Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Bogie on December 14, 2022, 12:45:07 PM
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I wanted biscuits on my day off.
I remembered eating biscuits in the kitchen of the house on Route Two, and watching the sun come up while listening to the local AM station to see if there was too much snow to have school.
Those were Bisquick biscuits.
And they were good.
I made some today, but I cheated. I used heavy cream instead of milk.
And they were good.
And odds are, you'd hear this... Or an even older version...
https://youtu.be/z_wgJ3Yg4v4
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Mtnbkr occasionally makes biscuits. He's tried to recreate his grandmother's recipe. Not sure if he ever nailed it, but I've been party to some damned good batches of biscuits.
He, I think, uses lard.
I've made biscuits a number of times over the years and they've turned out OK, but anymore I'll just buy some of the frozen Grands biscuits and pop them in the toaster oven. They're about as good as anything that I can make on my own.
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We do the frozen Grands ourselves. They're pretty good for a frozen biscuit.
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We do the frozen Grands ourselves. They're pretty good for a frozen biscuit.
Surprisingly they're a lot better than the Grands in the tubes.
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Man, I used to make biscuits all the time. I need to make some again. I recall when we had a thread on it back in the day, my recipe was similar to mtnbkr's using lard (lots of lard) and a cast iron pan in the oven. Pretty close to this old boy - it's just cowboy cookin'. =)
https://www.youtube.com/watch?v=wqYzJLrECuU
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I used butter and mayo in my biscuit dough
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Mtnbkr made a batch some years ago that were literally oozing lard. I called them his lard pucks.
They were freaking INSANELY good.
I grew up in the North, so I don't have anything even remotely approaching a family biscuit tradition. Up north it was all about yeast raised dinner rolls.
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I use lard and buttermilk in my biscuits. Just good ole' southern buttermilk biscuits to go with my fried chicken, mashed taters, corn and pan gravy. That is basically the menu this coming sat when my daughter visits.
I am sure most people know but just in case, always freeze your lard and then use a grater to grate it over the flour mixture before cutting it in. My recipe calls for 1 cup of lard so I make one cup rounds and freeze them that way. Lard will last nearly forever in the freezer.
bob
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I've been in a mood trying to get biscuits right. I had them close on my first attempt using crisco because I am not sure if a pork allergy deals with lard or not. Local Virginia mill with soft winter wheat flour. Then I got what I really wanted, a bag of White Lily. So far unimpressed I guess the hipster rumors of them moving the mill changed the product. I will be back to it soon, try a different grease. Beef tallow, bear, and duck are the current plottings.
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Duck fat biscuits sounds mighty tasty.
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I've been in a mood trying to get biscuits right. I had them close on my first attempt using crisco because I am not sure if a pork allergy deals with lard or not. Local Virginia mill with soft winter wheat flour. Then I got what I really wanted, a bag of White Lily. So far unimpressed I guess the hipster rumors of them moving the mill changed the product. I will be back to it soon, try a different grease. Beef tallow, bear, and duck are the current plottings.
Not hipster, not rumors. White Lily HAS changed, and not for the better. I know many people who had used it for years (I also used it quite a bit) who suddenly had their biscuits, cakes, and other baked goods completely change, and not for the better.
The company that made it was sold and manufacturing was moved to other mills; there are also rumors that the specific breed of wheat also changed and that had an impact, too.
I know some people who now resort to using Swan's cake flour when they really want the best biscuits they can make.
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I have a box of swans. Was seriously unimpressed by the white lily.
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And the flour I liked so much? Big Spring Mill in Elliston Virginia. Permanently closed in August so no wonder my backwoods store didn’t restock. Arrrghh.
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I have a box of swans. Was seriously unimpressed by the white lily.
It's not as good as it used to be.
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For better biscuits, cakes and pies...
Hot Rize!
https://www.amazon.com/Martha-White-Rising-Flour-Pound/dp/B00A64LVPI/ref=sr_1_3?keywords=martha%2Bwhite%2Bhot%2Brize%2Bself-rising%2Bflour%2C%2B32%2Boz&qid=1671233852&sprefix=martha%2Bwhite%2Bhot%2Br%2Caps%2C154&sr=8-3&th=1
https://youtu.be/xULMejjOtT4
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We do the frozen Grands ourselves. They're pretty good for a frozen biscuit.
Surprisingly they're a lot better than the Grands in the tubes.
This x1,000. The canned biscuit have an odd chemical taste. the frozen biscuits are much better just take a bit longer to cook
Buy them at Sams
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Mary B's frozen biscuits are very good.
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I think I'll get some frozen Grands and make them with eggs and sausage for breakfast this weekend.
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Freeze yo' lard & grate it
I sure hope I can remember that tip next time I bake something
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Surprisingly they're a lot better than the Grands in the tubes.
There were times when I was a kid, particularly when we were camping, that we would take the dough in those "tubes" and make donuts. We would either make the usual "O" types but we also made donut "holes" and "sticks". They would be deep fried then, after draining on paper towels, we dredged them in either granulated or powdered sugar.
They weren't "light & airy" like regular glazed donuts but it was something we did with our parents as a "treat".
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I think I'll get some frozen Grands and make them with eggs and sausage for breakfast this weekend.
Mmmm... sausage gravy.
Brad
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"The canned biscuit have an odd chemical taste."
Yes. Exactly. I never realized that before until a couple of years ago someone recommended frozen Grands (it was on the boards here, actually) and I got some.
I liked Grands in the tube...
But the frozen Grands? Holy crap, SO much better!
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"The canned biscuit have an odd chemical taste."
Yes. Exactly. I never realized that before until a couple of years ago someone recommended frozen Grands (it was on the boards here, actually) and I got some.
I liked Grands in the tube...
But the frozen Grands? Holy crap, SO much better!
https://armedpolitesociety.com/index.php?topic=56184.0
Brad
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That was a trip down memory lane.... from the before times, the land before COVID...
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For better biscuits, cakes and pies...
Hot Rize!
https://www.amazon.com/Martha-White-Rising-Flour-Pound/dp/B00A64LVPI/ref=sr_1_3?keywords=martha%2Bwhite%2Bhot%2Brize%2Bself-rising%2Bflour%2C%2B32%2Boz&qid=1671233852&sprefix=martha%2Bwhite%2Bhot%2Br%2Caps%2C154&sr=8-3&th=1
https://youtu.be/xULMejjOtT4
https://en.wikipedia.org/wiki/Hot_Rize
https://www.youtube.com/watch?v=gAFdGvXLL7Y
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fdrbanjo.com%2Fwp-content%2Fuploads%2F2018%2F09%2FHot-Rize-Biscuit-458x458.jpg&f=1&nofb=1&ipt=e3e95bdbe755bc4fc015762de6a706e475f9db0b2cfc41bdd7f652127f76af5d&ipo=images)
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https://www.youtube.com/watch?v=gAFdGvXLL7Y
Thank you.
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Reading these post brought back fond memories of Mama making biscuits early each morning. Cat head biscuits rolled and then cut out with a old Vienna sausage can kept just for that purpose. Cooked in a cast iron skillet that I learned at an early age to not wash. That it must be handled with the care and dignity that it had earned. She did NOT bake them but cook them on top of the stove, and as the family watched and waited on her to finish breakfast, the conversation would always stop, and every eye watch as she skillfully flipped the biscuits in that pan into the air. Watched as they hovered above the stove, slowly made a 180 turn, and then as they fell back into the skillet, maneuvered so as to land centered, perfectly centered into a skillet that they filled fully. I asked Daddy once if she had ever missed. He said they had been married for 0ver 60 years and had never seen it even come close, they dared not miss. Egg's, bacon, sausage, grits, milk, coffee, juice, those biscuits, and a bowl of gravy. When I was little, this was a daily event, but over the years, as my siblings married and moved out, it slowly because a Sunday only breakfast and then, a event only for when everyone was home. By then she need help, and had more than she wanted in the kitchen. Fussing, and being hit with a dish towel, but the biscuits, that was her job, and hers alone, as nobody else could ever flip them like she did. Daddy would be 99 this year, and Mama 95, and yes I do miss them dearly. But I have so many good memories like those breakfast's, with her biscuits.
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Made some frozen Grands today. Had them with corned beef hash and scrambled egg beaters with cheese.
Tasty.
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Purchased my first bag of pillsbury grands this morning.
Will report back.
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2 cups White Lilly self rising
1 stick of butter
1 cup of butter milk
Makes a helluva biscuit (s)
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Going to have pork chop biscuits for late breakfast / early lunch this morning. Using leftover pork chop and the Grande frozen biscuits.
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As a side note those so called "Chinese donuts" you find in many "Chinese" restaurants are simply canned biscuits thrown into a fryer then rolled in or sprinkled with sugar.
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Found out this morning that SWMBO switched over to from Pillsbury Grandes to Wally World's Great Value frozen biscuits a couple of months ago. I hadn't noticed until I read the package today. They are a decent frozen biscuit, which might explain my not noticing the change.
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Found out this morning that SWMBO switched over to from Pillsbury Grandes to Wally World's Great Value frozen biscuits a couple of months ago. I hadn't noticed until I read the package today. They are a decent frozen biscuit, which might explain my not noticing the change.
There's a reasonably good chance they probably came from the same factory. Lots of BigBrands do private labeling. It's kinda a no-brainer. It's still sales, but without the cost of marketing, distribution, and advertising.
Brad
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There's a reasonably good chance they probably came from the same factory. Lots of BigBrands do private labeling. It's kinda a no-brainer. It's still sales, but without the cost of marketing, distribution, and advertising.
Brad
That's what I was thinking this morning as I was munching a steak biscuit. The WW frozen biscuits looked identical to the Pillsbury Grande biscuits in shape, size and outside texture. The cooked result didn't look any different, and there doesn't seem to be much difference in taste.
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There's a reasonably good chance they probably came from the same factory. Lots of BigBrands do private labeling. It's kinda a no-brainer. It's still sales, but without the cost of marketing, distribution, and advertising.
Brad
Yep, half the price and only double the rat feces!
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Yep, half the price and only double the rat feces!
The rat feces add flavor!
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Okay - tried the frozen biscuits. They beat any of the canned biscuits. Gonna try making some regular biscuits, and then freezing them.
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Reading these post brought back fond memories of Mama making biscuits early each morning. Cat head biscuits rolled and then cut out with a old Vienna sausage can kept just for that purpose. Cooked in a cast iron skillet that I learned at an early age to not wash. That it must be handled with the care and dignity that it had earned. She did NOT bake them but cook them on top of the stove, and as the family watched and waited on her to finish breakfast, the conversation would always stop, and every eye watch as she skillfully flipped the biscuits in that pan into the air. Watched as they hovered above the stove, slowly made a 180 turn, and then as they fell back into the skillet, maneuvered so as to land centered, perfectly centered into a skillet that they filled fully. I asked Daddy once if she had ever missed. He said they had been married for 0ver 60 years and had never seen it even come close, they dared not miss. Egg's, bacon, sausage, grits, milk, coffee, juice, those biscuits, and a bowl of gravy. When I was little, this was a daily event, but over the years, as my siblings married and moved out, it slowly because a Sunday only breakfast and then, a event only for when everyone was home. By then she need help, and had more than she wanted in the kitchen. Fussing, and being hit with a dish towel, but the biscuits, that was her job, and hers alone, as nobody else could ever flip them like she did. Daddy would be 99 this year, and Mama 95, and yes I do miss them dearly. But I have so many good memories like those breakfast's, with her biscuits.
Cat Head biscuits, that’s a term I had to teach my wife lol
Never had biscuits done on the stovetop but I make my grandmother’s biscuits frequently. From when she was a young girl it was her kitchen job to make a daily batch of biscuits for her father’s lunch and the family breakfast (he ate his lunch biscuits by punching a hole in them and pouring in honey). My grandmother’s biscuits and my grandfather’s cornbread is how I carry on their traditions. I have her cast iron and his baking pan.
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Purchased my first bag of pillsbury grands this morning.
Will report back.
Not bad at all. Made 2 and ate them with butter to accompany ham & eggs Excellent flavor, a little light. I like a heavier texture.
Will eat more.
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I've heard of biscuits done on the stove top but I've never tried it.
If you google "stovetop biscuits" you'll see a lot of recipes. Some of them look really, really good...
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When I bailed out about 2010, I abandoned a lot of things that folks take for granted... Because they acquired them over their lifetime. Lots of furniture, kitchen stuff, and so on. Hell, a lot of books were left.
You know that biscuit cutter that has been used in your family for decades?
Yesterday, I bought a new biscuit cutter. I had been cutting them square with a knife. Now I shall have round Bisquick biscuits.
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I used to cut biscuits, and cookies, with a cat food tin. Perfect size for biscuits and also for sugar cookies.
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Then I'd need to get a cat.
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Then I'd need to get a cat.
Or talk to a friend who has a cat...
Or spend 49 cents for a can of cat food at the grocery store.
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Or talk to a friend who has a cat...
Or spend 49 cents for a can of cat food at the grocery store.
or a can of tuna, mushrooms, or spend $22 on Amazon and get all the biscuit tools.
https://www.amazon.com/HULISEN-Stainless-Scraper-Ergonomic-Professional/dp/B06VSBKJBQ/ref=sr_1_24?keywords=biscuit&qid=1678238526&s=kitchen&sr=1-24
I have this set but I only paid $9.99 for it several years ago.
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Or talk to a friend who has a cat...
Then I'd have to get a friend.
Hey Mike, you got a cat?
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I just use a drink glass to cut my biscuits.
Mason jar lid also works
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Or talk to a friend who has a cat...
Or spend 49 cents for a can of cat food at the grocery store.
You haven't bought cat food in a while, have you?
bob
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You haven't bought cat food in a while, have you?
bob
I bought real biscuit cutters.
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I bought real biscuit cutters.
Can i have your old can?
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Can i have your old can?
I gave it to a cat.
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Cats are often pretty good people, but they make me sneeze.
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I gave it to a cat.
Sounds reasonable
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Okayfine.
Standard Bisquick recipe, with 1/3 of a stick of salted butter chopped into it. I think I'm gonna stop right there.
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I cut my biscuits into squares using a knife, that way I don't have to reroll the dough and cut them again. I round the corners with my fingers as I put them on the baking sheet to make them "biscuit shaped" because square biscuits is weird.
If I was making huge batches, I might try cutting them into hexagons in a honeycomb pattern. No rerolling and a lot easier to make them round.
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Sausage patties are round.
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Sausage patties are round.
You can make them square to fit your square biscuits. ;)
bob
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The pan is round.
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And my biscuits are round (well, mostly round) I just don't cut them that way because you either have a lot of waste or you have to reroll a good part of the dough and make it tough. You shape them as you put them on the cookie sheet. I could make them truly round but I don't want to handle the dough that much.
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Sausage patties are round.
ACH! BLARGH! YE NEED TO KNOW ABOUT LORNE SAUSAGE, LADDY!
https://www.campbellsmeat.com/product/lorne-sausage-sliced.html
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Sausage patties are round.
So is bologna but it's still put on square slices of bread
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Purchased my first bag of pillsbury grands this morning.
Will report back.
Strawberries looked pretty good so we bought a quart. Sliced them, sprinkled lightly with powdered sugar, set aside.
Heated up some Pilsbury Grands.
While they were still hot, we split each biscuit into a bowl, and topped it with a scoop of french vanilla ice cream, a scoop of now-syrupy strawberries, and a stupid amount of whipped cream.
I and the wimmen folk agreed that it was a wonderful faux strawberry "shortcake".
We think biscuits in the mix work better than poundcake. They deliver a better a taste contrast (less sweet) and complimentary texture (dry biscuits contrasted well with the syrupy creaminess).
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Okay - Now that I have this down...
Next step will be "Frozen Sausage Biscuit Breakfast Sammies" to have in the freezer at work.
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Okay - Now that I have this down...
Next step will be "Frozen Sausage Biscuit Breakfast Sammies" to have in the freezer at work.
Can you get thin sliced dry cured country ham where you live, Bogie? Country ham as opposed to regular city style ham. That's great on those biscuits.
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I got burned out on country ham back when I was a kid, and haven't developed an adult liking for the stuff... I hate okra too. And beans. Both of which were easy to grow...
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Currently have three frozen biscuits in the air fryer... We'll see... 350 at about 11 minutes seems to be the way. If this works, I'm gonna be doing about a 4-6 batch big batch and freezing them.
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Okay - didn't get quite the rise - very flakey. Going to cut back to 1/4 stick of butter for these, maybe add a smidge of baking powder to the recipe.
Good enough for breakfast biscuits at work.
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I tried them in our air fryer and never could get them to turn out right. They were either perfect on the outside but doughy on the inside, or cooked through but dry and crusty on the outside.
Brad
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I have a combo air-fryer/toaster oven, but I just bake biscuits with the convection oven setting.
Come out perfectly every time.
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Have given up on the air fryer. Convection oven setting seems to work okay. Today's batch was mixed in my food processor, which says it will mix biscuit dough. I'm not feeling the love.
Probably going to bake some brownies tonight to heat up the house, since it seems we're now in Third Winter here.
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I think I have The Recipe down... And I think that my mother used crisco (always had that in the house), rather than butter (never saw it) or Parkay (which made for some excellent christmas cookies, but... nope for a lot of other things...) or lard. But I'm gonna stick with butter.
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I think I have The Recipe down... And I think that my mother used crisco (always had that in the house), rather than butter (never saw it) or Parkay (which made for some excellent christmas cookies, but... nope for a lot of other things...) or lard. But I'm gonna stick with butter.
If you like butter, try it once using stick margarine, but make sure it has the word "margarine" on the label and is 100 calories per Tbsp. Margarine bakes better than butter and tastes close enough, but real margarine is getting hard to find (and is not that much cheaper than butter) Parkay used to be margarine but is not anymore.
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Try half butter and half butter-flavored Crisco.
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Uh... Gonna stick with All Butter - because 20 oz is $7 at the white peoples' grocery, and butter is about $3/pound at Aldi... Making a double batch to test with freezing and nuking breakfast sausage biscuits now...
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Last weekend was...
Two cups of King Arthur "bread" flour - higher gluten
slightly mounded tablespoon of clabber girl baking powder
half a tablespoon of salt
half a tablespoon of granulated sugar
1 stick of frozen butter, grated in the food processor
3/4-7/8 cup regular whole milk
I think I've got it. They seemed to reheat decently too.
Making a triple batch this afternoon.
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Why high-gluten flour? Biscuits are typically made with low-gluten flour. I figure you have a reason =)
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These hang together a little better for breakfast sammies... And the percentage of gluten isn't that different from "regular" flour. I may even try the "we have all the glutens" stuff...
I did a batch with some cake flour that basically would just fall apart. Light, flaky, and... you couldn't open 'em up to put the stuff inside.
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From what my brother & S-i-L have been telling me, you might want to lay in some additional supplies. I just bought a new bag of Pillsbury bread flour ($4.69/4lbs.) as their is likely going to be a shortage of flour soon. With Ukraine's wheat not getting out, there may be shortages and/or price hikes.
They have even said canned vegetables may be in short supply soon. They stocked up with multiple dozens of cans of peas, corn, and mixed vegetable as WM has had them on sale for less than $0.70/can recently (may still be on sale).
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The King Arthur flour was fairly pricey over at the White People's Grocery... I'm gonna hit a food service store (Gordon's) and pick up a couple of bags of restaurant bread flour, and I need to get another bag of Three Ladies rice next time I make it to the Viet store...
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Yeah, the KA flour was $7.99 IIRC. :O
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Other than having butter instead of lard and whole milk in place of the little more acidic buttermilk it looks like a good recipe. As long as you are happy then all is right in your biscuit world.
bob