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The DECLINE of the biscuit.

The bagged ones almost have the same look, taste and texture of homemade biscuits. Looking at the website the ingredients look about the same.

You can usually find them in the frozen bread section in the grocery store.

I happened to stumble upon these in the store just last week and remembered this thread, so I bought a bag. Pretty good. :thumbs:

I especially prefer the convenience over the tube rolls. I can make 1 at a time or the whole bag. I will buy them again.
 
There is a new chicken franchise in Houston, TX called Chicken Express and it is the best of them all.
 
Pillsbury biscuits in the refrigerator section with white gravy and Owens sausage crumbled in to the gravy with Tobasco sauce-heaven.
 
I remember KFC used to have good biscuits. I haven't eaten there in years, though - for no other reason that I just haven't had the KFC "urge".

I haven't had a KFC urge in years either. Now I do. Thank you very much.
 
It's hard to find a good biscuit in restaurants these days. I know I am usually disappointed.
You can always make your own but kinda defeats the purpose of grabbing a quick bite to eat. The ingredients in mine are unbleached flour, cold butter, buttermilk, baking powder and baking soda.
The less you work the dough the better. Make a batch and freeze them.

I found a recipe for biscuits that called for just 2 ingredients: self rising flour, and heavy cream (or a mix or cream and buttermilk depending on what you like). The writer, a food-blogger who hasn't steered me wrong in the past, claims they get you 90% of the way to a great biscuit with a fraction of the effort. I've made them a bunch of times and everyone loves them - though we're Yankees and probably don't know a good biscuit from a bagel.
 
I found a recipe for biscuits that called for just 2 ingredients: self rising flour, and heavy cream (or a mix or cream and buttermilk depending on what you like). The writer, a food-blogger who hasn't steered me wrong in the past, claims they get you 90% of the way to a great biscuit with a fraction of the effort. I've made them a bunch of times and everyone loves them - though we're Yankees and probably don't know a good biscuit from a bagel.

Gosh Gaius, please share your recipe!
 
I found a recipe for biscuits that called for just 2 ingredients: self rising flour, and heavy cream (or a mix or cream and buttermilk depending on what you like). The writer, a food-blogger who hasn't steered me wrong in the past, claims they get you 90% of the way to a great biscuit with a fraction of the effort. I've made them a bunch of times and everyone loves them - though we're Yankees and probably don't know a good biscuit from a bagel.

Could you share that recipe? Or, his website. Sounds interesting.
 
The horror



























the horror.
 
The horror



























the horror.

Suffering bad food in this era of peak quality cheap food is indeed a horror....so many people eat very poorly now, by choice.

I have not figured out what the larger lesson is here, but there is one here, and it has something to do with self esteem I bet.

I encourage you to take this inquiry more seriously.
 
Suffering bad food in this era of peak quality cheap food is indeed a horror....so many people eat very poorly now, by choice.

I have not figured out what the larger lesson is here, but there is one here, and it has something to do with self esteem I bet.

I encourage you to take this inquiry more seriously.

Ok, I'll try that recipe tomorrow, may be with eggs benedict.
 
Extra credit if there are two over easy eggs between the Tabasco and the gravy....

and even more extra points if there are grits under that layer of gravy
 
and even more extra points if there are grits under that layer of gravy

Wow really? In the Army DFACs I fed a lot of Southern Boys who loved their grits, but I remember the grits being separate from the Biscuits and Gravy.
 
Wow really? In the Army DFACs I fed a lot of Southern Boys who loved their grits, but I remember the grits being separate from the Biscuits and Gravy.

just finished a pasta plate with neeses patty sausage cut up on the bottom, followed by a layer of grits (cooked in butter and milk), topped with milk sausage gravy, with three over easy eggs on top
with two pieces of buttered toast to guide that conglomeration to your fork, its late breakfast heaven
try it
you will feel so good you will want to take back stuff you didn't steal [an expression that will possibly remind risky of fayett'nam]
 
Not a biscuit aficionado but the Red Lobster cheddar ones are really good. They have a version available in the supermarket that I have made which were also very good. Its been a while though.
 
Greetings, Gaius46. :2wave:

I'm a biscuit maker from way back. . .can't wait to try this one! Thank you! :kissy:

Greetings again, Gaius46. :2wave:

Just a note to let you know I made biscuits using the directions you so thoughtfully provided, and they were fantastic with the beef stew I made! I am going to make them again on Thanksgiving, since they're a snap to make, and they are delicious too! Thank you again! :kissy:
 
Sure thing. This comes from seriouseats.com:

This Is the World's Easiest Biscuit Recipe | Serious Eats

If you like - thank me. If you don't - blame him :)

Enjoy!

I use a similar method for drop biscuits. I heat a cast iron skillet in the oven, throw in a stick of butter.When the butter is melted I take an ice cream scoop and fill the pan up,Bake it till the top turns brown.The bottoms come out crispy and crunchy.
 
I use a similar method for drop biscuits. I heat a cast iron skillet in the oven, throw in a stick of butter.When the butter is melted I take an ice cream scoop and fill the pan up,Bake it till the top turns brown.The bottoms come out crispy and crunchy.

when i make corn bread, using a preheated cast iron pan, i pour in enough bacon grease to lightly coat the bottom for that crispy underside of the pone
your post caused me to wonder if bacon grease would work well instead of butter in your application
 
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