Raves for THE BISCUITS COOK BOOK from famous readers:
JESUS: "I could almost like McFing after reading this handy cook book."
STEPHEN KING: "I never could have finished the Dark Tower series had it not been for those recipes!"
Author's introduction: Hey there, neighbors! I know what it's like when you are smoking lots of hashish all day long and all of the sudden the hunger chucks punch you in the stomach, nearly doubling you over. Here are a score of fine biscuit recipes that have guided me through many a munchie filled afternoon.
Two-Faced Biscuits
(Taken from Toxick Blogging)
1. Add enough water to evaporated milk to make 1 quart.
2. Add cubes of butter and microwave for 2 or 3 minutes, depending on attitude, altitude, and age of microwave.
3. In a large mixing bowl mix yeast and sugar.
4. Add all of the liquid into the bowl.
5. Add flour, two cups at a time, alternating with salt.
6. Knead the dough until smooth.
7. Let rise until double in size.
8. Form two small balls and smash them together, place them on cooking sheets, and let them sit at room temperature for an hour or so, covered with napkins, stray sheets of typing paper, or an old t-shirt.
9. Bake at 400 degrees farenheit for about nine minutes and thirty seconds, or until browned.
Scrapple Biscuits
(Taken from Toxick Blogging)
1. Place several sheets of tin foil from hat onto glowing mesquite coals.
2. Chop scrapple with the bottom halves of the biscuits.
3. Pour mixture onto foil.
4. Place biscuit tops on top of mixture, then place remaining foil from hat gently across the biscuit tops.
5. Wait until scrapple begins making distinctive popping noise.
6. Serve with whiskey.
Skillet Squirrel Heads & McFing's Cheese Biscuits
Squirrel season opens in August so I was brushing up on one of my favorite recipes from Andrew McFing.
I will generally hunt on the East Side of the Forest...the west side is protected with powerful squirrel voodoo.
Here is an excerpt to make your mouth water...
http://bayoubill.com/archives/2001/81501squirrel.html
The time element, of course, is contingent upon having a good holder, someone to hold the animal by the back legs while the entrails are being removed and the four feet and head cut off (if the head is not saved for the skillet). I know, the notion that squirrel heads should be saved for cooking may bring about some cases of the "jeebies." But there is a lot of good meat on the cheeks and the part of the head that joins the neck, not to mention a great little morsel of brain when the top of the head is cracked (usually with the handle of a table knife) after the meat is removed.
Squirrel heads, of course, are cooked just like the other pieces (six in all, seven if you cook the heads) on each squirrel. The components are the four legs, two back pieces (which contain the tenderloin), and the head. Most wild game eaters consider the back lets of the squirrel "top choice," but I do not look down my nose at any piece of squirrel including heads.
So how do you cook squirrel?
Fried squirrel is a favored method with most wild game cooks, but they may be boiled (especially the older, tougher ones) and turned into a magnificent pot of dumplings. Then, of course, I do not have many guests leave the table when I present a platter of whole, baked squirrels with body cavities stuffed with my sage dressing. Nor has any of my guests ever complained about grilled squirrel (in pieces, parboiled in advance to assure tenderness).
McFing's Cheese Biscuits
Cheese biscuit recipe made with biscuit ingredients, dry mustard, butter, shredded cheese, parsley, and a little milk for brushing biscuit tops. INGREDIENTS:
PREPARATION: Sift together flour, baking powder, salt, and dry mustard; cut in butter. Stir in shredded cheese, 2 tablespoons chopped parsley, and milk. Mix together lightly with a fork, just until moistened. Turn dough out onto a floured surface and knead gently a few times, until smooth. Roll out about 3/4-inch thick and place on a greased and floured baking sheet. Brush tops with milk; bake at 450° 20 to 25 minutes, until browned. Makes 1 dozen cheese biscuits.