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Best Biscuits in the U.S.
Yahoo ^ | May 30, 2014

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 ...


TOPICS: Food
KEYWORDS: biscuits; wob
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1 posted on 06/01/2014 6:19:02 PM PDT by kingattax
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Bookmarking


2 posted on 06/01/2014 6:20:28 PM PDT by RandallFlagg (Uninstall Fascist Firefox. Get Pale Moon.)
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To: kingattax

Mo bettah buttahmilk biscuits.


3 posted on 06/01/2014 6:21:28 PM PDT by cripplecreek (Remember the River Raisin.)
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To: kingattax
I'm bookmarking.

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.

4 posted on 06/01/2014 6:24:00 PM PDT by doorgunner69
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To: kingattax

Cream of tartar


5 posted on 06/01/2014 6:24:38 PM PDT by smalltownslick
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To: kingattax

Jim Gaffigan explains southern food.

https://www.youtube.com/watch?v=EU5RP390F9U


6 posted on 06/01/2014 6:25:13 PM PDT by cripplecreek (Remember the River Raisin.)
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To: kingattax

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.


7 posted on 06/01/2014 6:25:37 PM PDT by autumnraine
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To: kingattax

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.


8 posted on 06/01/2014 6:26:22 PM PDT by yarddog (Romans 8: verses 38 and 39. "For I am persuaded".)
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To: kingattax

Why not use this?

< Ducking >

9 posted on 06/01/2014 6:26:35 PM PDT by ClearCase_guy (Fegelein! Fegelein! Fegelein!)
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To: kingattax
Though I've never made them I've had deep-fried biscuits made by friends. Put some jelly on them and they are like a jelly donut.
10 posted on 06/01/2014 6:33:51 PM PDT by Brad from Tennessee (A politician can't give you anything he hasn't first stolen from you.)
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11 posted on 06/01/2014 6:36:35 PM PDT by kingattax (America needs more real Americans.)
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To: smalltownslick

“Cream of tartar”

My late mother-in-law made the best cream of tartar biscuits ever.

.


12 posted on 06/01/2014 6:37:51 PM PDT by Mears
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To: cripplecreek

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.


13 posted on 06/01/2014 6:40:17 PM PDT by wally_bert (There are no winners in a game of losers. I'm Tommy Joyce, welcome to the Oriental Lounge.q)
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To: autumnraine

So delicious eaten raw off your fingers.


14 posted on 06/01/2014 6:47:37 PM PDT by lulu16 (May the Good Lord take a liking to you!)
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To: kingattax

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.


15 posted on 06/01/2014 6:50:54 PM PDT by workerbee (The President of the United States is DOMESTIC ENEMY #1!)
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To: kingattax

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.


16 posted on 06/01/2014 6:51:50 PM PDT by yarddog (Romans 8: verses 38 and 39. "For I am persuaded".)
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To: kingattax
Chicken and Biscuits where I come from:


17 posted on 06/01/2014 6:52:07 PM PDT by FlJoePa ("Success without honor is an unseasoned dish; it will satisfy your hunger, but it won't taste good")
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To: kingattax

Lard & buttermilk.

Of course, any old hockey puck hot from the oven will taste fantastic with sweet cream butter and fresh, raw honey.


18 posted on 06/01/2014 6:53:24 PM PDT by WorkingClassFilth
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To: FlJoePa

that looks some kind of good !


19 posted on 06/01/2014 6:53:51 PM PDT by kingattax (America needs more real Americans.)
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20 posted on 06/01/2014 7:01:21 PM PDT by musicman (Until I see the REAL Long Form Vault BC, he's just "PRES__ENT" Obama = Without "ID")
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To: kingattax

My great-aunt out on the high plains made the best biscuits! I remember them well.

Her kids were raised on them out in the middle of nowhere near Gladstone NM.

If they went to town, 40 miles away, the kids often hoped they would stay late. If they did, there would not be time to make biscuits at home, so they would buy some store bought white bread which the kids thought was great.

Now my aunt is gone. Several of her kids, my aunts and uncles, have said they wished they had one of their momma’s biscuits many a time.

I know how she made them, and often make them here.


21 posted on 06/01/2014 7:07:33 PM PDT by Ruy Dias de Bivar (Sometimes you need more than seven rounds, Much more.)
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To: WorkingClassFilth
I like my biscuits with warm molasses or sorghum mixed with butter.

To die for!

22 posted on 06/01/2014 7:09:15 PM PDT by Ruy Dias de Bivar (Sometimes you need more than seven rounds, Much more.)
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BFL


23 posted on 06/01/2014 7:11:26 PM PDT by Lurkina.n.Learnin
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To: sauropod

.


24 posted on 06/01/2014 7:11:53 PM PDT by sauropod (Fat Bottomed Girl: "What difference, at this point, does it make?")
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To: ClearCase_guy

There are some quite passable frozen biscuits out there - even my wife’s southern mom started buying them when she got older. Mary B’s Buttermilk biscuits are pretty good and no prep required.


25 posted on 06/01/2014 7:13:40 PM PDT by Some Fat Guy in L.A. (Still bitterly clinging to rational thought despite it's unfashionability)
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To: kingattax

26 posted on 06/01/2014 7:14:26 PM PDT by smokingfrog ( sleep with one eye open (<o> ---)
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To: Ruy Dias de Bivar

Interesting. That’s the way I eat corn bread.


27 posted on 06/01/2014 7:18:31 PM PDT by Rio (Proud resident of the State of Jefferson)
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To: autumnraine

Did she preheat the skillet?


28 posted on 06/01/2014 7:30:09 PM PDT by lastchance ("Nisi credideritis, non intelligetis" St. Augustine)
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To: kingattax

Best biscuits ever. Napa Valley Biscuits

http://napavalleybiscuits.com/


29 posted on 06/01/2014 7:34:06 PM PDT by artichokegrower
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To: Ruy Dias de Bivar

Lots of melted butter and Steen’s syrup!


30 posted on 06/01/2014 7:37:29 PM PDT by Cowgirl of Justice
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To: Ruy Dias de Bivar

My Missouri side of the family made them that way. Wonderful!


31 posted on 06/01/2014 7:37:33 PM PDT by CrazyIvan (I lost my phased plasma rifle in a tragic hovercraft accident.)
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To: artichokegrower

Your link goes to a title page with no content. Please try again as it looks promising.


32 posted on 06/01/2014 7:37:45 PM PDT by T-Bird45 (It feels like the seventies, and it shouldn't.)
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To: kingattax

When we were little, Mother used a wood cook stove. She told me that it actually cooked better than either gas or electric. I have since heard the same thing and the reason was that the cast iron stove heated more evenly.

Not sure if there were other reasons but her biscuits were good enough to eat by themself but were even better with butter and/or syrup.


33 posted on 06/01/2014 7:37:48 PM PDT by yarddog (Romans 8: verses 38 and 39. "For I am persuaded".)
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To: kingattax
Tasty n Sons in Portland.. Went to the one in NE Portland. Divine biscuits. It was tied with Le Pigeon for best restaurant we went to. Was dying to plow through the whole menu but had to leave that day.
34 posted on 06/01/2014 7:41:15 PM PDT by firebrand
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To: kingattax

Mmmmm! Mmmmmm! Looking for a way to make them and freeze them like the ones in the freezer section. I tried a couple recipes that I’ve used in the past, but they don’t freeze well...or maybe I should say that they don’t bake well after freezing!


35 posted on 06/01/2014 7:42:01 PM PDT by Shery (in APO Land)
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To: kingattax

DANG! You made me hungry and I just finished deep fried chicken, mashed taters, cream gravy and fresh green beans.


36 posted on 06/01/2014 7:42:29 PM PDT by Arrowhead1952 (The Second Amendment is NOT about the right to hunt. It IS a right to shoot tyrants.)
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To: firebrand

Probably not a popular opinion but one of the best biscuits I have ever had are the ones at Red Lobster.


37 posted on 06/01/2014 7:43:44 PM PDT by Robwin
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To: artichokegrower

Thanks for that info. Ill check it out next time we visit napa. The fried green tomatoes sounds good right now too.


38 posted on 06/01/2014 7:43:52 PM PDT by uncitizen
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To: kingattax

I seem to recall something like that from Ft Gordon.


39 posted on 06/01/2014 7:46:14 PM PDT by onedoug
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To: yarddog

As chain restaurants go, Popeye’s has some darned good biscuits. Love mine with some salt and honey! :)


40 posted on 06/01/2014 7:49:38 PM PDT by Joe 6-pack (Qui me amat, amat et canem meum.)
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To: ClearCase_guy

Sub warm beer for liquid called for...delicious bisquits.


41 posted on 06/01/2014 7:56:42 PM PDT by lonestar (It takes a village of idiots to elect a village idiot.)
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To: Ruy Dias de Bivar

well, how about a recipe...


42 posted on 06/01/2014 7:57:14 PM PDT by cherry
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To: Joe 6-pack

Bojangle’s biscuits are the best I’ve tasted from the fast food genre. But that’s a pretty localized franchise. They have good chicken and sweet tea, too.

Around July 4, they make red, white, and blue biscuits - strawberries, blueberries in the biscuits topped with drizzled white glaze.


43 posted on 06/01/2014 8:04:00 PM PDT by randita
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To: cherry

Two cups flour
1/2 tsp salt
1 tablespoon baking powder
1/4 cup hog lard
add milk or butter milk. If buttermilk, add 1/2 tsp baking soda to make a dough kneed lightly on a board and roll out flat.

Now comes the good part.
Get the largest cast iron skillet you have
Place two tablespoons lard in and allow to melt. Add a small amount of butter.

Roll out the dough till about 3/4 thick
take a jelly jar glass (remember those?)
dip the rim of the jelly jar in flour and cut out biscuits
place the biscuits in the melted lard, then flip over.
Do this till the skillet is full. If there is not a lot of lard/butter left, pat the biscuit onto another biscuit till all have grease on the top.

Place in an oven at 475 degrees for about 15-20 minutes till the tops are slightly brown.

Mix molasses with butter stir well. Open the hot biscuit and place the mixture on the biscuit with a knife. enjoy.


44 posted on 06/01/2014 8:10:30 PM PDT by Ruy Dias de Bivar (Sometimes you need more than seven rounds, Much more.)
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To: cherry

If you want flaky biscuits cut some unmelted butter into the mix and stir before you add very cold COLD milk.


45 posted on 06/01/2014 8:12:41 PM PDT by Ruy Dias de Bivar (Sometimes you need more than seven rounds, Much more.)
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To: Ruy Dias de Bivar
I had a semi-religious experience just reading that.

Raised on cornbread and biscuits...oooh so long ago.
46 posted on 06/01/2014 8:14:48 PM PDT by Tainan (Cogito, ergo conservatus sum -- "The Taliban is inside the building")
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To: Rio

Corn bread should also be cooked in a CAST IRON skillet. None of this flimsy square pans.


47 posted on 06/01/2014 8:14:55 PM PDT by Ruy Dias de Bivar (Sometimes you need more than seven rounds, Much more.)
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To: autumnraine
Very close to my late mother's recipe. I would add that the key to great biscuits is in good quality flour and gently working the dough...not overworking it or rolling it out. My mom often patted the dough into a large oval, put it on a pan and then scored it to be able to break bread after baking. The scoring was done with a very sharp knife in the shape of a #.

Baking at a high heat — 450 in my oven— works best also.

Of course, everything tasted better when cooked in the wood cook stove at my Dad's home place.

48 posted on 06/01/2014 8:17:16 PM PDT by IdratherbeatPemberley
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To: workerbee

My favorite is yeast rolls. I bake biscuits for my family about 2 times a week. The grandchildren like the yeast rolls but seems my boys prefer biscuits.
When I make yeast rolls, I make extra dough to use for cinnamon rolls. That always makes my grandson happy, he loves the cinnamon rolls.
I live in the South now and seems biscuits are more popular, especially when you add country ham or a pork cutlet.


49 posted on 06/01/2014 8:58:42 PM PDT by DaltonNC
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To: kingattax

Wrong wrong wrong....Best biscuits in America are in my kitchen at least once a week (more when I have time). Because I have the recipe and the know how.

For all those who bake their own...yours are probably the very best too


50 posted on 06/01/2014 9:09:51 PM PDT by Nifster
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