My grinder has been dispensing a custom blend of salt and pretzel dust for a long time!
I not only love pretzels, but I love the loose leftovers in the bags…
In order to procure my favorite salt… I need to insure my steady UTZ pretzel supply…
White salt is so boring…
So, here’s my recipe… I go by weight, for repetition purposes…
I cook short and hot for biscuits not likely to fall apart while holding sausage and egg with one hand… while browsing AR with the other…
#9 Griswold Biscuits (cold, greased skillet)
2 cups White Lily® Self-Rising Flour
1 tsp salt
1/4 cup Crisco®
3/4+ cup buttermilk
13 minutes @ 475° F
250 g. Flour
43 g Crisco
180 g. Buttermilk
Last edited by Washblue; January 13, 2023, 03:56 PM.
Washblue Thank you! I am gonna do these this weekend. Ive been using a recipe for years that Im just not happy with but don’t make them enough to find a new one. Yours just always look amazing!
Dust your board and hands…
It will be sticky at the very beginning…
I use a dough whisk I bought from the King Arthur Flour folks…
Fold the dough several times to give the layers…
Press down by hand for 8 biscuits about 1/2” thick dough…
Or 5/8” thick for 7 biscuits…
It’s also very easy to scale up or down and keep the integrity of the biscuits…
Last edited by Washblue; January 14, 2023, 09:21 AM.
CHNeal … This onion gravy is also highly recommended…
I used smoked, pit rendered pork fat and the same flour as the biscuits, to sauté the onions and regular milk instead of buttermilk…
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