Bicuits from scratch
- Thread starter agomez
- Start date
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well, Atticus called me a jew.... and you quoted him.
if the kippah fits...
and evaporated canned milk makes the best gravy
I've eaten a lot of that stuff. Bannock is great, but it ain't no biscuits and gravy.
again not true......oil in your hands can affect biscut outcome
What is not true about that? well, I guess some people can't read, so you've got me there.
ohh I thought you was typing the same s*** as last time
this thread is funny. funny queer not funny haha
agomez
Frijoles
- Thread starter
- #69
okay went through a few trail and error runs this one seems to be the best:
1 1/4 cup self rising flour
3/4 cup cake flour
3/4 tea. baking powder
1/8 tea. salt
1 tab. sugar
4 tab. butter(room temp)
1 1/4 cup half and half (or buttermilk)
1/4 cup all purpose flour
I put all the ingredients into a medium sized mixing bowl and mashed them together with a bigass spoon make sure the room temp butter gets mixed in (no big chunks)..... add some more melted butter to the dough mix and dump the blob out onto some wax paper covered with all purpose flour this will keep the dough from sticking ....finish kneeding the dough with your hands adding flour to keep the dough from sticking(using the all purpose flour to keep the dough from sticking very important)...smooth dough out in a pizza shape about 1/2-3/4" high..I used a tupperware cup about 2" in dia. to cut the biscuits out... oil a cooking sheet preheat oven to 450 and bake to golden brown... pull biscuits out add melted butter to tops of biscuits ...made about 12-15 biscuits..my kids loved them
1 1/4 cup self rising flour
3/4 cup cake flour
3/4 tea. baking powder
1/8 tea. salt
1 tab. sugar
4 tab. butter(room temp)
1 1/4 cup half and half (or buttermilk)
1/4 cup all purpose flour
I put all the ingredients into a medium sized mixing bowl and mashed them together with a bigass spoon make sure the room temp butter gets mixed in (no big chunks)..... add some more melted butter to the dough mix and dump the blob out onto some wax paper covered with all purpose flour this will keep the dough from sticking ....finish kneeding the dough with your hands adding flour to keep the dough from sticking(using the all purpose flour to keep the dough from sticking very important)...smooth dough out in a pizza shape about 1/2-3/4" high..I used a tupperware cup about 2" in dia. to cut the biscuits out... oil a cooking sheet preheat oven to 450 and bake to golden brown... pull biscuits out add melted butter to tops of biscuits ...made about 12-15 biscuits..my kids loved them
Last edited:
this is a cut-n-paste.... I've been making this about ever other day since you started the biscuits thread. It's that Alton Brown dude's recipie. I'm not a huge fan of his but it turns out great. I substitue the shortning and use 4tbls of butter and I use regular milk. When I cook it I use a 375-400 pre-heated pizza stone. Another change I made is after everything is mixed up I roll it flat and fold it in half... repeat that about 20 times... like you're making a pastry. It ends up being about 7"x10"~ish... I cut that into about 14 squares and put it on the heated pizza stone cook at 375. It grows like a snake firework when cooking..
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Directions
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Directions
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.