ya gotta admit that was a good use of charlie murphy
Learning to make biscuits......
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ya gotta admit that was a good use of charlie murphy
And a slice of tomato.
Those don't look like catheads to me, but I'll still try 'em. Butter and molasses or country ham and red eye please.
Was anybody in this crowd taught there's a right way to open a biscuit like I was?
Was anybody in this crowd taught there's a right way to open a biscuit like I was?
LOL... it would be nice to look at, but I'm tryna get rid of all that stuff that I don't need anymore.
Take a few pics of it and post 'em anyway...If ya have time.
I loves me some tenderloin and gravy! Is that what your talking about?
Or some fried tenderloin on a hoop cheese biscuit.
Or some buscuits 'n gravy.
Or...
I think I just like biscuits...
I'm hungry by the way - thanks a lot!
Or some fried tenderloin on a hoop cheese biscuit.
Or some buscuits 'n gravy.
Or...
I think I just like biscuits...
I'm hungry by the way - thanks a lot!
This is what we call Cathead biscuits around here:
http://www.wral.com/lifestyles/travel/video/9833670/
http://www.wral.com/lifestyles/travel/video/9833670/
cubrock
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I make the biscuits around here and have successfully taught my kids to do the same. I use my mother-in-law's recipe. Happy to share it if you like.
We use oil instead of shortening. We use milk instead of buttermilk. With that said, I do add some cider vinegar to the milk to curdle it, which makes it very similar to buttermilk.
Ours are denser than what you might eat at a restaurant around here, but that is mainly because we don't use all white flour. We use some mix of white and true whole wheat. They have more flavor the more whole wheat flour you use, but they also are less fluffy that way.
Working biscuit dough too much does make the biscuits tougher. Rolling them works them really quickly. You can get away with it, but you pass the point of no return really quickly. Hand kneading and shaping is best.
We use oil instead of shortening. We use milk instead of buttermilk. With that said, I do add some cider vinegar to the milk to curdle it, which makes it very similar to buttermilk.
Ours are denser than what you might eat at a restaurant around here, but that is mainly because we don't use all white flour. We use some mix of white and true whole wheat. They have more flavor the more whole wheat flour you use, but they also are less fluffy that way.
Working biscuit dough too much does make the biscuits tougher. Rolling them works them really quickly. You can get away with it, but you pass the point of no return really quickly. Hand kneading and shaping is best.
T
trcubed
Guest
Oil the pan and they won't stick like that.
If you mix some Elmer's Glue in with the buttermilk when you make them, they won't fall apart quite so easily.
Millions of grade school kids can attest to the safety and tastiness of Elmer's Glue, too.
Yeah, you know when they stick to the ceiling they ain't no count...Oil the pan and they won't stick like that.
I need to scan my buttermilk biscuit recipe. You have to weigh all dry ingredients & I only use buttermilk that is at least 8 months out of date. I've used it when it was over 1 year old. Buttermilk won't ruin if it hasn't been opened.
I'll have to disagree with fresh buttermilk. I buy several quarts of buttermilk & don't start using them for at least 6 months. I bought several last Christmas for this Christmas & have some in fridge from last summer for biscuits this time of year.
And what in the hell is skim buttermilk?
I know what youre saying but it can't be the same as whole buttermilk in a glass with cornbread crumbled up in it.
You know what drives my wife nuts?
The fact that I'll pour me a glass of buttermilk and drink it straight up. Sometimes with a pinch of salt stirred in.
Especially if she just bought bought it for some cooking...
The fact that I'll pour me a glass of buttermilk and drink it straight up. Sometimes with a pinch of salt stirred in.
Especially if she just bought bought it for some cooking...
They're so light they float in the air.Oil the pan and they won't stick like that.
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yep thats fresh, makes the best pancakes too
I happen to like it, for drinking that is.You know what drives my wife nuts?
The fact that I'll pour me a glass of buttermilk and drink it straight up. Sometimes with a pinch of salt stirred in.
Especially if she just bought bought it for some cooking...
Years ago, during college, we shared a house with a father and his 3 year old son who lived downstairs. I gave them both some buttermilk to try without telling them what it was. The son took a swallow, puckered up and then waved his hands up and down frantically. The father took a swallow, made a strange face and noise, spat it back into the glass and said, "what he $&@(;: are you doing giving me spoiled milk?" I told him it wasn't spoiled, it's buttermilk. He didn't believe me.
When I was a lot younger a close friend of mine Mom would make fresh buttermilk biscuits .... a pan for every meal. They were the best biscuits I ever had! I wish I would have paid attention to how she made them. She did not measure a thing and they were always fantastic!
T
trcubed
Guest
My grandmother always made buttermilk pies for my birthday, so, several years ago, I asked her for the recipe. She refused to give it to me. Said she wasn't dead yet.
When she finally gave it to my wife, we found she had altered the cooking times and temps! The first few we made came out pretty much raw, but between my wife, aunt, and I, we finally figured out what she did.
My mother used to keep a small pan full of flour in the refrigerator. When it was time to make biscuits she would take out the pan, put in an unmeasured lump of lard (or maybe Crisco) and mix it around until it was right, then pour in an unmeasured amount of buttermilk, mixing as she poured, and stopping when she had added enough. Then she would roll out the dough, cut it with a biscuit cutter, and bake. At almost 87 she doesn't make biscuits any more, but hers would be the ones I would ask for as my last meal.
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That's the good kind...
Old women lie about their recipes near 'bout as bad as politicians do about campaign promises...
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That's about the size of the tenderloin biscuits at Country BBQ. Cat's head biscuits for sure! And the tenderloin always overlaps the biscuit.
Gets to my wife too. I couldn't do that until about the last 20 years but now I like it.....if it's good buttermilk.
Mama's mother (Mammaw) made yeast rolls every day for lunch. Mama said she tried to follow her several times as she made then but like most women back then, there was no real recipe so Mama never could make rolls. Mama went to visit Mammaw every Tuesday as I was growing up and when I was working for Daddy, we'd go over there for lunch. I'd eat at least 5 rolls with homemade butter on them with lunch and have a couple more with honey for desert.
I started making light bread several years ago and was able to figure out how to change that recipe to get a close approximation of Mammaw's yeast rolls. Surprisingly, I had to add sugar to the bread recipe to get the flavor I remembered. But it took me all afternoon to make a batch between mixing, kneading, two rises and then cooking them. I may take that up again when I retire.
I started making light bread several years ago and was able to figure out how to change that recipe to get a close approximation of Mammaw's yeast rolls. Surprisingly, I had to add sugar to the bread recipe to get the flavor I remembered. But it took me all afternoon to make a batch between mixing, kneading, two rises and then cooking them. I may take that up again when I retire.
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