| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1033.1 | BISCUIT RECIPE HELP | SAHQ::HERNDON | Kristen, DTN 385-2154 | Thu Oct 04 1990 15:49 | 44 |
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I realize this is an old note...but this is my topic, and you know,
why start another?
Background: My in-laws gave me a biscuit recipe my husband loves.
However, the recipe is written strange to me. It is inside squares,
so I'm not sure if I'm suppose to combine ingredients together.
My inlaws got it from someone else and I think it has lost its
original directions. When they make them they use HOT tap water,
store their yeast in the fridge and will store the 'dough' for
2 weeks in the fridge, making biscuits whenever they want them.
I did this and they were so sour, you can use the biscuits for
doorstoppers, and the oil separates from the dough. After a while
the refrigerator wreaks of yeast...yuck!
I was wondering if anyone could identify the recipe and would know
how it was supposed to be put together. I've tried proofing the
yeast, not-proofing, letting the dough rise, and just mix and cook.
They just aren't 'good' biscuits.
My inlaws are from Rome Georgia (we live in Atlanta, but native
New Englander). This recipe is one thing I want to conquer.
My inlaws knew nothing about yeast and how temperature sensitive
it is. So I don't know if the treatment of the yeast is the key.
Finally, here it is....thanks for any help! Kristen
+--------------------------------------------------------------------+
| 5 C Self-Rising | |1 tsp. |2 C. | |
| Flour |1 Pkg yeast |Baking Soda|Buttermilk |1 C. Oil |
|___________________|____________|___________|____________|___________|
| | |
|1/4 C. Warm Water |2 tsp. Sugar|
| | |
+___________________+____________+
Dissolve yeast in water. Mix sugar, soda, and buttermilk well.
Add flour and oil evenly add yeast.
Preheat oven 400 - 425, bake for 20 - 25 minutes.
|
| 1033.2 | well, maybe | TYGON::WILDE | illegal possession of a GNU | Thu Oct 04 1990 19:46 | 30 |
| > +--------------------------------------------------------------------+
> | 5 C Self-Rising | |1 tsp. |2 C. | |
> | Flour |1 Pkg yeast |Baking Soda|Buttermilk |1 C. Oil |
> |___________________|____________|___________|____________|___________|
> | | |
> |1/4 C. Warm Water |2 tsp. Sugar|
> | | |
> +___________________+____________+
> Dissolve yeast in water. Mix sugar, soda, and buttermilk well.
> Add flour and oil evenly add yeast.
Well, for starters, I wonder why anyone would use self-rising flour
which is leavened already with a yeast recipe...sounds really overboard to
me. However, assuming this is the correct flour, I can only suggest that
you mix the 1/4 cup warm water, yeast, and sugar together until yeast is
disolved. I would also mix the buttermilk and oil together. Add the
baking soda to the flour, sifting once or mixing well with a wire wisk.
Add the buttermilk/oil all at once and mix a little. Add yeast/sugar/water
mixture all at once and stir to mix. I am
guessing here, but I suspect you can OVERMIX this stuff, so stir just until
all is moistened...or do you have to knead this stuff to get it mixed? at
any rate, it will "sour" up on you if you store it in the fridge for any
length of time, but if used immediately, it might be okay.
Good luck.
PS. have you tried this with regular flour?
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| 1033.3 | Angel biscuits? | CSCOA5::ANDERSON_M | Success in circuit lies | Fri Oct 05 1990 09:37 | 12 |
|
This looks like a recipe for "Angel" biscuits, the kind that every good
Southern grandmother is supposed to have the only authentic recipe
for... The methods that I've read DO NOT mention storing the sponge in the
refrigerator. (It would surely sour, as you've already discovered.)
Anyway, the only time I've ever seen double-leavening is with Angel
biscuits--and they are truly wonderful. I'd buy a bag of White Lily
Self-Rising Flour with yet another "authentic" recipe on the back, and
tell my in-laws I finally mastered their recipe....
Mike.
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| 1033.4 | | SAHQ::HERNDON | Kristen, DTN 385-2154 | Fri Oct 05 1990 10:38 | 26 |
| re: .2
Yeah, I've tried regular flour. The dough is kind of soupy and you
can't do a thing with it.
As far as the Yeast and dissolving with sugar and warm water, I
did that (proofing) and the biscuits rose real nice; however, after
I cooked them, I could use them to hold the bedroom door open. They
also 'shrunk' considerably. Want to hear something kooky...my inlaws
store them 'on purpose' in the fridge for 2 weeks to get that 'sour'
taste...yuck!
re: .3
Sounds like a plan to me. I'll have to see if I can find the flour
your talking about and compare the recipe.
thanks for the ideas, if anyone else has any suggestion, by all
means...
Kristen
PS: Do you think the recipe 'has' to have oil? Or would butter/marg.
work too? My thought is that the butter/marg. would add flavor.
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| 1033.6 | How Southern grandmothers do it :^) | SCAACT::RESENDE | Just an obsolete child | Mon Oct 08 1990 00:04 | 12 |
| Someone mentioned that they couldn't imagine using self-rising flour and
then adding yeast to it. Well, I haven't heard of exactly that either, but
literally *every* true born-'n-bred Southern cook I've ever known uses
self-rising flour for biscuits, but also adds a generous amount of baking
powder and baking soda to it. My Mom always said that using self-rising
flour is the secret to making really good buttermilk biscuits. The other
trick that seems to be almost universally used in the South is to cook the
biscuits in an extremely hot oven: 450 - 500 degrees. Nearly every recipe
I've ever seen specifies a much lower temperature than that.
FWIW,
Steve
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