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re: Re: Biscuits.; I feel I need to let you know a secret.
Posted on 10/18/20 at 11:12 am to DiamondDog
Posted on 10/18/20 at 11:12 am to DiamondDog
quote:
A lot of people like Popeye’s biscuits.
I like these only if you can get them fresh. Otherwise they are rock hard. Bojangles use to have good biscuits, but I have not seen one of them in years.
I love a good biscuit either with sausage gravy or syrup.
This post was edited on 10/18/20 at 11:14 am
1
Posted on 10/19/20 at 12:19 am to Sus-Scrofa
quote:
Once you get the recipe and process committed to memory, it’s actually pretty surprising how fast and easy it is to get a pan of biscuits done from scratch.
But I agree, for mid week breakfasts, it’s easier to use frozen.
I bake biscuits almost every weekend. Now that it is just me and the wife, we have leftovers. They keep in the cookie jar for 4 days or so. 15 seconds in microwave, light toast in the toaster oven and they are as good as new.
Posted on 10/19/20 at 3:31 am to DiamondDog
quote:
I’ve ever ate
Posted on 10/19/20 at 7:11 am to DiamondDog
quote:
The best biscuits I’ve ever ate in my life though are Mary B’s frozen biscuits.
My granny’s biscuits are the best I’ve ever had. That woman could cook.
If a commercial, frozen biscuit is the best you’ve ever had, then you and I have led very, very different biscuit-eating lives.
Posted on 10/19/20 at 7:11 am to DiamondDog
Grands frozen biscuits in the bag like Mary B's are waaaay better.
Posted on 10/20/20 at 8:13 am to dirtsandwich
quote:My maternal Grandmother made biscuits from scratch everyday for 60 years. 2 pans minimum because she loved my Grandad that much and that's what he ate all day everyday, buttered biscuits. (He was 6'2" and thin as a rail too)
My granny’s biscuits are the best I’ve ever had. That woman could cook.
She'd make 2 more pans when we'd visit and usually at least 1 morning it'd be tomato gravy too. Sausage or bacon cream gravy with home canned stewed tomatoes. Grandad usually ate his with Blackburn's pure ribbon cane syrup out of the paint can. Syrup so thick the tablespoon would stand straight up and take all day to lean over to one side.
Posted on 10/20/20 at 12:30 pm to bj0969
quote:
Grands frozen biscuits
I was coming here to post this. No mess, no fuss, great biscuit. By the time you get eggs, bacon, sausage, gravy, and all of the other things in and on and around it, you can't tell the difference between storebought and scratch made.
Posted on 10/20/20 at 4:11 pm to bubbz
The keys to great homemade biscuits are to keep all of your ingredients cold until ready to bake and to mess with them as little as possible. Also, don't use vegetable shortening, just butter.
Posted on 10/20/20 at 7:12 pm to LSU Patrick
quote:
Also, don't use vegetable shortening, just butter.
What's wrong with shortening ingredient wise?
Posted on 10/20/20 at 7:29 pm to DiamondDog
Marshall's Biscuit (was) my favorite.
Posted on 10/20/20 at 7:54 pm to KamaCausey_LSU
quote:
What's wrong with shortening ingredient wise?
Butter tastes much better and makes a flakier biscuit and pie crust if used correctly. Plus, it’s healthier. Hydrogenated oils are terrible for you.
Posted on 10/20/20 at 9:44 pm to LSU Patrick
quote:Grandmother used Crisco. Melt it in the 2 round pans while the oven preheated, then pour it into the buttermilk/flour/baking soda/salt mix she mixed literally by hand. Obviously the Crisco shortening would not be very hot, just warm, since she was mixing with her fingers.
What's wrong with shortening ingredient wise?
Butter tastes much better and makes a flakier biscuit and pie crust if used correctly. Plus, it’s healthier. Hydrogenated oils are terrible for you.
Butter was for after they were baked. Grandmother said Crisco was more consistently uniform as margarine's and butters were more highly variable even within a specific brand, even her own hand churned butter from their 2 cows.
Considering Grandad chain smoked (2-3 packs/day) non filtered cigs for 50 years and filtered for about 20 more before passing at 89 and Grandmother made it to 94, I'm not too certain about how much healthier butter is over shortening.
Posted on 10/21/20 at 9:16 am to RetiredSaintsLsuFan
I was always pretty locked on Mary B's but I don't like how they just crumble apart. I've since switched.
Posted on 10/21/20 at 9:34 am to Sidicous
quote:
Considering Grandad chain smoked (2-3 packs/day) non filtered cigs for 50 years and filtered for about 20 more before passing at 89 and Grandmother made it to 94, I'm not too certain about how much healthier butter is over shortening.
I'm glad your grandparents lived a long life despite some unhealthy habits. We all have them at some point. Obviously, not everyone who smokes gets lung cancer or eats McDonald's gets heart disease, but most people don;t deny that those things are unhealthy choices, especially when part of a lifestyle.
Today's Crisco is not as bad for you as it once was since they have gone with fully hydrogenated oils instead of partially hydrogenated oils which result in more trans fats. However, it still has no nutritional value in comparison to butter. It's a rather lengthy topic that most people don't care about, but in short it's about processed versus natural.
The only benefit of vegetable shortening in comparison to butter is has to do with storage. An unopened tub of Crisco can sit on your pantry shelf for years without spoiling. Other than that, butter is superior in every other way (taste, flakiness, health, etc.). As long as you have a refrigerator and aren't lactose intolerant, there is really no reason to ever use Crisco.
Posted on 10/21/20 at 2:27 pm to DiamondDog
I've been using Pioneer Buttermilk baking mix for over ten years. Just dump some in a bowl, add buttermilk and work it out in a floured pan. I cut with a large cup to make them "cathead" style. I melt butter and brush on the top just before baking. Try the oven temp and mix amounts on the box.
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