"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Quick Breads, Muffins & Biscuits
Reply
 
Thread Tools Display Modes
 
Old 01-23-2013, 12:44 PM   #1
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,165
Hallelujah! I've finally conquered biscuits!!!!

After years of trying and piles of recipes, I finally produced a pan of the most tantalizing biscuits ever.

They are about 3 inches in diameter and rose to about 2 inches and came out golden brown and just flaked in layers when we broke them apart.

Yeah! Yeah! Yeah!

I have to give credit to the February 2013 issue of Southern Living magazine. Something about the recipe just "spoke" to me and I got up this morning determined to end up with a pan of perfect biscuits.

I've had this resolve before but have always ended up with colossal failures. Anything from doughy "ugh" biscuits to some the National Hockey League would find perfectly appropriate for a championship game.

The true test will be if, when I make them again, they turn out just as fine. However, for now, I'm doing the happy biscuit dance. Plus, it doesn't hurt that Glenn ate 3 as soon as they came out of the oven.

__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 01-23-2013, 03:07 PM   #2
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,073
Quote:
Originally Posted by Katie H View Post
After years of trying and piles of recipes, I finally produced a pan of the most tantalizing biscuits ever.

They are about 3 inches in diameter and rose to about 2 inches and came out golden brown and just flaked in layers when we broke them apart.

Yeah! Yeah! Yeah!

I have to give credit to the February 2013 issue of Southern Living magazine. Something about the recipe just "spoke" to me and I got up this morning determined to end up with a pan of perfect biscuits.

I've had this resolve before but have always ended up with colossal failures. Anything from doughy "ugh" biscuits to some the National Hockey League would find perfectly appropriate for a championship game.

The true test will be if, when I make them again, they turn out just as fine. However, for now, I'm doing the happy biscuit dance. Plus, it doesn't hurt that Glenn ate 3 as soon as they came out of the oven.
'

Just remember, the less you handle and mix the wet dough, the lighter they will come out. Congratulations.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-23-2013, 03:14 PM   #3
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,165
I'm aware of the "handling" part, Addie. Most of the time I barely work the dough but my previous attempts even doing that have been huge disasters.

Don't know what it was this time, but I think the recipe and its method had a little something to do with my success. This recipe called for the dough to "rest," chilled for about 15 minutes before rolling and cutting.

I was surprised to see that when I took the wrapped dough out of the refrigerator, it had expanded quite a lot. Then, as I rolled it, it was like rolling a cloud. Very, very different experience from any in the past.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 01-23-2013, 03:26 PM   #4
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,073
Quote:
Originally Posted by Katie H View Post
I'm aware of the "handling" part, Addie. Most of the time I barely work the dough but my previous attempts even doing that have been huge disasters.

Don't know what it was this time, but I think the recipe and its method had a little something to do with my success. This recipe called for the dough to "rest," chilled for about 15 minutes before rolling and cutting.

I was surprised to see that when I took the wrapped dough out of the refrigerator, it had expanded quite a lot. Then, as I rolled it, it was like rolling a cloud. Very, very different experience from any in the past.
That is different. I have never seen that in any recipe.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-23-2013, 03:36 PM   #5
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,165
Quote:
Originally Posted by Addie View Post
That is different. I have never seen that in any recipe.
Yes, I thought it was a bit different, too. When I removed the dough from the wrapper, it had expanded quite a bit and I could see tons of air bubbles lacing through the dough. It practically floated out of my hands.

As soon as the cut biscuits went into the oven and interacted with the warm environment, they just blew up as if they'd been pumped full of air. I've never seen biscuits do that before.

Don't care. They were delicious and awesomely light.

I'm going to make them again soon to be certain the recipe is repeatable easily. If so, then this will be my "go to" biscuit recipe.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 01-23-2013, 03:37 PM   #6
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,895
So will you share the recipe and technique with us Katie?
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 01-23-2013, 05:22 PM   #7
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,165
Quote:
Originally Posted by Kayelle View Post
So will you share the recipe and technique with us Katie?
I'd love to, Kayelle, but the recipe falls under copyright restrictions. However, if you can get a copy of the February 2013 issue of Southern Living magazine, the recipe is on page 87. I followed the recipe exactly as directed and am more than pleased with the results.

As you might guess the South and biscuits are like love and marriage, horse and carriage, etc. They go together and I was beginning to wonder how much of a southerner I am since my biscuit-making skills were so pitiful. I feel redeemed after today's experience.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 01-23-2013, 05:43 PM   #8
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,895
Well I'm happy for you then Katie. I won't be tracking down a copy of the magazine though. Thanks anyway.
However the way I understand the copyright laws is ingredients can't be copyrighted, only the word for word instructions. I understand if you don't want to go to the trouble. No problem.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 01-23-2013, 05:43 PM   #9
Admiral of the Texas Navy
 
forty_caliber's Avatar
 
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,412
Here is a link to a very similar recipe to the one in SC.

Buttermilk Biscuits on Pepperplate!
http://bit.ly/YomUme
__________________
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
forty_caliber is offline   Reply With Quote
Old 01-23-2013, 06:35 PM   #10
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,073
I went to Southern Living Magazine site. Unfortunately they have their recipes up to December 2012. Hopefully, they will update them soon.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:32 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.