middle. It’s funny to hear people talk about making things a certain way and when challenged, will say, “…well that’s the way grandmother made them!”.

By: Andrea

Andrea — Thu, 08 Nov 2007 13:22:25 +0000

Shawn: I don’t know how you much you work the dough, but my first suggestion is to only work the dough enough to bring it together, and handle each biscuit as little as possible. Overworking the dough will make biscuits flat. Also, make sure your flour is fresh because the leavening agents tend to lose strength over time. Storing flour in the freezer is a good way to preserve it’s freshness, especially if you only use it occasionally. Just keep it in a strong freezer bag.

By: Shawn McGee

Shawn McGee — Sun, 04 Nov 2007 15:16:48 +0000

Thanks so much for this sight. I have been trying and trying and trying to make the perfect southern buttermilk biscuit. Living in the North now I can’t get the Lily White so I order it online but try as I may I can’t get my grandmothers light fluffy results. I’m a little ashamed as no self respecting southern woman should make such horrible bisuits as I do. Wanted to know if you can help me. I follow the recipe and technique to a T but still get flat and crumbly texture. Any advice?

By: Andrea

Andrea — Fri, 10 Aug 2007 12:37:43 +0000

Ileana: Glad to hear that some of our friends in the UK are enjoying American Southern biscuits!

By: Ileana Thomas-Williams

Ileana Thomas-Williams — Thu, 09 Aug 2007 11:49:26 +0000

This is a lovely old recipe for biscuits. I’m American and want to introduce my Welsh husband to our foods, as my Mom introduce him to Cuban cuisine, that he and all his family love here in UK. I’m making the bicuits instead of Yorkshire pudding, and so far it has being a big bang. Next I’ll make them with cheese for breakfast instead of fried bread! But it gets better, I’m converting every one to BICUITS.

By: Andrea

Andrea — Mon, 15 May 2006 12:06:36 +0000

I understand how you feel. I wish that I had spent more time in the kitchen with my maternal grandmother really learning how she did things, like her fabulous coconut cake. It would have been fun to try and make one with her! I'm am currently on the hunt for her apple butter recipe. One of my uncles makes it in the fall, so I'm pestering him to share the secret!

By: Honey

Honey — Fri, 12 May 2006 16:06:54 +0000

My mom made her biscuits the exact same way…and the knuckle prints in the picture made me cry. She did the same thing with something she called T-cakes which were dryer and had nutmeg in them but unlike the biscuits her prints stayed on the T-cakes after they were baked. I would give a million dollars to have one today with my mothers knuckle prints.