The Down Range Forum
Member Section => Cooking & Recipes => Topic started by: Rastus on October 14, 2018, 09:43:58 AM
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What's your best biscuit recipe. I miss my grandmother's biscuits...she had a pinch of yeast in them and they were the best.
Anyone have one of those recipe's with yeast and self-rising flour?
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Never knew my grandmas.
Mom made those nasty bisquick things.
I make a decent one but it’s just a basic recipe.
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I've never put yeast in biscuits.
I do have a good basic yeast roll recipe that can be adjusted for various tastes.
My biscuits use the basics: flour, equal parts lard and cold butter, with either milk or buttermilk depending on what style I want.
I know some folks use sour cream and even mayonnaise as binders, and I know one guy who uses 7up soda as a liquid.
Sorry, couldn't resist:
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The sour cream thing sounds interesting. I don't think I've had biscuits with that in them.
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Rastus, this is the one I have in my files but have yet to try. A friend recommended it and really like it.
Sour Cream Biscuits
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 stick butter or margarine, softened or 1/2 cup or 8 tablespoons
1 1/2 cups sour cream
Whisk together flour, salt, baking soda, and baking powder in a large bowl.
Cut in butter until like coarse crumbs.
Add sour cream and mix with a spoon until holds together.
Roll out on a floured surface and cut out with biscuit cutter.
Place on sprayed baking sheet.
Bake in preheated 425 degree oven 12 to 15 minutes until golden brown on top.
Makes about 18 biscuits.
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Cornmeal/Sage/Chive Biscuits with Bacon and Redeye Gravy
Cornmeal Biscuits with Sage and Chives
1 and 1/3 cup White Lily SELF RISING flour
3 Tablespoons corn meal
1/8 teaspoon sugar
1/4 teaspoon cream of tartar
1 tablespoon finely chopped fresh chives
1/2 tsp. dried/crushed sageleaves
6 Tablespoons salted butter
1 /2 cup whole milk
2 teaspoons lemon juice
Preheat oven to 450 degrees F.
Mix milk and lemon juice in a small bowl and let sit while you mix up everything else (let sit at least 8-10 minutes)
Mix self rising flour, cornmeal, sugar and cream of tartar. Add in chives and sage and blend.
Make a well in the center and pour in the milk mixture, stir just until combined. Cut in butter with two knives or pastry blender until butter is in tiny little bits (don't incorporate completely for flakier biscuits.) If dough is "wet" looking, add in another Tablespoon of flour as you knead.
Drop onto floured board and kneed 4-5 times (no more than that). Cut with 2 inch glass dipped in flour and bake on cookie sheet sprayed with non stick spray for 13-14 minutes, until golden on top. Makes six biscuits.
Redeye Gravy
8 slices thick cut hickory smoked bacon
2 teaspoons flour
1 cup strong black coffee, room temperature
1/2 cup chicken stock
pinch of brown sugar
pinch of cayenne pepper
salt and pepper to taste
Cook bacon until crisp in a cast iron skillet. Remove half of the drippings and save. Set bacon aside to keep warm. Reduce heat slightly and in remaining drippings stir flour, whisking on low until golden and stirring up browned bits of bacon (about 3-4 minutes)
Pour coffee and stock into the bacon/flour mixture, whisking constantly, raising heat to low/medium until mixture comes to a boil, reduce heat slightly, add brown sugar and cayenne and simmer until slightly thickened (this won't be near as thick as Sawmill type gravy, but less flour makes the flavors really shine)
Add a dash of salt and pepper. Serve over bacon and biscuits
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Best Buttermilk Rolled Biscuits
Ingredients
2 c. flour
4 1/2 tsp. double acting baking powder
3/4 tsp. salt
4 Tbsp. butter
2/3 c. buttermilk, plus a bit extra
Directions
Preheat oven to 450 degrees.
Mix together the dry ingredients. Cut in the butter until it is in small flakes or balls. I do this by hand with a fork, because you don’t want the butter mixed in too completely. This is very important for the flakiness.Gradually stir in the 2/3 c. buttermilk. Do not overmix. With biscuits you want to mix as little as necessary to preserve the flakiness.
If the dough has pulled together into a soft dough, you have added enough liquid. If not, splash a bit extra buttermilk in (maybe 1 or 2 tablespoons worth) and mix just enough to form a soft dough.
Turn out onto floured board and knead very gently 6 to 10 times.
Form into a ball; roll out to about 1/2" thickness.
Using a 2" biscuit or cookie cutter, cut biscuits out. Mush scraps back together gently and cut more biscuits.
Place biscuits on an ungreased cookie sheet. Bake in a preheated 450 degree oven for 12 to 15 minutes, until golden brown on top.
Serve hot and enjoy!
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Best Dropped Biscuits
Makes 4 large biscuits. Wrap any leftovers in foil to reheat with supper.
Dry Ingredients
1 1/4 cups self rising flour
1 teaspoon sugar
1/4 teaspoon baking soda
4 tablespoons Crisco
Wet ingredients
1/2 cup milk, to which you add 1 and 1/2 teaspoon lemon juice. Let sit 5-10 minutes.
Stir dry ingredients and cut Crisco into it with a pastry cutter (or a couple of forks) until it resembles course meal. Make a small "dent" in the flour in the bowl in which you will pour the milk.
Add milk mixture to the well in the center of the dry mixture all at once. Stir with a spatula, JUST until the flour is incorporated and dough pulls away from the side of the bowl. 4-6 gentle stirs is all it should take. DO NOT overmix. The less you handle it, the more tender it will be.
Using that same spatula, drop dough onto a lightly greased (or use PAM) cookie sheet. Bake at 475 F. for 9-11 minutes. The top will still be fairly light colored, but the little peaks will look dark brown and the bottom will be done quite nicely.
Remove, brush with 1 tablespoon of melted butter and drizzle with fresh honey.
LOWER TRANS FAT VERSION (NOT low fat).
Do not add Crisco. Melt 4 tablespoons of real, unsalted butter in the microwave after you've done the dry and wet ingredients. Pour the melted butter into the cup of milk which should be very cold. Let sit a few minutes, stirring, until the butter starts to congeal again (should look like grainy soup). Then add to dry mixture. This does not reduce the fat content but makes the TRANS fat content much less, with little difference in texture or flavor. Best Buttermilk Biscuits
(from firefly at I live on a farm)
Ingredients
2 c. flour
4 1/2 tsp. double acting baking powder
3/4 tsp. salt
4 Tbsp. butter
2/3 c. buttermilk, plus a bit extra
Directions
Preheat oven to 450 degrees.
Mix together the dry ingredients. Cut in the butter until it is in small flakes or balls. I do this by hand with a fork, because you don’t want the butter mixed in too completely. This is very important for the flakiness.Gradually stir in the 2/3 c. buttermilk. Do not overmix. With biscuits you want to mix as little as necessary to preserve the flakiness.
If the dough has pulled together into a soft dough, you have added enough liquid. If not, splash a bit extra buttermilk in (maybe 1 or 2 tablespoons worth) and mix just enough to form a soft dough.
Turn out onto floured board and knead very gently 6 to 10 times.
Form into a ball; roll out to about 1/2" thickness.
Using a 2" biscuit or cookie cutter, cut biscuits out. Mush scraps back together gently and cut more biscuits.
Place biscuits on an ungreased cookie sheet. Bake in a preheated 450 degree oven for 12 to 15 minutes, until golden brown on top.
Serve hot and enjoy!
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Cheddar Garlic Biscuits
2 and 1/2 cups White Lily® Enriched Bleached Self-Rising Flour (10 ounces)
1/4 cup lard
3/4 cup milk
a generous 3/4 cup grated sharp cheddar cheese
Preheat oven to 450°F.
Place flour in bowl and cut in lard with pastry blender or two knives until the fat is the size of very small peas.
Stir in the milk and the cheese, stirring just until the dough leaves the side of the bowl and is holding together. The mixture should be slightly sticky but not "wet". If it is wet, add a Tablespoon of flour, if too dry, another Tablespoon of milk. Weighing the flour really helps get the proportions just right.
Drop by a big tablespoon until a baking sheet sprayed with non stick spray.
While they bake, mix in a microwave safe cup in microwave -
1/3 cup unsalted butter
3/4 teaspoon garlic powder
a pinch of Penzey's Tuscan Sunset or your favorite blended Italian seasoning
Nuke 15-20 seconds, until the butter is melted and stir. In a separate dish measure out 1 and 1/2 teaspoons of dried parsley.
Brush butter mixture over biscuits as they come out of the oven.
Sprinkle with parsley and serve warm.
Makes 10-12 biscuits
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In the recipes that call for milk and lemon juice, it's a substitute for buttermilk. So is milk with white vinegar. I learned about that sometime back in the last millennia. Probably when I was still in school. Buttermilk ferments long enough to turn the lactose into lactic acid. You need the acid to react with the baking soda that's in most recipes. Baking powder has baking soda and an acidic compound in it, and double acting baking powder has 2 kinds of acid, just in case the buttermilk doesn't have enough acid already. Cream of tartar is also a type of acid.
Equal parts sour cream and water is also a substitute for buttermilk but I don't believe I've seen a biscuit recipe with sour cream and no water in it before. It sounds good to me anyway. With the acid and baking soda or baking powder in most recipes you don't have to sit around and wait like you do when you're baking something with yeast in it. It's going to rise anyway.
I still haven't had red-eye gravy. I don't think I ever heard of it until a couple of months ago. It doesn't really sound very good with with coffee in it, but I'll keep an open mind until I try it myself, if I ever do. Chocolate cake on the other hand is fantastic with coffee in it. The b**ch took my Hershey's recipe book when I got divorced so I can't tell you what else was in one I made, besides coffee and cocoa and the typical cake stuff. I think I made the coffee double strong and may have let it cool down. And the cake didn't taste like coffee, but the chocolate flavor tasted even better than regular chocolate cake. I wish I had some right now, but if I looked up the recipe online and made it, I wouldn't want to share my cake with anyone else and that wouldn't be good.
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All of these suggestions are going to keep me busy over the holiday's...!!
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DAMN YOU Rastus! I'm getting fat(er) just reading this ... And, my cholesterol is going through the ceiling.
I will post a recipe or two later, but I will start with stating that I am a biscuits and gravy snob. Get it right or get out of the business!
For me it is buttermilk, baking soda, ice cold butter or lard. Fluffy and flaky comes some from the leavening, but mostly from the fats melting and expanding.
Time to go before I ruin my laptop with drool on the keyboard.
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DAMN YOU Rastus! I'm getting fat(er) just reading this ... And, my cholesterol is going through the ceiling.
I will post a recipe or two later, but I will start with stating that I am a biscuits and gravy snob. Get it right or get out of the business!
For me it is buttermilk, baking soda, ice cold butter or lard. Fluffy and flaky comes some from the leavening, but mostly from the fats melting and expanding.
Time to go before I ruin my laptop with drool on the keyboard.
A 50/50 combo of cold lard and butter works well indeed. I grate cold butter with a cheese grater and that helps cut it in better.
Also, the less you work the dough once it is combined yields fluffier, less dense biscuits (I learned that over thirty years ago with my first batch).
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Keep these ideas coming, guys! I'm not a big biscuit & gravy kinda guy, but my great-step-neph.. - my nephew's stepson - is and I want to be able to cook him up something like this.
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I'm not a big biscuit & gravy kinda guy,
HEATHEN !! ;D ;D
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"Fluffy and flaky comes some from the leavening, but mostly from the fats melting and expanding."
"Also, the less you work the dough once it is combined yields fluffier, less dense biscuits."
The less you work dough for a pie crust the better too. You need the little fat balls in it to make it flaky. I never thought about grating the cold butter. That's a good idea. A pastry blender works great for cutting in chunks of cold butter in the flour too. 2 table knives work too if you know how to do it.
ETA: When I go on vacation with my friends to ride our ATVs, sometimes we have biscuits and gravy for breakfast. The biscuits are probably going to come from a tube, but the gravy makes up for it. My friend's wife likes to mix a pound of regular sausage with a pound of hot sausage and everyone likes it. I usually sprinkle a little black pepper on mine.
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Keep these ideas coming, guys! I'm not a big biscuit & gravy kinda guy, but my great-step-neph.. - my nephew's stepson - is and I want to be able to cook him up something like this.
HEATHEN !! ;D ;D
Yeah, what Majer said.
;D ;D ;D ;D ;D ;D ;D
Path, what about yeast rolls?
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Came across a recipe on the current post at:
http://mausersandmuffins.blogspot.com/
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I was reading 2 posts down from that and there's mention of a fragrance called RHIB that smells like the cocktail it's named after(strawberry). I searched all over and can't find anything for RHIB, R.H.I.B. or R H I B, except for Rigid-Hulled Inflatable Boat. I know that's not it. It may be an abbreviation for something naughty. Does anyone have a clue what cocktail RHIB could possibly be?
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I was reading 2 posts down from that and there's mention of a fragrance called RHIB that smells like the cocktail it's named after(strawberry). I searched all over and can't find anything for RHIB, R.H.I.B. or R H I B, except for Rigid-Hulled Inflatable Boat. I know that's not it. It may be an abbreviation for something naughty. Does anyone have a clue what cocktail RHIB could possibly be?
Scroll up and take a look at the picture at the top of that post. Enlarge it and note that one of the items is called RedHead In Bed.
P.S. This is a remarkable woman. She was a military pilot, work at CSI for a clandestine gov. organization and now works a desk there and has published 3 novels. Check the right side bar for many many recipes...she is also an extremely talented cook. And a Redhead.
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I only glanced at the picture as I scrolled past it. I'm such an idiot sometimes. When I couldn't find anything like that under "R" on Demeter Fragrance's website I was even more confused than before when I was looking up the names of cocktails. I just searched for it by name on there and came up with no result. The only thing it shows that starts with Red is Red Poppies. There's also a Rooibos Red Tea. I saw a tea company catalog selling rooibos red tea about 20 years ago. Going strictly from memory it's pronounced roy-boss, it makes a red liquid when you brew it, but it's not tea or even closely related to tea, and I think it comes from South Africa but I'm not sure. It's been too long to say.
https://demeterfragrance.com/
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Well, I need to print out all of your suggestions on biscuits and start trying the recipes.
It may take more than a couple of weeks....
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Well, I need to print out all of your suggestions on biscuits and start trying the recipes.
It may take more than a couple of weeks....
Sounds like time well spent to me............. As my grand-pappy used to say, "What's time to a hog?" ;D ;D
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Well, I need to print out all of your suggestions on biscuits and start trying the recipes.
It may take more than a couple of weeks....
When you have tried and perfected the very best of them, will we be able to make Mail Order purchases?
:) :)
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When you have tried and perfected the very best of them, will we be able to make Mail Order purchases?
:) :)
You might be on to something....that concept seems to work well for Omaha Steaks. ;D
I say video the processes for each and start a youtube channel called Cookin' With Rastus. 8)
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Years ago there was a PBS cooking show called "Two Fat Women," or something like that. It was British, and two women rode the countryside with a motorcycle and sidecar.
This thread and forum as a whole begs a new title: Old Fat Men With Flour and Lard In Their Guns.
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Hey you're onto something Peg. I need some kinda gig to finance gun purchases once I retire.
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Maybe you can get some Biscuit Boys franchises going. :)
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I'm in!!!
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Ingredients
• 200 g unsalted butter, softened
• 200 g white caster sugar
• 1 medium egg, lightly beaten
• 400 g plain flour, plus extra for dusting
Method
1. In a large mixing bowl, use an electric whisk to cream the butter with the sugar until well mixed and just creamy in texture. Do not overwork, or the biscuits will spread during baking.
2. Beat in the egg until well combined. Add the flour and mix on a low speed until a dough forms. Gather the dough into a ball, wrap in cling film and chill for at least 1 hour.
3. Preheat the oven to 190°C, fan 170°C, gas 5. Put the dough on a lightly floured surface and knead briefly, then roll out to 3mm thick. Cut, by hand or with cookie cutters, to your desired shape. Using a palette knife, transfer the biscuits to a baking tray lined with baking parchment.
4. Bake for 12-14 minutes, depending on the size of your biscuits, until golden brown at the edges. Remove from the oven and transfer to a wire rack to cool.
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This guy is a member of a chuck wagon cooking group I'm in on FB....in southern terms, "he know what he doin"....... and here's a few variations on biscuits he's done.
Baking Powder Biscuits
Butter Swim Biscuits
Butter Swim Jalapeño, Garlic, & Cheese Biscuits
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Good stuff from this guy, I'll be tuning in.
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Is it time for tea and biscuits yet? I thought I had Earl Grey in the cupboard but I don't. I have Constant Comment which I've liked with a bit of sugar or honey since I was just a kid. It has orange peel and spices in it.
In the U.S. you should be able to find superfine sugar at the grocery store which is the same thing as caster sugar. It has more finely ground crystals than granulated sugar so it dissolves faster than granulated sugar in creamed mixtures and whips. I read recently that when you make meringue using caster sugar it dissolves easier, making it harder to screw it up. And bartenders use it for mixed drinks too. They call it bar sugar and being finer it dissolves in cold drinks much better than ordinary granulated sugar.
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I can't watch the videos when I'm hungry so I'll wait until some other time. But now I'm craving biscuits and gravy. My friend's wife uses a pound of regular sausage and a pound of hot sausage when she makes the gravy. It's really good that way, and I don't need to add pepper to it like when I had store bought sausage gravy.
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Yeast-Risen Self-Rising Biscuits Recipe with a Twist of Mandarin Orange Salad (https://30minutesmeals.com/mandarin-orange-salad-recipe/):
Ingredients:
2 ½ cups self-rising flour
1 packet (2 ¼ tsp) active dry yeast
1 tablespoon sugar
½ teaspoon salt
½ cup unsalted butter, cold and cubed
1 cup buttermilk (or substitute with milk)
Additional butter for brushing
Instructions:
Activate the Yeast:
In a small bowl, combine the yeast, sugar, and ¼ cup warm water (around 110°F or 43°C). Allow the mixture to sit for about 5-10 minutes, or until it becomes frothy.
Mix the Dough:
In a large mixing bowl, whisk together the self-rising flour and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Incorporate the Yeast Mixture:
Pour the activated yeast mixture and buttermilk into the flour mixture.
Gently stir the ingredients until just combined. Be careful not to overmix; the dough should be shaggy.
Knead the Dough:
Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Avoid overworking the dough to maintain a tender texture.
First Rise:
Place the dough back into the mixing bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size.
Shape and Second Rise:
Gently punch down the risen dough and turn it out onto a floured surface.
Pat or roll the dough to a thickness of about ½ to ¾ inch.
Using a biscuit cutter or a round drinking glass, cut out biscuits and place them on a baking sheet lined with parchment paper.
Cover the biscuits with a cloth and let them rise for another 30 minutes.
Baking:
Preheat your oven to 425°F (220°C).
Bake the biscuits for about 12-15 minutes, or until they are golden brown on top.
Finishing Touch:
Once out of the oven, brush the biscuits with melted butter for added flavor and a shiny finish.
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;D
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http://www.youtube.com/watch?v=9TV_ypjxEB8&list=RD9TV_ypjxEB8&start_radio=1
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Well, that was different. And kind of catchy.
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Was a fun Saturday evening show to look forward to. Live radio is a lost treasure.
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You are right Mike. There are a couple I still listen to.
WWL AM 870 out of New Orleans. They have the Outdoor Show...this one with Don Dubuc...there have been other guys who have since passed.
https://www.dontheoutdoorsguy.com/radio-shows.html (https://www.dontheoutdoorsguy.com/radio-shows.html)
Then I do listen to GunTalk with Tom Gresham. He has a 3 hour show once a week that is on syndicated radio. He's the son of Grits Gresham the writer.
https://www.guntalk.com/gun-talk-radio (https://www.guntalk.com/gun-talk-radio)
Mike maybe you oughta start a thread on radio shows and everyone can share one they have. I like to listen to the old AM on my Yaesu FRG-7 but the Tecsun PL-880 is great on AM as well.