Best Biscuit Recipe EVER....
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Best Biscuit Recipe EVER....
Light and fluffy.
Equal parts of self rising flour, and heavy cream. I just smoosh the mix in the bottom of a pre-heated cast iron skillet...These float....
Equal parts of self rising flour, and heavy cream. I just smoosh the mix in the bottom of a pre-heated cast iron skillet...These float....
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Re: Best Biscuit Recipe EVER....
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Last edited by Ray on Fri Mar 04, 2022 8:54 am, edited 1 time in total.
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Re: Best Biscuit Recipe EVER....
BlaineG wrote:Light and fluffy.
Equal parts of self rising flour, and heavy cream. I just smoosh the mix in the bottom of a pre-heated cast iron skillet...These float....
I am going to have to try that one.
Thanks
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Re: Best Biscuit Recipe EVER....
My recipe is a lot more complicated. It even uses a 1/2 teaspoon of Cream of Tartar. I try to make a batch about once a month just to keep my hand in.
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Re: Best Biscuit Recipe EVER....
Equal parts by weight or volume?
Sift the flour before measuring or pack it in by dragging the cup through the flour?
Should everything be at room temp or is it OK for the flour and cream to come directly out of the fridge?
Is the skillet on high, medium or low?
Do you cook on the stove or in the oven?
What temp is the oven if you use it?
This is SO confusing. . .
Sift the flour before measuring or pack it in by dragging the cup through the flour?
Should everything be at room temp or is it OK for the flour and cream to come directly out of the fridge?
Is the skillet on high, medium or low?
Do you cook on the stove or in the oven?
What temp is the oven if you use it?
This is SO confusing. . .
Last edited by Tycer on Mon Apr 04, 2016 4:38 pm, edited 1 time in total.
Kind regards,
Tycer
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Re: Best Biscuit Recipe EVER....
With just me cooking for myself, it's great to be flexible with the yield. A cup each makes one huge, or two bigs ones.
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Re: Best Biscuit Recipe EVER....
Tycer wrote:Equal parts by weight or volume?
Sift the flour before measuring or pack it in by dragging the cup through the flour?
Should everything be at room temp or is it OK for the flour and cream to come directly out of the fridge?
Is the skillet on high, medium or low?
Do you cook on the stove or in the oven?
What temp is the oven if you use it?
This is SO confusing. . .
There's always one chemist.
Cold whipping/heavy cream. No sifting. Measure by volume. Preheat the the skillet in the oven @375. Take out when golden brown.
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Re: Best Biscuit Recipe EVER....
I knew you'd like it.BlaineG wrote:Tycer wrote:Equal parts by weight or volume?
Sift the flour before measuring or pack it in by dragging the cup through the flour?
Should everything be at room temp or is it OK for the flour and cream to come directly out of the fridge?
Is the skillet on high, medium or low?
Do you cook on the stove or in the oven?
What temp is the oven if you use it?
This is SO confusing. . .
There's always one chemist.
Cold whipping/heavy cream. No sifting. Measure by volume. Preheat the the skillet in the oven @375. Take out when golden brown.
Kind regards,
Tycer
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Re: Best Biscuit Recipe EVER....
BlaineG,
Thanks I was wondering about temp. do you cover your skillet?
Taking them out when golden brown sounds like maybe not.
Thanks.
Thanks I was wondering about temp. do you cover your skillet?
Taking them out when golden brown sounds like maybe not.
Thanks.
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Re: Best Biscuit Recipe EVER....
The best biscuits for me are the ones on the table!
Tonight it was hot biscuits with salad and elk stew + butter and fig jam on the biscuits + some California wine of some kind. Great way to end a day.
Tonight it was hot biscuits with salad and elk stew + butter and fig jam on the biscuits + some California wine of some kind. Great way to end a day.
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Re: Best Biscuit Recipe EVER....
No cover. This was by the seat of my pants. I rarely use recipes.....Frank V wrote:BlaineG,
Thanks I was wondering about temp. do you cover your skillet?
Taking them out when golden brown sounds like maybe not.
Thanks.
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Re: Best Biscuit Recipe EVER....
+1BlaineG wrote:Light and fluffy.
Equal parts of self rising flour, and heavy cream. I just smoosh the mix in the bottom of a pre-heated cast iron skillet...These float....
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Re: Best Biscuit Recipe EVER....
my grandma made buttermilk biscuits, light and fluffy and melts in your mouth. Plenty of butter is mandatory. My wife almost has the recipe down. my grandma lived in spartanburg, sc
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Re: Best Biscuit Recipe EVER....
Thanks BlaineG.
Gonna have to try them.
Gonna have to try them.
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Re: Best Biscuit Recipe EVER....
That heavy whipping cream is pretty high....I'm gonna try half Half&Half, and half heavy cream.....Not tonight....
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Re: Best Biscuit Recipe EVER....
A great biscuit idea !! I'm going to give it a try.
Here's some Beer Bread to experiment with:
3 cups Self-Rising Flour
12 ounces Beer
mix well
pour into a greased pan
bake at 375 for about 45 minutes
Cheers,
NPH
Here's some Beer Bread to experiment with:
3 cups Self-Rising Flour
12 ounces Beer
mix well
pour into a greased pan
bake at 375 for about 45 minutes
Cheers,
NPH
Re: Best Biscuit Recipe EVER....
That is why I leave so many things to the professionals. Leave it to a Chef to want to know the details.Tycer wrote:Equal parts by weight or volume?
Sift the flour before measuring or pack it in by dragging the cup through the flour?
Should everything be at room temp or is it OK for the flour and cream to come directly out of the fridge?
Is the skillet on high, medium or low?
Do you cook on the stove or in the oven?
What temp is the oven if you use it?
This is SO confusing. . .
D. Brian Casady
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Re: Best Biscuit Recipe EVER....
Saw this last Monday and thought "I don't eat much bread anymore" (funny things going on in my gut) and passed. Well this simple recipe has been on my mind since and my mouth is starting to water. A slice of this "pan biscuit" with some real butter and mebbe some honey...
Mike
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Re: Best Biscuit Recipe EVER....
mikld, if funny things are going on in your gut after eating bread, then you should talk to a gastroenterologist. That could be a symptom of several possible situations, or something minor that can be fixed easily. Don't ignore the warning signs in your body, just as you would not ignore case bulges in a firearm which had never had them before. Sorry for the thread drift.
D. Brian Casady
Quid Llatine Dictum Sit, Altum Viditur.
Advanced is being able to do the basics while your leg is on fire---Bill Jeans
Don't ever take a fence down until you know why it was put up---Robert Frost
Quid Llatine Dictum Sit, Altum Viditur.
Advanced is being able to do the basics while your leg is on fire---Bill Jeans
Don't ever take a fence down until you know why it was put up---Robert Frost
Re: Best Biscuit Recipe EVER....
The little Lady and I have brunch on Sundays. Made your biscuit recipe. Was not bad. I do like goose grease in my biscuits. Thanks for the post.
Joe
Joe
Re: Best Biscuit Recipe EVER....
Goose grease ??JNG wrote:The little Lady and I have brunch on Sundays. Made your biscuit recipe. Was not bad. I do like goose grease in my biscuits. Thanks for the post.
Joe
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Re: Best Biscuit Recipe EVER....
Durn I forgot to get the self rising flour & heavy cream. I am going to try it though.
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Re: Best Biscuit Recipe EVER....
I'm thinking about adding some sugar, and cinnamon....
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Re: Best Biscuit Recipe EVER....
Grease from The geese. I only took 5 this year. Save your and you will thank me!
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Re: Best Biscuit Recipe EVER....
Want to get fancy????? same recipe !!!!!
Just mix til combined, wet dough , roll gently to 1/2', be gentle, cut about 1' to 1 1 /2', she had a little tin can, dipped in water for each biscuit, baked at 425 til just light brown.. My first wife passed 18 years ago, but she all but supported us at one time making for high end restaurants and catering halls. Always made fresh, served hot. The greatest and a little known recipe for us trying to survive Chicago. We protected that simple recipe from those folks, my job to do that. Thanks for the reminding. Bad days good memories.
hey i had gut problems. I was put a diet but it had BISCUIT and LOW FAT gravy on it!!!???? Boy from the south really eat that up.
Just mix til combined, wet dough , roll gently to 1/2', be gentle, cut about 1' to 1 1 /2', she had a little tin can, dipped in water for each biscuit, baked at 425 til just light brown.. My first wife passed 18 years ago, but she all but supported us at one time making for high end restaurants and catering halls. Always made fresh, served hot. The greatest and a little known recipe for us trying to survive Chicago. We protected that simple recipe from those folks, my job to do that. Thanks for the reminding. Bad days good memories.
hey i had gut problems. I was put a diet but it had BISCUIT and LOW FAT gravy on it!!!???? Boy from the south really eat that up.
Re: Best Biscuit Recipe EVER....
HEY A big thanks for that memory Blaine you are the man make my eye sight sorta blurred a bit.
Re: Best Biscuit Recipe EVER....
Thanks piller. I've been probed by the best (and I believe they made a video of my internals). "Pan diverticulosis" (sp?). No big deal, jes watch what I eat, but Blain's Big Biscuit recipe is coming soon...piller wrote:mikld, if funny things are going on in your gut after eating bread, then you should talk to a gastroenterologist. That could be a symptom of several possible situations, or something minor that can be fixed easily. Don't ignore the warning signs in your body, just as you would not ignore case bulges in a firearm which had never had them before. Sorry for the thread drift.
Mike
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Re: Best Biscuit Recipe EVER....
Funny how THAT variant (same recipe with 1/4 tsp salt) says "yield 12 biscuits"; BlaineG says "1or 2" "huge" or "large" ones.....just how big IS a "huge" biscuit, anyway...?KWK wrote:one variant
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Re: Best Biscuit Recipe EVER....
Meh...just like the Mr. Coffee Carafe sez 12 cups....BwaahahaAJMD429 wrote:Funny how THAT variant (same recipe with 1/4 tsp salt) says "yield 12 biscuits"; BlaineG says "1or 2" "huge" or "large" ones.....just how big IS a "huge" biscuit, anyway...?KWK wrote:one variant
Are we talkin' Momma Cass , or Rosie O'Donnell...
(...speaking of 'case bulges... )
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Re: Best Biscuit Recipe EVER....
Okayyyyy I tried it self rising flour & heavy whipping cream.
I mixed one cup of self rising flour & one cup of heavy whipping cream. I got a bunch of dough that looked like biscuit mix. I made 5 biscuits by hand, put the dough in a cast iron frying pan, baked at 350 for 10 minutes then decided I needed a hotter oven so upped the temp. to 450. Let bake 6 more minutes & bingo I got five very nice brown fluffy biscuits.
Thanks BalineG, I will use this (your) method again.
I mixed one cup of self rising flour & one cup of heavy whipping cream. I got a bunch of dough that looked like biscuit mix. I made 5 biscuits by hand, put the dough in a cast iron frying pan, baked at 350 for 10 minutes then decided I needed a hotter oven so upped the temp. to 450. Let bake 6 more minutes & bingo I got five very nice brown fluffy biscuits.
Thanks BalineG, I will use this (your) method again.
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