Posted on 06/01/2014 6:19:02 PM PDT by kingattax
The secret to perfect biscuits is hotly contested: Lard or butter? Milk or buttermilk? Baking powder or soda? (Or both?) Every Southern home cook has an opinion, but these days, chefs from all over the country are joining in the conversation, digging through old church cookbooks and grandma’s recipe box to find the perfect version.
Served simply with butter and jam, or as vehicles for fried chicken, sausage or sawmill gravy, these flaky little numbers are all delicious.
(Excerpt) Read more at yahoo.com ...
Bookmarking
Mo bettah buttahmilk biscuits.
Make buttermilk for the wife now and then, but she asked me to back off as she thought she was gaining weight from that and my banana bread.
Cream of tartar
Georgia Grandma recipe:
2 Cups SIFTED self rising flour
1cup buttermilk
1/2 cups lard
mixed and hand tossed into ball (with floured hand) dropped to buttered cookie sheet or cast iron skillet and knuckle pressed down.
My Mother used to make great tasting biscuits. I don’t remember exactly how she made them but she did use buttermilk and would put a spoonful of grease on each one before baking them.
I do know the recipe was simple.
Why not use this?
< Ducking >
“Cream of tartar”
—
My late mother-in-law made the best cream of tartar biscuits ever.
.
When it was business up in its original incarnation, there was a place called the Biscuit House in Columbia SC. It was across from WB stadium.
That place made the best biscuits I think I ever had. A lot of us at ETV just up the street was a major source of income for that place. I spent enough myself. The guy who ran it forever it seemed, retired.
It has apparently re-opened outside of the city and supposedly uses the same everything. I haven’t heard either way about it.
So delicious eaten raw off your fingers.
Don’t know, but nothing beats the yeast rolls my husband’s grandmother would make. She was a farmer’s wife who spent most of her adult life in the kitchen cooking food for hired hands. Man, could that woman cook. And bake. And fry.
There was a chicken restaurant, I can’t recall if it was Bojangles or Popeyes in Chesterfield, VA which had probably the best biscuits I ever ate.
I think it was Bojangles but could be wrong. Their chicken was also very tasty.
Lard & buttermilk.
Of course, any old hockey puck hot from the oven will taste fantastic with sweet cream butter and fresh, raw honey.
that looks some kind of good !
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.
