OT: Biscuits

Carolina Q

So where do people buy lard, leaf or otherwise? And I am NOT moving to Texas!

Eggcelsior

Carolina Q said:

So where do people buy lard, leaf or otherwise? And I am NOT moving to Texas!

The internet.

northGAcock

Biscuits! Lord-a-mercy!

jeffwit

Next time you make biscuits, put some of your fabled breakfast sausage on one open faced, and then drench with sugar cane syrup. Thank me later. 

caliking

Carolina Q said:

So where do people buy lard, leaf or otherwise? And I am NOT moving to Texas!

I'm ALMOST certain that there are at least a few places you can buy lard between you and TX, even if the internet fails you. 

But, PM me your address, and I'd be happy to send some your way when we butcher our next hog. I'm not parting with any of my current stash. 

caliking

onedbguru said:

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

Recipe? I would like to give those a try. 

caliking

stv8r said:

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

My mom used to make wonderful pancakes from Bisquick, that were nothing like what pancakes are supposed to be. They were thin and with wonderful lacy, crispy edges. I think she only added water and milk to the Bisquick. It was only after I went to college that I found out what pancakes are supposed to be like (which is also when I found out that french toast was supposed to be a sweet item, instead of the savory and spicy version we grew up eating).

 I still miss her pancakes though, and have not been able to replicate them consistently either. 

caliking

jeffwit said:

Next time you make biscuits, put some of your fabled breakfast sausage on one open faced, and then drench with sugar cane syrup. Thank me later. 

Great minds think alike. I totally would have tried that, but alas, I am out of our breakfast sausage. 

tarheelmatt

Good looking biscuits pal!  

I tried learning from my mom and her sisters, but they really blow at directions as they don't measure.  They have a huge bowl of flour, and it's all by feel after that (oh, a hand full of lard/Crisco, some buttermilk, yada, yada).  They just roll them by hand (no spreading and cutting).  I just couldn't get that down.  I suck at life.  

Hawg Fan

Interesting thread about biscuits and lard.  The book (Big Bad Breakfast) you mentioned is enticing.  Breakfast is my grand kids' favorite meal, so I'm gonna give it shot.  The online preview indicates a lot of variety.  

SciAggie

jeffwit said:

Next time you make biscuits, put some of your fabled breakfast sausage on one open faced, and then drench with sugar cane syrup. gravy.

FTFY

20stone

Carolina Q said:

So where do people buy lard, leaf or otherwise? And I am NOT moving to Texas!

We buy ours in a bulk package, bundled with back lard (great for sausage), bacon, ham, shoulder and chops. Some disassembly required.

SandyHookEgger

caliking said:

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. 

Lord some folks are sheltered. I’ve seen it straight from the hog into 5 gallon tins. 
Hog killing time was a party in my youth. Smokey Mountain Oysters were a delicacy.

Carolina Q

caliking said:

Carolina Q said:

So where do people buy lard, leaf or otherwise? And I am NOT moving to Texas!

I'm ALMOST certain that there are at least a few places you can buy lard between you and TX, even if the internet fails you. 

But, PM me your address, and I'd be happy to send some your way when we butcher our next hog. I'm not parting with any of my current stash. 

@caliking, I appreciate the offer, but I wouldn't ask you to go to the trouble. Just read a bit about making it and it doesn't seem to be that much trouble. I have a hot plate (and a crock pot for that matter) so I could take it outside. Also, I found that there are several farms in the area that butcher and sell piggy parts. Hopefully I can find some suitable pork fat.

Found this link that looks helpful with its step by step photos.
http://chickensintheroad.com/cooking/make-your-own-lard/

Thanks, bud. I really do appreciate it!! 

onedbguru

We may never buy  English Muffins again!!!

ENGLISH MUFFINS

1 cup scalded milk (hot, almost to the point of boiling)

2 T sugar
1/2 tsp of salt
1/2 stick of butter (4 T)
Scald milk and mix in the rest and let cool.

Mix in separate bowl:

1 cup of warm water
1 pkg yeast ( 2 1/4 tsp)
Let yeast sit until it blooms.

5-1/2 cups flour

Once the milk mixture has cooled and the yeast has bloomed, mix everything in heavy duty mixer and knead with dough hook for 10 mins.

Place kneaded dough into greased bowl to rise until doubled.

Roll dough out to about ½” thick or so.  Cut with round cutter (approximately 3” in diameter, or smaller if you desire).  Brush with melted butter and sprinkle with corn meal on both sides; place on parchment** lined cookie sheet for second rising. Cover with plastic wrap and let rise again for 30-40 minutes.  They will not double but will puff up and expand somewhat.

Pan fry in cast iron or griddle pan, medium heat, approximately 5-8 minutes per side (golden brown).  If they are thicker, they will take longer.  The tops s/b golden but the middles opaque.  Test one for doneness in the middle; if they are done on the outside but not the inside, lower the heat and cook longer. 

Remove from heat; cool and fork split.

**Note: it is easier to slide the raised EM dough (2nd proof) on to the griddle if you place the cut out pieces onto parchment squares (about 3.5x3.5-ish) 

caliking

Thanks @onedbguru!! Those look awesome. 

Clarification : table or kosher salt? And I’m assuming you used unsalted butter?

i may try a sourdough version. Thanks again. 

caliking

Carolina Q said:

caliking said:

Carolina Q said:

So where do people buy lard, leaf or otherwise? And I am NOT moving to Texas!

I'm ALMOST certain that there are at least a few places you can buy lard between you and TX, even if the internet fails you. 

But, PM me your address, and I'd be happy to send some your way when we butcher our next hog. I'm not parting with any of my current stash. 

@caliking, I appreciate the offer, but I wouldn't ask you to go to the trouble. Just read a bit about making it and it doesn't seem to be that much trouble. I have a hot plate (and a crock pot for that matter) so I could take it outside. Also, I found that there are several farms in the area that butcher and sell piggy parts. Hopefully I can find some suitable pork fat.

Found this link that looks helpful with its step by step photos.
http://chickensintheroad.com/cooking/make-your-own-lard/

Thanks, bud. I really do appreciate it!! 

No problem. And it really wouldn’t be any trouble to send you some later. I’m sure your local farms/butchers could hook you up with some pork fat in the meantime though. 

Thats pretty much the way we make lard from our pig fat.  And the cracklins are fantastic on just about anything. 

bucky925

In her later years, my grandmaw would make one bisque.  If it came out then she would do a whole pan.  If not we went to foodlion. 

NPHuskerFL

I'd hit that with some sausage gravy

caliking

bucky925 said:

In her later years, my grandmaw would make one bisque.  If it came out then she would do a whole pan.  If not we went to foodlion. 

I love and admire that attitude. She cared enough to give it a go, but wasn't worried about saying "fvck it. Y'all can go to the store and get some".

onedbguru

caliking said:

Thanks @onedbguru!! Those look awesome. 

Clarification : table or kosher salt? And I’m assuming you used unsalted butter?

i may try a sourdough version. Thanks again. 

I think we use salted butter and kosher salt

Eoin

Gulfcoastguy said:

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

@Gulfcoastguy scones can be savoury as well, cheese scones are popular.  We don't do the gravy thing though, save that for your chips (fries).

Thatgrimguy

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!

Did you smash the sausage though?!?

Brisket_Fanatic

Carolina Q said:

So where do people buy lard, leaf or otherwise? And I am NOT moving to Texas!

Local Butcher!

Brisket_Fanatic

Pillsbury can't hold a candle to these babies - nice job!

SandyHookEgger

caliking said:

stv8r said:

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

My mom used to make wonderful pancakes from Bisquick, that were nothing like what pancakes are supposed to be. They were thin and with wonderful lacy, crispy edges. I think she only added water and milk to the Bisquick. It was only after I went to college that I found out what pancakes are supposed to be like (which is also when I found out that french toast was supposed to be a sweet item, instead of the savory and spicy version we grew up eating).

 I still miss her pancakes though, and have not been able to replicate them consistently either. 

More proof that all things you hear in college is not necessarily correct. I will take the crispy edge pancakes and definitely the spicy savory version of French toast. If I want sweet coffee cake or donuts will do.

The Cen-Tex Smoker

20stone said:

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. 

Assuming he chooses to cooperate this time. He has very little incentive to do so

Canugghead

jeffwit said:

caliking said:

Eoin said:

Why do you guys call scones biscuits?

Why do you guys call cookies biscuits?

And fries chips?

and chips crisps?

Foghorn

The Cen-Tex Smoker said:

20stone said:

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. 

Assuming he chooses to cooperate this time. He has very little incentive to do so

He's highly disincentivized.  And his uncooperative behavior has been positively reinforced.  

caliking

Foghorn said:

The Cen-Tex Smoker said:

20stone said:

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. 

Assuming he chooses to cooperate this time. He has very little incentive to do so

He's highly disincentivized.  And his uncooperative behavior has been positively reinforced.  

Mo has already proven himself to be the brains of the operation. THAT'S a piggy you don't eat all at once.