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 ...
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
that flour had better be White Lily other wise they won’t be as flaky
as well you should
not fair...drooling on keyboard as I try and eat my screen
Biscuits with melted butter and cheese..
Lots of melted butter and Steen’s syrup!
That’s the way we always ate them at my best friend’s house in North Louisiana. My mother and our beloved housekeeper made everything with buttermilk. The best!
“White Lily flour other wise they won’t be as flaky”
Have you noticed the past few months, White Lily has changed. It doesn’t even taste as good. I have been trying brands that Amazon carries, hoping to get a better flour.
I use to tease my grandchildren, telling them the biscuits would be so light they would float and ask them to catch them as I pulled the pan out of the oven. I have used White Lily for so long and now I will change.
Just this last weekend I was tearing up the kitchen looking for granny’s old cast iron corn muffin pan in the shape of ears of corn. Couldn’t find it anywhere. I have a cast iron pan that bake cornbread into pie wedges but it’s not the same as the ears of corn. Cast iron rules!
Oh whoa! You’re killing me! Those look fantastic!
All kidding aside, I just got finished making some biscuits to go with the fried chicken my Filipina bride prepared (I now live here in Davao City, Philippines). I have missed them and decided to get off my chair and into the kitchen. After sitting here with crumbs in my lap, I came upon this thread.
My Grandma used to make biscuits in a wooden bread tray, using clabbered milk and lard, along with Southern biscuit flour. When they were cold, we would take them out of her bread/cake cupboard, stick a finger down into the biscuit and wiggle a nice hole inside it, then fill with Grandma's molasses or clover honey. Either way, Mmmmmm, Mmmmmm Great!
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