Southern Biscuits

Discussion in 'The Okie Corral' started by OV1kenobi, Apr 7, 2020.

  1. CC Glock

    CC Glock

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    Gravy and biscuits.......I make the best gravy!
     
  2. 'Ol Grandad

    'Ol Grandad Director of civil unrest

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    You're killin me Smalls!
     
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  3. Lonestar 48

    Lonestar 48 Silver Member

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    upload_2020-4-7_9-13-51.png

    For a perfect southern biscuit, it starts with this flour. No other will work
     
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  4. Ay Dios Mio

    Ay Dios Mio

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    I gots store bought sausage gravy but ate all my store bought biscuits and haven't been out since lockdown. I'm outta eggs too. And donuts. And M&Ms.

    Food chat here isn't helping. :drowning:
     
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  5. PEC-Memphis

    PEC-Memphis Scottish Member

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    You must be a yankee :)
     
  6. cheygriz

    cheygriz God Bless Trump

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    For the best biscuits, substitute stone ground whole wheat flour instead of white flour. Double the buttermilk.
    Use 25 percent more baking powder, and leave out the baking soda.
     
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  7. FullClip

    FullClip Native Mainiac CLM

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    Yup...can't deny that, and actually I much prefer crescent rolls over biscuits. The are much more civilized than the rough table fare of the heathen rebels.
    :couch:
     
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  8. Hannie Caulder

    Hannie Caulder Diva extraordinaire

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    No self respecting South Carolina Low Country woman would allow that stuff in her kitchen.
     
  9. blackjack

    blackjack

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    You're about 2-3 weeks late in that prediction. This morning was the first time I've seen flour on the shelves of my preferred local store and it was probably 20 5# bags. Haven't noticed shortening being out of stock but that's not a staple I generally keep. Biscuit-making here requires butter, not shortening.

    My preferred biscuit recipe is on the Food Network website: https://www.foodnetwork.com/recipes/tyler-florence/better-buttermilk-biscuits-recipe-1908148

    [​IMG]
     
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  10. Hannie Caulder

    Hannie Caulder Diva extraordinaire

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    Shortening makes the biscuits soft and flakey instead of crumbly.
     
  11. G26-Has-my-6

    G26-Has-my-6

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    I really didnt need to see this thread today....
     
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  12. FullClip

    FullClip Native Mainiac CLM

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  13. peng

    peng

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    There are a few keys to good biscuits.

    Use AP flour. Bread flour has too much protein and is chewy. A great thing but not for biscuits.

    Mix the dough as little as possible. Mixing makes gluten, good for chewy but not biscuits.

    Use soda water, the bubbles will help make the biscuit more "airy"

    There is debate on use of shortening vs. butter. In any case make sure it's frozen and cubed. Consensus around here is shortening for authentic biscuit, butter for flavor.
     
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  14. reniram

    reniram

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  15. blackjack

    blackjack

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    Using the linked recipe, mine turn out pretty much like the picture I posted: a good rise with identifiable layers. Yes, it has some crumb but that works best in a biscuit & gravy combo and OK in a butter/jelly/apple butter combo. Pure flaky biscuits are OK with gravy and better with butter/jelly/apple butter, IMO.
     
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  16. Hannie Caulder

    Hannie Caulder Diva extraordinaire

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    That's what the buttermilk is for.

    Shortening. Don't argue with me.
    LOL
     
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  17. Tuner Sandwich

    Tuner Sandwich

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    Biscuits may be the perfect food. Especially if ya got some country ham to put in them. Or just plain with some coffee.
     
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  18. blackjack

    blackjack

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    Total agreement here on using frozen fat. I use only butter and I grate it on the box grater for mixing into the dry ingredients, then add the buttermilk. This method really helps the melting fat to create steam to help the rise in the oven.
     
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  19. syntaxerrorsix

    syntaxerrorsix Anti-Federalist CLM

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    We haven't had flour in my Publix for more than two weeks.
     
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  20. syntaxerrorsix

    syntaxerrorsix Anti-Federalist CLM

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    "Self rising" flour skews the recipe unless it's called for.

    I prefer King Arthur for all things bread.
     
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