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#31 | |
Tomatovillian™
Join Date: Feb 2013
Location: Southeast Kansas
Posts: 878
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![]() Quote:
Unlike pizza dough and yeast breads where you want the gluten to develop overworking/mixing biscuit dough will get you hard, tough biscuits! |
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#32 |
Tomatovillian™
Join Date: Dec 2010
Location: Pewaukee, Wisconsin
Posts: 3,149
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Step 1) The Pillsbury Dough Boy has some that you just place in the oven.
![]() My mother could not bake at all. She always burnt biscuits and rolls. Not even the dogs would touch them. ![]()
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~ Patti ~ |
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#33 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Why did I start a thread about biscuit making?
![]() But since we are talking about bread and biscuits here what ever. This is what ticks me off the most about bread type products. Being forced to eat hockey puck biscuits, fossilized rolls and engine block bread out of politeness. ![]() I can just barely eat the stuff anyway, for it to not be good or at least the way I like it is a total no eat for me. My parents required me to eat a lot of stuff but they never ever made me eat bread. I think it has been my saving grace to this day with weight. I could eat a whole fried chicken and 12 ears of corn or soup till I popped but never put on a lot of weight. My sister ran around with cookies cakes muffins cokes bread chips ice cream and candy bars sporting pimples. ![]() ![]() Worth |
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#34 |
Tomatovillian™
Join Date: Jul 2015
Location: North Carolina
Posts: 880
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I am right with you Worth. I only have biscuits and gravy once in a blue moon, everything in moderation. It is worth the effort to make gravy on a rare occasion, as I have never found a ready to eat gravy worth eating. Let's not even mention the fast food's attempt at biscuits n gravy, eww.
The brand of frozen buttermilk biscuits I buy are really good, so I save myself the mess, and the frustration! |
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#35 |
Tomatovillian™
Join Date: Dec 2007
Location: north central B.C.
Posts: 2,310
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Jillian - very easy/foolproof recipe for biscuits: equal amounts BY WEIGHT of self-rising flour and heavy cream. That's it. As in previous recipes, do not over mix and make sure the oven is pre-heated. Very easy to make more or fewer biscuits as needed. Worth, thought I was the only one to 'layer' two pieces of dough for a pull apart biscuit, lol.
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"He who has a library and a garden wants for nothing." -Cicero |
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#36 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Ive seen the mention of self rising flour here and elsewhere a few times.
Self rising four is no more than flour with baking powder added to it. As again the ratio is 1 cup of flour to 1 teaspoon of baking powder and a pinch of salt. ![]() Worth. |
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#37 |
Tomatovillian™
Join Date: Dec 2007
Location: north central B.C.
Posts: 2,310
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Right Worth - but the self-rising flour is from soft winter wheat, with less protein and consequently less gluten which keeps things nice and tender! Otherwise I only keep on hand 'hard' winter wheat flour, more suited to bread making. We enjoy biscuits/pastry etc. quite infrequently, so a small bag of the self rising is easy to keep fresh.
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"He who has a library and a garden wants for nothing." -Cicero |
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#38 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() Quote:
I must have 3 different kinds of flour around hear. ![]() Worth |
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