Mmmm
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Last edited by Alan Brice; May 10, 2025, 03:47 PM. -
Who knows what is supposed to go where?Originally posted by Alan Brice View Post
Moving things gives them something to do.Comment
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I just did not want to post where Carolyn may not see it. Now that she has it prolly needs to be moved. As does Cathead biscuit recipe. Sorry SheilaAnn -
Alan Brice You can start a thread in the recipe section, copy, and tag me, then delete your recipe if you want to save SheilaAnn some bother.
or
Since, I have already copied it into Paprika. You can delete the entire post, which would be easier on both of you.
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I completely forgot to take pictures when I made my biscuits, but we had some leftovers since I did a double batch. Here is a picture of the frozen leftovers. They didn’t rise much because I ran out of baking powder. I was probably 1/8 to 1/4 tsp short. I upped my baking soda a tiny bit. They tasted delightful despite that! One of my next purchases will be actual biscuit cutters so I don’t have to guess on sizing anymore.Attached FilesComment
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Vanilla and nutmeg in biscuits?! That ain't how mamaw did it...Comment
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I just had breakfast at a cafe in Temecula that has the biscuits how I like. They were thinner, kinda crispy top and didn't crumble into bits. 🤔Need to figure this out.Comment
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Smoker_Boy Yep. 😁
(I used to do a decent Beavis impersonation years ago.)
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Tonight was going to be Denver omelette night and I had everything ready to go but we were out of cheddar cheese. So while I was preparing everything Kathy ran to the store to pick some up. Can you believe that our local Food Lion chain store was out of block cheddar cheese of any brand?
Since I already had the biscuits ready to go I popped them in the oven and we had them with the ham leftover after cutting off the ham pieces for the omelette.
So here is my extra credit biscuits which should have been sitting next to the Denver but couldn’t because Food Lion apparently has moved to stocking their stores using Soviet planning methods.🤬
So, tomorrow night I will post my Denver omelette sans biscuits, cheese Gods willing.
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Whoa Nelly! I fear I have given a death sentence to my diet. Finally did the Catheads, with much trepidation. All went smoothly. Kept the butter n flour in the freezer during the mix.
Cut the mix in half per BD, pulled at 26 min of 30.
Gonna test one with jelly, but the buttermilk gravy is on the way!
I quit eating biscuits n gravy when Bob’s changed the recipe. Katie Barr the door.
Soo much for the milk gravy. My secret Santa, tamidw
gave me a jar of MarionBerry Seedless Jam from Oregon Hill.
Been looking for a good reason to break it out. None better.
I managed to save two bisquie for Kim, I think. ;-))
Last edited by Alan Brice; May 16, 2025, 12:34 PM.Comment
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I made cathead biscuits again last night. Used 2 cups cake, 1 cup AP, which seemed to reduce crumbliness. But made bonehead error. Used 2 T of salt, reading off wrong line of recipe. When I dumped it in, I thought, gee that's a lot of salt. Looked at recipe, realized error, but kept going.
They turned out pretty good, but for the salt. Not the worst mistake I have made. My main issue is getting dough texture right. This one was too sticky, should have added more flour back in.Comment
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I believe mine needed a tad less cook time, but they were deelish as well as crunchy. Also my baking pdr is old. Not hateful.
The cheese grater n stick of butter in the freezer seemed to be the ticket. It got my biscuits skeletons out of the closet. Tx guys. Still have the milk gravy to-do thing.Comment
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A thought for our BD.
Having leafed thru Meathead's latest opus, perhaps select something from it for our next trial by fire.
Pastalaya or some sort of fried chicken caught my eye, plus maybe a dessert or vegetable. Asparagus is coming out of our ears here.
Unrelated; picked up 2 more steelhead, $5.99/lb.Comment
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Made the cat head biscuits. Turned out nice and fluffy on the inside while being crispy outside. Not sure that I love the flavor given by the sugar. Glad to be experimenting! I got a bag of white lily from Walmart that I will use for anther go at biscuits next week!Attached FilesComment
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Turning in my homework a few days late so no extra credit for me, but here is my latest biscuit attempt. After cooking several recipes as written, this is a variation on what I have tried so far. This is mostly Alton Brown's recipe, but for better flavor I used all butter and added a bit of sugar. Also, I used the Cook's Illustrated technique for cutting in the butter where it is first frozen then grated. I know southerners recoil at the thought of sugar in biscuits, but they aren't sweet. A bit of sugar just adds some depth of flavor.
Topping it off is homemade gravy. The sausage is an original recipe I developed over the last couple of weeks. In fact, the time spent on sausage development delayed my biscuit development (the sausage ate my homework
). It's a work in progress and I'll continue tinkering.
Both are for a biscuits and gravy contest at the state fair this August. This is a traditional version, but SheilaAnn has me also considering some less traditional options.
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MattTheGR8 wowza! B&G is my Achilles heal! Looks fantastic 🙌🏼 Please keep us posted about the contest.
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Here's a commentary on biscuit making that a friend and local restauranteur wrote for our local paper:
The road to a biscuit that your grandmother would love is littered with culinary landmines.
If the fat, either butter, lard, or shortening has gotten even slightly warm the biscuits will not be as good as you had hoped. If you knead the dough too vigorously or not vigorously enough biscuit goodness will not be achieved.
Biscuits are about nuance, feel, and intuition. Intuition, gained through a lifetime and thousands of batches of biscuits made from scratch. You may ask, “How do you know this?” I know this by having watched my grandmother make the best biscuits the world has ever known every morning without fail. Despite watching her and asking innumerable questions I have never been able to approximate her results.
She kept a large earthenware bowl in the refrigerator, the lard was kept in the freezer, the flour was stored in a large metal container and along with the flour were containers of baking powder and baking soda. Without measuring the dry ingredients, she sifted the flour with the baking powder and baking soda. The dry ingredients form a pile in the middle of a large wooden board. Dipping her hands in iced water she crumbled the cold lard onto the dry ingredients. Working quickly, with only her fingers, she “cut in” the lard until thoroughly combined. This process took less than a couple of minutes.
Again, without measuring, she added cold buttermilk in just the right amount to form a dough that seemed to be a little on the dry side. That changed as she proceeded to knead the dough four or five times. The dough was then rolled out on the floured board about ¾ inch thick and cut out with a cutter that clearly had seen years of dedicated service. The biscuits were placed on a sheet tray very close together but not touching and then placed in a heated oven. The room soon took on the unmistakable aroma of what I truly believe is what heaven must smell like.
The biscuits were served with softened butter, jellies, sorghum molasses, and red eye gravy. If there was a leftover biscuit, which was not an everyday affair, my grandfather would go out the back door and summon a squirrel he named Dewitt and feed the biscuit bite by bite to him.
When was the last time you made biscuits from scratch? I mean really from scratch — that means not using a mix. Like so many things, I hope that making biscuits from scratch is not becoming a lost art. I can think of several of our neighbors that I suspect can produce a delicious biscuit. The seduction of buying a frozen product is very real.
Despite what you may have gleaned from my comments, it is remarkably easy to make a soft and flaky biscuit from scratch. The key is not necessarily in the ingredients, although the ingredients are important. The key is in the hands. The fat must be kept very cold when you are cutting it into the dry ingredients. If you find that the fat is getting soft, place the bowl into the refrigerator or freezer to firm things up. Before adding the fat, make sure to sift the dry ingredients together.
When you add the wet ingredient — I like buttermilk — it is important to mix thoroughly but quickly. Do not over mix. Over mixing develops gluten and can result in a tough biscuit.
The same thing applies to the kneading process. I knead only four or five times. The oven must be heated and ready to go by the time you finish cutting out the biscuits.
Temperature is important. It is a good idea to use an oven thermometer to check the accuracy of the thermostat on your oven.
Roll the dough out to a thickness of about 3/4”. Using a sharp cutter, press down and do not twist the cutter. Twisting the cutter may prevent the biscuit from rising fully. If you want the sides of the biscuit to develop some color leave some space between the biscuits. If you prefer a softer paler biscuit, place the biscuits very close together.
Like any skill, making the best biscuit possible requires some practice. I continue to practice but have yet to duplicate my grandmother’s biscuits. Maybe I set my goal too high.
Last edited by gcdmd; June 4, 2025, 02:08 PM.Comment
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