Biscuits

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Arthur Gamon
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Biscuits

#1 Post by Arthur Gamon » December 4th, 2018, 11:33 am

Interesting article on how Southern and Northern renditions of the humble biscuit differ, and why. Wonder if any of our board members in the South would be willing to buy and ship me a 5 lb. bag of White Lilly?
https://www.theatlantic.com/health/arch ... F07x5Q2vIo

Also do any members have a recipe that shows the amounts to be used of the three ingredients mentioned in the article??
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Milton Hudson
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Re: Biscuits

#2 Post by Milton Hudson » December 4th, 2018, 11:45 am

Williams Sonoma used to sell it in their northern and western stores. I can remember walking into the flagship store and wondering why they had bags of White Lilly on the shelves (they were wrapped in plastic wrap to prevent flour leaks). I make great biscuits using Pioneer buttermilk baking mix and frozen butter. Pioneer uses a soft winter wheat (unlike Bisquick) this is available in Walmart so you may be able to order. Also the Walmart's around here carry White Lilly so you may be able to order from there as well. Failing those two, just let me know and I'll send you some.

I will also add, that i don't know anybody who makes biscuits this way, so I can't help you. My mom (also a famous biscuit maker) used white lilly self rising, crisco and whole milk. I personally like the mix of shortening and butter.

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Arthur Gamon
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Re: Biscuits

#3 Post by Arthur Gamon » December 4th, 2018, 2:27 pm

Well, Walmart does not have the White Lilly in stock any more, and Williams Sonoma reports they have dropped it from their line. My Walmart says they have the Pioneer buttermilk baking mix in stock, so I will try one. Do you add extra buttermilk to the dry mix, or do you just add frozen butter (if so how much?). Thanks for your answer, BTW.
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David Wright
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Re: Biscuits

#4 Post by David Wright » December 4th, 2018, 3:06 pm

According to this guy, you can mix cake flour (low protein) with AP flour to approximate White Lily.

https://www.southernkitchen.com/article ... lily-flour

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Arthur Gamon
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Re: Biscuits

#5 Post by Arthur Gamon » December 4th, 2018, 4:59 pm

Thanks David. I got a box of Pioneer Buttermilk baking mix mentioned by Milton, and will be giving this a try first.
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Re: Biscuits

#6 Post by rfelthoven » December 4th, 2018, 6:11 pm

Love that Pioneer baking mix...
Ron

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Re: Biscuits

#7 Post by Brandon R » December 6th, 2018, 11:46 am

I'm a biscuit junkie, so thanks for sending that article. I really like Alton Brown's "Southern Biscuits" recipe and follow it. It's AP flour with leavening, buttermilk, and equal parts shortening and butter. It's critical to put the cut biscuits slightly touching each other on the pan for proper rising. Mmm...tasty.
B. Redman

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Scott Brunson
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Re: Biscuits

#8 Post by Scott Brunson » December 6th, 2018, 2:17 pm

My wife just made a batch.
Click to see spoiler:
but we use leaf lard rather than shortening... [bow.gif]
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Re: Biscuits

#9 Post by Brandon R » December 7th, 2018, 12:42 pm

Scott...that's what I'd love to use. Where do you buy it?
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Michael S. Monie
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Re: Biscuits

#10 Post by Michael S. Monie » December 7th, 2018, 4:02 pm

This is the recipe that I use:


Buttermilk Biscuits
RecipeSquare-150x150
Buttermilk Biscuits

Homemade buttermilk biscuits are our favorite breakfast at the Cool Water Ranch. For years, we’ve made them almost every weekend. They’re so easy to make I wonder why more people don’t. When she was still very small, my daughter Mary Leigh started helping me. Now she’s completely taken over the job. The recipe is not revolutionary. There are only three ingredients: self-rising flour (White Lily is by far the best), buttermilk, and butter. (We used to use Crisco, but what we now know about trans-fats made me convert to butter as the shortening.)

Biscuit

3 cups self-rising flour
6 Tbs. butter, softened
1 1/2 cups buttermilk

1. Measure flour into a large bowl. Cut butter into the flour and stir with a wire whisk until mixture resembles coarse cornmeal. It’s okay for there to be a few small lumps.

2. Blend in the buttermilk with light strokes of a kitchen fork. Continue lightly blending until the dough leaves the side of the bowl. Add a little more milk if necessary to work all the dry flour at the bottom into a sticky, thoroughly damp dough.

3. Spoon out the dough with a large spoon into lumps about three inches high and three to four inches in diameter. Dip your fingers in water and mound the dough up a bit if necessary.

4. Bake 10 to 14 minutes in the preheated 475-degree oven. They’re ready when the little peaks on the biscuits begin to brown. Don’t look for a dark overall brown; that indicates overbaking.

Makes six to ten biscuits.
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Craig G
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Re: Biscuits

#11 Post by Craig G » December 7th, 2018, 7:56 pm

Scott Brunson wrote:
December 6th, 2018, 2:17 pm
but we use leaf lard rather than shortening... [bow.gif]
Ooh, is that vegan?
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Scott Brunson
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Re: Biscuits

#12 Post by Scott Brunson » December 8th, 2018, 5:07 am

Craig G wrote:
December 7th, 2018, 7:56 pm
Scott Brunson wrote:
December 6th, 2018, 2:17 pm
but we use leaf lard rather than shortening... [bow.gif]
Ooh, is that vegan?
That's what I tell people
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Re: Biscuits

#13 Post by Milton Hudson » December 8th, 2018, 3:01 pm

Arthur Gamon wrote:
December 4th, 2018, 2:27 pm
Well, Walmart does not have the White Lilly in stock any more, and Williams Sonoma reports they have dropped it from their line. My Walmart says they have the Pioneer buttermilk baking mix in stock, so I will try one. Do you add extra buttermilk to the dry mix, or do you just add frozen butter (if so how much?). Thanks for your answer, BTW.
ARthur,
I use regular whole milk. I have done it with extra buttermilk, but really can't tell a difference. I use about 7/8 of a stick of frozen butter to about 2.5 cups of pioneer. All these are approximations as i just use the same bowl everytime and it makes exactly 1 half sheet pan of biscuits. 24 or so 2 inch 18 or so 3 inch. If you like the flaky style of biscuit (layers so you don't have to use a knife to split) use a little more butter and do the fold in thirds in 3 directions like you are making puff pastry. Be very gentle with this and you get biscuits that are in layers. I use this same recipe for jalapeno bacon cheddar or just regular cheese biscuits.

BtW my biscuits are a rolled and cut biscuit as opposed to Fitzmorris's (Michaels recipe) drop biscuits. I grew up on the rolled style, so that's what i prefer.

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Arthur Gamon
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Re: Biscuits

#14 Post by Arthur Gamon » December 10th, 2018, 9:05 am

Last night I made my biscuits. 2 cups of Pioneer mix, 2 tablespoons lard, 2 tablespoons butter, mixed in with knives and a wire whisk. Then mixed in 1 1/4 cups of buttermilk. Spread dough out with my fingers, and folded it about 4-5 times. Cut out with an old cat food can (well cleaned) and got 10 biscuits. Cooked at 450 for 10 minutes, and they were perfect. Next time though, I will add another tablespoon of the lard and butter (mixed with the flour mix while cold). Thanks for all the info people gave me on this. It's left over biscuits this morning!!
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Re: Biscuits

#15 Post by cjsavino » December 10th, 2018, 9:31 am

A trick in a baking class I once took, when making scones was how to cut up the butter/lard. Both were kept frozen, the used a box grater, the larger holes to get nice pea size pieces of the fat. This was done directly into the dry mixture so if was coated with flour. Should also work with biscuits
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Jay Miller
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Re: Biscuits

#16 Post by Jay Miller » December 10th, 2018, 9:40 am

cjsavino wrote:
December 10th, 2018, 9:31 am
A trick in a baking class I once took, when making scones was how to cut up the butter/lard. Both were kept frozen, the used a box grater, the larger holes to get nice pea size pieces of the fat. This was done directly into the dry mixture so if was coated with flour. Should also work with biscuits
It does :)
Ripe fruit isn't necessarily a flaw.

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