Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: RG on February 02, 2017, 09:48:18 AM
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My wife has been going nuts over some biscuits that Cajunate made. She's made them twice already, lol. They have a nice buttermilk twang, tasty! The other night she made some and decided to take a crack at some Salisbury Steak. Served up with some mashed potatoes and black eyed peas and of course, biscuits!
This was entirely her cook, I was just the one who got to eat it :)
(http://www.tpdatlanta.com/bbq/biscuits01.jpg)
(http://www.tpdatlanta.com/bbq/biscuits02.jpg)
(http://www.tpdatlanta.com/bbq/biscuits03.jpg)
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I sure hope you are good to her RG, and buying presents often ;) :D..... Boy - THAT looks like it is phenomenal cookin'!
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Really looks good, but Kimmie has me and her on the low carb diet :-[ :-[ :-[ If weren't on it I'd nail that plate
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That looks like some mighty fine eating!
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That plate is the definition off "comfort food"!
Art
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I have found this post very comforting :)
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Fantabulous RG!
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I'll take plate, Please!
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Little light on the gravy. But I'm willing to overlook that. :)
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Man,I could eat that any day!
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I looked and can't find biscuit recipe..got it handy? .☆´¯`•.¸¸. ི♥ྀ.
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I looked and can't find biscuit recipe..got it handy? .☆´¯`•.¸¸. ི♥ྀ.
I don't but I can get it or maybe Cajunate can add it. He's who gave it to us. The one thing I do recall is that we don't use as much sugar as the recipe calls for, my wife adds 2 teaspoons instead. Works for us!
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Fantastic!!!! :thumbup: :thumbup:
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I looked and can't find biscuit recipe..got it handy? .☆´¯`•.¸¸. ི♥ྀ.
Hey Pam, here's the recipe Caj gave us :
Buttermilk Biscuits
Meredith Laurence
Ingredients
2-1/3 cups self-rising flour
8 teaspoons (2 tablespoons + 2 teaspoons) sugar
½ cup butter (1 stick)
1-1/3 cups buttermilk
1 cup all-purpose flour, for shaping
Instructions
Preheat the oven to 425°F and arrange a shelf slightly below the center of the oven.
Line a buttered 8” cake pan with parchment paper or a silicone liner.
In a large mixing bowl, stir together the flour and sugar. Grate the butter into the flour and stir it in to coat evenly.
Gently stir in the buttermilk. The dough should be quite wet.
Spread the all-purpose (not self-rising) flour out on a small cookie sheet.
With a spoon, scoop evenly sized balls of dough into the flour, making sure they don’t touch each other.
With floured hands, coat each dough ball with flour and toss them gently from hand to hand to shake off any excess flour.
Place each floured dough ball into the prepared pan, right up next to the other. This will help the biscuits rise up, rather than spreading out. You might need to do the above in batches.
Place the cake pan on the arranged shelf in the oven. Bake until lightly browned, about 25 minutes.
Brush the tops of the biscuits with some melted butter and pop back into the oven for another 5 minutes or so, until nicely browned.
Turn the biscuits out onto a plate, and then invert them again so they are right side up. Pull or cut the biscuits apart and serve immediately with some butter and honey if you like.
Like I mentioned above, we used 2 tsp sugar. 8 seemed like an awful lot but feel free to use as much as you like! The coolest part about this recipe to me is grating the cold butter, it looks like cheese, lol!
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I looked and can't find biscuit recipe..got it handy? .☆´¯`•.¸¸. ི♥ྀ.
Hey Pam, here's the recipe Caj gave us :
Buttermilk Biscuits
Meredith Laurence
Ingredients
2-1/3 cups self-rising flour
8 teaspoons (2 tablespoons + 2 teaspoons) sugar
½ cup butter (1 stick)
1-1/3 cups buttermilk
1 cup all-purpose flour, for shaping
Instructions
Preheat the oven to 425°F and arrange a shelf slightly below the center of the oven.
Line a buttered 8” cake pan with parchment paper or a silicone liner.
In a large mixing bowl, stir together the flour and sugar. Grate the butter into the flour and stir it in to coat evenly.
Gently stir in the buttermilk. The dough should be quite wet.
Spread the all-purpose (not self-rising) flour out on a small cookie sheet.
With a spoon, scoop evenly sized balls of dough into the flour, making sure they don’t touch each other.
With floured hands, coat each dough ball with flour and toss them gently from hand to hand to shake off any excess flour.
Place each floured dough ball into the prepared pan, right up next to the other. This will help the biscuits rise up, rather than spreading out. You might need to do the above in batches.
Place the cake pan on the arranged shelf in the oven. Bake until lightly browned, about 25 minutes.
Brush the tops of the biscuits with some melted butter and pop back into the oven for another 5 minutes or so, until nicely browned.
Turn the biscuits out onto a plate, and then invert them again so they are right side up. Pull or cut the biscuits apart and serve immediately with some butter and honey if you like.
Like I mentioned above, we used 2 tsp sugar. 8 seemed like an awful lot but feel free to use as much as you like! The coolest part about this recipe to me is grating the cold butter, it looks like cheese, lol!
Ahh blue jean chef..thanks