Post A3yKmsmQ78AgdZ3rA8 by StevenDouglas@social.quodverum.com
(DIR) More posts by StevenDouglas@social.quodverum.com
(DIR) Post #A3xm3V1OCiq7TjFcf2 by StevenDouglas@social.quodverum.com
2021-02-05T12:06:04Z
0 likes, 6 repeats
#qvrecipe BISCUITS - *THE VERY BEST*Mix:2 C all-purpose flour1 T baking powder1 T sugar1 tsp saltGrate in:3/4 stick frozen butter(fluff into the dry mix)Add (LIGHTLY combine):1 C (COLD) milk or buttermilk* Turn wet dough out onto floured surface, form into ball and press to about 1" thick.* Cut biscuits to desired size/shape, combine scraps and re-cut until all is used.* Bake on ungreased baking sheet at 425 F for 12-15 minutes or until tops are nicely browned. * DEVOUR.
(DIR) Post #A3xm8uboUw1iHhrwRc by SusanInVA@social.quodverum.com
2021-02-05T12:07:03Z
0 likes, 1 repeats
@StevenDouglas ❤️ #cuisine
(DIR) Post #A3xmyB3L7SMC3NBnZA by StevenDouglas@social.quodverum.com
2021-02-05T12:16:19Z
0 likes, 1 repeats
This is a simple, never-fail, tried and true, red white and blue recipe. EASY to commit to memory (I wrote the post from memory) and I make these twice a week. As dinner rolls or for biscuits and gravy, or just an all-around fantastic snack, THEY DO NOT LAST.If you live in a southern state, lucky you; you get the advantage of having access to the best and rarest baking flour on Earth. This recipe (frozen butter, cold milk, no kneading) is designed to mimic what you get in the south.
(DIR) Post #A3xnPd8qnG40zKrES8 by bob_forbes2@social.quodverum.com
2021-02-05T12:21:15Z
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@StevenDouglas Serve hot with real butter and Sourwood honey.
(DIR) Post #A3xnYW4eRN6Dfs89uC by StevenDouglas@social.quodverum.com
2021-02-05T12:22:52Z
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@NurseRatched One fricken thousand percent! If you live in an ice cold frozen state, mix it all on your back porch during a major cold spell!DO NOT RELEASE THE GLUTENS IN THE FLOUR. DO NOT LET THE BUTTER MIX INTO THE FLOUR!
(DIR) Post #A3xnmR4Tpyk4DFghxA by StevenDouglas@social.quodverum.com
2021-02-05T12:25:24Z
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@Kiko You can actually use a LOT more butter. Secret of French (and French Colonial) cooking - butter, butter, and butter.
(DIR) Post #A3xo9hY6jtFhyidjKi by StevenDouglas@social.quodverum.com
2021-02-05T12:29:37Z
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@Rock Can't wait to hear how they turned out.I wasn't raised in Texas but I was born there. Monahans, Midland/Odessa area, right in the armpit.
(DIR) Post #A3xoNQgiE2mhjqD7OS by StevenDouglas@social.quodverum.com
2021-02-05T12:32:05Z
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@Rock Sounds good and I will try. I'd definitely add a half teaspoon of salt to that.
(DIR) Post #A3xpMlk4Yq9GhY207U by WiseNana@social.quodverum.com
2021-02-05T12:43:10Z
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@StevenDouglas I was reared in MS and my grandmother taught me to cook. No one I knew put sugar in their biscuits. Otherwise, all good. If you put sugar in the dough it becomes the base of fresh strawberry shortcake.
(DIR) Post #A3xpu9XD7bom35vxSa by StevenDouglas@social.quodverum.com
2021-02-05T12:49:13Z
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@WiseNana Love MS. I was stationed at Keesler AFB in Biloxi in the late 70's. Mississippi is one of the states that has the best (lightest AND sweetest) wheat on Earth. (I'll research and post about the specifics when I have time).Chefs around the world have to special order it. People from Northern and Western states used to Southern biscuits get frustrated that they can't get the biscuits right. It's not their fault!Most of your flour is already sweet. Right off your shelves.
(DIR) Post #A3xq5Dei8lQW10idOK by StevenDouglas@social.quodverum.com
2021-02-05T12:51:13Z
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@SiestaSun Any non-self-rising all-purpose flour (combo of bread and cake flour).
(DIR) Post #A3xqGkLGx9iaZm7hrM by StevenDouglas@social.quodverum.com
2021-02-05T12:53:17Z
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@WiseNana Try it with the sugar first. There's nothing about these biscuits that even whispers "sweet".
(DIR) Post #A3xqjiDvuN00P6VClc by Timmerax@social.quodverum.com
2021-02-05T12:58:32Z
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@StevenDouglas buttermilk biscuits, my favorite. My mom was a home economics grad back in the day and this is the exact recipe she used and I still make 'em today. Thanks for posting, yum😛
(DIR) Post #A3xtx4lHivlzvnAMka by StevenDouglas@social.quodverum.com
2021-02-05T13:34:33Z
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@Coriolanus Secret: If you ever move to America, pick a smaller sized town (pop. <50,000) if you can.Stay FAR away from anything metro or cosmo if you can help it, as you will be NOTHING there socially. Zero novelty. People from smaller towns are generally enchanted with the Aussies', Kiwi's, Brits' and South Africans' accents.You'll be a novel fish in a quaint pond. Easy to surround yourself in new family, Americana style.
(DIR) Post #A3xvRfzHz1B21is784 by DK@social.quodverum.com
2021-02-05T13:51:17Z
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@StevenDouglas These sound good enough to make me want to violate my keto diet!
(DIR) Post #A3y2oMKXvvrdOuZtEO by FormerUSN@social.quodverum.com
2021-02-05T15:13:50Z
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@StevenDouglas @Rock I was born and raised smack dab in the middle of Odessa, at least until I escaped to the US Navy at 19. I do not miss the murderous dust storms between March and April.
(DIR) Post #A3y4x1QzC5AN6hqfgW by KodiakIsland@social.quodverum.com
2021-02-05T15:37:48Z
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@StevenDouglas Roger that.... thanks!😀
(DIR) Post #A3y5GPanb9DtXDgTrM by Cdubois@social.quodverum.com
2021-02-05T15:41:18Z
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@Justme Martha White@StevenDouglas
(DIR) Post #A3y5IehgO2JwyoyRO4 by StevenDouglas@social.quodverum.com
2021-02-05T15:41:43Z
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@Truthseeker7 @Justme I can't remember, I think that is one of them. It's not a national brand, so forget Gold Medal, Pillsbury, or any of those. I'll post it when I see it again after a quick search.
(DIR) Post #A3y5LtPYA2FNSn2IWu by Cdubois@social.quodverum.com
2021-02-05T15:42:18Z
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@Truthseeker7 Here in TN, it's Martha White@Justme @StevenDouglas
(DIR) Post #A3y5WlXfl3DuFA1IlU by StevenDouglas@social.quodverum.com
2021-02-05T15:44:16Z
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@Cdubois @Truthseeker7 @Justme THAT'S IT. Martha White. That's one of them for sure.
(DIR) Post #A3y5bOaQX8xOUoW3P6 by WeThePeople@social.quodverum.com
2021-02-05T15:45:06Z
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@StevenDouglas Oh wow, thank you! 🤗
(DIR) Post #A3y7eiuDdxGWIAUKDQ by GardenGunGuy@social.quodverum.com
2021-02-05T16:08:06Z
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@StevenDouglas Thank you Steven! I’ll give this recipe a try!
(DIR) Post #A3yFWuvrqPIeuO322K by StevenDouglas@social.quodverum.com
2021-02-05T17:36:21Z
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@MyFlyingCloud @Truthseeker7 @Justme YES. White Lily as well. In fact, they're the original. Made with "soft winter wheat" - the game changer from the late 1800s. "Since most of the U.S. sells flours that come from hard wheat, biscuits taste different throughout the country. As Mull puts it, "Northern biscuits suck because they are made with bread flour."(HARD WHEAT)https://www.theatlantic.com/health/archive/2018/11/better-biscuits-south-thanksgiving/576526/
(DIR) Post #A3yFsbAtyzuK0DQ144 by StevenDouglas@social.quodverum.com
2021-02-05T17:40:15Z
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@MyFlyingCloud @Truthseeker7 @Justme BUT - AS I SAID...My recipe is honed. If followed as I wrote it, it doesn't matter (TO ME) what "all-purpose" flour I use. It mimics some of the best of the Southern biscuits I've tasted (and I've tasted hundreds). It can only get better if it's made with soft winter wheat that is found in White Lily and Martha White. BUT IT WON'T SUCK AT ALL!
(DIR) Post #A3yJKLclh0IvkCNOL2 by StevenDouglas@social.quodverum.com
2021-02-05T18:18:54Z
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@Cafe_JD My problem now: I can't get American breakfast sausage here in Vietnam. I'm making my own, but no brass ring yet, and I'm on about the tenth recipe. I just want a classic no-nonsense, nothing special, McDonaldsy or Jimmy Dean-ish (or ANY other established) breakfast patty.
(DIR) Post #A3yKmsmQ78AgdZ3rA8 by StevenDouglas@social.quodverum.com
2021-02-05T18:35:16Z
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@Cafe_JD I have very good sage (fresh and dried) and it's in every recipe I've tried. Still not "it". Missing something, it's always off, I don't know what it is.
(DIR) Post #A3yLqC1KNlTKCeKrYG by StevenDouglas@social.quodverum.com
2021-02-05T18:47:03Z
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@ShamlessSunday @Cafe_JD Excellent street food in Vietnam, and it gets better with experience. I know my neighborhoods well and have many haunts for all my favorite VN foods.
(DIR) Post #A3yP1lvtV7rSdC0UoC by StevenDouglas@social.quodverum.com
2021-02-05T19:22:46Z
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@Cafe_JD Okay, I have one very similar to that, but not the same (it doesn't call for coriander or seasoning salt). TOMORROW. TY.
(DIR) Post #A3z3QjPE1t1cCTBO2i by StevenDouglas@social.quodverum.com
2021-02-06T02:55:29Z
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@Cafe_JD I'm not averse to MSG. If you're a KFC fan (and I am) then you love MSG. And white pepper.
(DIR) Post #A4HzW55zrLshesK9YW by Boudicca@social.quodverum.com
2021-02-15T06:10:58Z
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@StevenDouglas We would call these scones, downunder. We often eat them with jam and whipped cream. I like sultanas thrown into the mix, or grated tasty cheese instead of the butter. They are such a good stand by when unexpected visitors arrive. I really enjoy your recipes and threads. I haven't made the chocolate cake as yet, too scared as I can be greedy!! 😋
(DIR) Post #A4I15lCRPTPCKZuoNs by StevenDouglas@social.quodverum.com
2021-02-15T06:28:37Z
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@Boudicca Cheers! You're wise to beware the addictive cake. You'll never go back one you take the first hit. NEVAHHH!Scones as I know them come in two types: The ones sold in bakeries in the US and ones I make at home.The ones sold in bakeries look somewhat like wider, flatter sweet biscuits (US) but are very dense - not light and fluffy at all.The scones I make at home are just fried yeast bread that's been flattened, which puff up with air when fried - usually eaten with jam.
(DIR) Post #A4I1iXjXPWIJrNtBjM by StevenDouglas@social.quodverum.com
2021-02-15T06:35:37Z
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@Boudicca I was walking with an Aussie mate in China when he surprised by yelling, "Bickies!"I followed him into the store. "Bickies?" "Yeah, mate, BISCUITS!"That piqued my interest.He grabbed a small pack of Oreos!That was the first time I saw that particular example of "countries separated by a common language".
(DIR) Post #A4LhBlyhcU9EOaZCVc by StevenDouglas@social.quodverum.com
2021-02-17T01:04:42Z
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@TechnoBroad Jackpot!White Lily is THE GOLD STANDARD. Soft winter wheat. You just make those biscuits using that flour. You're in dreamland and you have my envy.
(DIR) Post #A4LhWOO4Wbo3JMGVU0 by StevenDouglas@social.quodverum.com
2021-02-17T01:08:26Z
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@TechnoBroad Jackpot!White Lily is THE GOLD STANDARD. Soft winter wheat. You just make those biscuits using that flour. You're in dreamland and you have my envy.OOPS. Just re-read. "Self-rising". I've never made this recipe with self rising flour.I would cut the recipe in half to test, omit the baking powder and see how it does. If it doesn't rise to your liking, at in baking powder 1 tsp at a time.
(DIR) Post #A4LhpEneOYGv4vDQVk by StevenDouglas@social.quodverum.com
2021-02-17T01:11:49Z
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@TechnoBroad Jackpot!White Lily is THE GOLD STANDARD. Soft winter wheat. You just make those biscuits using that flour. You're in dreamland and you have my envy.OOPS. Just re-read. "Self-rising". I've never made this recipe with self rising flour.I would cut the recipe in half to test, omit the baking powder and see how it does. If it doesn't rise to your liking, add in baking powder 1 tsp at a time.
(DIR) Post #A4OoeQMyJy4avfPKKm by StevenDouglas@social.quodverum.com
2021-02-18T13:12:28Z
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@RSwiftTry a lactose free yogurt and water it down a bit. I've never tried it but it should work just fine.
(DIR) Post #A50fPRBhTs9RXgOKVk by kunpasiluas@social.quodverum.com
2021-03-08T19:28:13Z
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@StevenDouglas So I ordered the all purpose White Lily off of Amazon. Initially they sent me the self rising so I had to refund and reorder.First time making biscuits from scratch butall indgrediants were in the freezer a couple of days except the buttermilk and it was in long enough to get a thin, frozen layer on top.The picture reflects the sad hockey pucks that resulted. I’m guessing the White Lily was not really the actual product????
(DIR) Post #A50gHwkGMoXb3NY90S by StevenDouglas@social.quodverum.com
2021-03-08T19:38:05Z
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@kunpasiluas No, White Lily is definitely what you wanted.Oven temperature may not high enough. Check that first. Low temp they'll rise slowly and melt out sideways. "They squatted to rise but got cooked in the squat!" - Zig Ziglar quoting his grandmother Your baking powder could also be "expired". Heat and humidity accelerate that. Here's how to test it: https://youtu.be/ochz6FFiKZE
(DIR) Post #A50o40ScYVM69jA50C by kunpasiluas@social.quodverum.com
2021-03-08T21:05:11Z
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@StevenDouglas I was originally thinking the White Lily was a counterfeit product. Our gas range is overbuilt for our needs so I'm guessing that wasn't it but I will put a thermometer in to test. I set it to convection bake.Thanks for the tip on checking the baking powder. It was the first T from an unopened Clabber Girl tin with an expiration of May 28, 2021.I tested it and it was pretty lackluster ESPECIALLY compared to this: LOLhttps://www.youtube.com/watch?v=ZHCZtz-TEs0
(DIR) Post #A50oMnuDSUeSig24G0 by StevenDouglas@social.quodverum.com
2021-03-08T21:08:36Z
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@kunpasiluas Could be a bad batch, it happens.