Subj : Re: SOS
To   : Kurt Weiske
From : Dave Drum
Date : Tue Feb 13 2024 04:58:00

-=> Kurt Weiske wrote to Dave Drum <=-

 -=> Dave Drum wrote to Kurt Weiske <=-

 DD> B&G is an entirely different thing.  Bv)= I can supply my recipe for
 DD> that is you'd like.


 KW>  I'd be happy to see yours, but I have a tried and true recipe in my
 KW>  head. I make it at my family's cabin, around 7200 feet elevation. That
 KW>  high, you get very fluffy biscuits.

Here's mine - tried and true. I find that in B&G the simpler the better.

To that end I've MMed a 2 ingredient biscuit recipe from Taste of Home
that I'm going to audition soon.

Two recipes follow:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mr. Breakfast's Biscuits
 Categories: Five, Breads, Dairy
      Yield: 10 Servings
 
      8 tb Unsalted butter; cold
      2 tb Shortening; cold *
      3 c  Unbleached self-rising flour
  1 1/2 c  Buttermilk; cold
           Extra slivers of butter or
           - cream for moistening and
           - brushing
 
  * Lard works, too. - UDD
  
  Adjust oven rack to middle position and set oven @
  450|+F/230|+C.
  
  Cut shortening and butter into dry ingredients with a
  pastry cutter, or two forks, until it looks like coarse
  meal. Return bowl to the freezer or refrigerator if butter
  becomes warm.
  
  Stir in milk with a large fork or rubber spatula. Once
  dough starts to clump, bring it into a ball with your
  hands, pressing it into bottom of bowl to pick up scraps.
  If dough doesn't come together, sprinkle in a little more
  milk, and continue pressing on scraps until they
  incorporate.
  
  On a lightly floured surface, press dough into a rough
  square, then roll out into a about 3/4 in thick. Try to
  handle as little as possible and mix just enough to bring
  the dough together.
  
  Roll dough out.
  
  Use a 2" biscuit cutter to cut dough into rounds and place
  about a 1/2" together in a cake pan or 1" apart on baking
  sheet. How far apart you bake them gives you a different
  kind of edge, so experiment. I like my edges soft so I put
  them pretty close together and they end up touching each
  other when finished baking.
  
  Place a small sliver of butter on the top of each biscuit
  or brush the tops with melted butter or cream.
  
  Bake until golden brown 12-15 minutes.
  
  NOTE: If you can't get self-rising flour, use 4 teaspoons
  baking powder and 1 and 1/2 teaspoons salt. You can also
  use regular milk, if necessary, but add it slowly because
  the amount may be less. These go really well with sausage
  or tomato gravy.
  
  From: http://www.mrbreakfast.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dutch Oven Sausage Gravy
 Categories: Five, Pork, Dairy
      Yield: 1 Batch
 
  1 1/2 lb Breakfast sausage
      2 c  A-P flour
      4 c  Milk
      2 c  Water
           Salt & coarse ground pepper
 
  Brown sausage in Dutch oven. Add milk and while milk is
  still cool, mix flour and water thoroughly and add to
  milk. Stir constantly as it thickens to desired texture.
  Salt and pepper. Serve over biscuits.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM


.... French fries without ketchup is like driving with no music.
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