I actually meant the buttermilk biscuits recipe 😄 I have to try your gravy, though!
For my gravy, I use equal tablespoons bacon fat plus flour to make a roux, heat until the flour smells nutty, and then take my pan off the heat and add a cup of milk per tablespoon of flour/fat. Lotsa pepper and some garlic powder and voilá! Happy tummy.
oopsers, sorry I misunderstood, I was reading comments in between reading liveblog entries.
I learned biscuits from my granny, and her recipe was a pinch of this and a handful of that, but in general it's two cups of self-rising flour, 1/4 c. Crisco shortening, and 3/4 c. very cold buttermilk. This will make six or seven biscuits.
Preheat oven to 425. Generously grease a cold medium-sized cast-iron skillet with extra Crisco and set aside. Add flour to a large mixing bowl and make a well in the center with your fist. Add the Crisco to the well. Pour the buttermilk over the Crisco into the well.
Working quickly, use your fingertips to pinch off pieces of Crisco and mix it into the flour until all the Crisco has been blended. Do not overmix, you want pea-sized chunks of shortening. Squish everything together with your hand just until evenly incorporated.
Wash your hands well with hot water and soap, and dry completely. Pour extra flour into a smaller bowl. Dip your hands into the flour and coat them in flour, making sure the palms are well floured. Scoop a handful of biscuit dough and quickly roll it into a ball about two inches in diameter, then put it against the inside rim of the greased skillet. Repeat until dough is gone. You want to place the biscuits so that they are touching each other but not crowded. These are called "cathead" biscuits.
Bake at 425 on the next-to-bottom rack until they smell so good you can't wait another minute (when tops are nicely browned), about 20 minutes. Serve hot. Leftovers can be frozen.
"There is too... much... butter... on... those... trays!"
Oops. Moved to new, improved, open thread.
I can sympathize. The same thing happened to me today. Pasted my fake smile on my face and plotted revenge.
Is this your brain?
"Seriously Sibyll, when we were first manacled together, we used to laugh quite a lot."
"Yes, but not at the same time, Basil."
Alfred E. Neuman's body?
Flowery Twats?
I actually meant the buttermilk biscuits recipe 😄 I have to try your gravy, though!
For my gravy, I use equal tablespoons bacon fat plus flour to make a roux, heat until the flour smells nutty, and then take my pan off the heat and add a cup of milk per tablespoon of flour/fat. Lotsa pepper and some garlic powder and voilá! Happy tummy.
There's a debate tonight?????
I suspect there's a wire being used.
It lacks the "You won't have Richard Nixon to kick around anymore" pathos.
oopsers, sorry I misunderstood, I was reading comments in between reading liveblog entries.
I learned biscuits from my granny, and her recipe was a pinch of this and a handful of that, but in general it's two cups of self-rising flour, 1/4 c. Crisco shortening, and 3/4 c. very cold buttermilk. This will make six or seven biscuits.
Preheat oven to 425. Generously grease a cold medium-sized cast-iron skillet with extra Crisco and set aside. Add flour to a large mixing bowl and make a well in the center with your fist. Add the Crisco to the well. Pour the buttermilk over the Crisco into the well.
Working quickly, use your fingertips to pinch off pieces of Crisco and mix it into the flour until all the Crisco has been blended. Do not overmix, you want pea-sized chunks of shortening. Squish everything together with your hand just until evenly incorporated.
Wash your hands well with hot water and soap, and dry completely. Pour extra flour into a smaller bowl. Dip your hands into the flour and coat them in flour, making sure the palms are well floured. Scoop a handful of biscuit dough and quickly roll it into a ball about two inches in diameter, then put it against the inside rim of the greased skillet. Repeat until dough is gone. You want to place the biscuits so that they are touching each other but not crowded. These are called "cathead" biscuits.
Bake at 425 on the next-to-bottom rack until they smell so good you can't wait another minute (when tops are nicely browned), about 20 minutes. Serve hot. Leftovers can be frozen.
Did anyone have the courage to ask Tim Apple about the impeachment?
He's a bad man. Yields should be a bad word by now. Yields means chemicals. And patented everything. Made from petroleum.
It makes them feel like a posse again. Bc I think that feeling has been fading. It keeps them from knowing they're on the defensive.
Watery Fowls