OT: Biscuits

Eoin

Canugghead said:

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?

Crisps are crisps and chips are chips. It's quite simple.

Mickey

Was expecting the sausage gravy by now you slacker. 

Foghorn

caliking said:

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. 

Three legged Mo?

20stone

Foghorn said:

caliking said:

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. 

Three legged Mo?

He'll definitely be easier to catch then

GaryLange

I have made these 7up Biscuits several times now and they are easy and awesome good.

The Best 7-up Biscuits

 

7 Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
 

Melt butter and place in a baking pan cut sour cream into the Bisquick

Then add the 7-up mix in and dump on a well floured surface ~ I used parchment paper, makes clean up easy then I pat out just with my hand or roll out about 1 inch thick. I found that I could just put the dough into the baking dish and with a big spoon dipped into the butter spread dough around the pan. I then cut the top of the biscuits and baked as follows. You can go with the original method but mine turned out just fine and the two pans I made for an Ice Pirates Rally went like hot cakes. These are very good.

Flour your cutter each time before cutting your biscuits. Once you cut your biscuits add to your pan with the butter.

Bake at 425 until golden brown and enjoy.

These are very easy to make and turn out awesome good. You can add stuff like Jalapeño Peppers or other ingredients to the mix also.

fishlessman

never even heard of spicy savory version of French toast, gonna have to do that

caliking

fishlessman said:

never even heard of spicy savory version of French toast, gonna have to do that

Its pretty simple. Crack a couple of eggs, and beat with some added milk or water, cayenne, cumin, salt, as if making an omelet (I usually add the red Slap Ya Mama). Dip slices of bread in the egg mix, and fry in a skillet. Serve with spicy ketchup (like Maggi Hot n Sweet) or whatever you like (Sriracha, etc.).

This what we called French toast growing up. Didn't find out about the sweet version until college.

caliking

Mickey said:

Was expecting the sausage gravy by now you slacker. 

As soon as we can get one of our  pigs off its legs... and into a freezer.

JRWhitee

I have this sudden craving for sausage gravy! Nice job on the biscuits @caliking

Carolina Q

Ok, so I made some lard! Last night, I egged a 4 lb pork loin that needed some trimming. Not much, less than a half pound of fat, but I decided to give a try. Now, I have about 2-3 Tbls of very white lard in my fridge. I don't know what to do with so little, but it sure looks pretty! Not enough for biscuits or pie crust. Maybe I'll just fry a couple of eggs. Looks like this...

Gotta find more fat!

caliking

3T of frozen lard is what the recipe called for, so you should have just enough of you want to give it a whirl. 

Or save for veg sides and other things. Can’t go wrong any which way

SciAggie

Just to keep this thread going. 

TheToast

These look like Suffolk rusks. I grew up in be county of Suffolk but haven't had them in years 

https://barbedwords.wordpress.com/2013/05/10/lemon-curd-suffolk-rusks-delizioso/

YukonRon

My Beautiful Wife is a biscuit making machine.
She loves baking and loves experimenting. Our next try is pulled pork cornbread pancakes.

We will see how that works out.

caliking

@SciAggie Nice! I assume you had some jam and butter at the ready?

@TheToast don't confuse our feeble minds by bringing rusks into the fray! Are those soft like what we call biscuits here, or more dense? The rusks I know are "tea rusks", which are crunchy.

SciAggie

@caliking Smucker’s Red Plum jam and soft butter for sure. 

Biggreenpharmacist

GaryLange said:

I have made these 7up Biscuits several times now and they are easy and awesome good.

The Best 7-up Biscuits

 

7 Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
 

Melt butter and place in a baking pan cut sour cream into the Bisquick

Then add the 7-up mix in and dump on a well floured surface ~ I used parchment paper, makes clean up easy then I pat out just with my hand or roll out about 1 inch thick. I found that I could just put the dough into the baking dish and with a big spoon dipped into the butter spread dough around the pan. I then cut the top of the biscuits and baked as follows. You can go with the original method but mine turned out just fine and the two pans I made for an Ice Pirates Rally went like hot cakes. These are very good.

Flour your cutter each time before cutting your biscuits. Once you cut your biscuits add to your pan with the butter.

Bake at 425 until golden brown and enjoy.

These are very easy to make and turn out awesome good. You can add stuff like Jalapeño Peppers or other ingredients to the mix also.

These are really simple and damn good!

TheToast

@caliking They're hard and crumbly - you have them with butter or jam. They're savoury and can have cheese in them - not sweet like a scone 

Eggcelsior

tried a new technique yesterday. Need to tweak temp and time.

caliking

Eggcelsior said:

tried a new technique yesterday. Need to tweak temp and time.

Me likey. I dig the crunchy  edges. Was thinking of cutting them square as well to avoid the biscuit cutter an then re-rolling the dough to cut more. 

Judy Mayberry

WHERE TO BUY LARD: My Latina friend said she gets it at a big Mexican grocery store. She asks the lady that makes tortillas there to sell her some. I swear, that's all I know about buying lard.

Like Carolina Q, I rendered pork fat and there's a jar of it way in the back of the refrigerator that I completely forgot about till this thread! Thanks for the nudge!

20stone

Judy Mayberry said:

WHERE TO BUY LARD: My Latina friend said she gets it at a big Mexican grocery store. She asks the lady that makes tortillas there to sell her some. I swear, that's all I know about buying lard.

"Manteca" is the word

Carolina Q

Judy Mayberry said:

WHERE TO BUY LARD: My Latina friend said she gets it at a big Mexican grocery store. She asks the lady that makes tortillas there to sell her some. I swear, that's all I know about buying lard.

Like Carolina Q, I rendered pork fat and there's a jar of it way in the back of the refrigerator that I completely forgot about till this thread! Thanks for the nudge!

I think Manteca contains hydrogenated lard (I know the Armour brand does). Requires no refrigeration and remains solid at room temp (like Crisco). That means transfats... no bueno.

stv8r

onedbguru said:

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) 

OMG I have never heard of anyone making these at home!  Amazing!

caliking

Carolina Q said:

Judy Mayberry said:

WHERE TO BUY LARD: My Latina friend said she gets it at a big Mexican grocery store. She asks the lady that makes tortillas there to sell her some. I swear, that's all I know about buying lard.

Like Carolina Q, I rendered pork fat and there's a jar of it way in the back of the refrigerator that I completely forgot about till this thread! Thanks for the nudge!

I think Manteca contains hydrogenated lard (I know the Armour brand does). Requires no refrigeration and remains solid at room temp (like Crisco). That means transfats... no bueno.

AFAIK, manteca means lard. But the grocery store versions on the shelf may be hydrogenated and are still labeled as lard. 

Mexican grocery store here sell a version of fresh lard that is somewhat browner and has a more savory flavor. May not be as good in pies and sweetnbaked goods, but great for other stuff. 

20stone

caliking said:

Carolina Q said:

Judy Mayberry said:

WHERE TO BUY LARD: My Latina friend said she gets it at a big Mexican grocery store. She asks the lady that makes tortillas there to sell her some. I swear, that's all I know about buying lard.

Like Carolina Q, I rendered pork fat and there's a jar of it way in the back of the refrigerator that I completely forgot about till this thread! Thanks for the nudge!

I think Manteca contains hydrogenated lard (I know the Armour brand does). Requires no refrigeration and remains solid at room temp (like Crisco). That means transfats... no bueno.

AFAIK, manteca means lard. But the grocery store versions on the shelf may be hydrogenated and are still labeled as lard. 

Mexican grocery store here sell a version of fresh lard that is somewhat browner and has a more savory flavor. May not be as good in pies and sweetnbaked goods, but great for other stuff. 

Leaf lard (from the inside) is the jam for pies and biscuits.  Save the storebought stuff for tamales.