Burt Gummer
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I learned how to make homemade biscuits about a year ago and while I don’t make them often. I really enjoy seeing the end result. For breakfast this morning.
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1/4 cup sugar
This is incorrect and also gross. Biscuits with sugar in them are honey buns.
Add salt, a good healthy shake or 3.
Butter is the best fat source. All others are racing for second place. Butter flavored Crisco is ok, as is lard and regular crisco. Coconut oil can be used but shouldn't be.
Bacon grease.
That's what the can on the stove was for when I was growing up.
I believe that using a cutter and using it properly is a large part of the key. I need to get one. I have used a drinking glass but I don't believe it cuts right and the cut is important to getting them to rise.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
I've been going back and forth on that. This last batch I used a pastry cutter to make squares.I believe that using a cutter and using it properly is a large part of the key.
This is what I use.I believe that using a cutter and using it properly is a large part of the key. I need to get one. I have used a drinking glass but I don't believe it cuts right and the cut is important to getting them to rise.
I re fold the dough after I cut them. Mine don’t turn out rubber. I’m not using lard either though.I've been going back and forth on that. This last batch I used a pastry cutter to make squares.
With round biscuits you have the extra dough that's not part of a biscuit. When you re-foll that out it gets overworked. So do you toss it or make a rubber biscuit? I just cut into squares and it worked fine.
I was guessing when I said 1/4 cup. Usually just a couple tablespoons. But either way, guess since I’m making them wrong, it’s a good thing you’re not having to eat them.This is incorrect and also gross. Biscuits with sugar in them are honey buns.
Add salt, a good healthy shake or 3.
Butter is the best fat source. All others are racing for second place. Butter flavored Crisco is ok, as is lard and regular crisco. Coconut oil can be used but shouldn't be.
I re fold the dough after I cut them. Mine don’t turn out rubber. I’m not using lard either though.
Just ordered one.... I smell a biscuit competition coming in the futureThis is what I use.
HULISEN Biscuit Cutter Set (5 Pieces/ Set), Round Cookies Cutter with Handle, Professional Baking Dough Tools, Gift Package Amazon product ASIN B074W66D85
I 100% of the time cover mine in gravy. Guess I need to try one with just some molasses or jellyJust ordered one.... I smell a biscuit competition coming in the future
I 100% of the time cover mine in gravy. Guess I need to try one with just some molasses or jelly
Savory is good. Sweet is a nice change up. One if my favorites is biscuits with real honey, through strawberry jam works too.I 100% of the time cover mine in gravy. Guess I need to try one with just some molasses or jelly
Speaking, try a fresh biscuit with sliced strawberries and real whipped cream. It is what we used to have as Strawberry Shortcake when I was growing up. I know some say it sounds weird, but it really does work. You get that sweet, sour (really tartness from the berries), and mildly salty, all blending together. I don’t k ow anyone has tried it and didn’t like it.
Yes, that it does. You also reminded me of one time at the Pittsboro farmers market, Mackenzie of Lily Den Far was hosting a strawberry shortcake charity. $5 got you a strawberry shortcake with locally grown strawberries, someone made biscuits (which weren't a brick @Burt Gummer got my biscuit cutter, maybe tomorrow AM) and goats milk ice cream. Very good.You are however, supposed to sprinkle sugar on the strawberry slices then let them sit in the fridge a day or so. That'll pull the juices out of the strawberry's and give you a very light syrup. Delicious on most any kind of biscuit.
I mean here in the south we do call it sos.I have a honorary doctorate in biscuit eating.
Pictures of food never look as good as people think they do.
The op’s biscuits look pretty good in his pics, the ones above look like the neighbors dog left you a present. 😝
That would be sob, the shingle is usually a piece of toast.I mean here in the south we do call it sos.
That recipe calls for sugar. Apparently that’s incorrect and grossGreat recipes although this one looks more fun
Battleship Massachusetts Biscuit Recipe
Great recipes although this one looks more fun
Battleship Massachusetts Biscuit Recipe
Why I would be honored to Judge! Thank you so much for asking!!! Just let me know a time and place.Just ordered one.... I smell a biscuit competition coming in the future We can get @johnnyb to judge!
Not sure how I managed to tag you, all be it at 4:30am, but I’d be happy to have judge the quality of my attempt at biscuits.Why I would be honored to Judge! Thank you so much for asking!!! Just let me know a time and place.