[Homestead] wooden bowls for biscuits
erthnsky at bellsouth.net
Wed Nov 26 12:02:50 EST 2008
Clansgian at wmconnect.com wrote:
>>> The first part I knew. The second I did not. I have been
>>> thinking it
>> is like other bread in that the ingredients need to be room temp,
>> so I have like been pouring up the buttermilk first. Cold, cold
> The colder the biscuit when it goes into the over, the flakier it
> will be. Same is true of pie crusts.
> When you say 'pouring up the buttermilk first', you don't mean add it
> to the flour??
No no, just measuring up ingredients...I will measure the buttermilk
first and leave it on the counter while I measure the rest of the stuff.
I do keep my shortening in the fridge, too. I usually measure out all
ingredients first, then combine. What I need to do is just put cold
stuff back in the fridge until the moment I use it.
No, I know to add the buttermilk last and stir just until mixed.
> Add the fat first and keep it as cold as possible. Lard is best,
> butter is good, shortening works as long as you don't mind dying of a
> heart attack or stroke.
Butter is better than shortening? I assume you don't mean margarine,
> When the COLD fat is rice sized or smaller, then add the buttermilk a
> little at a time until it is all stuck together. Then stop.
Rice sized. ok.
> By the way, when I say lard is best, I don't mean the kind you buy in
> the grocery store. It has been hydrogenated to preserve it and is
> almost as bad as shortening.
I know what you meant, I just don't have that. I have grocery store
lard, Crisco stick shortening(both regular and butter flavor), salted
butter, and margarine. I've been using regular Crisco.
I will be making another batch of biscuits here in a little bit, so any
other tips you can give me will be appreciated.
My biggest problem is texture. I seem to do better if I don't roll
anything out, but instead pat it out and then cut the biscuits.
For catheads, do you just add a bit more buttermilk to make a stickier
dough and then drop biscuits onto the sheet?
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