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Best Beer Bread Recipes
08-09-2011, 11:33 PM #16
Kreeper Griobhtha
Posts:10,589 Threads:633 Joined:Feb 2011
Yeah, there are two things I hate about beer.

1) Running out

2) Pissing it out. (What a waste. I seriously don't think God thought that one through.)


.

I am not your rolling wheels, I am the highway
I am not your carpet ride I am the sky
I am not your blowing wind, I am the lightning
I am not your autumn moon, I am the night
The night
08-09-2011, 11:41 PM #17
JayRodney ⓐⓛⓘⓔⓝ
Posts:31,276 Threads:1,438 Joined:Feb 2011
God could have worked on some kind recycling system for sure, or gave us all sluggish livers. chuckle.gif

wonder.gif
08-10-2011, 12:43 AM #18
Shadow Mrs. Buckwheat
Posts:12,782 Threads:1,182 Joined:Feb 2011
The biscuits are yummy i have to say hi5.gif more than yummy they're wonderfull. beercheer.gif

The china is just Safeway special that sorta matched the plates I had. I like it hug.gif
08-10-2011, 01:07 AM #19
JayRodney ⓐⓛⓘⓔⓝ
Posts:31,276 Threads:1,438 Joined:Feb 2011
Glad you liked 'em Shadow! hi5.gif cheers.gif They looked absolutely mouth watering.

wonder.gif
08-10-2011, 04:56 AM #20
Shadow Mrs. Buckwheat
Posts:12,782 Threads:1,182 Joined:Feb 2011
cheers.gif my kid (who moved home 2 weeks ago) says "amazing" chuckle.gif yes they are very good, that's one recipe to keep hi5.gif
08-10-2011, 05:49 AM #21
Kreeper Griobhtha
Posts:10,589 Threads:633 Joined:Feb 2011
For those of you not blessed enough by God to be from the south, I have a few biscuit hints. Be sure to sift your flour. Always. Also, use biscuit flour if you can find it. Bread flour for bread. Cake flour for cakes. Biscuit flour for biscuits. It's a gluten thing. The different gluten levels are what give the different textures. Any time you add shortening/butter to flour mixture you should add it first. Cut it in with a fork or pastry cutter until you have a mixture that is roughly the consistency of cornmeal. Then gently mix in your other wet ingredients. Handle the dough as little as possible. Just enough to get the ingredients mixed. Too much handling will make the biscuits heavy and dense.


I am trying to find a cheese biscuit recipe from back home. If I can get it I will post it for you. The aren't biscuits with a slice of cheese added. That would be, well, a biscuit with a slice of cheese added. They aren't biscuits with cheese sprinkled on top. Those would be, well, biscuits with cheese sprinkled on top. They are the biscuits with cheese mixed into the dough either. No, sir. These biscuits can only be found in a select few places in eastern NC. Imagine a jelly doughnut except in stead of doughnut you have a cat head biscuit and in stead of jelly you have a reservoir of melted hoop cheese. Yeah, baby...

Well, it turns out that it would be easier to get scalar weapon secrets from out government that the recipe for these biscuit. So, I will try to get relatives still in NC to try to get the recipe for me. Until then, keep practicing your biscuit making.

One more thing. For those of you that like buttermilk biscuits, buttermilk is no longer buttermilk. Buttermilk used to be the left over milk from butter production. It actually had bits of butter floating in it. The melted bits of butter was what mad the biscuits so good. You can try to fake it if you want. Good luck with that. I will say that the secret to a great cookie is to not completely mix the butter all the way into the dough. You should still have small bits of butter visible. Trust me. I know good food.

If anyone would like the Cliff's Notes version, let me know.

chuckle.gif

I am not your rolling wheels, I am the highway
I am not your carpet ride I am the sky
I am not your blowing wind, I am the lightning
I am not your autumn moon, I am the night
The night
08-10-2011, 10:43 AM #22
Octo Mother Superior
Posts:42,597 Threads:1,469 Joined:Feb 2011
Ok so you seem to have been thoroughly studying the science of biscuit baking Kreeper chuckle.gif Sound pretty good I have to say and I'm sure you're right about choosing the right flour for the product. At least it works in theory around here where there are no things such as biscuit flour 13.gif Biscuits US style are not a commonly known concept here. 15.gif Why bake biscuits when you can have hard rye bread all the time damned.gif

08-10-2011, 05:46 PM #23
Kreeper Griobhtha
Posts:10,589 Threads:633 Joined:Feb 2011
What can I say? I learned how to cook at an early age. I was about 10 when I made my first pie crusts and pies from scratch. That was many moons ago. (I'm not gonna say how many. Actually, I'm not sure I can count that high.) I grew up in very rural deep south. Good biscuits were not just a requirement, they were a necessity. There's nothing quite like mashing some butter into some strap molasses and eating it with a hot biscuit. Well, most any flour will work. That's the old, country way. Make do with what you have. The rest of the hints will make a big difference though.


cheers.gif

I am not your rolling wheels, I am the highway
I am not your carpet ride I am the sky
I am not your blowing wind, I am the lightning
I am not your autumn moon, I am the night
The night
08-10-2011, 06:40 PM #24
JayRodney ⓐⓛⓘⓔⓝ
Posts:31,276 Threads:1,438 Joined:Feb 2011
Nice tips Kreeper! hi5.gif I'm constantly tweaking everything anyway I'll have to try adding real butter to the buttermilk. My 2 cups flour + 3 tsp baking powder + 1 tsp salt + 2 tbsp shortening or oil is the equivalent of Bisquick which can't be bought here.
We have to make lots of things...
Ranch Dressing, Marshmallow cream, condensed milk from scratch! shocked.gif

wonder.gif



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