Posted: 6/19/2010 9:15:54 AM EDT
|
Not a dinner pic, so no guns, beverages, knives, etc... Just a damn tasty breakfast - scratch made buttermilk biscuits.  |
|
Quoted: Them biscuits look fucking great!! Recipe w/directions? This is BulleitBaby's award winning recipe. I just left out the chives and cheese. BulleitBaby's Biscuits 2 cups White Lily self rising flour 1/4 cup shortening (varies according to temp and brand) 3/4-1 cup Mayfield buttermilk (the best biscuits are made with the buttermilk in the bottom of the jug) 1 cup sharp cheddar cheese (grated) 2-3 tbsp chopped chives (to taste, I like a lot) Preheat oven to 425 Measure out flour. Cut in shortening. Mix in cheese and chives. Mix in buttermilk. Turn dough out onto floured work surface. Knead very slightly a few times. Pat dough out into 1 1/2 inch thick round (I don't use a rolling pin). Cut out biscuits with a biscuit cutter or a glass. I like to use a standard American pint glass. Place biscuits on a greased baking sheet with biscuit edges slightly touching (this will make them rise up straighter). Bake at 425 for 20-25 minutes or until golden with flecks of browned cheddar. |
|
Quoted: Quoted: Quoted: Quoted: BB's recipe strikes again!Quoted: Mama done a good job with those biscuts. Mama my ass. I made those. Yep. Been making them, or a variant of, a couple days a week ever since she posted it. I've noticed. try them with blackberry preserves... I prefer huckleberry or ollaliberry preserves. |
|
Quoted: Quoted: Them biscuits look fucking great!! Recipe w/directions? This is BulleitBaby's award winning recipe. I just left out the chives and cheese. BulleitBaby's Biscuits 2 cups White Lily self rising flour 1/4 cup shortening (varies according to temp and brand) 3/4-1 cup Mayfield buttermilk (the best biscuits are made with the buttermilk in the bottom of the jug) 1 cup sharp cheddar cheese (grated) 2-3 tbsp chopped chives (to taste, I like a lot) Preheat oven to 425 Measure out flour. Cut in shortening. Mix in cheese and chives. Mix in buttermilk. Turn dough out onto floured work surface. Knead very slightly a few times. Pat dough out into 1 1/2 inch thick round (I don't use a rolling pin). Cut out biscuits with a biscuit cutter or a glass. I like to use a standard American pint glass. Place biscuits on a greased baking sheet with biscuit edges slightly touching (this will make them rise up straighter). Bake at 425 for 20-25 minutes or until golden with flecks of browned cheddar. Copy, pasted & saved. Thanks BulleitBaby! BTW - does anybody know if she's in any way related to Bulleit Bourbon? I tried some of that recently and I may have a new favorite bourbon. |
|
Quoted: Quoted: Quoted: Them biscuits look fucking great!! Recipe w/directions? This is BulleitBaby's award winning recipe. I just left out the chives and cheese. BulleitBaby's Biscuits 2 cups White Lily self rising flour 1/4 cup shortening (varies according to temp and brand) 3/4-1 cup Mayfield buttermilk (the best biscuits are made with the buttermilk in the bottom of the jug) 1 cup sharp cheddar cheese (grated) 2-3 tbsp chopped chives (to taste, I like a lot) Preheat oven to 425 Measure out flour. Cut in shortening. Mix in cheese and chives. Mix in buttermilk. Turn dough out onto floured work surface. Knead very slightly a few times. Pat dough out into 1 1/2 inch thick round (I don't use a rolling pin). Cut out biscuits with a biscuit cutter or a glass. I like to use a standard American pint glass. Place biscuits on a greased baking sheet with biscuit edges slightly touching (this will make them rise up straighter). Bake at 425 for 20-25 minutes or until golden with flecks of browned cheddar. Copy, pasted & saved. Thanks BulleitBaby! BTW - does anybody know if she's in any way related to Bulleit Bourbon? I tried some of that recently and I may have a new favorite bourbon. I don't think she is. She just really likes Bulleit Bourbon. |