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Discussion in 'The Okie Corral' started by OV1kenobi, Apr 7, 2020.
Gravy and biscuits.......I make the best gravy!
You're killin me Smalls!
For a perfect southern biscuit, it starts with this flour. No other will work
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.
You must be a yankee
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.
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.
No self respecting South Carolina Low Country woman would allow that stuff in her kitchen.
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
Shortening makes the biscuits soft and flakey instead of crumbly.
I really didnt need to see this thread today....
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.
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.
That's what the buttermilk is for.
Shortening. Don't argue with me.
Biscuits may be the perfect food. Especially if ya got some country ham to put in them. Or just plain with some coffee.
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.
We haven't had flour in my Publix for more than two weeks.
"Self rising" flour skews the recipe unless it's called for.
I prefer King Arthur for all things bread.