Biscuits.... Simple but good!!

Zach

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“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
 

nicapopolis

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Zach said:
“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

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nicapopolis said:
“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

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

2rocky

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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

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2rocky said:
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!
 

mjb

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Plus one on cake or pastry flour mix
 

Hogskin

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Zach said:
“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

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It's the gift that keeps on giving.

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

Zach

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upper said:
This is cool,now I would like a hog gravey reciepe.Please
Lemme check with the MO relatives...
 

bearclaw

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Zach said:
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

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

Hogskin

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bearclaw said:
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.
 
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