Posted on 02/13/2020 4:27:29 PM PST by RoosterRedux
You’re making my mouth water. I’m not going to be having anything that good for breakfast on Friday.
Thanks!
Was waiting to see what you replied before I replied. Matter of preference. I prefer white...lol
Haha...should have read your next post...
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.
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.
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.
I went to MSU too (notice my username). I know about Houston, home of Chris Jones, KC Chiefs DT.
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.
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.
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.
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.
Calumet Baking Power here in Alabama. I have several cute ads for it that I printed out from newspapers.com.
Sifting the dry ingredients multiple times will make a big difference.
“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.
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.
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.
Now comes the great debate flaky v fluffy biscuits.
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