Poll on controversial subject

[toallmy]

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 ......

[Wayne Smith]

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.

[William Yanda]

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.

[MT Gianni]

I voted sheet pan which I do inside, Dutch oven outside.

[Hogtamer]

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!

[swamp]

I use a cast iron skillet. Size depends on if doing cat head or regular.
swamp

[Markopolo]

My wife uses stone something or other.. she is laffin at me right now wondering where these boolits buddies come up with this stuff...

[CastingFool]

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

[Thundarstick]

My current method is nonstick aluminum foil directly on the oven rack.

[SciFiJim]

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.

[Traffer]

Biscuits are not a big deal in Wisconsin. I really don't care how you bake them.

[trebor44]

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".

[Reverend Al]

Metal sheet pan with a silicon mat ... so that the biscuits bake to perfection without burning on the bottoms!

[Traffer]

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.

[fiberoptik]

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.


Sent from my iPhone using Tapatalk

[Traffer]

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?

[clum553946]

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

[dangitgriff]

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.

[toallmy]

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 .......