Biscuits anyone?

Biscuits a la Burt. @Burt Gummer

They didn't take as long as I expected and got a little done on the bottom, but not bad. So i put melted butter on them and baked them done. Definitely not a brick. I did add a little baking soda as buttermilk is acidic and should react with it. Otherwise, followed the recipe, but cut in about half.

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noway2 said:
Biscuits a la Burt. @Burt Gummer

They didn't take as long as I expected and got a little done on the bottom, but not bad. So i put melted butter on them and baked them done. Definitely not a brick. I did add a little baking soda as buttermilk is acidic and should react with it. Otherwise, followed the recipe, but cut in about half.

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How’d they taste?
 
Burt Gummer said:
How’d they taste?
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We will know shortly. I did break up the mini one from the last bit of left over dough and it was really good. They’re definitely soft to the touch.

I think you’ve discovered a winner. Shall we try freeze drying some? :p
 
Lil D said:
You know he’s never made me a sammich… I gotta get on him for that lol
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At least a good smoked ham slice in the middle of one of those biscuits. Dammit @Burt Gummer get with it already. You are one step away from greatness with your woman. Step it up man.
 
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Burt Gummer said:
I 100% of the time cover mine in gravy. Guess I need to try one with just some molasses or jelly
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Honey.

Thanks for starting this thread. Been working on expanding my cooking chops & those biscuits need to happen. I do a pretty mean sausage gravy already, but them biscuits'd take my B&G to the next level.
 
I never use a cutter, and I don’t fold/knead much at all. I just form pretty much equal size balls of dough to go around a deep 10” cast iron pan, then put whatever is left in the middle. They’re all touching. Coat that pan in crisco before baking. Never have a problem with the rising.

The secret is to FREEZE the butter over night and use a cheese grater on it.

Best biscuits I’ve ever had and nowhere near the work that mom puts into them.
 
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Tim said:
The secret is to FREEZE the butter over night and use a cheese grater on it.
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I’ve read about that “trick” and used it a couple of times. I agree, it works. I’ve gone as far as holding the butter stick with a hot pad mitten to try to avoid warming it up.
 
noway2 said:
I’ve read about that “trick” and used it a couple of times. I agree, it works. I’ve gone as far as holding the butter stick with a hot pad mitten to try to avoid warming it up.
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I'd think a hot pad would melt it. 🤣

I do the same. But use crisco instead of butter. But still freeze it
 
BatteryOaksBilly said:
The great man killer Collie Metts had a recipe that is Fool proof...3-1-1.....3 cups flour, 1 cup buttermilk, 1 cup butter or lard...baked in an iron pan.
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Better make that self rising flour, or you'll have some tasty hockey pucks.
 
I use cold lard, self rising Southern Biscuit flour, add baking powder, and they STILL dont fluff up like the pics upstream. can I rent out someone's granny for biscuit lessons?
 
noway2 said:
We will know shortly. I did break up the mini one from the last bit of left over dough and it was really good. They’re definitely soft to the touch.

I think you’ve discovered a winner. Shall we try freeze drying some? :p
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Already done lol. With gravy 😂
 
Catfish said:
I use cold lard, self rising Southern Biscuit flour, add baking powder, and they STILL dont fluff up like the pics upstream. can I rent out someone's granny for biscuit lessons?
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You’re overworking the dough.
 
I get the flour wet and put a sticky doughball on the breadboard. pat it out, fold, repeat 2x more, cut. i cut squares so i dont re-work yhe dough left over if i use circles. too much?
 
Burt Gummer said:
... put them in a buttered cast iron pan, or at least that’s how I do it. Important, don’t twist the cutter as you cut, straight down and back up. Twisting will cause them not to rise. Bake at 450 until they start to brown on top, brush with melted butter and bake 5 more minutes
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Thanks for posting this recipe. Do you preheat the cast iron pan or put the dough in it cold?
 
Cape Fear said:
Thanks for posting this recipe. Do you preheat the cast iron pan or put the dough in it cold?
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I cold butter the pan, and put it in cold.
 
Catfish said:
I use cold lard, self rising Southern Biscuit flour, add baking powder, and they STILL dont fluff up like the pics upstream. can I rent out someone's granny for biscuit lessons?
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There’s a recipe and method up top man 😁. Want me to come make them for you? You’re not over working them. I pat my dough out, cut what I can, ball the rest up and fold it and pat it a few times. Mine turn out great every time. Use a cutter, cut them an inch or so thick. And I know damn well you have a cast iron skillet. Height of the pan makes a difference also. Add a good shake or three of salt also. Hate for you to get accused of making honey buns instead of biscuits
 
CZfool68 said:
My wife told me today that she really doesn’t like biscuits. Should I file for divorce after 29.5 years? 😳
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How come it took you almost 30 years to get that info from her. If @Lil D didnt like biscuits, I would’ve never given her a ring
 
Burt Gummer said:
How come it took you almost 30 years to get that info from her. If @Lil D didnt like biscuits, I would’ve never given her a ring
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She has eaten biscuits before. We buy some local cheese biscuits often and the kids destroy them. We were trying to pick a lunch spot and she vetoed one because it was pretty much chicken and biscuits. She said biscuits are too heavy and she feels too stuffed after eating them. I said WTF is wrong with you? We went to a pizza joint. Nice light airy food, 🤨

Edit - oh, it been more like 37 years due to the dating and engagement.
 
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