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Author Topic: Any good butter milk buiscuit recipes? adonis and others?  (Read 1292 times)
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« on: November 07, 2012, 08:08:48 AM »

i would like to have some to feul my morning out door workout barefoot fuk yeh i love butter milk buiscuits
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« Reply #1 on: November 07, 2012, 08:24:26 AM »

I've got a great recipe for buttermilk cornbread.  Will that do?   Huh
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« Reply #2 on: November 07, 2012, 08:28:44 AM »

I've got a great recipe for buttermilk cornbread.  Will that do?   Huh

yes ill try that but does it have eggs?

eggs=heme-iron=bad for liver

but i think i could use cottage cheese to replace eggs maybe
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« Reply #3 on: November 07, 2012, 08:30:50 AM »

i would like to have some to feul my morning out door workout barefoot fuk yeh i love butter milk buiscuits
Making Biscuits a bit later for Split Pea Soup.  Johnny, you should eat Split Pea Soup.

Here is my Cat Head Biscuit recipe.  This is strictly a NC recipe.

Ingredients

    1 1/2 cups all-purpose flour
    1 1/2 cups cake flour
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    1 teaspoon salt
    8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
    4 tablespoons vegetable shortening, cut into 1/2-inch pieces
    1 1/4 cups buttermilk

Instructions

    1. MIX DOUGH Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease 9-inch cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until mixture resembles coarse meal. Stir in buttermilk until combined.

    2. PORTION BISCUITS Following the instructions at left, use greased 1/2-cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan's perimeter and 1 in center.

    3. BAKE BISCUITS Bake until puffed and golden brown, 20 to 25 minutes. Cool in pan for 10 minutes, then transfer to wire rack. Serve. (Biscuits can be stored in airtight container at room temperature for 2 days.)
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« Reply #4 on: November 07, 2012, 08:41:48 AM »

yes ill try that but does it have eggs?

eggs=heme-iron=bad for liver

but i think i could use cottage cheese to replace eggs maybe

Yes, the recipe contains eggs.  However, eggs are a source of "non-heme" iron, so you can eat all you want.  Here is the recipe, it's super easy, and quick.

http://allrecipes.com/recipe/grandmothers-buttermilk-cornbread/detail.aspx?event8=1&prop24=SR_Title&e11=cornbread&e8=Quick%20Search&event10=1&e7=Home%20Page
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El Diablo Blanco
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« Reply #5 on: November 07, 2012, 09:11:56 AM »

Yes, the recipe contains eggs.  However, eggs are a source of "non-heme" iron, so you can eat all you want.  Here is the recipe, it's super easy, and quick.

http://allrecipes.com/recipe/grandmothers-buttermilk-cornbread/detail.aspx?event8=1&prop24=SR_Title&e11=cornbread&e8=Quick%20Search&event10=1&e7=Home%20Page

Eggs in biscuits?  What the fuck man.  You don't want to add protein to toughen the biscuits. They need to be flaky and light.
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« Reply #6 on: November 07, 2012, 09:15:17 AM »

im milking the lizard now
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« Reply #7 on: November 07, 2012, 09:52:49 AM »

Eggs in biscuits?  What the fuck man.  You don't want to add protein to toughen the biscuits. They need to be flaky and light.

Cornbread fuck face, not biscuits.   Grin
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« Reply #8 on: November 07, 2012, 09:54:54 AM »

Adam, how about the split-pea soup recipe?
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The True Adonis
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« Reply #9 on: November 07, 2012, 09:57:17 AM »

Adam, how about the split-pea soup recipe?
Made it yesterday for the election!

Easiest thing you can possibly make and very good for you. 

Falcon, if you make it, just omit the ham.

INGREDIENTS
3tablespoons unsalted butter
1 medium onion, chopped medium
2 carrots, peeled and chopped medium
3large cloves garlic, minced
1pound ham steak, chopped fine
 Pinch sugar
1pound dried split peas, picked over and rinsed
6cups low-sodium chicken broth
2cups water
1 bay leaf
  Ground black pepper
INSTRUCTIONS
Melt butter in large stockpot over medium heat. Add onion, carrots, garlic, ham, and sugar; cover and cook until vegetables are soft, 8 to 10 minutes. Add peas, broth, water, and bay leaf; increase heat to high and bring to boil. Reduce heat to medium-low and simmer until peas are soft, about 40 minutes. Discard bay leaf and add pepper to taste. Serve.
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« Reply #10 on: November 07, 2012, 10:07:25 AM »

is there a good biscuits and gravy recipe  Tongue
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« Reply #11 on: November 07, 2012, 10:22:18 AM »

I think I'm going to make both of these this evening.  Thanks for the recipes.
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« Reply #12 on: November 07, 2012, 10:22:58 AM »

just make drop biscuits with bisquik but add bunch of shredded cheddar cheese to the mix.

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« Reply #13 on: November 07, 2012, 11:31:26 AM »

Falcon, you have reached GOD-LIKE status, I am now a believer
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« Reply #14 on: November 07, 2012, 04:40:01 PM »

Making Biscuits a bit later for Split Pea Soup.  Johnny, you should eat Split Pea Soup.

Here is my Cat Head Biscuit recipe.  This is strictly a NC recipe.

Ingredients

    1 1/2 cups all-purpose flour
    1 1/2 cups cake flour
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    1 teaspoon salt
    8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
    4 tablespoons vegetable shortening, cut into 1/2-inch pieces
    1 1/4 cups buttermilk

Instructions

    1. MIX DOUGH Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease 9-inch cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until mixture resembles coarse meal. Stir in buttermilk until combined.

    2. PORTION BISCUITS Following the instructions at left, use greased 1/2-cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan's perimeter and 1 in center.

    3. BAKE BISCUITS Bake until puffed and golden brown, 20 to 25 minutes. Cool in pan for 10 minutes, then transfer to wire rack. Serve. (Biscuits can be stored in airtight container at room temperature for 2 days.)


wow not sure if ive seen cake flour is that yellow cake flour , i need to look a little harder next time at the grocery store
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The True Adonis
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« Reply #15 on: November 07, 2012, 04:41:23 PM »

wow not sure if ive seen cake flour is that yellow cake flour , i need to look a little harder next time at the grocery store
Just get White Lily Brand (southern flour).  Its basically cake flour.  Make sure its just flour and not self rising.
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« Reply #16 on: November 07, 2012, 04:41:28 PM »

Yes, the recipe contains eggs.  However, eggs are a source of "non-heme" iron, so you can eat all you want.  Here is the recipe, it's super easy, and quick.

http://allrecipes.com/recipe/grandmothers-buttermilk-cornbread/detail.aspx?event8=1&prop24=SR_Title&e11=cornbread&e8=Quick%20Search&event10=1&e7=Home%20Page

WRONG MAN

EGGS DO HAVE HEME IRON

DONT SPREAD LIES OR GET BANNED IMMEDIATLEY
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« Reply #17 on: November 07, 2012, 04:43:00 PM »

Just get White Lily Brand (southern flour).  Its basically cake flour.  Make sure its just flour and not self rising.

ok im going to look for that next time bro thanks

what do you do for the split pea soup?

ive got a few cans of sweat peas for it

wait never mind i see it thanks EDIT
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« Reply #18 on: November 07, 2012, 04:43:06 PM »

 <a href="http://www.youtube.com/watch?v=0pDr2liFKMg" target="_blank">http://www.youtube.com/watch?v=0pDr2liFKMg</a>
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Marty Champions
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« Reply #19 on: November 07, 2012, 04:48:27 PM »

man im so fucking hungry
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« Reply #20 on: November 08, 2012, 09:56:02 AM »

I think I'm going to make both of these this evening.  Thanks for the recipes.


Wow. You must be shredded.
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« Reply #21 on: November 08, 2012, 09:59:46 AM »

Why the hell does YAGR's post count say "leet"? Is Ron behind this Huh
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from incomplete data
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« Reply #22 on: November 08, 2012, 10:09:31 AM »


Wow. You must be shredded.

Oh look, I have a new pet...This should be fun...
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« Reply #23 on: November 08, 2012, 10:25:40 AM »

Oh look, I have a new pet...This should be fun...


Why are you following me Black shrek.
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« Reply #24 on: November 08, 2012, 10:27:13 AM »

Making Biscuits a bit later for Split Pea Soup.  Johnny, you should eat Split Pea Soup.

Here is my Cat Head Biscuit recipe.  This is strictly a NC recipe.

Ingredients

    1 1/2 cups all-purpose flour
    1 1/2 cups cake flour
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    1 teaspoon salt
    8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
    4 tablespoons vegetable shortening, cut into 1/2-inch pieces
    1 1/4 cups buttermilk

Instructions

    1. MIX DOUGH Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease 9-inch cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until mixture resembles coarse meal. Stir in buttermilk until combined.

    2. PORTION BISCUITS Following the instructions at left, use greased 1/2-cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan's perimeter and 1 in center.

    3. BAKE BISCUITS Bake until puffed and golden brown, 20 to 25 minutes. Cool in pan for 10 minutes, then transfer to wire rack. Serve. (Biscuits can be stored in airtight container at room temperature for 2 days.)


This is roughly my pancake batter recipe sans the shortening and add some sugar and eggs.
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