Is there a trident true method of making the best ones? (id est, layering, beating, dropping, excedrin)
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Southern Biscuits
Is there a trident true method of making the best ones? (id est, layering, beating, dropping, excedrin)
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Just follow a recipe for South Carolina written before color television.
I know I'm going to get roasted for this, but I now just buy the ones in a tube at the supermarket. They're about as good as it's possible to make biscuits. You can choose between fluffy and layered, they cook up in like 20 minutes or something, and you can use the time that they're baking to make gravy or whatever. Some things are not, imo, worth making from scratch, and biscuits are on that list.
The ones in a bag are better. Pillsbury only.
I was surprised by how good the frozen biscuits in a bag are. The tube biscuits suck, but those frozen ones are like 90% as good as the ones my grandmother used to make.
>Some things are not, imo, worth making from scratch, and biscuits are on that list.
I feel bad for you. because learning to make good biscuits is worth it. also they can be made in about 23 minutes.
can you make Popeyes style biscuits or Red Lobster styles biscuits from them? If you can, that would be a fricking gamechanger?
red lobsters biscuits are just normal biscuits with no folding and cheese added. highly overrated
cold butter and buttermilk
True
Shave the butter with a cheese grater, if it's frozen, even better. Roll out the dough and fold it a few times to get the flakey layers.
Rolling the dough makes sub par pastry dough...
You want to work the dough pretty much as little as possible and have pockets of butter throughout so when the temperature hits the butter it releases steam and cause the biscuit to rise.
You can roll with very little gluten development. It is labor intensive and temperature finicky to do very well, but it makes the best biscuits and pie crust when done well. Shaving butter isn't the best way to do it, though, and I feel like if you're going to roll, you may as well clear out a fridge shelf and take the time to do it right with softened butter chilled between folding. Use the chill times for other stuff and make an amazing breakfast, since you're going all-out.
Biscuits are the epitome of "deceptively simple". There isn't any "method" other than practice and repetition with the basics. Make small batches every meal until you figure it out. Be careful not to over-work the dough.
There are tricks you can use to make *variations* on the traditional Southern style biscuit like mentions or delicacies like cinnamon raisin biscuits, but they really are at their core very simple. Just practice.
drop biscuits > popeye's chicken style biscuits
>trident true
posters like OP are a diamond dozen
it's dime a dozen.
holy shit no.
To play doubles advocate, for all intensive purposes you're being kind of a pre-Madonna about it
i think you're taking us for granite here
go suck some cool whhhip.
450° oven
100% 275g white lily or other soft winter wheat self rising flour
62% 170g milk
22% 60g lard
add lard to flour and break up in to pea sized pieces.
add milk just bring together and do not knead.
fold and flatten 5 times (no more).
on last flatten make the size of biscuits you want.
place on baking sheet.
push thumb in center of each biscuit
place butter in thumb print.
bake until tops are medium brown.
wait 30 minutes to eat. if you eat them too soon they will be slightly gummy inside.
recipe can be doubled by increasing flour and percentage of other ingredients. if you use buttermilk the amount will be different and I do not have an amount for that.
>Trident true
it's OK i got u senpai, the trick is cow patties and an open fire on the prairie, plus fresh ingredients from the farm, and a little bit of country wisdom-