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OT: Biscuits
caliking
Posts: 18,076
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.
I must be rediscovering my southern roots. They were delicious, warm from the oven, with dollops of honey.
A happy BGE family in Houston, TX.
Comments
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.”
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.”
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.
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.
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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.
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.
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
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.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelLarge BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
time me to give them another go!
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!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelJoule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location
They were quite light and flaky. Unlike a couple of past attempts.
Wife recently had a go at homemade english muffins that turned out GREAT.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelEverybody should have at least seen real lard ONCE in their lives.
Don't know that I'd use it for a cherry pie, however.
"Better to die on your feet, than live on your knees" - Midnight Oil
Ogden, Utard