Posted on 02/13/2020 4:27:29 PM PST by RoosterRedux
Do you use white cornmeal or yellow cornmeal???
Just looked at your homepage...How come you ain’t been to the south???
Jones Farms used to have a factory in southern Wisconsin. I believe they made a country ham. Isn’t that the same as a Virginia ham?
“I use Martha White.”
BTTT
It works for me. I make great biscuits for strawberry shortcake.
Close, but not quite the same...
Country ham is slower cured and ends up saltier and drier...
Cottonball, ping to post 81 for recipe suggestions for making good biscuits.
Look up John Pinette about gluten, on Youtube.
You can make biscuits with nothing but heavy cream and self rising flour. Enough to make a soft dough, and don’t knead it more than absolutely necessary. Back in REALLY hot oven 450 -500 degrees F.
No special flour is necessary.
Follow the recipe, use butter, sift your flour and roll them out into a big rectangle, fold dough over onto itself like a letter you’re fixing to mail and roll out again.
Do that about 5 or six times. On the last rollout, make them about 3/4” thick. Cut straight down with sharp biscuit cutter. Do not twist the biscuit cutter! Fold remnants and roll and cut as before until dough is used up.
When you put them in the pan they should touch slightly.
That is how you get nice, tall fluffy biscuits.
Oh and I’m lazy so I use the food processor to cut the butter in.
Let me tell you something good!!!!
White cornbread (not sweet) crumbled up in a glass of real cold milk...Eat it with a spoon...Unbelievable!!!!!!!!
Bookmark
When I announced I was retiring from the office, my wife announced she was retiring from the kitchen. I really didn’t believe it until that first Monday. As dinnertime approached I asked, “Well, what should we have for dinner?” She said, “Whatever you want honey”. I asked one more time with the same response. From beginning with the grill and the microwave and a lot of toast tuna sandwiches, I have gotten fairly accomplished in twenty years.
Haha, they’d kill me down there.
A quick mention of my favorite baseball team.....The Montgomery Biscuits.
Sounds like trying to order a slice of lemon ice-box pie in a House of Pies in Santa Monica in 1976. Can you believe they didn’t have it at all! As a Southerner, I was shocked, have to say.
Had a Mississippi friend who made the best homemade biscuits. We’d put butter and honey on them,,,delicious. I did exactly as she did but never could make them as good as she did. Hers were perfect every time.
There is a recipe for scones called lemonade scones. Which sure comes across as weird until you learn that in Australia and England lemonade is lemon soda.
My dad loved cornbread in milk. And yes, white cornmeal and NO sugar! In fact, my Arkansas raised mother didn’t put any flour in her cornbread, just cornmeal, egg, milk, baking powder, and salt. Then, she took her piping hot iron skillet she had melted bacon grease in, poured the grease into the cornbread ingredients, mixed it a little more, then poured it into that hot skillet and baked in a hot oven. Yum!
Personally, I use NOTHING but PIONEER FLOUR & CORNMEAL for baking. = Made in an antique mill in SAN ANTONIO on the riverbank. ====> GREAT flour & meal.
YES, PIONEER MILL ships to homesick Texicans, everywhere.
ALL OVER THE WORLD = TONS were shipped to Texas lads in RVN.
Yours, TMN78247
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