Guyon I'm calling you out

Morrow

Morrow

Don't make this weird
Joined
Apr 11, 2007
Messages
27,773
to give up the recipe for those delicious looking biscuits you've posted pictures of. don't be stingy...give it up. :p
 
The first key to drop biscuits is not to measure anything. The second key is to love the biscuit. Got that? Love the biscuit. If you truly love the biscuit, try the following in a bowl:

  • About a cup and a half of self-rising flour, give or take a cup and a half
  • A dollop of vegetable oil (I don't know...maybe a teaspoon?)
  • Stir in milk (buttermilk preferred, goat's milk if your name is Bastid) to consistency
You want the dough to be the consistency of a really thick pudding. Mixed well with no lumps, but not runny. Sticky. It's actually just this side of a batter in terms of consistency. It takes some practice to get this part right every time. Don't over-stir.

Spoon out a big glob into a bowl with some dry flour. I use a big tablespoon. Please note the technical cooking term, "glob." Big glob = big biscuit. Small glob = small biscuit. Roll the dough around in the flour and coat it on all sides.

Now, other than getting the consistency of the dough right, here's the only other part that requires some measure of sobriety. Roll the coated lump of dough between your palms to shape just a bit, place it on a pre-oiled flat sheet/pan or skillet, and press it down with three fingers because that's how mama does it. Continue to flour, shape, and press biscuits until you either run out of dough or run out of space on your skillet.

Bake at 425 until tops are brown. Check to see if bottoms have browned slightly. When the bottoms do brown, pull 'em and butter 'em. Or put jam on 'em. Or cover 'em in gravy. Or stick some SPAM in 'em.

Now... go practice.

ASH1LE9.jpg
 
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And don't forget to add green food coloring on Saint Patrick's Day!!!


GreenBiscuit.jpg


GreenBiscuits.jpg


StPaddys.jpg
 
Thanks, Guyon!! :thumbup: Always looking for good biscuit recipes. :D
 
thank you sir. i'm making these tonight.


EDIT: and I promise to love the biscuit
 
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I was also waiting for your culinary expertise, Guyon. Thanks for the recipe. :thumbup:
 
On the dough... If it's too smooth and won't hold form, just add a little more flour and stir. It'll thicken up. If it's too thick and won't mold easily (you should only have to roll it between your palms a few times), just add a little more milk. It'll loosen up.
 
very nice G...


and the greens ones would go over in Savannah on Pattys Day:)


you could make a killin:)
 
Many thanks Guyon. Went to the store for the self-rising and the buttermilk and made a batch this am. Turned out great! :thumbup:

Razz
 
i'm retarded and i failed. my biscuits sucked. they were about 1/2 inches high..they didn't rise or get fluffy. i suck.

i used the self-rising flour....everything according to the recipe.

i'm irritated.
 
morrowj_98 said:
i'm retarded and i failed. my biscuits sucked. they were about 1/2 inches high..they didn't rise or get fluffy. i suck.

i used the self-rising flour....everything according to the recipe.

i'm irritated.
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How old was your flour? Sounds like you might have had some old stuff.

Wonder if Tony's flour was old or young.

Couple of other folks have had some success:

on_the_edge said:
I for one can attest to Guyon's highly refined culinary knowledge. My family could not stop eating the damn things.
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SPXTrader said:
I made a batch last night, as Guyon suggested I do before making them at this weekend's Annual Melvinville Fall Jar Fest. We ate the whole batch in one sitting. Knocks the snot outta them canned biscuits. Great recipe! Thanks again Guyon!
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Guyon said:
How old was your flour? Sounds like you might have had some old stuff.

Wonder if Tony's flour was old or young.

Couple of other folks have had some success:
Click to expand...

I bought the flour yesterday. I wonder if i used too much oil.
 
my agitation meter is about pegged. i tried it again.....same result.

wtf......#$#$@#$#$#@@

the only thing i can think of is not enough flour which means my batter is too runny. how difficult should it be to stir through the batter with a fork?
 
morrowj_98 said:
my agitation meter is about pegged. i tried it again.....same result.

wtf......#$#$@#$#$#@@

the only thing i can think of is not enough flour which means my batter is too runny. how difficult should it be to stir through the batter with a fork?
Click to expand...

Here's how my last bowl of batter looked just before I spooned out the biscuits.

I don't measure the oil, but it's probably about a teaspoon. Less would work okay.

Biscuits2.jpg


Here's how that same bowl turned out:

Biscuits3.jpg


Biscuit5.jpg
 
Fried Chicken, Biscuits, Gravy and Mashed Patatoes......


mmmmmmmmmmmmmmmmmm, good lordy that sounds good!:thumbup:


.
 
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