you done good. beats Pillsbury doughboy.
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So I tried a batch of biscuits used the 1% buttermilk I found in stores here.
Sadly I was un-impressed with them.
I think the problem is the 1% buttermilk where whole buttermilk, if such a thing exists as whole buttermilk, should be used.
Back in the day I remember buttermilk was yellowish in color which I assume was whole buttermilk, the 1% buttermilk I purchased is pure white.
Another problem is me over working the dough.
So back to the ol drawin board.
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Back from the ol drawin board....
This time for my wet ingredients I went with 3/4 cup 10% half &half and 1/4 cup 1% buttermilk.
I worked the dough to a minimum, roll, fold, roll, fold roll to thickness for cutting.
I don't have a rolling pin so using a tall glass to roll....so thickness is still an issue.
Marked improvement rose a bit better and much flakier. Just like me!!!!
Outta h&h now, wife's gunna massacre me at morning coffee time tomorrow.
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Go to your local lumber yard, box store and pick up a length of hardwood dowel that is comfortable to your hands and long enough to suit the purpose. Voila, you have a rolling pin. I used 2" dowel and got a 24" & a 12" out of a 3' length. AND you can safely beat things with it - a glass will break and cut your hands.
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10-4 with everything locked down here can't get into a lumber yard.
Was in the Dollar store on Sunday, did I think to grab a rolling pin....No....
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So todays experiment I tried Kefir plain yogurt as suggested by @IowaGirl.
Mixed results, they tasted and looked great.
I would probably give 10% half and half the nod over Kefir, but not by much.
Plus I think I got the mixture too wet and as a result over worked the dough.
Thus I didn't get the rise out of the biscuits I wanted.
Also cut the biscuits smaller this time and took @gcgmd suggestion and placed them right beside each for baking.
I have to get more consistent in my dough preparation.
But a not bad biscuit is better n no biscuits.
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Charter Member
- Oct 2014
- 802
- Texas
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Backwoods Chubby G2
Weber 22" Master-Touch GBS Kettle
Blackstone 36 Griddle
SlowNSear (Original)
Fireboard Extreme
Maverick 732
Super-Fast Thermapen
Rapala 7 1/2
Bear Paws
Weber Rapidfire Chimney
Grill Beast 304 Injector
G&F Suede/Leather Gloves
Foodsaver V4880
Pioneer Brand is very popular down here.
Southern Biscuits & Sausage Gravy | Pioneer Recipes (pioneerbrand.com)
Cheddar Biscuit Brisket Sliders (pioneerbrand.com)
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Meathead has a really good recipe for southern biscuits on the free side. I’ve made it a bunch of times and they always turn out great.
Southern biscuits are not as hard as some folks want to make them. These biscuits can be served plain, with butter and/or jam, with turkey and the fixings, with ham, smothered in sausage gravy, and as sandwiches. They can be used as a topping for fruit cobblers, pot pies, or chili baked in a Dutch oven.
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Thanks for the link, I had not read Meathead's recipe, I'm sorry sir....
Next step is adding baking soda now that I read the reaction between buttermilk and baking soda.
The one thing I have been striving to do is keep this as simple as possible, a simple handful of ingredients, work and cook.
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My wife baked a banana bread this morning so while the oven was still hot decided to give biscuits another shot
This incantation I added
1 teaspoon baking soda
1/2 cup 1% buttermilk
this after reading Meatheads recipe about the reaction between milk and bsoda....sorry again head man
1/2 cup Kafir yogurt
2 tablespoons of sour cream to get the doughs moisture content where I wanted it
Minimal dough working
see what these are like
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So.....
Great rise, the baking soda/ buttermilk combo made a big difference.
I think I'm going to drop the Kafir yogurt experiment....as much as it does enhance the biscuits I'm straying from tradition.
Even the 10% half and half is going to fall by he wayside.
My wife just commented the very first batch with plain old ingredients was her favorite of all the things I've tried.
Away way why re-invent the wheel, just add in baking soda to inflate it.
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