OT: Biscuits

caliking

Black Pepper Biscuits from John Currence's Big Bad Breakfast. Frozen butter, frozen lard, cold buttermilk, and working somewhat quickly are key. 


 I must be rediscovering my southern roots. They were delicious, warm from the oven, with dollops of honey. 

caliking

Much thanks to @20stone for turning me on to this book. I'll be hitting it hard. 

g8golfer

Looks good. I love me some catheads and gravy. 

Eoin

Why do you guys call scones biscuits?

Hotch

jeffwit

Corn bread, biscuits. What’s next, fried catfish and sweet tea?

caliking

Eoin said:

Why do you guys call scones biscuits?

Why do you guys call cookies biscuits?

jeffwit

caliking said:

Eoin said:

Why do you guys call scones biscuits?

Why do you guys call cookies biscuits?

And fries chips?

caliking

caliking said:

Eoin said:

Why do you guys call scones biscuits?

Why do you guys call cookies biscuits?

BTW, I think it has something to do with hardtack that was a staple on ships in days of yore. Without the weevils now though. 

20stone

Those look great. I am glad they turned out. 

When I tried this recipe (and I've tried quite a few (and please don't tell my deceased matrilineal ancestors) I finally spaced them out on a half sheet. I grew up with biscuits stuffed in a round cake pan, and have always done them that way.  While I like the crunchy sides you get with the sheet approach, I am anticipating doing the same in a cake pan (and the soft buttery sides) even more.

SciAggie

Nice biscuits. 

Gulfcoastguy

Eoin said:

Why do you guys call scones biscuits?

These don't have sugar in them. What you call biscuits are cookies over here. My grandmother made great American style biscuits using fresh butter that she also made on the farm. We would split them open and put various things like tomato gravy over them though I liked fruit preserves and fresh cream. So they could do as a dessert or as part of a meal. Many people in my area like to fill them with bacon of sausage f

The Cen-Tex Smoker

Makes me ashamed of my store bought biscuits this morning but I did fill them with our breakfast sausage so not a total washout. That breakfast sausage is good!

caliking

20stone said:

Those look great. I am glad they turned out. 

When I tried this recipe (and I've tried quite a few (and please don't tell my deceased matrilineal ancestors) I finally spaced them out on a half sheet. I grew up with biscuits stuffed in a round cake pan, and have always done them that way.  While I like the crunchy sides you get with the sheet approach, I am anticipating doing the same in a cake pan (and the soft buttery sides) even more.

We'll have to agree to disagree here. I enjoy the mouthfeel of a crispy/crunchy top, bottom,  and side of a biscuit, with a pillowy soft center. 

My ancestors didn't make biscuits, and this is maybe my 3rd attempt at biscuits, but by far the best. That John Currence got it right. 

td66snrf

Eoin said:

Why do you guys call scones biscuits?

Why do you pronounce aluminum with 5 syllables instead of 4? Why do call the trunk of a car the boot and and the hood a bonnet?

caliking

The Cen-Tex Smoker said:

Makes me ashamed of my store bought biscuits this morning but I did fill them with our breakfast sausage so not a total washout. That breakfast sausage is good!

I'm out of breakfast sausage, which made me sad this morning. Slept in and woke up late at 8:17. Biscuits we're out of the oven by 9:19, so I'm not buying store biscuits again if I can help it .

SV'ed some of our TX beef sausage for lunch, and fried them in a skillet. Made milk gravy with the drippings and had a gloriously messy lunch of a split biscuit, sausage, gravy, and leftover asparagus. So no pics.

Tito's Bloody Marys for morning snack(s).


Life is good. 

caliking

jeffwit said:

Corn bread, biscuits. What’s next, fried catfish and sweet tea?

Sun tea is always in the fridge come summer. Not a big enough of  fan of fried fried catfish, so haven't had the urge to drill down and figure it out.

Shrimp and grits are a different matter though, and may be next

caliking

Some things  I did a bit differently -

 roll the dough out initially, and cut into 2 equal sections. Stack on top of each other then roll out to 3/4" thickness again. Cut and stack one more time before cutting the biscuits out.

When cutting, keep the biscuit cutter in a bowl with some flour in it, then press straight down into the dough without twisting. This should maximize the rise of the biscuits when they bake. 

Carolina Q

I haven't made biscuits in 8 years! I know this because these pics are dated Jan 22, 2010. But they sure were good. Might have to have another go.

SciAggie

@Carolina Q Those are nice biscuits. 

bgebrent

Delicious looking biscuits @caliking!  

caliking

Those look fantastic, @Carolina Q

time me to give them another go!

Carolina Q

Interesting that yours came out nice and golden brown all over the top. Mine are mottled. Good though. I think mine were from a Better Homes and Gardens recipe.

There used to be a restaurant in Charlotte called The Epicurean. Famous for their biscuits. Light, flaky, melt in your mouth! They closed years ago and the site is now an empty lot. I have tried to find their recipe online, but no luck. I could die a happy man if I could make biscuits like that!

20stone

The Cen-Tex Smoker said:

Makes me ashamed of my store bought biscuits this morning but I did fill them with our breakfast sausage so not a total washout. That breakfast sausage is good!

You SHOULD be ashamed. As for breakfast sausage, Mo is on deck. 

caliking

Carolina Q said:

Interesting that yours came out nice and golden brown all over the top. Mine are mottled. Good though. 

I will attribute that to the happy piggy lard that went into these. 

They were quite light and flaky. Unlike a couple of past attempts. 

onedbguru

MMMMMMmmmmmmmmm   Biscuits with butter and real sorghum molasses or honey. 
Wife recently had a go at homemade english muffins that turned out GREAT. 
 

bud812

Damn you guys, now I want biscuits & gravy. 

Carolina Q

caliking said:

Carolina Q said:

Interesting that yours came out nice and golden brown all over the top. Mine are mottled. Good though. 

I will attribute that to the happy piggy lard that went into these. 

They were quite light and flaky. Unlike a couple of past attempts. 

I have never even SEEN lard! Not the real thing anyway, just the green and white boxes at the grocery store. No idea where to buy it and I doubt I'll ever get around to making my own. For biscuits and pie crusts, I've used all butter, all shortening and some of each, but never lard.

caliking

Carolina Q said:

caliking said:

Carolina Q said:

Interesting that yours came out nice and golden brown all over the top. Mine are mottled. Good though. 

I will attribute that to the happy piggy lard that went into these. 

They were quite light and flaky. Unlike a couple of past attempts. 

I have never even SEEN lard! Not the real thing anyway, just the green and white boxes at the grocery store. No idea where to buy it and I doubt I'll ever get around to making my own. For biscuits and pie crusts, I've used all butter, all shortening and some of each, but never lard.

That's a sad life . 

Everybody should have at least seen  real lard ONCE in their lives. 

Botch

Carolina Q said:  
I have never even SEEN lard! Not the real thing anyway, just the green and white boxes at the grocery store. No idea where to buy it and I doubt I'll ever get around to making my own. For biscuits and pie crusts, I've used all butter, all shortening and some of each, but never lard.

I can only get the snow-white boxes here too, but I do pour leftover bacon grease into a 28-oz can every morning, and cook with that often; nobody's enchiladas are better than mine, nobody's.  
 
Don't know that I'd use it for a cherry pie, however.  

stv8r

Great biscuits are the epitome of a fantastic breakfast.  My Mom used to make the best ones with Bisquick.  Still trying to duplicate them.