Posted on 02/13/2020 4:27:29 PM PST by RoosterRedux
I have an aunt by marriage who makes some first-rate ones. As much as I love bread products, I’m super picky about biscuits.
They are all gone at any family gathering.
I’d put them against anybody else’s.
Butter and garlic where applicable.
White Lily flour may be as good as was stated; but my dear friends in Dixie made it clear to me that the best flour for biscuits is Dixie Lily. And the very best grits are Dixie Lily, too.
awesome, thank you!
I resorted to using a baking mix last weekend. They turned out pretty good but I dont like cheating. Especially since baking mixes are not in my prepping supplies, I will need to learn how to make them from scratch. I think a good biscuit can make the whole TSHTF experience tolerable. Even without butter...
I know many folks who struggle with making a fluffy biscuit.
But my grandma always said: “add a little too much buttermilk and ALWAYS use White Lilly”.
My biscuits are legendary. They rise to 3 o4 4 times their original height and melt in your mouth.
Yep, a good cake flour will suffice.
But add just a little too much buttermilk.
The best restaurant biscuits are as a rule found at barbecue joints that offer breakfast. Huge “cat’s paw” biscuits with pork tenderloin, country ham, bacon and egg, hot sage sausage, really good. There’s a chain specializing in nothing but biscuits called Biscuitville that’s a close second. Bojangles is decent, they’re not hard or chewy and have a good flavor because they brush them all with melted butter before baking. Hardee’s aren’t awful, if you can find a clean, well-run location. They’ve slipped considerably in my observation.
Amanda Mull, the secret ingredient is love. Love for those you are making the biscuits for and loving serving them. Im not from the south, but my biscuits have a second life after a pop in the toaster the second or third day!
I love my family, I love making them food they enjoy, and I love watching them enjoy it. Love is the secret. It what makes the biscuits the best!
Their chicken is actually good if you catch it when they’ve just made a batch. The downside is, they cook a big batch and put it on a serving line under a heat lamp. Get the tail end of a batch and it’s honestly sort of desiccated and tough from sitting under that heat lamp. You don’t want that at all, and a well-managed location won’t serve it. They’re not all well-managed.
Of course, Bojangles is one of the few places that still sometimes carry Patio soda, which Wikipedia claims doesn’t exist anymore. It sure does, but I’ve not seen it except at Bojangles and on Mad Men. Now, I just have to find a source for Canada Dry Jamaica Cola.
“However things like prosciutto are great. I am from Wisconsin and it is true country ham is impossible to find.”
It’s almost a criminal retardation or neglect.
Wisconsin eats a LOT of pork.
But it all goes in the Brats.
I think maybe that tradition didn’t develop in the North because their cured meats would freeze in the smokehouse.
And the worst, if not only injury you can do to a well cured ham is to freeze it.
It’s just fine hanging in a smoke house in summer at 96 deg and 95% humidity. Hell, they’ll last 50 years that way.
And be better for it.
“Do you use white cornmeal or yellow cornmeal???”
By definition, cornbread required medium yellow corn meal.
And sugar. And a little too much fat.
Me on the other hand, I figure, if I don't burn down the house, the food is great. (That's a nice way of saying, I SUCK @ COOKING.)
Biscuits time... Yum.
God’s Country.
I’ve discovered a biscuit cheat. Flour, salt and whole cream. Makes for light and flaky biscuit.
That was one of my father’s favorite “snacks”! He also did it with buttermilk. The good old days...
Yellow cornmeal.
Biscuitville is outstanding and would be and explosive growth franchise if the owners would let it off the leash.
They keep a tight reign on their territory which seems to be a radius of a two hour drive from their distribution center.
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.