Biscuits anyone?

noway2 said:
Them are yankee biscuits bricks
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I'm originally from Indiana and y'all ain't never had my Mom's or my Aunt Edna's biscuits. I'd have taken those up against the best Southern biscuits any time.

And that's not even counting the biscuits from the Kentucky side of my family, just to further stir the pot.
 
Haven’t made any in a while. Father in law is spending the weekend with us and biscuits have been requested for Saturday breakfast.
 
RetiredUSNChief said:
I'm originally from Indiana and y'all ain't never had my Mom's or my Aunt Edna's biscuits. I'd have taken those up against the best Southern biscuits any time.
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I grew up east of Cleveland. Unless they came out of a can, they were pretty dense. I think part of it is the flour is different than you can get in the south. The frozen ones when they came out in the 90s weren’t too bad.

Funny story, my wife’s grandmother would make canned biscuits for Christmas breakfast and ALWAYS burn them, I mean blackened on the bottom. One year, I took over the biscuits and made them normal. She tried telling me to set some aside for myself and put the others in because they weren’t done yet. The whole family chimed in and said NO we don’t want burned biscuits. She ended up putting a couple more in for herself and burned them, but I was in charg of biscuits after that.
 
GoWolfpack said:
With all that sugar you put in them they might as well be danishes. You just stopped pretending.
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Didn’t put any sugar in these, Richard Cranium. But you knew that already. Made sausage gravy too. Then got two leftover biscuits and some gravy for tomorrows breakfast, the rest went into the freeze dryer.
 
GoWolfpack said:
I like that option but I am busy that Saturday with another sale. My son's school runs a Christmas craft fair and I'm selling there.
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Understood, I’ll keep my eyes and ears open. My wife, being in the artist industry sometimes learns of events.
 
noway2 said:
I grew up east of Cleveland. Unless they came out of a can, they were pretty dense. I think part of it is the flour is different than you can get in the south. The frozen ones when they came out in the 90s weren’t too bad.

Funny story, my wife’s grandmother would make canned biscuits for Christmas breakfast and ALWAYS burn them, I mean blackened on the bottom. One year, I took over the biscuits and made them normal. She tried telling me to set some aside for myself and put the others in because they weren’t done yet. The whole family chimed in and said NO we don’t want burned biscuits. She ended up putting a couple more in for herself and burned them, but I was in charg of biscuits after that.
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Shoulda just cooked everything the way everybody else liked and then served up a couple Kingsford charcoal briquettes for her.
 
RetiredUSNChief said:
Shoulda just cooked everything the way everybody else liked and then served up a couple Kingsford charcoal briquettes for her.
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I have a friend, born and raised in CT. He insisted that he did NOT like steak. We had just built the house in High Point and he came to work for me as a contractor for the week and stayed at our house while my wife went to visit her grand mother. I said trust me. Bought a couple of nice ribeye steaks at Costco and grilled them to a medium rare(*). He kept insisting that he didn’t like steak but took a bite or it, and said, “wow, this isn’t a shoe”. He’d never had steak before that wasn’t turned to leather.

* I did something similar for a friend, Suzanne’s birthday, took the steaks and a little gas grill to get apartment. Her 12 yo granddaughter tasted the steak and said, “wow” and then proceeded to eat the whole 20+ oz thing.
 
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noway2 said:
I have a friend, born and raised in CT. He insisted that he did NOT like steak. We had just built the house in High Point and he came to work for me as a contractor for the week and stayed at our house while my wife went to visit her grand mother. I said trust me. Bought a couple of nice ribeye steaks at Costco and grilled them to a medium rare(*). He kept insisting that he didn’t like steak but took a bite or it, and said, “wow, this isn’t a shoe”. He’d never had steak before that wasn’t turned to leather.

* I did something similar for a friend, Suzanne’s birthday, took the steaks and a little gas grill to get apartment. Her 12 yo granddaughter tasted the steak and said, “wow” and then proceeded to eat the whole 20+ oz thing.
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Yep.

When I was quite a bit younger, Dad once told me "Your Mom is a good cook, but she can't cook a steak if her life depended on it", then told me next time we fired up the grill he'd show me how to cook a steak, that a good cut of meat cooked properly didn't need anything else. What an eye opener!

All those years beforehand I thought steak HAD to be drowned in Worcestershire sauce.
 
RetiredUSNChief said:
Yep.

When I was quite a bit younger, Dad once told me "Your Mom is a good cook, but she can't cook a steak if her life depended on it", then told me next time we fired up the grill he'd show me how to cook a steak, that a good cut of meat cooked properly didn't need anything else. What an eye opener!

All those years beforehand I thought steak HAD to be drowned in Worcestershire sauce.
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It was A-1 here for years.

Now, it's salt, pepper, butter.
 
My lame self just tried this again for “something fun” to do on a Friday.

Darn things are not rising like the photo shopped pics your Betty Crocker granny is posting.

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Gray said:
My lame self just tried this again for “something fun” to do on a Friday.

Darn things are not rising like the photo shopped pics your Betty Crocker granny is posting.

View attachment 693977
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What recipe did you use?
What did you cut them with?
If you twist the cutter when you’re cutting, they will not rise.
 
Nailed it!

I let them sit on the top of the warmed up stove for 15 minutes or so and they started to rise. Then baked and added the butter to tops when they started to brown.

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Followed the og recipie, no sugar and a few cracks of salt. 1.5 tablespoon of baking powder. A pinch of baking soda and whole milk w white vinegar.

They sat on the stove for about 20 minutes rising before the oven.

Turned out great!

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