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View Poll Results: What do you bake biscuits on?

Voters
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  • Cast Iron

    23 33.82%
  • Sheet Pan

    31 45.59%
  • Sheet pan with sil pad

    6 8.82%
  • Something else

    10 14.71%
Multiple Choice Poll.
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Thread: Poll on controversial subject

  1. #21
    Boolit Master
    toallmy's Avatar
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    I'm not trying to change the subject , but while you're talking about baking biscuits , tossing out a few simple recipes couldn't hurt anything .......... possibly home made fried bread with molasses also ......

  2. #22
    Boolit Grand Master

    Wayne Smith's Avatar
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    Given my wife's food allergies I don't bake biscuits any more - but when I did I used the pizza stone. Now it's corn bread in the cast iron 9" pan.
    Wayne the Shrink

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  3. #23
    Boolit Master


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    Quote Originally Posted by SciFiJim View Post
    One of the things I have been contemplating with home made biscuits, is freezing them. Should they be frozen pre or post cooking. If before cooking, are they cooked from frozen or allowed to thaw first? If frozen post cooking, how do you get them to closely resemble fresh baked?
    If you are going to freeze them, take them out just before they begin to brown.
    Then when you toast them they finish up just right.
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  4. #24
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    I voted sheet pan which I do inside, Dutch oven outside.
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  5. #25
    Boolit Master

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    Jim, yes your biscuits will freeze. I make 2 batches at the time just to freeze.

    2 cups SR flour
    1 stick butter that has spent 1/2 hour in freezer, grate on box grater
    mix butter and flour with fingers, add pinch of salt
    1 cup buttermilk
    mix with spatula, Don't overmix. turn out on floured surface
    pat down to about 3/4" and cut biscuits, placing on coated pan
    put pan immediately in freezer
    when frozen place in freezer bag

    When ready to cook biscuits take from freezer and place in preheated 375* oven for about 15 minutes in middle of oven.

    About timr for a new batch!
    Click image for larger version. 

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    Last edited by Hogtamer; 05-26-2020 at 09:19 PM.
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  6. #26
    Boolit Master swamp's Avatar
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    I use a cast iron skillet. Size depends on if doing cat head or regular.
    swamp
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  7. #27
    Boolit Master
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    My wife uses stone something or other.. she is laffin at me right now wondering where these boolits buddies come up with this stuff...
    Any technology not understood, can seem like Magic!!!

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  8. #28
    Boolit Master
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    I use a baking sheet, greased with butter. Mostly I make drop biscuits. Was gonna upload a pic, but file is too large

  9. #29
    Boolit Master
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    My current method is nonstick aluminum foil directly on the oven rack.

  10. #30
    Boolit Master



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    Quote Originally Posted by Hogtamer View Post
    turn out on floured surface
    pat down to about 3/4" and cut biscuits, placing on coated pan
    put pan immediately in freezer
    when frozen place in freezer bag

    When ready to cook biscuits take from freezer and place in preheated 375* oven for about 15 minutes in middle of oven.
    Thanks for confirming the technique. I'll give that a try next time I make biscuits. I don't use a recipe. The only thing I actually measure is two scoops of flour. The rest is Some baking powder, Some salt, Some fat (lard, butter, or chilled bacon grease), Some milk or buttermilk. How much Some is, depends on what looks right at the time.


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  11. #31
    Boolit Master Traffer's Avatar
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    Biscuits are not a big deal in Wisconsin. I really don't care how you bake them.

  12. #32
    Boolit Buddy
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    Started out with sheet pan and no foil, then pan and foil, cast iron (had to stop for medical reasons), parchment is pretty recent but now want to try the 'sil' liner. It's the biscuit that really is important! I've has some great ones and some that were so-so. Flour, lard and some leavening, liquid of your choice. Lots of recipes out there but basic never (almost) fails. Of course Bisquik is your "friend".
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  13. #33
    In Remembrance Reverend Al's Avatar
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    Metal sheet pan with a silicon mat ... so that the biscuits bake to perfection without burning on the bottoms!

    I may have passed my "Best Before" date, but I haven't reached my "Expiry" date!

  14. #34
    Boolit Master Traffer's Avatar
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    Quote Originally Posted by Reverend Al View Post
    Metal sheet pan with a silicon mat ... so that the biscuits bake to perfection without burning on the bottoms!

    THAT could get me to reconsider "liking biscuits" Mine made on a "cookie sheet" always had dark brown bottoms that I didn't like. Your biscuits look like MANNA. Gonna have to try that when my silicone baking sheet arrives from eBay.

  15. #35
    Boolit Master

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    Quote Originally Posted by trebor44 View Post
    Started out with sheet pan and no foil, then pan and foil, cast iron (had to stop for medical reasons), parchment is pretty recent but now want to try the 'sil' liner. It's the biscuit that really is important! I've has some great ones and some that were so-so. Flour, lard and some leavening, liquid of your choice. Lots of recipes out there but basic never (almost) fails. Of course Bisquik is your "friend".
    Bisquick is Not your “friend”. Full of aluminum. Homemade alternatives using baking powder without aluminum & healthier oils much better. This is why I make my own pancake mix.


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  16. #36
    Boolit Master Traffer's Avatar
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    Quote Originally Posted by fiberoptik View Post
    Bisquick is Not your “friend”. Full of aluminum. Homemade alternatives using baking powder without aluminum & healthier oils much better. This is why I make my own pancake mix.


    Sent from my iPhone using Tapatalk
    How about Jiffy Mix...Aluminum?

  17. #37
    Boolit Master

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    Quote Originally Posted by toallmy View Post
    I'm not trying to change the subject , but while you're talking about baking biscuits , tossing out a few simple recipes couldn't hurt anything .......... possibly home made fried bread with molasses also ......
    I use “The Best Homemade Biscuit Recipe” at momontimeout.com (Mom On Time-out)
    They always come out perfectly. I bake on a cast iron pizza pan which is basically a cast iron skillet with no sides wiped down with canola oil

  18. #38
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    Poll on controversial subject

    Sheet pan over cast iron, for even baking on all sides, but I love cast iron biscuits. Note: any biscuit that gets made in my house WILL be eaten with extreme prejudice. Here’s a recipe that’s great for a 12” cast iron skillet. By the way, a cast iron skillet without sides is called a GRIDDLE, not a pizza pan. Dang, yankees and Californians, can’t take y’all anywhere.

  19. #39
    Boolit Master
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    Every day I check out this thread and just let the water drip down my chin with the butter dish setting in front of me .......

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