Biscuits

[Tuco]

I bought real biscuit cutters.

Can i have your old can?

[K Frame]

Can i have your old can?

I gave it to a cat.

[Bogie]

Cats are often pretty good people, but they make me sneeze.

[Tuco]

I gave it to a cat.

Sounds reasonable

[Bogie]

Okayfine.
 
Standard Bisquick recipe, with 1/3 of a stick of salted butter chopped into it. I think I'm gonna stop right there.

[zxcvbob]

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.

[Bogie]

Sausage patties are round.

[BobR]

Sausage patties are round.

You can make them square to fit your square biscuits. 

bob

[Bogie]

The pan is round.

[zxcvbob]

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.

[K Frame]

Sausage patties are round.

ACH! BLARGH! YE NEED TO KNOW ABOUT LORNE SAUSAGE, LADDY!

https://www.campbellsmeat.com/product/lorne-sausage-sliced.html

[WLJ]

Sausage patties are round.

So is bologna but it's still put on square slices of bread

[Tuco]

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).

[Bogie]

Okay - Now that I have this down...
 
Next step will be "Frozen Sausage Biscuit Breakfast Sammies" to have in the freezer at work.

[RocketMan]

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.

[Bogie]

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...

[Bogie]

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.

[Bogie]

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.

[Brad Johnson]

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

[K Frame]

I have a combo air-fryer/toaster oven, but I just bake biscuits with the convection oven setting.

Come out perfectly every time.

[Bogie]

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.

[Bogie]

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.
 

[zxcvbob]

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.

[K Frame]

Try half butter and half butter-flavored Crisco.

[Bogie]

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...