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Biscuits in Baton Rouge
Posted on 1/7/12 at 2:13 pm
Posted on 1/7/12 at 2:13 pm
Can someone recommend someplace that makes really good biscuits in Baton Rouge? If they're even half as good as Country Kitchen in Bossier City, I will be thrilled!
This post was edited on 1/7/12 at 2:14 pm
Posted on 1/7/12 at 2:16 pm to tigersbh
The chicken biscuits on Saturday afternoon at Chelseas are legit.
Posted on 1/7/12 at 3:06 pm to tigersbh
Mary b's buttermilk from the grocery... So good
Posted on 1/7/12 at 3:15 pm to eleventy
quote:seem like they are rolled in flour after they are baked
Franks.
Posted on 1/7/12 at 3:18 pm to Tiger Authority
Chelseas is my new fav place in BR along w beausollie
Posted on 1/7/12 at 3:24 pm to tigersbh
quote:
Can someone recommend someplace that makes really good biscuits in Baton Rouge? If they're even half as good as Country Kitchen in Bossier City, I will be thrilled!
Well I've been looking for 48 years and I haven't found the right one. I don't like a bisquit that falls apart. I like the flaky, peel apart like the Pillsbury cans. If someone can tell me where I can find a homemade like that I'll buy them a car.
Posted on 1/7/12 at 3:43 pm to Martini
quote:
I like the flaky, peel apart like the Pillsbury cans
My favorite as well, you cannot beat them food snobs be damned.
Posted on 1/7/12 at 5:18 pm to tigersbh
if you have a kitchen that has an oven, make em..
self rising flour, baking powder, butter flavored crisco, milk or buttermilk.. i prefer a cast iron skillet..easy, easy, i promise..
self rising flour, baking powder, butter flavored crisco, milk or buttermilk.. i prefer a cast iron skillet..easy, easy, i promise..
Posted on 1/7/12 at 5:25 pm to reb13
quote:
I don't like a bisquit that falls apart
I agree, I have had much better luck with the Pioneer mix. As much bread as I bake, I have never nailed down biscuits.
I don't get the BR love for Frank's, been many times for a networking breakfast, biscuits, and all the other breakfast fare is mediocre at best.
Posted on 1/7/12 at 5:41 pm to andouille
try mixing half pioneer, half self rising, pretty good texture, if you like a flaky, but still light biscuit..
Posted on 1/7/12 at 6:57 pm to tigersbh
Thanks for the answers. I might try making my own, since one of you assured me that it is easy! (It would HAVE to be, for me to do it. LOL!)
Posted on 1/7/12 at 8:24 pm to tigersbh
My recipe for about 6-7 biscuits.
Mix
2 cups flour
4tsp baking powder
1 tsp baking soda
1 tsp salt
Rub in 3 tbsp butter and 3 tbsp crisco, lightly work it in.
Make a well and pour in 10 oz buttermilk, mix with a spatula until everything is combined. Mix as little as possible.
Pour some flour out onto a board. And form mix into a ball of dough coating all sides with flour.
Flatten out until an inch thick, fold in half, sprinkle a little flour on top. Repeat 4 more times.
Flatten it out again then use something round to cut out the biscuits. 17-20 minutes at 450, until golden brown.
The key to the whole process is to work the ingredients as little as possible.
Mix
2 cups flour
4tsp baking powder
1 tsp baking soda
1 tsp salt
Rub in 3 tbsp butter and 3 tbsp crisco, lightly work it in.
Make a well and pour in 10 oz buttermilk, mix with a spatula until everything is combined. Mix as little as possible.
Pour some flour out onto a board. And form mix into a ball of dough coating all sides with flour.
Flatten out until an inch thick, fold in half, sprinkle a little flour on top. Repeat 4 more times.
Flatten it out again then use something round to cut out the biscuits. 17-20 minutes at 450, until golden brown.
The key to the whole process is to work the ingredients as little as possible.
Posted on 1/8/12 at 9:16 am to urinetrouble
I was just perusing Mason's brunch menu, and it's showing that they offer biscuits and gravy, although I've never had them there.
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