I got Spam & eggs on the stove and buttermilk biscuits in the oven browning. Course you've probably already et,
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I got Spam & eggs on the stove and buttermilk biscuits in the oven browning. Course you've probably already et,
Mr Wills, since you hit Wolf before the rains, what's your prediction on winning weight for the MCC weekend after next?
Wannabe...
7 pounds
Ouch. Is that 7 lbs plus 700 lbs of Gar or 7,000?
Wannabe...
Lots of gars. They'll (gar) slow down if the water continues to cool down. That'll give the minnow draggers a good chance to hit pay dirt. Fishes in Wolf have been doing some strange things this year. Good luck to all the fellers fishing the tourney. I'll be there tomorrow with Daughter dragging minnows and fishting the gar.
That sounds good John. I have some strawberry fig preserves that would be good on those biscuits.Quote:
Originally Posted by willsjwills
Submit a post if u have any of those cat heads left over and the contest will be whoever gets there first wins. Bet it wud b worth it too...
Them cat heads will go to the lake with me. They'll make a good snack.
We need a way to cook some of them biscuits at camp, mom is fixxing tenderised deer backstrap lightly brown in a skillet and then smothered in gravy in a crock pot cooked slow till done, gonna be good just need some biscuits to go with it.
That's making me real hungry.Quote:
Originally Posted by ReeCountryGirl
Sure sounds good Ree, hate ima miss it...
And wjw, I'm jus havin a fit to come over, but waiting for the water to cool down a little.. I've had enough of those gars..
Anyone got a good recipe for catheads?
Got mine off the back of a bag of Martha White flour some years back. Once in a while they'll have a recipe for sour dough on the bags.Quote:
Originally Posted by DonDon
2 cups self rising flour
1 cup buttermilk
a lump of solid shortening the size of a walnut. This can be real butter, margarine, lard or solid vegetable shortening. This has to be at room temperature to blend smoothly into the dough. Do not, and I repeat, do not use a soft dairy spread - they contain so much water that they won't work for any baking purposes.
In a large mixing bowl, put the flour. Most flours today do not need to be sifted. Push the flour to the sides of the bowl to form a depression in the center. Place the shortening and a little of the milk in the center and start stirring with a big spoon. When the shortening is blended, add the rest of the milk, mixing just until blended and the dough forms a ball. The dough will be a little on the moist side.
Place wax paper on a flat surface like your kitchen table and sprinkle flour on it. Roll the dough out on the wax paper. Do not handle the dough any more than you have to - it makes the biscuits tough. The less you handle it and the more moist the dough, the better your biscuits will be. Just pat the dough gently until it's about an inch and a half thick.
Then cut out the biscuits. Do you know what I use for a biscuit cutter? I use a tin can that I cut both the bottom and top out of and removed the label. A one pound vegetable can is a good size. Cut out your biscuits and place in a greased pan. The pan can be either glass or metal, but be sure it is small enough so that the biscuits are all close together, touching - Remember, you want the biscuits to rise up, not out to the side. Another reason for this is that when the biscuits bake with their sides touching, you can pull them apart easily, but those sides will be very soft and tender, not hard and brown. This is a very important part of making good biscuits.
Bake in a hot oven 400 degrees just until the biscuits are light brown, but you are sure the dough is done through and through. No one likes a biscuit that is still doughy, but neither does anyone like a hard crust either!
You can brush melted butter on the tops of the biscuits when they are done, or before you place them in the oven. This is also a hint to keep the biscuits soft and moist. This recipe will make around 8 to 10 biscuits, depending on the size of your tin can. A variation of this recipe is to use tomato juice instead of milk. the biscuits will be red and you will love the flavor if you eat them with a slice of country ham in them! They do not rise as much as buttermilk biscuits.
2 cups all-purposed flour
1/4 tsp salt
2 tbs sugar
4 tsp baking powder
1/2 tsp cream of tartar
1/2 cup vegetable shortening
2/3 cup milk
How to make it
- Preheat oven to 425
- Mix dry ingredients in large mixing bowl
- work in shortening witha pastry blender until you have a fine, irregular mixture of small crumbs.
- Add mik all at once and stir with fork until dough comes together.
- Turn out on lightly floured surface and GENTLY knead dough no more than 12 or 14 times. This is the critical step. If you overknead you will develop the flour gluten and have tough biscuits.
- Pat dough lightly until it is slightly more than 1/2 inch thick
- At this point you can use a sharp knife and cut into squares or other shapes or use a 2 inch round cutter or empty can. If using round cutter, press scraps together and form a couple of extra biscuits.
- Place at least one inch apart on ungreased baking or cookie sheet.
- Bake about 15 minutes
Yep. Sat's got it down pat. Really doesn't take that long to make'em. Clean-up takes much longer.
We been trying to find a great biscuit recipe for awhile now. Thanks Sat, have to try em
The second one is the Southern Grandmaws version.
Quote:
Originally Posted by satdoc1
I bet Martha White would slide a mile on a barbwire fence to get her name on these...:biggrin
EZ, ya think they'd be good with some home made SOS?
That or some fig preserves.
fig preserves---yeah. Don't get better
I really have to retry some fig preserves. I didn't like em as a kid at all. Course I didn't like brussell sprouts, cabbage and several other things back then either
Your taste buds and body chemistry sposed to change with age. For better or worse?????????????
I even like spinach now.
Fig or Muscadine!!!