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Buttermilk Biscuits....easy! - Page 6

post #101 of 111

THANK YOU KAT!!!!!

 

Just made my third batch and one cobbler crust using your excellent recipe. Supper tonight was these slathered with chipped beef gravy made from my first run of dried beef.   Nearest thing to "foolproof" I've tried.   I can just sit and eat these things like pound cake.

post #102 of 111
Thread Starter 
Quote:
Originally Posted by Yance View Post

THANK YOU KAT!!!!!

 

Just made my third batch and one cobbler crust using your excellent recipe. Supper tonight was these slathered with chipped beef gravy made from my first run of dried beef.   Nearest thing to "foolproof" I've tried.   I can just sit and eat these things like pound cake.


You are so welcome!  I am tickled you like them! We love them here too....never last long!

 

Kat

post #103 of 111

Kat, I just made these and WOW they are a hit.  Made them with Sausage Gravy.  Was wondering what oil you use.

 

Warren

post #104 of 111
Thread Starter 
Quote:
Originally Posted by RdKnB View Post

Kat, I just made these and WOW they are a hit.  Made them with Sausage Gravy.  Was wondering what oil you use.

 

Warren


I just use veggie oil....Canola is good too.  BUT....I just use the store brand (soybean) veggie oil.  Glad you enjoyed them!  I gotta make some this weekend for my daughter's birthday and use home made Strawberry Jam with them.

 

Kat

post #105 of 111
Quote:
Originally Posted by PGSmoker64 View Post

Hmmm...Mine came out perfect.  Not sure what happened.

 

I think they will be best for biscuits and gravy but if I want to make a sammich they will work for that too.

 

Steph just reminded me that when I was mixing up the dough I thought it was a little dry so I added more buttermilk!

 

Maybe you just didn't have enough moisture in the dough!?

 

Run through your process and let's see if we can figure it out....

 

Kat,,, you may need to weigh in here...

 

Bill


If and when I make these, I have the small 8 inch and larger 14 inch Cast Iron pans, it will only, the first time be for Biscuits and Gravy.  Being from Ontario Canada, that is a dish only served in truck stops along Hwy 401 and as compared to the same dish I would find in North Carolina, junk.  I have made it many times, my friends are amazed at it's taste.  That is one meal I learned to eat when running Stateside in the Company Tractor trailer.  Made it to every state down south before going local here in Ontario.

 

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post #106 of 111

I've made these a few times.  They have turned out light and fluffy every time.  I do use one cheat - a flour mix that already has fat cut into it.

 

 

 

The angry tapeworm (aka, the teenage son) stole one before I turned them out on a plate.  Those are crumbs from where he stole a biscuit - it didn't stick and won't.  Cooked in my great-grandmother's cast iron skillet.  That skillet is seasoned perfectly - look at the almost mirror image of the biscuits that reflect of the inside edge at the bottom of the picture.  Slick as cat poop!  I will let my kids learn how to cook in my All-Clad, but they don't touch my old cast iron pots and pans.  The wife even lets me know before she uses it.
 

post #107 of 111

Great recipe Kat!  Made some the other night...huge success, but I can improve...used a 12" skillet, had no Crisco so had to use butter, and could find no White Lily so had to use an off brand.  They didn't rise much (probably a combination of the larger skillet and butter)...

...so today, I got a new Lodge 8" skillet, bought Crisco, and though I couldn't find White Lily--I did find "Southern Biscuit" at the local super center which advertises 100% soft, winter wheat (hey, they don't call me the SuperCenter Chef for nothing!)...I'll let you know how tonight's batch turns out :)

 

btw...I saw someone mention salt, but don't remember it in your recipe...do you add any?

post #108 of 111

WOW, I can almost smell them biscuits!!!   yahoo.gif

post #109 of 111
Thread Starter 
Quote:
Originally Posted by SupercenterChef View Post

Great recipe Kat!  Made some the other night...huge success, but I can improve...used a 12" skillet, had no Crisco so had to use butter, and could find no White Lily so had to use an off brand.  They didn't rise much (probably a combination of the larger skillet and butter)...

...so today, I got a new Lodge 8" skillet, bought Crisco, and though I couldn't find White Lily--I did find "Southern Biscuit" at the local super center which advertises 100% soft, winter wheat (hey, they don't call me the SuperCenter Chef for nothing!)...I'll let you know how tonight's batch turns out :)

 

btw...I saw someone mention salt, but don't remember it in your recipe...do you add any?

SSC....nope don't use salt.  The Self Rising flour has that in it I think....try using like Martha White...or another Name Brand flour.  I used Publix before...and it doesn't rise as much.  Glad you liked them!

 

Jax.....I am tickled the Teen liked them too!  Have those here too. You too Palladini!

 

Kat

post #110 of 111
Every once in a while, there's a recipe or technique that I'm convinced was stolen from the Gods...this is definitely one of them.  The best buttermilk biscuits I have ever had, hands down.  They are smack yo mama and snach her bald headed good.
There were only two of us to split this recipe, and the picture was taken minutes after they came out of the oven...this is all that's left...

If you're wondering about the dog...her name is Fen...and yes, those are standard height countertops... ;)
post #111 of 111

Tried the Buttermilk Biscuits today they turned out perfect, over half the pan was gone before I could get the camera to take a picture to post, so I ended up with three in the picture, thanks great recipe and very easy.

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