[ARCHIVED THREAD] - These Biscuits! (Page 1 of 2)
Posted: 7/2/2017 11:47:49 AM EDT
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Attached File This recipe.  HOW TO MAKE BISCUITS - 3 Ingredients - Greg's Kitchen This recipe came around the world and I found it by chance. These biscuits are the best that I have ever eaten/made. |
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I can't decide wether to get actual buttermilk, or try the vinegar thing. It also appears he didn't add any salt. Should have had a bit. And I never work the dough nearly as much as he does. Overworking makes them tough. |
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Mmmmmm. Scones!
It's the only time I'll have a mug of hot tea, with milk. It's almost enough to make me give up tortillas and coffee. Almost. 
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 Sir Mix-A-Lot Buttermilk Biscuits |
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Quoted:
Mmmmmm. Scones! It's the only time I'll have a mug of hot tea, with milk. It's almost enough to make me give up tortillas and coffee. Almost. Quoted:
Mmmmmm. Scones!
It's the only time I'll have a mug of hot tea, with milk. It's almost enough to make me give up tortillas and coffee. Almost. Allow me, if you will, to tantalise you with images of afternoon cream tea....... 
[Nigella Lawson voice on] Steaming hot tea, one sugar, a dash of milk, served in a China cup. Soft scones, sliced, with a smear raspberry jam and this clotted cream, dressed lightly with flaked almonds. [Nigella Lawson voice off] 
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I've been having trouble with my biscuits not rising lately. I've done all the tricks, frozen butter and cheese grater, ice cold buttermilk, fresh flour, not overwork the dough and not twist the biscuit cutter.
My oven doesn't work so I've been using a small Breville convection oven for several years. The oven temp is close to what it's supposed to be and I've tried baking them with both the convection on and off but still they don't rise. Something tells me it may be the oven anyway because I never had this trouble baking them with my gas oven. |
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HH6 loves this version:
Better Homes & Gardens Biscuits Supreme Makes: 12 servings Yields: 12 biscuits Prep: 15 mins Bake: 10 mins 450°F Ingredients 3 cups all-purpose flour 1 tablespoon baking powder* 1 tablespoon sugar 1 teaspoon salt ¾ teaspoon cream of tartar* ¾ cup butter or 1/2 cup butter and 1/4 cup shortening 1 cup milk Directions Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, rerolling scraps as necessary. Place biscuits 1 inch apart on an ungreased baking sheet. (I place them on parchment paper - T7) Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm. Makes 12 biscuits. |
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Quoted:
Mmmmmm. Scones! It's the only time I'll have a mug of hot tea, with milk. It's almost enough to make me give up tortillas and coffee. Almost. Quoted:
Mmmmmm. Scones!
It's the only time I'll have a mug of hot tea, with milk. It's almost enough to make me give up tortillas and coffee. Almost. That shit may fly in jolly ol' engladistan, not here. To the victor, goes the nomenclature, so I'll give the benefit of the doubt, but as of 241 years and a wake up or two, all your biscuits are belongs to US. |
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No. Both of you should commit seppuku. Biscuits are biscuits, the "scone" looks like a biscuit, yet it's not. The "biscuit" looks like a milkbone. That shit may fly in jolly ol' engladistan, not here. To the victor, goes the nomenclature, so I'll give the benefit of the doubt, but as of 241 years and a wake up or two, all your biscuits are belongs to US. Quoted:
Quoted:
Mmmmmm. Scones!
It's the only time I'll have a mug of hot tea, with milk. It's almost enough to make me give up tortillas and coffee. Almost. That shit may fly in jolly ol' engladistan, not here. To the victor, goes the nomenclature, so I'll give the benefit of the doubt, but as of 241 years and a wake up or two, all your biscuits are belongs to US. And as a borne American, Sod off. 
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Quoted:
You are clearly a Gentleman of discerning taste. Allow me, if you will, to tantalise you with images of afternoon cream tea....... https://rosemaryandporkbelly.co.uk/wp-content/uploads/2015/08/Afternoon-cream-tea.jpg [Nigella Lawson voice on] Steaming hot tea, one sugar, a dash of milk, served in a China cup. Soft scones, sliced, with a smear raspberry jam and this clotted cream, dressed lightly with flaked almonds. [Nigella Lawson voice off] http://assets1.heart.co.uk/2013/48/nigella-lawson2-1386239944-view-1.jpg Tea looks good as well.....
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You know, there's a reason we're celebrating brexit 1 in a couple of days.... 
Txl |
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We are no longer under your control; 
Tag for later recipe. |
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Quoted:
You are clearly a Gentleman of discerning taste. Allow me, if you will, to tantalise you with images of afternoon cream tea....... https://rosemaryandporkbelly.co.uk/wp-content/uploads/2015/08/Afternoon-cream-tea.jpg [Nigella Lawson voice on] Steaming hot tea, one sugar, a dash of milk, served in a China cup. Soft scones, sliced, with a smear raspberry jam and this clotted cream, dressed lightly with flaked almonds. [Nigella Lawson voice off] http://assets1.heart.co.uk/2013/48/nigella-lawson2-1386239944-view-1.jpg |
| Cooking advice from a Brit? lol |
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Quoted:
[Nigella Lawson voice on] Steaming hot tea, one sugar, a dash of milk, served in a China cup. Soft scones, sliced, with a smear raspberry jam and this clotted cream, dressed lightly with flaked almonds. [Nigella Lawson voice off] http://assets1.heart.co.uk/2013/48/nigella-lawson2-1386239944-view-1.jpg  Nigella Talks Dirty |
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I'm making a list of all you haters. No breakfast invitations for y'all.
Man, all this fresh breakfast sausage that I made is just going to have to go in the freezer. Quart jars of fig preserves sitting on the shelf. Fresh made butter and these wonderfully fluffy, tender biscuits! |
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Cooking advice from a Brit? lol Quoted:
Cooking advice from a Brit? lol 
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| Here's something that goes great with awesome biscuits like that. Pound of Jimmy Dean sausage, hot is my preference. Fry it up, strain the sausage out of the grease. Make roux out of the grease, then add a 28 oz can of crushed tomatoes and two cans of Rotel and plenty of black pepper. Mix the sausage back in. Pour over biscuits or rice if you want this at suppertime. You're welcome. |
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Quoted:
I'm making a list of all you haters. No breakfast invitations for y'all. Man, all this fresh breakfast sausage that I made is just going to have to go in the freezer. Quart jars of fig preserves sitting on the shelf. Fresh made butter and these wonderfully fluffy, tender biscuits! I PMd you my three phone numbers, four e-mail addresses, two Tweety addresses and my bookface page. Standing by for the invite! |
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Google keto biscuits. So far I've found equivalents to just about every wheat based recipe. Quoted:
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I'm allergic to wheat You lucky SOBs  For wheat free stuff I've used oat flour and corn flour with limited success Stuff just doesn't 'poof' like wheat 
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That's one of the reasons that we won.
Always loved chow from London down to Southampton and over to Bournemouth late '70s-'84. Best to you, sir. |