Southern Biscuits

Is there a trident true method of making the best ones? (id est, layering, beating, dropping, excedrin)

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  1. 4 weeks ago
    Anonymous

    Just follow a recipe for South Carolina written before color television.

  2. 4 weeks ago
    Anonymous

    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.

    • 4 weeks ago
      Anonymous

      The ones in a bag are better. Pillsbury only.

      • 4 weeks ago
        Anonymous

        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.

    • 4 weeks ago
      Anonymous

      >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.

    • 4 weeks ago
      Anonymous

      can you make Popeyes style biscuits or Red Lobster styles biscuits from them? If you can, that would be a fricking gamechanger?

      • 4 weeks ago
        Anonymous

        red lobsters biscuits are just normal biscuits with no folding and cheese added. highly overrated

  3. 4 weeks ago
    Anonymous

    cold butter and buttermilk

    • 4 weeks ago
      Anonymous

      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.

      • 4 weeks ago
        Anonymous

        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.

        • 4 weeks ago
          Anonymous

          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.

      • 4 weeks ago
        Anonymous

        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.

  4. 4 weeks ago
    Anonymous

    drop biscuits > popeye's chicken style biscuits

  5. 4 weeks ago
    Anonymous

    >trident true

    • 4 weeks ago
      Anonymous

      posters like OP are a diamond dozen

      • 4 weeks ago
        Anonymous

        it's dime a dozen.

        The ones in a bag are better. Pillsbury only.

        holy shit no.

        • 4 weeks ago
          Anonymous

          To play doubles advocate, for all intensive purposes you're being kind of a pre-Madonna about it

          • 4 weeks ago
            Anonymous

            i think you're taking us for granite here

          • 4 weeks ago
            Anonymous

            go suck some cool whhhip.

  6. 4 weeks ago
    Anonymous

    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.

  7. 4 weeks ago
    Anonymous

    >Trident true

  8. 4 weeks ago
    Anonymous

    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-

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