Biscuits.... Simple but good!!

[Zach]

“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

 

[bearclaw]

Thanks Zach!

 

[duck-boy]

Thanks!

 

[nicapopolis]

“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.

 

[Zach]

“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...

 

[Bigolwiggler]

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

 

[2rocky]

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!”

 

[bearclaw]

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.com/s/ref=nb_sb_ss_sc_1_14?url=search-alias%3Daps&field-keywords=white+lily+flour&sprefix=white+lilly+fl%2Caps%2C192&crid=2ZLJYRSZY0XBB

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

 

[just_ducky_1]

Stew time now!

 

[mjb]

Plus one on cake or pastry flour mix

 

[Hogskin]

“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:

 

[Zach]

It's the gift that keeps on giving.

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

 

[upper]

This is cool,now I would like a hog gravey reciepe.Please

 

[Zach]

This is cool,now I would like a hog gravey reciepe.Please

Lemme check with the MO relatives...

 

[bearclaw]

This is cool,now I would like a hog gravey reciepe.Please

Lemme check with the MO relatives...

I never paid enough attention when my grandma made squirrel or rabbit or whatever gravy and regret that immensely. I either nail the amount of flour or I mess it up so bad I wonder if it is even worth going on...

 

[Arrowslinger]

My buddies uncle used to make us chocolate gravy over biscuits before turkey hunts. Now I know why they were all fat.

 

[Hogskin]

This is cool,now I would like a hog gravey reciepe.Please

Lemme check with the MO relatives...

I never paid enough attention when my grandma made squirrel or rabbit or whatever gravy and regret that immensely. I either nail the amount of flour or I mess it up so bad I wonder if it is even worth going on...




You gotta start slow with the flour and add a little bit at a time until you get a roux, then you can start adding the whole milk.