Biscuit time! (we haven't had a good food thread for a while)

[Rich Engelhardt]

Beer Biscuits

2 cups of Bisquick.( I know "purists" scoff at it, but, I like it)
1/3 cup of beer.
1/3 cup of milk
3 eggs.
1/3 cup of butter.


Mix and let stand for 20 min, then mix again.

Drop the dollups on a greased sheet (bacon dripping preferred)

Bake @ 425 until firm and a bit golden brown then brush some melted butter on top for the last 2 min.

Garlic and/or shredded chedder cheese optional and/or a good variation.

[Ryan Mooney]

Cream Biscuits.

I like these because they're so easy and are darn good. If you've never made biscuits, these are hard to mess up.

2 cups all-purpose flour
2 tsp baking powder
1/2 teaspoon salt
1 tbsp - 1/4C sugar (optional but they brown better with at least a little)
1 1/2 cups heavy cream (the thicker the better)

Oven to 425°F
Mix flour, baking powder, salt and sugar into a large bowl.
Fold in 1 1/4 cups cream. I use a fork to mix it in..
If it doesn't pick up all of the flour mix, add more cream a little at a time until you have a nice lump of dough.

Gently press the dough all together into a nice lump with your hands, maybe fold once or twice to even out any dry or wet spots..

Press dough out to about 3/4 inch thick and cut into rounds. Gather dough scraps and continue to make rounds.
Or alternatively just pinch off lumps and make form of biscuit.
The cut ones are more layered, the pinched ones are more lumpy. Depends on what you like.

Cook 12 to 15 minutes

Best with milk gravy or sorghum molasses but good any way you serve them

[Belinda Barfield]

I don't believe I have ever heard of making biscuits with eggs. Interesting . . .

[ray hampton]

I don't believe I have ever heard of making biscuits with eggs. Interesting . . .

belinda, how can you smile when you say this ?

[Van Huskey]

Ingredients
2 cups self-rising flour
1 cup (2 sticks) butter, at room temperature
1 cup sour cream

Preheat the oven to 400 degrees F. Grease miniature muffin pans.
Mix the flour and butter together, add the sour cream, and blend well. Place spoonfuls of the batter in the muffin pans. Bake until golden, 8 to 10 minutes.


Belinda, I must admit I have never made a biscuit with egg in the recipe either but I make a biscuit using the above receipe but in full size muffin pan with egg in the biscuit.

I use the dough to make a cup then pour beaten eggs (like you would scramble) into the "cup" and put a top on like a pie. An egg biscuit... You can also add pre-cooked bacon crumbles etc.

[Joe Angrisani]

I want to hear our Julip Lady's biscuit recipe.....

[Belinda Barfield]

Pick up my phone.
Call my mama.
Request biscuits.
Drive 1.5 hours.
Remove biscuits from oven.
Enjoy!

[ray hampton]

do your mother bake biscuits from a recipe or from scratch ?I need the recipe including the type of flour

[Belinda Barfield]

Scratch . . . so do I . . . no real recipe to follow.

[David Weaver]

2 1/2 cups a/p flour
3/4 cup milk
1 egg
1 stick of butter - unsalted, cold cut into the flour in small pieces
1/2 tsp salt
1 tbsp sugar
2 1/2 tsp baking powder

gotta add more salt if you want it to taste like a restaurant biscuit

I found that online somewhere, don't remember where. Just made it and ate two of them.

Beat the egg and milk together, mix them into everything else after the butter has been cut into the dry mix.

knead it until it has a nice uniform spring, and cut and bake. glaze it with an egg wash if you like brown.

[Joe Angrisani]

Scratch . . . so do I . . . no real recipe to follow.

So some times you start with flour, sometimes you start with breadcrumbs, sometimes you can even start with instant grits? I never woulda guessed.

[Randy Moore]

I need to stay away from these food threads.
I just finished 3 double hamburgers and fixin's.
You made me HUNGRY

[Belinda Barfield]

So some times you start with flour, sometimes you start with breadcrumbs, sometimes you can even start with instant grits? I never woulda guessed.

LOL, okay Joe, I'll tell all I know about biscuits.

I first learned to make biscuits with room temperature lard, then my mother switched to Crisco. My ex MIL made the best biscuits I've ever eaten and she swore by Snow Drift shortening. When I am in a hurry, I cheat and use Southern Biscuit Formula L Complete Biscuit Mix. I can't find it locally so my mother brought me a 5 lb bag when she came to visit last Tuesday. This is one of those measure and just add ilk or buttermilk mixes.

None of the scratch recipes I use turn out those tall, giant, "sandwich" biscuits that you get from fast food joints and restaurants. I prefer the biscuits I grew up on which are thinner, have a golden crust, and tender flaky interior. These biscuits are meant for soppin' up syrup or gravy. If you don't know what sopping is, here you go:

sopped, sop·ping, sops
1. To dip, soak, or drench in a liquid; saturate.
2. To take up by absorption

1. A piece of food soaked or dipped in a liquid.
2.a. Something yielded to placate or soothe.
b. A bribe.

---

[From Middle English soppe, bread dipped in liquid, from Old English sopp- (in soppcuppe, cup for dipping bread in); see seu-² in Indo-European roots.]

Note under 2, something used to placate or bribe, babies in my family were often given a piece of biscuit soaked in milk as a sop.

So, now that you know more of my family history that you ever cared to know, on to biscuits.

My great grandmothers and grandmothers all had a "biscuit bowl" which was a large shallow wooden bowl used specifically for making biscuits. Biscuits were a meal time staple in the old days when everyone (my family members) lived on a farm and cooked on a wood stove - except for my great grandfather who was a swamper, but that's a story for another day. I don't have a biscuit bowl so if anyone has one sitting around that you want to get rid of, give me a shout.

Put a large quantity of self rising flour (originally AP flour with salt and baking powder) in your container of choice - this needs to be pretty large so that you can properly mix the biscuits. Using your fist, make a shallow well in the middle of the flour. Pour in some buttermilk - sorry, I can't be more precise than "some", it's something you learn to eyeball. Take one small handful of shortening, two if the preacher is coming or you have a big family, and place this in the buttermilk. Using your hand, incorporate the shortening into the buttermilk and flour by squishing the shortening between your fingers, swishing the buttermilk, and working in the flour a little at a time. When the dough is the consistency that you want it, you do one of the following:
1) pinch off a portion and roll it between the floured palms of your hands, patting into a reasonable form of a circle to the thickness you desire and place on a greased or nonstick baking sheet.
2) place dough on a floured surface, roll out or pat out, and cut with a biscuit cutter or glass dipped in flour.
Bake the biscuits at whatever temperature your are cooking everything else in the oven until golden brown. I prefer 400 to 425 degrees.

Too much flour and your biscuits will be dry and crumbly, too little flour and they will spread out and flatten and be more like cookies than biscuits.

You will have a good bit of flour left over. After you're done making the biscuits you sift the flour to remove any small bits of dough that you missed, cover with a dish towel, and place the bowl out of harm's way. No, I don't do it this way but my grandmothers did. Remember, they were going to be making biscuits again in just a few hours. My mother keeps her biscuit flour in a large Tupperware bowl. I am wasteful and throw away my excess flour as I don't make biscuits that often and I don't trust that the flour won't go bad and start shooting up the pantry and such.

Five or six years ago I discovered a recipe for biscuits using butter instead of shortening, which is equally as healthy I'm sure. I really like the butter recipe so I use it from time to time. It differs in that you use a pastry cutter to cut the butter into the flour, then add the buttermilk. The recipe specified an amount of SR flour but I don't remember how much so I just throw in whatever looks right and go from there.

Note: if you are going to sop your biscuits you must use Cane syrup, or Cane syrup with butter cut in to it. No other syrup is appropriate for soppin'. If you need Cane syrup let me know, I've got a dealer.

Hope this clears things up for you, Joe. I never start biscuits with cornmeal or grits. I do, however, eat biscuits with grits (and Red Eye Gravy on rare occasions).

[David Weaver]

3 more biscuits for breakfast.

This is a dangerous thread.

[Jason Roehl]

I'm no expert, but I like the scratch biscuits my wife makes. I do know this--they improved by light years once a friend told us this little key to good biscuits--MINIMAL MIXING.