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Biscuits and Debris

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  • Cheef
    commented on 's reply
    BEST Western Series ever made.

  • 58limited
    commented on 's reply
    "a man that does like to rent pigs is... he's hard to stop"

    Whenever I make Dutch oven biscuits I always remember the ones from the Lonesome Dove miniseries.

  • Donw
    replied
    Everything looks so good. When I hear of or see dutch oven biscuits I am always reminded of the novel “Lonesome Dove” and one of the main characters, Gus McCrae, who always made biscuits in his dutch oven every morning.

    ”We don’t rent pigs.”

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  • 58limited
    commented on 's reply
    Science has yet to prove that there is such a thing as 'too much gravy'

  • FireMan
    replied
    Everything was motoring along til’ the gravy, over the top. That’s a great anytime meal!

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  • NapMaster
    replied
    That looks like my kind of grub. Nice photos.

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  • Mr. Bones
    replied
    Yum!!!

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  • RonB
    replied
    Ya got my mouth waterin'.

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  • 58limited
    started a topic Biscuits and Debris

    Biscuits and Debris

    Tonight I'm having breakfast for dinner. Anyone ever make this? For the biscuits I used this recipe: http://www.lodgemfg.com/recipe/brigg...rmilk-biscuits

    I did not have self rising flour so I made my own: 1 cup flour, 1 1/2 Tbsp baking powder, 1/2 tsp salt. My baking powder appears to be getting old, the biscuits did not rise as much as normal. I did not fold the dough 7 times as the times I've done this it seems to overwork the dough, 4-5 times seems about right. I used 3/4 butter and 1/4 home-rendered leaf lard in the dough and in the Dutch oven. I only heated the Dutch oven enough to melt the lard and butter - it was not hot. With the burning hot lid, the biscuits seem to brown evenly top and bottom this way.

    Cooked in a 5 qt. Dutch oven in my stove. I preheat the oven and Dutch oven lid as hot as it will go (about 550*) - that way the tops of the biscuits brown at about the same time that the bottoms brown.

    For the gravy, standard Southern cream gravy, a little heavy on the black pepper. I also add chicken stock to give it a little richness.

    Leftover pulled pork: I was visiting a college buddy last month and we smoked a 10lb pork butt for 11 hours over red oak and hickory in his big offset smoker along with a 17lb brisket (which cooked about 20 hours) - both turned out great. Pork butt was injected with a brine the night before and rubbed with Salt Lick Dry Rub. The brisket was rubbed with this too. https://saltlickbbq.com/ Click image for larger version  Name:	100_2773.JPG Views:	1 Size:	735.2 KB ID:	636949

    Click image for larger version  Name:	100_2774.JPG Views:	1 Size:	830.4 KB ID:	636950
    Click image for larger version  Name:	100_2775.JPG Views:	1 Size:	663.9 KB ID:	636951

    Last edited by 58limited; February 16, 2019, 06:53 PM.

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