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Why Most of America Is Terrible at Making Biscuits (The reason the South can bake them)
getpocket.com/The Atlantic ^ | Amanda Mull

Posted on 02/13/2020 4:27:29 PM PST by RoosterRedux

click here to read article


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To: aMorePerfectUnion

https://www.whitelily.com/recipes/drop-biscuits-3578


161 posted on 02/13/2020 10:13:27 PM PST by Pelham (RIP California, killed by massive immigration)
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To: RegulatorCountry

You’re making my mouth water. I’m not going to be having anything that good for breakfast on Friday.


162 posted on 02/13/2020 10:27:22 PM PST by Nothingburger
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To: Pelham

Thanks!


163 posted on 02/13/2020 11:38:26 PM PST by aMorePerfectUnion
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To: moovova

Was waiting to see what you replied before I replied. Matter of preference. I prefer white...lol


164 posted on 02/14/2020 1:59:29 AM PST by BamaBelle (The storm has arrived!)
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To: BamaBelle

Haha...should have read your next post...


165 posted on 02/14/2020 2:01:46 AM PST by BamaBelle (The storm has arrived!)
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To: RoosterRedux

I basically gave up making any dough that I have to use my hands to prepare. I have “hot hands” and having to keep putting the dough in the fridge or freezer was a pain.


166 posted on 02/14/2020 2:44:10 AM PST by CARDINALRULES (Tough times never last -Tough people do. DK57 --RIP 6-22-02)
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To: RoosterRedux

My grandfather was a professional baker and he said the simple biscuit was the hardest thing to make right. Before he would hire an apprentice and ask them to make biscuits as a test.


167 posted on 02/14/2020 3:17:06 AM PST by central_va (I won't be reconstructed and I do not give a damn.)
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To: CARDINALRULES

My grandmother always said the best biscuits were baked by women who had cold hands and tough biscuits were from overworking the dough.

My great aunt used to make Alabama biscuits, which were very light and tender. They had yeast in them as well as baking powder. I have also heard them called angel biscuits.


168 posted on 02/14/2020 3:17:16 AM PST by kalee
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To: MamaB

I went to MSU too (notice my username). I know about Houston, home of Chris Jones, KC Chiefs DT.


169 posted on 02/14/2020 4:11:17 AM PST by MuttTheHoople
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To: Retain Mike

I really like your wife! Guess it was a good thing that I didn’t do the same as my husband is now unable to do anything so I’ve never gotten to find out what that would be like.


170 posted on 02/14/2020 5:35:07 AM PST by Thank You Rush
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To: yarddog
I don’t what kind of flour Mother used but I can remember a can of “Clabber Girl”, being on her shelf.

Clabber Girl is an iconic brand. Tony Hulman originally purchased Indianapolis Motor Speedway to help promote the brand. Clabber Girl Baking Powder is still manufactured at the same location at 9th and Hulman in Terre Haute, IN.

171 posted on 02/14/2020 5:46:01 AM PST by IamConservative (I was nervous like the third chimp in line for the Ark after the rain started.)
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To: BamaBelle

Hah...I got out of bed last night just to look at the bag after I said b yellow...it was white “mix”. Memory loss in the elderly is sad...lol.


172 posted on 02/14/2020 6:24:29 AM PST by moovova
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To: aMorePerfectUnion

The instructions on the back are good. Guy Fieri taught me (via tv, of course) to fold over the dough several times so that it creates a divider that can make it easier to split the biscuits open. Sometimes it works, sometimes it doesn’t. Biscuits are finicky.


173 posted on 02/14/2020 8:05:20 AM PST by miss marmelstein (Prayers for Rush)
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To: IamConservative

Calumet Baking Power here in Alabama. I have several cute ads for it that I printed out from newspapers.com.


174 posted on 02/14/2020 8:06:29 AM PST by miss marmelstein (Prayers for Rush)
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To: miss marmelstein
Thank you! I’ve never made biscuits, so I appreciate your tips all the more😊
175 posted on 02/14/2020 8:07:55 AM PST by aMorePerfectUnion
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To: suthener

Sifting the dry ingredients multiple times will make a big difference.


176 posted on 02/14/2020 8:14:11 AM PST by READINABLUESTATE
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To: justme4now

“Bojangles makes a pretty decent biscuit.”

I think they’re my favorite. I pretty much like all their food. I’m not a born-and-bred southerner, so probably am not an expert, but now that we live in Knoxville I enjoy the food.

I loved Mom’s biscuits, split in half, and covered with her delicious beef stew.


177 posted on 02/14/2020 8:24:21 AM PST by MayflowerMadam ("Worry does not empty tomorrow of its sorrow; it empties today of its strength" - Corrie ten Boom)
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To: Tellurian

It might could be. I use plain whole milk yogurt when making biscuits. That would be fairly close to clabber. You can sour regular whole (sweet) milk by adding lemon juice or vinegar at 1 tablespoon per cup of milk and letting it set till curdled.

I had to look up saleratus. I use baking powder to do biscuits even with self rising flour. A lot of biscuit recipes call for baking powder and baking soda if using an acidic liquid such as buttermilk. But I always notice a metallic taste when using both and baking soda alone just does not give the lift to the dough like baking powder does.


178 posted on 02/14/2020 8:38:17 AM PST by lastchance (Credo.)
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To: CARDINALRULES

Start with cold flour too. You can even chill your biscuit bowl beforehand. If doing rolled biscuits put some ice in a plastic bag and lay it where you will be rolling them out. I live in humid, humid Florida but fortunately for my biscuit making I have very cold hands. I just use my finger tips to mix in the butter.


179 posted on 02/14/2020 8:41:54 AM PST by lastchance (Credo.)
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To: miss marmelstein

Now comes the great debate flaky v fluffy biscuits.


180 posted on 02/14/2020 8:43:08 AM PST by lastchance (Credo.)
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