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Discussion in 'The Okie Corral' started by OV1kenobi, Apr 7, 2020.
Store bought biscuits, but homemade spicy venison gravy.
You're welcome, sweetie.
Bisquick is lazy (that's why they call it Bisquick), and the biscuits come out lumpy and crumbly and don't taste good either. If you're going to make biscuits you might as well do it right. It really doesn't take much extra effort, and it is worth it.
Thank you, sweetie.
Shame on you. Your wife can't possibly be from Georgia.
LOL! I think we covered this in another thread, but you make redeye gravy by sloshing black coffee around in the ham drippings left in the frying pan where you just cooked country ham.
Well, other than that, how are they ?
Born and raised.
Then ask her to make you some real biscuits and say "pretty please". If she is from Georgia she knows how.
U.S. wheat production maps by type and location, etc. Hard and soft refers to the products made from the wheat.
Here's the first one.
They tried to get white wheat into production here in western Kansas. They offered some hefty premiums for us to grow it. Nothing was set up to prevent commingling with the hard winter wheat. Premiums all went away and most are back to growing hard winter wheat.
My Mother was born in Northern Ireland.
In all fairness to her, what I probably learned to make were English scones, or some sort of derivative thereof.
Rhymes with stones.
Hence my biscuits being brick-like and extremely chewy.
Edited to add: I will call my father tomorrow and ask if he remembers the flour my Southern Granny used. Thinking that it was either Martha White or White Lily.
She sifted her flour onto a white, muslin towel and I remember seeing cans of Clabber Girl baking powder. She also used a tin can with both ends cut out to cut the biscuits.
Thinking that it was White Lily, hence the baking powder. Martha White was supposedly self-rising. Maybe it included baking powder?
I will experiment with somw of the recipes from this thread.
Grits over any other...but only if made the LONG way
Biscuits, OK, with gravy I don't think so..
Gotta' find the right flour (not these days) and make biscuits....plenty of advice here
The subject of another thread.
I recently purchased some Anson Mills yellow grits and some Palmetto Farms stone ground white grits. I haven’t tried them yet.