Im dying over here..... I havent had a good biscuit since my grandfather died in 1989. Someone please tell me how to make good buttermilk biscuits. Whats the trick? Ive tried different recipes and i still cant get them right..
Now that you mention it do they even sell buttermilk in New York?I don't know if its possible to make a good buttermilk biscuit in New York, but good luck
I'm sure you can get some flown in for a price:biggrin:Now that you mention it do they even sell buttermilk in New York?
Ha Ha.. Of course they do.. I use it in my cornbread. I live in upstate NY where there are more dairy cows than people. Self Rising flour on the other hand is extremely difficult to find. So is self rising cornmeal.. I have to buy that at the cracker barrel store.Now that you mention it do they even sell buttermilk in New York?
Upstate NY is nothing like The City true. We have friends in Elmira, father in law lives on Long Island two different worlds.Ha Ha.. Of course they do.. I use it in my cornbread. I live in upstate NY where there are more dairy cows than people. Self Rising flour on the other hand is extremely difficult to find. So is self rising cornmeal.. I have to buy that at the cracker barrel store.
I have cooked cornbread and a cherry cobbler on my Big Green Egg which also makes great pizza and homemade bread.Sunday morning I decided to make biscuits and gravy. Got everything all mixed up, had my biscuits all nice and pretty in the pan... And my oven wouldnt turn on! I decided i wasnt gonna let these biscuits go to waste, so I cooked them on the grill.. They turned out pretty good. Didnt rise as much as i wanted them too, but not bad at all.
Do you use butter or crisco? Ive been using cold butter chunks, but im thinking about trying Crisco.When I make biscuits I make sure my dough is sticky before I put it on flour covered waxed paper. I then sprinkle flour on top of the sticky dough and pat down dough to desired thickness. When you cut your biscuits the dough will stick to cutter so be sure to dip cutter in flour before each cut. Also with dough left over I sometimes make a galletta (?sp) (pronounced gaalet) by putting dough in well seasoned cast iron pan and frying on top of stove till golden brown. These have a different taste than biscuits, and are really delicious with fish and grits.
I thought a hoe cake was the one where a naked lady jumped out.when my grandmother cooked her biscuits on top of the stove she called it a hoe cake.