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Biscuits.... Simple but good!!


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#1 Zach

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Posted 25 January 2018 - 11:33 AM

“Melt in Your Mouth Biscuits”

·        2 C. Flour

·        4 t. Baking Powder

·        ½ t. Cream of Tartar

·        ½ t. Salt

·        2 T. Sugar

·        ½ C. Butter

·        1 Egg

·        2/3 C. Milk

 

Sift in dry ingredients & cut in butter until the mixture resembles coarse meal.  Poor milk in slowly.  Add Egg & stir well.  Knead 5 times.

 

Roll out on floured surface at ½” thick (+/-) and cut with floured cutter.

 

Bake at 450* for 10-15min



#2 bearclaw

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Posted 25 January 2018 - 11:43 AM

Thanks Zach!


Give me a bow, a topo and two weeks and I guarantee I kill two weeks!

Just like hunting spots posted online, stupidity is searchable forever.

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#3 duck-boy

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Posted 25 January 2018 - 12:30 PM

Thanks!

#4 nicapopolis

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Posted 25 January 2018 - 02:11 PM

“Melt in Your Mouth Biscuits”

·        2 C. Flour

·        4 t. Baking Powder

·        ½ t. Cream of Tartar

·        ½ t. Salt

·        2 T. Sugar

·        ½ C. Butter

·        1 Egg

·        2/3 C. Milk

 

Sift in dry ingredients & cut in butter until the mixture resembles coarse meal.  Poor milk in slowly.  Add Egg & stir well.  Knead 5 times.

 

Roll out on floured surface at ½” thick (+/-) and cut with floured cutter.

 

Bake at 450* for 10-15min

 

Doing them this weekend with some antelope sausage gravy. 



#5 Zach

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Posted 25 January 2018 - 02:18 PM

 

“Melt in Your Mouth Biscuits”

·        2 C. Flour

·        4 t. Baking Powder

·        ½ t. Cream of Tartar

·        ½ t. Salt

·        2 T. Sugar

·        ½ C. Butter

·        1 Egg

·        2/3 C. Milk

 

Sift in dry ingredients & cut in butter until the mixture resembles coarse meal.  Poor milk in slowly.  Add Egg & stir well.  Knead 5 times.

 

Roll out on floured surface at ½” thick (+/-) and cut with floured cutter.

 

Bake at 450* for 10-15min

 

Doing them this weekend with some antelope sausage gravy. 

 

I just pulled out some venison Italian sausage...



#6 Bigolwiggler

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Posted 11 December 2018 - 04:35 PM

I made these again last night .  Great recipe .  The recipe has made it to my  "Most Bestest"  recipe folder.  Thanks again Zack.  



#7 2rocky

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Posted 12 December 2018 - 11:04 AM

For more fun, buy a couple bags of White Lily Flour when you visit the south , and stick them in your carry on luggage.  You will get plenty of attention from TSA....

 

 

"Whereas conventional all-purpose flour contains a protein content of 12 percent, White Lily flour boasts a modest 9 percent, making it more similar to pastry flour than actual all-purpose. As White Lily flour hydrates, the gluten development will never reach the full potential of brands like Gold Medal or King Arthur. The result is a lighter, fluffier biscuit with a greater rise. Fundamentally, there is little to no difference in buying White Lily’s self-rising flour and adding additional salt and baking powder to White Lily’s all-purpose flour. Although if you favor more consistency in the blend, go for the self-rising.

....You can make your own White Lily facsimile by replacing half of your conventional all-purpose or self-rising flour with cake flour. Cake flour has a 6-percent protein content, which, when mixed in equal proportions with 12 percent all-purpose flour yields a total of 9-percent protein. In the immortal words of Thomas Dolby, “Science!”


Edited by 2rocky, 12 December 2018 - 11:08 AM.

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#8 bearclaw

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Posted 12 December 2018 - 05:03 PM

 

For more fun, buy a couple bags of White Lily Flour when you visit the south , and stick them in your carry on luggage.  You will get plenty of attention from TSA....

 

 

"Whereas conventional all-purpose flour contains a protein content of 12 percent, White Lily flour boasts a modest 9 percent, making it more similar to pastry flour than actual all-purpose. As White Lily flour hydrates, the gluten development will never reach the full potential of brands like Gold Medal or King Arthur. The result is a lighter, fluffier biscuit with a greater rise. Fundamentally, there is little to no difference in buying White Lily’s self-rising flour and adding additional salt and baking powder to White Lily’s all-purpose flour. Although if you favor more consistency in the blend, go for the self-rising.

....You can make your own White Lily facsimile by replacing half of your conventional all-purpose or self-rising flour with cake flour. Cake flour has a 6-percent protein content, which, when mixed in equal proportions with 12 percent all-purpose flour yields a total of 9-percent protein. In the immortal words of Thomas Dolby, “Science!”

 

 

 

https://smile.amazon...d=2ZLJYRSZY0XBB

No need to get the TSA to check for powder elsewhere with Amazon!


Give me a bow, a topo and two weeks and I guarantee I kill two weeks!

Just like hunting spots posted online, stupidity is searchable forever.

bearclaw

#9 just_ducky_1

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Posted 12 December 2018 - 07:22 PM

Stew time now!
It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat.

Theodore Roosevelt

#10 mjb

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Posted 15 December 2018 - 11:22 AM

Plus one on cake or pastry flour mix

#11 Hogskin

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Posted 16 December 2018 - 03:59 PM

“Melt in Your Mouth Biscuits”

·        2 C. Flour

·        4 t. Baking Powder

·        ½ t. Cream of Tartar

·        ½ t. Salt

·        2 T. Sugar

·        ½ C. Butter

·        1 Egg

·        2/3 C. Milk

 

Sift in dry ingredients & cut in butter until the mixture resembles coarse meal.  Poor milk in slowly.  Add Egg & stir well.  Knead 5 times.

 

Roll out on floured surface at ½” thick (+/-) and cut with floured cutter.

 

Bake at 450* for 10-15min

 

Made these yesterday.  You, sir, are a great American.  :smiley-usa-flag-raise:


Good lookin' people, they got no spine.

 

In 1999 I was duped by Y2K, I thought the world was coming to an end and I spent well over a decade ingesting copious amounts of ayahuasca daily to prepare for the inevitable apocalypse which, to my genuine surprise, never arrived.


#12 Zach

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Posted 16 December 2018 - 06:42 PM

It's the gift that keeps on giving.

 

You guys aren't getting Gramma Jane's baked beans recipe though...






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