Biscuits anyone?

And I’ve still got half a can, yes, canned biscuits, in the fridge that I am thinking of putting in the air fryer.

Boldest thing I’ve done, is admit to the above.

HEY, they get the job done and make for a happy wife at breakfast.
 
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Just had venison sausage, eggs, stone ground yellow grits, hen fruit, and biscuits. No picture, too busy stuffing it in my face.
 
noway2 said:
And I’ve still got half a can, yes, canned biscuits, in the fridge that I am thinking of putting in the air fryer.

Boldest thing I’ve done, is admit to the above.

HEY, they get the job done and make for a happy wife at breakfast.
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I eat the frozen ones out of a bag. They good enough for a fat boy in the morning time
 
Attempt 1IMG_3355.jpeg

Well, at least I tried. The more times you fail the closer to success right?

Had regular flour and not self rising. Extra baking powder but didn’t get any rise.
 
Gray said:
Attempt 1View attachment 688436

Well, at least I tried. The more times you fail the closer to success right?

Had regular flour and not self rising. Extra baking powder but didn’t get any rise.
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Use self rising, with the extra baking powder. Put them in a cast iron pan, the high sides help them rise also.
 
My aunt used to make biscuits that were about 1/2" thick and as hard as rocks, similar to hockey pucks. My uncle and cousins thought her biscuits were the greatest thing ever, but I was used to my grandmother's biscuits which were nearly 2" thick and full of "cotton". I could not eat them.
 
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beamernc said:
My aunt used to make biscuits that were about 1/2" thick and as hard as rocks, similar to hockey pucks. My uncle and cousins thought her biscuits were the greatest thing ever, but I was used to my grandmother's biscuits which were nearly 2" thick and full of "cotton". I could not eat them.
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That happened to my dad once at a big church breakfast; he forgot shortening and made hockey pucks. He told me if you covered them in gravy they were edible, but only just.
 
Yea my mother made big soft fluffy biscuits that would soak up the honeynbutter. Got married and the wife's mother mad little hard crusty hockey pucks and all her kinfolk bragged about how good those nasty things were, l just couldn't gag one down for love or money
 
noway2 said:
How old was your baking powder?

Also, a little baking soda, assuming you use buttermilk (acid) helps.
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Maybe a month. I buy the small containers and use it to make homemade pancakes several times a month.
 
Burt Gummer said:
Use self rising, with the extra baking powder. Put them in a cast iron pan, the high sides help them rise also.
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I picked up some white Lilly self rising and a new container of baking powder. I may try again tonight.

I’ve got two different batches of homemade pizza dough in the works for tonight… hopefully dinner is better than breakfast.
 
Gray said:
I picked up some white Lilly self rising and a new container of baking powder. I may try again tonight.

I’ve got two different batches of homemade pizza dough in the works for tonight… hopefully dinner is better than breakfast.
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Try like my recipe in the OP, use salt instead of sugar. Fold dough over a few times and cut the biscuits an 1 1/2” thick, remember don’t twist the cutter as that’ll keep them from rising.

People in this thread are like “I tried your recipe but used lard instead of butter, this instead of that”

lol. No wonder they didn’t come out like they wanted them to.
 
Burt Gummer said:
Try like my recipe in the OP, use salt instead of sugar. Fold dough over a few times and cut the biscuits an 1 1/2” thick, remember don’t twist the cutter as that’ll keep them from rising.

People in this thread are like “I tried your recipe but used lard instead of butter, this instead of that”

lol. No wonder they didn’t come out like they wanted them to.
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They followed the recipe "exactly, except for the differences".

Kind of like folks saying, I used to have a car exactly like that, except it was a different color, different wheels, different interior, different motor, etc.
 
Burt Gummer said:
Try like my recipe in the OP, use salt instead of sugar. Fold dough over a few times and cut the biscuits an 1 1/2” thick, remember don’t twist the cutter as that’ll keep them from rising.

People in this thread are like “I tried your recipe but used lard instead of butter, this instead of that”

lol. No wonder they didn’t come out like they wanted them to.
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1/4 cup of sugar was in the recipe. Use 1/4 cup of salt?

Butter is in the freezer. I’m trying this again now before I attempt pizzas
 
Gray said:
1/4 cup of sugar was in the recipe. Use 1/4 cup of salt?

Butter is in the freezer. I’m trying this again now before I attempt pizzas
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I tried a teaspoon of salt instead of the sugar and liked them better
 
Burt Gummer said:
Try like my recipe in the OP, use salt instead of sugar. Fold dough over a few times and cut the biscuits an 1 1/2” thick, remember don’t twist the cutter as that’ll keep them from rising.

People in this thread are like “I tried your recipe but used lard instead of butter, this instead of that”

lol. No wonder they didn’t come out like they wanted them to.
Click to expand...

When trying something new, try the actual recipe FIRST...and THEN make changes!

😆

You are so correct! If it didn't matter, then things wouldn't turn out differently when you change anything. If the recipe calls for butter, then use butter and not margarine (at least the first time around). Small changes can make a big difference...both good and bad.
 
RetiredUSNChief said:
When trying something new, try the actual recipe FIRST...and THEN make changes!

😆
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This reminds me of when a coworker asked for my BBQ meatball recipe.

After returning from the Christmas holidays, I asked him how he liked them. He said he didn't really care for them. I was a bit surprised since it seemed that anyone who ate them liked them. Oh well, different strokes and what not.

"Yeah. I thought two cups of sugar was too much, so I used one cup. And I didn't have Worcestershire sauce so I used soy sauce..."
 
Second round last night, tasted ok but they just widened mostly. No rise. And I made sure I wasn’t twisting the cutter (although the urge was strong)

I’ll keep getting up to bat and swinging for the stars.
 
(putting on nomex suit).....I have to be honest....I never saw the big deal about biscuits and gravy that lifelong Southerners always talk about. I mean, I was at Camp Lejeuene for a short time in the 80's, been the South dozens of time since then....have now lived here for 2+ years.....but the other day a co-worker brought in a huge pot of her sausage gravy and a tin of biscuits............I don't remember eating something so delicious in years! Me and another co-worker were at Ruth's Chirs a couple of weeks ago and we both said, hands down, we'd much rather this gravy than anything on that menu!
I'm a BELIEVER!
 
Gray said:
Second round last night, tasted ok but they just widened mostly. No rise. And I made sure I wasn’t twisting the cutter (although the urge was strong)

I’ll keep getting up to bat and swinging for the stars.
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Kinda pan you cook them in?
 
Old school cast iron with high sided. Used a lower sided lodge skillet first time.

Second attempt.

IMG_3361.jpeg
 
Gray said:
Old school cast iron with high sided. Used a lower sided lodge skillet first time.

Second attempt.

View attachment 689210
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They look good. If you want them taller, cut them smaller and put more of them in there, they’ll rise right up
 
They tasted good. That was the only cutter I had.

I’ll try that next lap. 😎
 
ronn47 said:
Use a water glass, jar, etc
Whatever is the size you want that you can find

No need for a special cutter.
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I did buy a set of cutters, but used a water glass for years. Works just fine.

Yes, if you keep them touching and fill the pan, they’ll be more likely to expand up than out.
 
Burt Gummer said:
Ok. Here’s the recipe

2 1/2 cups of self rising white lily flour.(the brand makes a difference)

1 tablespoon of baking powder(I know I’m using self rising flour, but if there’s doubt, look at the picture above)

1/4 cup sugar( or this time I used a couple ounces of honey straight from the hives of @beamernc )

1 stick unsalted butter grated (cold and hard)

I don’t measure the buttermilk I just add it and mix until all the flour is mixed(drier the better)

Mix all this stuff in a bowl
Put on a floured pastry mat, counter top, cutting board, stove top(whatever you mix dough on

Toss a little dry flour on top and fold and knead a few times until the outside isn’t sticky

Then I dip my cutter in flour so it doesn’t stick(you need to reflour the cutter every couple of biscuits), cut your biscuits and 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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You damn right…..

IMG_4522.jpeg
 
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