At least I wasn't at the scene when the biscuits went POOF! Don't need any more eye problems. Actually it wasn't messy. The biscuits were dry, no moisture; maybe an indication of how long they had been there? I still haven't found the top. Guess I will have to take everything out of the fridge to find it. Makes my back hurt just to think about it. If, and when, I find it I'll post an Alert! I have bought the frozen biscuits but don't really want to heat up the oven just to bake one, and I would only eat one at a meal. I bought this can of biscuits to make Pineapple Upside Down Biscuits, and just hadn't gotten around to it. So much for procrastinating. Interesting to hear how the pop is so startling. Didn't these cans use to have a pull string thingy, or a cut in the wrapper to start pulling with? You can tell I don't buy them often. BTW, if you haven't heard of the Exploding Biscuit story, here is a link. I checked on it to see if it was still there. It is a fun read. Sue Here is a link that might be useful: Biscuits

We really like them here to, the Southern style puff up thick. I miss WalMarts own cornbread "biscuits" that came the same way (frozen), are they still available in other parts of the country? With just DH and I again, its not worth making a batch of cornbread, DH won't eat it if its not hot and fresh from the oven. Ellie

I hope this isn't taken as "advertising", but about a year ago I found the most wonderful dinner rolls I have ever tasted. Everyone I have served them to loves them also. They are baked and sold online by an order of nuns in Wisconsin. The cost $3.00 per dozen, and you pay a little for shipping. I get 12 dozen each time I order, and put them in the freezer. I usually order a new batch every 4-6 months, and they are as good at the end as in the beginning. The trick is to heat them up in the oven before serving (not the microwave!) I turn the oven on to 400 degrees and put them in frozen on a baking sheet. When the oven beeps as it reaches 400, they are ready. I will post the website if anyone is interested. If this is a no-no, please let me know. Elisabeth

Grandma never cut a biscuit either, she just pinched off a piece, shaped it a bit with her hands and dropped it onto her baking pan. She always made sure that the sides touched a bit so they didn't spread out too much. If she actually wanted something that looked "fancier" she patted the dough into a square and cut it with a knife into biscuit sized squares, then baked. Her biscuits were the best. My biscuits are good, but they ain't Grandma's that's for sure. I love hot biscuits with butter and honey, though, so I make them anyway and wish Grandma were here to show me how ONE MORE TIME. Sigh. At any rate, overhandling the dough is the biggest problem most people encounter. The fat must be very cold and I've never made a biscuit worth a tinker's dam* in the food processor. I use an old fashioned pastry cutter to cut in the fat, Grandma used two knives. I always use buttermilk, even if I have to buy it especially for biscuits. Sometimes I add cheese, sometimes not, and I've occasionally made and liked sweet potato biscuits and a spicy chipotle biscuit that Caliloo posted from Bon Appetit: CORNMEAL BISCUITS WITH CHEDDAR AND CHIPOTLE 1 tablespoon unsalted butter 3/4 cup (packed) chopped green onions 1 1/2 cups all purpose flour 1/2 cup yellow cornmeal 2 tablespoons sugar 2 1/2 teaspoons baking powder 3/4 teaspoon coarse kosher salt 1/2 teaspoon baking soda 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 1 1/2 cups (packed) coarsely grated yellow extra-sharp cheddar cheese 1 large egg 3/4 cup (about) buttermilk 1 tablespoon finely minced canned chipotle chiles in adobo* 1 egg, beaten with 1 tablespoon whipping cream (for glaze) Position rack in center of oven; preheat to 425°F. Melt 1 tablespoon butter in nonstick skillet over medium heat. Add green onions and sauté 2 minutes to soften slightly. Remove from heat. Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor. Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal. Add cheese; cut in using on/off turns. Transfer flour mixture to large bowl. Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles. Make well in center of dry ingredients. Pour buttermilk mixture into well; mix just until evenly moistened. Turn dough out onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 3/4-inch-thick round. Using 3-inch round cutter, cut out biscuits. Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits. Brush biscuits with egg glaze. Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm. Makes about 10. Bon Appétit March 2006 Good luck. The only way you can ever make a good biscuit is with practice. Yummy, yummy practice. LOL Annie