Skip to comments.Best Biscuits in the U.S.
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 grandmas 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.
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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
Jim Gaffigan explains southern food.
Georgia Grandma recipe:
2 Cups SIFTED self rising flour
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 !
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.
To die for!
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.
Interesting. That’s the way I eat corn bread.
Did she preheat the skillet?
Best biscuits ever. Napa Valley Biscuits
Lots of melted butter and Steen’s syrup!
My Missouri side of the family made them that way. Wonderful!
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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.
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!
DANG! You made me hungry and I just finished deep fried chicken, mashed taters, cream gravy and fresh green beans.
Probably not a popular opinion but one of the best biscuits I have ever had are the ones at Red Lobster.
Thanks for that info. Ill check it out next time we visit napa. The fried green tomatoes sounds good right now too.
I seem to recall something like that from Ft Gordon.
As chain restaurants go, Popeye’s has some darned good biscuits. Love mine with some salt and honey! :)
Sub warm beer for liquid called for...delicious bisquits.
well, how about a recipe...
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.
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.
If you want flaky biscuits cut some unmelted butter into the mix and stir before you add very cold COLD milk.
Corn bread should also be cooked in a CAST IRON skillet. None of this flimsy square pans.
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.
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.
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
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