Actually I really love buttermilk
And
Buttermilk Biscuits Too
But that's just me.....
Posted on 02/29/2020 9:49:31 AM PST by savedbygrace
One Sunday morning in a small Texas church, the new pastor called on one of the older deacons to lead the closing prayer. The deacon came up on the podium, stood by the pastor, bowed his head and said, "Lord, I hate buttermilk!"
The pastor opened one eye and wondered just where this was going...
The deacon continued, "Lord, I hate lard!"
Now, the pastor was totally perplexed...
The deacon continued, "Lord, and I ain't too crazy about plain flour neither, but after you mix em all together and bake em in a hot oven, I just love biscuits!"
"So Lord, help us understand when life gets hard, when things come up that we don't like, and we can't figure out what you are doing, that we just need to wait and see what you are making. After you get through mixing and baking, it'll probably be something even better than biscuits. Amen!"
Romans 8:28
LOL! I came to this thread to say “Me too, but it makes some pretty good biscuits!”
That, and a bag of White Lily...
But that's just me.....
“Baker’s Best beats all the rest!”
A true southerner would beat you with that bag for thinking that...
Amen!
>> I came to this thread to say “Me too, but it makes some pretty good biscuits!”<<
Pancakes, too! But it tastes like soured milk to me.
My dear old daddy, RIP, used to crumble up his corn bread in a big cold glass of buttermilk.
It was “larrupin”. So he said.
I loved this and needed to hear it today.
I am a true Southerner, but I absolutely HATE buttermilk.
It tastes like milk when it’s time to throw it out.
All the bad stuff gets mixed together and baked in Hell?
Good parable.
My father loved drinking buttermilk, since it was the only dairy drink he had: they would milk the cow, grandma would churn the butter out, and the children drank the rest. That was in 1930s rural Oklahoma.
Oh my. Made me think of my grandfather who died far too young when I was only 11. I will never forget how he loved a tall cold glass of buttermilk!
This is a great reminder I wish I’d have had yesterday. Tough day. So thanks! I’m going to pass it on. :)
So here are my two Biscuits recipes/information relating to Biscuit making.:
Why Most of America Is Terrible at Making Biscuits
There’s a scientific reason no one outside the South can nail them.
https://getpocket.com/explore/item/why-most-of-america-is-terrible-at-making-biscuits?utm_source=pocket-newtab
A small except: https://www.southernkitchen.com/articles/eat/why-southerners-are-obsessed-with-white-lily-flour
What’s so special about this revered Southern flour? Essentially, it all comes down to protein, or lack thereof. White Lily flour is derived from soft winter wheat, which is low in protein and gluten. When a liquid is introduced to flour, the proteins in the flour—glutenin and gliadin—swell and develop an elasticity that becomes enhanced when worked by hand or machine. Gluten development provides flour-based foods with structure and a toothsome quality, beneficial for foods like French baguettes or homemade pasta that need to hold together. Conversely, biscuits fall under the quick bread category, which are much more soft and tender than their well-kneaded cousins. Even if the amount of kneading or physical work to the dough is minimized, biscuits made from all-purpose flour can still emerge tough and dense.
Old Fashioned Cowboy Biscuits and Gravy
From Kent Rollins over @ https://www.youtube.com/watch?v=_GN1lh9q5WE
Buttermilk Biscuits:
3 cups all-purpose flower
3 tbs {tablespoons} sugar
1/2 tsp {teaspoon} salt
1 heaping tbsp {tablespoon} baking power
1/2 tsp cream of tartar
3/4 cup chilled butter thinly sliced
1 large egg, beaten
1-1/4 cup of Buttermilk
{Buttermilk Stand-in: 1 tbsp of lemon juice or 1 tbsp vinegar into a cup of milk}
Sausage Gravy:
-1/4 cup bacon grease, or butter (melted)
-1/4 cup flower (sift in a little at a time)
-2 cups milk - room temp. (add a little at a time)
-1/2 lb browned sausage (add when gravy thickens)
WARNING!!! If you burn down your house don't blame me. /s
Your biscuits are too complicated:
2 cups White Lily flour
1 tbs baking powder
1 tsp salt
1/4 cup cold (frozen) shortening
2 tbs (frozen) butter
3/4 cup buttermilk
Whisk together dry ingredients. Cut in shortening and butter with pastry cutter until pea sized. Fold in buttermilk and combine gently. Dump onto surface and gently pat to a 1 inch thick circle. Use a 2” biscuit cutter - NOT A GLASS - must be sharp. Place side by side in baking pan and place in 475F oven for 12-15 minutes. You don’t want them browned, just kissed.
Don’t overwork the dough. Just work it gently enough to roll out and cut.
Eat — preferably with sausage gravy made with Neese’s Country Sausage.
;-)
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.