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
Thank you - recently retired back home to Texas and a decent homemade biscuit is a goal, this looks like a very good start.
Very cool! Apparently it only took five carloads if people to run the place.
I had a friend who loved churned buttermilk, as opposed to the one you used to be able to buy in the store. Can’t remember what he called that kind.
Buttermilk now gone from the stores, along with liver, kidneys, chicken fat, lard, zwiebacks, and Ragu pizza sauce.
I make my own lard. Local meat processor gives me leaf fat for free. 8^)
All purpose or self-rising White Lily?
There’s a place in Portland, Oregon, that has the best biscuits I ever tasted. I know, sounds strange.
Well....is it a full-scale restaurant....a cafe....a diner? ......where is it?.......
I tried to find it on Google but this was nine years ago, and I think it might be gone. It was in NE, just barely, on the other side of a bridge, on a north-south avenue or street facing west. If that helps. I remember something like Sons or & Sons or & Son?
Portland is a great place for food.
Oh, and it was mostly a breakfast place. It had two levels.
Just made some this morning!
Yes! It is now Tasty and Daughters, so I wasn’t sure it was the same place. Sure of it now.
Nothing.
Get King Arthur's Self Rising Flour and make biscuits.
Lower protein then the famous "White Lily" no aluminum and no bromides.
Available everywhere and on line if for some reason your store doesn't carry it.
People use bread flour to make biscuits and then whine about it. But try to make a nice Italian loaf from soft wheat four and you run into the same problem in reverse.
No nice chewy center and brown crust.
All purpose. Also, use unsalted butter.
Thanks! 8^)
Ya’ll gotta try the buttermilk chicken marinade,
2 pounds chicken tenderloins
1 cup buttermilk
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Let soak overnight, bread with seasoned flour, then fry in bacon fat. Hmm, hmm!
“My dear old daddy used to crumble up his corn bread in a big cold glass of buttermilk.”
As a child, cornbread & buttermilk was the best thing about leftovers. It even carried the mail come dessert time. Anymore, cornbread is all but gone by any treat time.
To cornbread batter I add a healthy TBSP. of mayonnaise. Crisps the top. Also, on occasion a TBSP. of Hatch Valley salsa verde helps the cause. For biscuits I use Martha White or King Arthur flour. Dunna tell anyone but in a pinch, I’ve used bisquick.
Breakfast dunna get much better than sausage or pulled beef gravy over biscuits paired with oven roasted potatoes. Egg over easy on top rounds the bases.
Amen.
Not a glass?
My great-granny used to say only a “townie” would buy something that had only one use. She didn’t have a rolling pin either.
She explained that the secret to using a small rimmed glass and pushing straight down, no twisting, that what makes the difference.
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