Can you make biscuits from scratch?

[fast306stang]

I've tried several times, several different recipes. I think I made a thread on it as well.

Made some that were PERFECT. Took meticulous notes...and the next time I made them, they weren't as good.

Someone told me that how well they turn out is very dependent on the weather. Could be true.

Oddly enough, a coworker last week told me the same thing as Fear Itself mentioned: self-rising flour and heavy whipping cream. So I'm going to try that next bc cutting/grating frozen butter sucks, even with a pastry cutter.

 

[fast306stang]

I've tried several times, several different recipes. I think I made a thread on it as well.

Made some that were PERFECT. Took meticulous notes...and the next time I made them, they weren't as good.

Someone told me that how well they turn out is very dependent on the weather. Could be true.

Oddly enough, a coworker last week told me the same thing as Fear Itself mentioned: self-rising flour and heavy whipping cream. So I'm going to try that next bc cutting/grating frozen butter sucks, even with a pastry cutter.

I didn't make a thread after all but I did find the post I was referring to

Post in thread 'Daily Dinner thread?'

Jan 30, 2024

That makes me hungry! Looks good to me.

It's really good!

Been making biscuits for awhile now and never found a recipe that was "right," but tonight all the stars aligned lol!

• fast306stang

• 
• 

 

[buellbrewer]

I didn't make a thread after all but I did find the post I was referring to

Post in thread 'Daily Dinner thread?'

Jan 30, 2024

That makes me hungry! Looks good to me.

It's really good!

Been making biscuits for awhile now and never found a recipe that was "right," but tonight all the stars aligned lol!

• fast306stang

• 
• 

some real maple syrup or homegrown honey(or some of that sorghum 😋they make down at Inman Farm Days) and I'd be upright and outta sight.

 

[rtross]

Can I make biscuits from scratch? No

My specialty is eating biscuits that have been made from scratch ☝️

 

[Fear Itself]

I've tried several times, several different recipes. I think I made a thread on it as well.

Made some that were PERFECT. Took meticulous notes...and the next time I made them, they weren't as good.

Someone told me that how well they turn out is very dependent on the weather. Could be true.

Oddly enough, a coworker last week told me the same thing as Fear Itself mentioned: self-rising flour and heavy whipping cream. So I'm going to try that next bc cutting/grating frozen butter sucks, even with a pastry cutter.

I promise, you'll never go back. This is my technique -

Put a heaping handful of self rising flour in a bowl.
Pour in some heavy cream (about the same amount..I like to start out wetter and thinner) and and slowly mix.
Start adding flour to thicken slowly building up the texture
When you get the dough worked correctly I have always estimated that the ratio is somewhere around 2:1 flour/cream. Just guessing-I don't measure.
Roll, pat & bake 475 until golden 🤘😎🤘

 

[fast306stang]

I promise, you'll never go back. This is my technique -

Put a heaping handful of self rising flour in a bowl.
Pour in some heavy cream (about the same amount..I like to start out wetter and thinner) and and slowly mix.
Start adding flour to thicken slowly building up the texture
When you get the dough worked correctly I have always estimated that the ratio is somewhere around 2:1 flour/cream. Just guessing-I don't measure.
Roll, pat & bake 475 until golden 🤘😎🤘

Thanks man! I'm gonna try them, maybe this weekend!

 

[Fear Itself]

Thanks man! I'm gonna try them, maybe this weekend!

You're there when it's not sticky but not clumpy👍

 

[fast306stang]

I promise, you'll never go back. This is my technique -

Put a heaping handful of self rising flour in a bowl.
Pour in some heavy cream (about the same amount..I like to start out wetter and thinner) and and slowly mix.
Start adding flour to thicken slowly building up the texture
When you get the dough worked correctly I have always estimated that the ratio is somewhere around 2:1 flour/cream. Just guessing-I don't measure.
Roll, pat & bake 475 until golden 🤘😎🤘

Gave it a shot. They look amazing! I used AP so Google said 1/4 tsp salt per cup of flour to make self-rising. Well, that's too much, they were a tick salty. Not bad though.

I'll make it a point to either use self-rising next time or cut the salt back a good bit.

Definitely easier than cutting in frozen butter! This was easy!

 

[basstracker89]

Gave it a shot. They look amazing! I used AP so Google said 1/4 tsp salt per cup of flour to make self-rising. Well, that's too much, they were a tick salty. Not bad though.

I'll make it a point to either use self-rising next time or cut the salt back a good bit.

Definitely easier than cutting in frozen butter! This was easy!

View attachment 9640627View attachment 9640628View attachment 9640629

Man!! That looks good!!........ Had some biscuits with caine syrup the other night for desert

 

[Fear Itself]

You're there when it's not sticky but not clumpy👍

Gave it a shot. They look amazing! I used AP so Google said 1/4 tsp salt per cup of flour to make self-rising. Well, that's too much, they were a tick salty. Not bad though.

I'll make it a point to either use self-rising next time or cut the salt back a good bit.

Definitely easier than cutting in frozen butter! This was easy!

View attachment 9640627View attachment 9640628View attachment 9640629

LMAO - I came really close this morning to asking if we could expect feedback 😋😋 they look delicious.

I went all in yesterday and added extra hot sausage (about 75% precooked and crumbled) and extra sharp cheddar (white)I shredded into the mix. They were a religious experience 😂