/ck/ - Food & Cooking

>flyover bread

>>6768020
But anon, those are scones.

>>6768020
Looks great op. You need some gravy for those.

White lily flour, frozen butter flavored shortening, buttermilk.

Lightly incorporate the shortening into the flour, making sure to leave plenty of chunks. add your buttermilk, lightly mix until it just barely come together, very carefully, with your hands, roll your dough to the desired thickness. Divide, put on greased aluminum sheet tray, spread clarified butter on top, bake at 475 until done

I make my biscuits with butter and heavy cream. The only time I make biscuits is for berry shortcakes though. I love buttermilk biscuits too.
>>6768029
>butter flavored shortening
go die please

>>6768038
You get better rise and texture from shortening, and that's a fact. Lots of people just use shortening, which is perfectly acceptable, but I prefer the butter flavored stuff for, well, the butter flavor. However, using butter is fucking stupid. You're not going to get the same fluffiness that you get from shortening.

>>6768024
I don't much care for white gravy, to be honest. I much prefer just butter.

>>6768056
You are expounding on your worst idea. You don't get better rise of fluffiness from shortening you only get inferior flavor. You are a terrible cook and should hang yourself if you use shortening for anything.

What are the differences between butter and shortening? Butter has moisture and milk solids and superior flavor. If your recipe isn't shit there is no reason why a butter biscuit can't be as fluffy as a shortening biscuit. I'm sorry your hick ancestors led you astray.

>>6768081
That's cool.

>>6768056
But Anon, I used butter in my biscuits. Look how they turned out.

The trick is to fold the dough in half, again and again. That builds up layers.

>>6768087
As good as they are, they would be better with shortening.

>>6768091
no they wouldn't, shortening is inbred hick shit that tastes terrible and is terrible for you

>>6768091
>not using butter/lard
GFTO you bad baker.

>>6768099
>not using butter/lard
lard is actually the perfect choice for biscuits, but a butter is fine too

>>6768111
They're biscuits, not pie crust.

>>6768114
I know

>>6768114
Lard actually has more than one use bro.

>>6768156
Yeah, two. Pie crusts and tortillas.

>>6768020
>>6768024
>>6768081
Pepper milk gravy is pretty good with eggs and biscuits. I'd give it a go if you haven't before.

I'm fond of sweet potato biscuits. They go great with honey, brown mustard, and cured ham

I use this recipe. http://www.foodnetwork.com/recipes/paula-deen/fluffy-sweet-potato-biscuits-recipe.html

>>6768022
>implying the southern part of the East Coast is considered flyover
why

you're all jealous

>>6769589

lol wasn't expecting to see this on here, i'm from norfolk too and that shit is tasty, not the best thing ever put on a plate but you'll be satisfied

>>6769615

I've been stuck in California for a year now since graduating from W&M and I've been craving it so bad.

Have you been to The Stove in Portsmouth?

>>6769225
Because people fly over it. It is a destination for no one but the inbred hicks that live there, and even they wish they could be somewhere else. Goes for pretty much the whole south.

>>6769689

you already shit up the other thread, leave this one alone you mongoloid.

beaten biscuits keep really well. I like to take them backpacking with a chunk of country ham.

>>6770096
>pickles on chicken
gross

>>6769589
>Whole grain mustard
No thanks

http://www.epicurious.com/recipes/food/views/sweet-potato-biscuits-with-ham-mustard-and-honey-356312

I'm not sure why I started to use my cast iron or why i crowd them. But now I like the tradition so it suck. I do love pulling them apart though.

>>6768020
Who's got a good biscuit recipe or some technique tips.

I've tried various kinds: some with shortening, some with butter, some with milk, some with cream, some that call for an egg in the mix, some that say you should barely work the dough, some that say you should knead it twenty times.

What do y'all think?

>tfw grandma is dead

>>6770921
Butter or lard. Or frozen bacon fat if you feel like cutting it in. Yeah don't overwork it though, that's pretty universal. Do you want flaky or fluffy?

My grandparents are dead too. Well. I got one left, definitely the best one by far. But he isn't blood related and I don't want the reaper catching on.

>>6770927
Flaky.

>>6769689
>even they wish they could be somewhere else. Goes for pretty much the whole south.

You apparently know nothing about the South, because they're insanely prideful.

>>6769689
Lolwut

The only people who "fly over" the south are people coming from the deeper south or brown countries who can afford plane fare.

Just be quiet and let the adults talk about food. If you want to bitch about demographics go to /pol/

>>6768020
Those pan seared scallops look delicious OP.

>>6768020
they look damn fine OP, kudos to you.

>>6769689
>people fly over it
Yeah if they are going to Mexico maybe. Flyover states are like Nebraska and Iowa, where there's nothing but corn.

>>6770898
These look great. Are they yours? Share yr recipe?

I usually do chicken and biscuits, sort of an easier version of chicken pot pie.

>>6774297
>canned biscuits and cream of chicken soup
You may be fooling your husband but we won't be fooled again.

>>6768020
South isn't that bad, you're close minded. I'm currently living in Maryland but was stationed in Florida and they have seafood that can't be paralleled. Also Atlanta is bretty gud

>>6769877
those look terrible

like mcdonald's english muffins

>>6770143
>can't into chic fil a

>>6768023
Scones are sweet though

Like cookies

>>6774536
not all scones are sweet; you can get cheese and herb ones as well.