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'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 ......
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.
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I voted sheet pan which I do inside, Dutch oven outside.
[The Montana Gianni] Front sight and squeeze
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!
Last edited by Hogtamer; 05-26-2020 at 09:19 PM.
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I use a cast iron skillet. Size depends on if doing cat head or regular.
swamp
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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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I use a baking sheet, greased with butter. Mostly I make drop biscuits. Was gonna upload a pic, but file is too large
My current method is nonstick aluminum foil directly on the oven rack.
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.
Biscuits are not a big deal in Wisconsin. I really don't care how you bake them.
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".
West of Beaver Dick's Ferry.
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!
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.
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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