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Started By
Message
biscuits?
Posted on 12/30/24 at 6:26 pm
Posted on 12/30/24 at 6:26 pm
I have seen this 3 part biscuit self-rising flour half and half and butter but they are like drop ones. From what I've seen you can't make a sandwich outta that biscuit
How do I make a big biscuit?
How do I make a big biscuit?
9
Posted on 12/30/24 at 6:52 pm to TTU97NI
2 cups flour
1 Tablespoon of baking powder
1 Teaspoon of salt
1 Teaspoon white sugar
1 stick cold butter cut into small pieces
3/4 cup whole milk
Preheat oven to 425 with a large black iron skillet inside
Mix dry ingredients thoroughly
Cut the butter into dry ingredients till incorporated
Add milk, but fold it in and be careful not to overstir
Generously spread flour onto your counter to prevent your dough sticking
Put dough onto counter and start to flatten with hands to about 1/3 inch
Fold it onto self and flatten 8-10 times
On final flattening cut out biscuits with a 3" round dough cutter
Take black iron pan out and throw 1/3 stick of butter to melt
Place biscuits tightly into pan then flip them once in pan to coat with butter
Bake for 15-18 minutes.
1 Tablespoon of baking powder
1 Teaspoon of salt
1 Teaspoon white sugar
1 stick cold butter cut into small pieces
3/4 cup whole milk
Preheat oven to 425 with a large black iron skillet inside
Mix dry ingredients thoroughly
Cut the butter into dry ingredients till incorporated
Add milk, but fold it in and be careful not to overstir
Generously spread flour onto your counter to prevent your dough sticking
Put dough onto counter and start to flatten with hands to about 1/3 inch
Fold it onto self and flatten 8-10 times
On final flattening cut out biscuits with a 3" round dough cutter
Take black iron pan out and throw 1/3 stick of butter to melt
Place biscuits tightly into pan then flip them once in pan to coat with butter
Bake for 15-18 minutes.
Posted on 12/30/24 at 8:43 pm to Semper Gumby
GW Fins' Signature Biscuits
Makes 8 servings
4 cups White Lily self rising flour
3/4 cups lard
1-1/2 cup milk
4 tablespoon or 1/4 cup sugar
Vegetable oil spray
Preheat oven to 400 degrees.
Chill all ingredients. Gently mix flour and lard together with pastry blender (or fork) just until fat is worked in and the mixture is a coarse crumb consistency.
Add sugar. Toss. Make a well in center of dry ingredients. Add milk into well and gently mix to make soft dough. Allow to rest for a few minutes.
Scoop dough onto lightly greased baking sheet.
Bake for 8 minutes. Serve immediately with soft, sweet butter.
We made these for Christmas Eve after eating at GW Fins on Thanksgiving. Awesome drop biscuits.
Makes 8 servings
4 cups White Lily self rising flour
3/4 cups lard
1-1/2 cup milk
4 tablespoon or 1/4 cup sugar
Vegetable oil spray
Preheat oven to 400 degrees.
Chill all ingredients. Gently mix flour and lard together with pastry blender (or fork) just until fat is worked in and the mixture is a coarse crumb consistency.
Add sugar. Toss. Make a well in center of dry ingredients. Add milk into well and gently mix to make soft dough. Allow to rest for a few minutes.
Scoop dough onto lightly greased baking sheet.
Bake for 8 minutes. Serve immediately with soft, sweet butter.
We made these for Christmas Eve after eating at GW Fins on Thanksgiving. Awesome drop biscuits.
Posted on 12/30/24 at 9:49 pm to TTU97NI
White Lily flour makes the best biscuits
Posted on 12/30/24 at 10:13 pm to TTU97NI
John Folse Biscuits with a few tweaks:
1/3 C butter
2 C SR flour
1 TBSP baking powder (his recipe doesn't call for it, but it makes them fluffier)
3/4 C buttermilk (I use whatever milk we have in the fridge; almond milk, half and half, whatever)
Mix dry ingredients. Cut in the butter using a pastry cutter until crumbly. Add milk a little at a time until moist. Turn out dough onto floured surface and fold over and pat several times. Roll out to 3/4" thickness and cut with a large biscuit cutter. Bake at 425 for 10-15 min.
It is so easy to do and makes a great biscuit sandwich.
1/3 C butter
2 C SR flour
1 TBSP baking powder (his recipe doesn't call for it, but it makes them fluffier)
3/4 C buttermilk (I use whatever milk we have in the fridge; almond milk, half and half, whatever)
Mix dry ingredients. Cut in the butter using a pastry cutter until crumbly. Add milk a little at a time until moist. Turn out dough onto floured surface and fold over and pat several times. Roll out to 3/4" thickness and cut with a large biscuit cutter. Bake at 425 for 10-15 min.
It is so easy to do and makes a great biscuit sandwich.
Posted on 12/30/24 at 10:47 pm to TTU97NI
I would love to have the original Popeye’s biscuit recipe and the blueberry one they used to make back in the early days! Nothing like them today in my opinion.
Posted on 12/31/24 at 9:22 am to TTU97NI
There's no doubt about what I am worst at cooking. It's biscuits. I end up with elementary school paste that sticks to everything. My wife has begged me to to ever try again. If I do, it will be one of those no-touch recipes where you make creases with a spatula after pouring the mix in the pan.
Posted on 12/31/24 at 2:28 pm to Semper Gumby
You gotta be a miserable sumbitch to downvote a biscuit recipe.
Posted on 12/31/24 at 6:20 pm to TTU97NI
Anyone ever try the 7Up Biscuits?
Posted on 12/31/24 at 10:08 pm to TTU97NI
Hard to beat a great biscuit. Thanks
Posted on 1/1/25 at 5:49 am to LSUlefty
I made a Popeyes copycat recipe that used 7UP. The biscuit was similar but not Popeyes.
Posted on 1/1/25 at 8:40 am to TTU97NI
Drop Biscuits
Ingredients
• 264 grams Swans Down Cake Flour
• ¼ teaspoon baking soda
• 1½ teaspoons baking powder
• 1 teaspoon table salt
• 2 teaspoons granulated sugar
• 105 grams frozen lard
• 1½ cups chilled buttermilk
• 4 tablespoons salted butter (2 tablespoons softened, 2 tablespoons melted)
Instructions
1. Preheat Oven: Heat your oven to 425°F.
2. Chill Ingredients: To ensure the best results, refrigerate all ingredients (except the butter) before starting.
3. Mix Dry Ingredients: Sift the flour, sugar, baking powder, salt, and baking soda into the bowl of a food processor.
4. Add Lard: Cut the frozen lard into tablespoon-sized pieces and scatter them over the flour mixture. Pulse the food processor 5–10 times until the lard forms pea-sized lumps coated in flour.
5. Combine with Buttermilk: Transfer the mixture to a large chilled bowl. Make a well in the center, pour in the buttermilk, and gently stir until the dough just comes together. The dough should be slightly wet and sticky. Cover the bowl and refrigerate for at least 30 minutes (but no more than 3 hours).
6. Form Biscuits: Line a baking sheet with a parchment paper. Use a large spoon to scoop the dough into 10 mounds on the baking sheet, spacing them at least 1 inch apart. Top each mound with a small dollop of softened butter.
7. Bake: Bake for 10–15 minutes, or until the biscuits are golden brown.
8. Finish with Butter: Remove from the oven and brush the tops with melted butter.
Ingredients
• 264 grams Swans Down Cake Flour
• ¼ teaspoon baking soda
• 1½ teaspoons baking powder
• 1 teaspoon table salt
• 2 teaspoons granulated sugar
• 105 grams frozen lard
• 1½ cups chilled buttermilk
• 4 tablespoons salted butter (2 tablespoons softened, 2 tablespoons melted)
Instructions
1. Preheat Oven: Heat your oven to 425°F.
2. Chill Ingredients: To ensure the best results, refrigerate all ingredients (except the butter) before starting.
3. Mix Dry Ingredients: Sift the flour, sugar, baking powder, salt, and baking soda into the bowl of a food processor.
4. Add Lard: Cut the frozen lard into tablespoon-sized pieces and scatter them over the flour mixture. Pulse the food processor 5–10 times until the lard forms pea-sized lumps coated in flour.
5. Combine with Buttermilk: Transfer the mixture to a large chilled bowl. Make a well in the center, pour in the buttermilk, and gently stir until the dough just comes together. The dough should be slightly wet and sticky. Cover the bowl and refrigerate for at least 30 minutes (but no more than 3 hours).
6. Form Biscuits: Line a baking sheet with a parchment paper. Use a large spoon to scoop the dough into 10 mounds on the baking sheet, spacing them at least 1 inch apart. Top each mound with a small dollop of softened butter.
7. Bake: Bake for 10–15 minutes, or until the biscuits are golden brown.
8. Finish with Butter: Remove from the oven and brush the tops with melted butter.
Posted on 1/1/25 at 11:29 am to cssamerican
My wife did the Paula Deen recipe last week, easy and good. I'm an iron skillet. Don't roll too thin.
Posted on 1/2/25 at 11:20 am to TTU97NI
My recipe, which is a slightly modified take on Southern Living biscuits:
2 Cup White Lily SRF
4 tbps Frozen Butter, Grated
2 Tbs Shortening
Pinch Sugar
Pinch Baking Soda
Combine Flour, Butter, Shortening, Sugar, Baking Soda, cut with pastry blender
Add buttermilk, stir, then put on floured surface, fold 5-7x, flattening by hand.
Press out to 1/2" to 3/4" thick and cut. Bake at 475 for 13 minutes brushing with melted butter in the last minute.
2 Cup White Lily SRF
4 tbps Frozen Butter, Grated
2 Tbs Shortening
Pinch Sugar
Pinch Baking Soda
Combine Flour, Butter, Shortening, Sugar, Baking Soda, cut with pastry blender
Add buttermilk, stir, then put on floured surface, fold 5-7x, flattening by hand.
Press out to 1/2" to 3/4" thick and cut. Bake at 475 for 13 minutes brushing with melted butter in the last minute.
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