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Old 07-23-2015, 10:43 PM   #11
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Quote:
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You need White Lily flour...
Hard to find in my part of the world and the measurements would change a bit. White lily weighs less and behaves differently. It has a low protein content and is "fluffier" by volume. I actually tried a batch with cake flour which has similar properties but ultimately I wanted to be able to use stuff I usually have on hand. Cake flour and White Lily aren't staples at my house.

That said - If you want to bake me some with White Lily in a DC biscuit smack down, game on. I like cherry jam or apple butter on mine please...
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Old 07-24-2015, 08:20 AM   #12
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funny story . . . so many people recommend / use / love White Lily I made a special trip to get some. the company itself does not distribute everywhere - but WalMart usually has it.

so I made some biscuits - per the bag.
came out nice - they were so-so by me, DW did not care for them.

odd things do happen!
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Old 07-24-2015, 09:55 AM   #13
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I have known people that would tell you if you didn't use White Lily that you didn't make biscuits, you made cake.

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Old 07-24-2015, 10:48 AM   #14
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Hats off to you. I never bother any longer as these fit the bill.
Occasionally I have had people ask me for the recipe as they could not get similar results on their own.
So I just show em this bag in my freezer.
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Old 07-24-2015, 02:05 PM   #15
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Janet, this sounds like it makes some really delicious biscuits! I certainly plan on trying this when it gets to be more like baking season (cold weather as opposed to, say, 80s and 90!) AND I get a biscuit cutter. Have you ever tried cutting them with a floured glass? I have lots of glasses. All I know is almost every recipe I've read, it says cut straight down and do NOT twist your cutter. That sounds like work better suited to a cutter.

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...I need to buy a biscuit cutter (yes, I don't have one )...
Me neither, Cheryl. Figured I never needed "one more kitchen trinket". Now I've decided I do!

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...I've never seen a biscuit recipe that involved folding the dough....
Last winter I tried making to-die-for biscuits from a couple different recipes. I never did get to this one, but it included a cut/stack/press/repeat method similar to what Janet's does. Never did try that one, so I'll try Janet's first.
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Old 07-24-2015, 02:21 PM   #16
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The biscuit cutter improves the texture and rise but you can easily make one if you have a can opener that cuts off the can lip. The problem with a drinking glass is that the rim is thickish and smashes the pastry together. You want a thin sharpish edge.

To make a biscuit cutter: Wash out a can (soup can for example) and cut off the lid and rim on one end. Then poke a hole in the other end (a church key works well). This improves release of cut dough.
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Old 07-25-2015, 10:45 AM   #17
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Janet, when I read your recipe, I too though it sounded like a hybrid between puff pastry and biscuit dough. But those pictures tell the story. From the ingredients, I know what it's going to taste like. From the pictures, I'd say you made the perfect biscuits. You've outdone yourself. Nice job, and thanks for sharing. I will be trying these. I've cut and pasted the recipe. Of course, once I've been able to make biscuits as good as yours, I will have to experiment, maybe add some smashed spuds into the dough, like what is done with spudnuts. But maybe not. Your biscuits do look like the epitome of what a biscuit is supposed to be.

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Old 07-26-2015, 08:40 AM   #18
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Originally Posted by Roll_Bones View Post
Hats off to you. I never bother any longer as these fit the bill.
Occasionally I have had people ask me for the recipe as they could not get similar results on their own.
So I just show em this bag in my freezer.
I have been using the refrigerated cans of their biscuits and have noticed a very off putting taste. Are the frozen ones "heat and serve"?

Janet, those biscuits look fantastic! Time for some biscuits and sausage gravy!
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Old 07-26-2015, 11:12 AM   #19
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I have been using the refrigerated cans of their biscuits and have noticed a very off putting taste. Are the frozen ones "heat and serve"?
No, Craig. These are the frozen un-baked type. Rounds of frozen dough that you bake from frozen. No thawing and biscuits are ready in less than 30 minutes from start. I do not like canned biscuits nearly as well..
But, I will make you a bet.
Buy a bag of frozen Pillsbury biscuits, any type you like and I bet they come out better than the ones you make yourself.
They rise better and look 100% better than homemade. They taste pretty good too!
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Old 07-26-2015, 12:35 PM   #20
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Question

Are these biscuits what we, in the UK, call scones?
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