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Old 07-14-2005, 06:37 PM   #11
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Glad you found us Kerry! I, too, enjoyed your story of discovery in your quest for the perfect buttermilk biscuit.

We're basically a nice bunch of folks - but if we ever get into a food fight .... we enjoy licking our wounds.
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Old 07-14-2005, 06:44 PM   #12
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That is really funny...i like that:D
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Old 07-15-2005, 12:31 AM   #13
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My husband is a big fan of biscuits and this is the recipe I use. There are many helpful tips at the end for making them perfect rather than wondering what went wrong when the don't turn out quite right.


2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get
White Lily flour, your biscuits will be even better)
¼ teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt
6 tablespoons unsalted butter, very cold
¾ cup buttermilk (approx.)

1. Preheat your oven to 450 degrees F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal.
4. If using a food processor, just pulse a few times until this consistency is achieved.
5. Add the buttermilk and mix JUST until combined.
6. If it appears on the dry side, add a bit more buttermilk.
7. Turn the dough out onto a floured board.
8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about ½” thick.
9. Use a round cutter to cut into rounds.
10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. If you like "crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14. Do not overbake.

Chef’s Notes:
-The key to real biscuits is not in the ingredients, but in the handling of the dough.
-The dough must be handled as little as possible or you will have tough biscuits.
-I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
-You also must pat the dough out with your hands, lightly.
-Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
-You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450 degrees for about 20 minutes.
-Make sure your baking powder is FRESH (less than 3 months old!
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Old 07-15-2005, 02:06 AM   #14
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This may sound crazy, actually it is, but read anyhow.

The BEST, and I have had a TON of biscuits in my life, buttermilk biscuits I had were in a small town in GA called Camilla.

Where? At the Kentucky Fried Chicken. The biscuits were so good that we stayed overnight just so we could get them the next day. They were unbelievable. I've never had a biscuit that good to this day.

SO, I guess drive to Camilla, GA and see what I'm talking about :) All I remember is the KFC was near the main highschool. It's a football town, so they would know what I mean.

Anyhow, talk about random.
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Old 07-15-2005, 08:43 PM   #15
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Really? That is really interesting! I know what you mean here in Carolina Beach there is a McDonalds that has the best cheeseburgers! You would think because places like KFC or McDonalds is a chain they would all be the same but they arent!
Kerry
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Old 07-16-2005, 09:21 AM   #16
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The best biscuits I ever ate were at a little restaurant in Knoxville Tennessee...they practically floated off the plate. My ex and I would make a point to stop there for breakfast every time we went through.
Once I was bragging on them to the waitress, and she said, "Well, honey, our cook puts her whole heart into them. Why don't you go tell her...it'll make her feel good."
She led me into the kitchen, and I was introduced to a large, motherly looking woman with sleeves rolled up to her elbows, rosy cheeks and flour on her face. I asked her what her secret was, and she said, "Just practice, honey."

I know what y'all mean about chain restaurants. We've found that especially true with Red Lobster. The one in Fairview Heights, Il is terrible...the one in Marian is fair...and the one in Paducah, Ky is excellent.
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Old 07-16-2005, 12:03 PM   #17
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CookLady-cinnamon biscuits or cinnamon rolls? (Sorry, Californian here)
If you're looking for anything specific, just make a new thread with "ISO Cinnamon Rolls" or something like that in the title. You'll get a lot of folks giving you their TNT (tried and true) recipes!
Now I'm hungry.....for cinnamon rolls!
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Old 07-16-2005, 12:08 PM   #18
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Just to add my two cents...I put a few chili pepper flakes in my buttermilk for about 10 minutes before I make the biscuits. At least when I am serving them with my fried chicken I do. They are delish!
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Old 07-18-2005, 02:22 PM   #19
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Hi,


thank´s for your recipe. I like buttermilk bisquits very much. But the recipes here are not so good.

So I´ll try yours . I hope that I can mix the self-rising flour.

lg Tanja
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Old 07-23-2005, 03:48 PM   #20
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Sweet Cinnamon Biscuits

2 cups all purpose flour
1 TBSP baking powder
1 tsp salt
1/4 baking soda
1/4 cup veg. oil
3/4 cup buttermilk
8 TBSP butter softened
3/4 cup sugar
1 tsp cinnamon
Combine the 1st ingredients in a med.bowl. Mix well. Stir in oil, add buttermilk, and stir just until blended. Knead the dough on a lightly floured surface until smooth Roll dough into a 15x8 rectangle. Preheat oven to 400. Grease a 9 inch round baking pan lightly. Spread butter over the dough. Combine sugar and cinnamon in a small bowl. Mix well. Sprinkle over the butter. roll up rectangle, jelly roll fashion.starting from one long side. Pinch seam to seal. Cut the roll into 1 1/2 inch slices cut side up in pan. Bake 15-20 min.

My version of biscuits these are huge!
Cat Head Biscuits ( I know weird name but I grew up on that name)
2 cups of flour
1/4 tsp baking soda
2 tsp baking powder
1 tsp salt
5 Tbsp. of lard or shortening
about 1 cup of buttermilk

sift the dry ingreidents together cut in the shortening. Add enough buttermilk to make a soft dough. Pinch off about a lemon size ball of dough for each biscuit and pat out with your hands. Bake for 12-15 min. Preheat oven to 450. When you remove the biscuits from the oven rub butter on top of the biscuits.
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