http://www.triplemotion.com/2008/05/25/biscuits-n-gravy/ Ice Cream Adventures & Recipes Thu, 26 Aug 2010 18:56:58 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.triplemotion.com/2008/05/25/biscuits-n-gravy/comment-page-1/#comment-72 Aunt Nancy* Sun, 08 Jun 2008 14:04:54 +0000 http://www.triplemotion.com/?p=122#comment-72 Go Oliver!! Go Cole!! Being a grandmother is GRAND!! Love, N* Go Oliver!! Go Cole!! Being a grandmother is GRAND!! Love, N*

]]> http://www.triplemotion.com/2008/05/25/biscuits-n-gravy/comment-page-1/#comment-59 Peter Gerard Fri, 30 May 2008 16:01:50 +0000 http://www.triplemotion.com/?p=122#comment-59 Hey Ma! I've provided the recipe, now it's just up to Oliver or Cole to make you a grandmother... Hey Ma! I’ve provided the recipe, now it’s just up to Oliver or Cole to make you a grandmother…

]]> http://www.triplemotion.com/2008/05/25/biscuits-n-gravy/comment-page-1/#comment-58 Big D Mon, 26 May 2008 21:44:01 +0000 http://www.triplemotion.com/?p=122#comment-58 I have to say I was initially skeptical about the concept of biscuits. It seemed like a poor version of the great British scone (of which I am an avid manufacturer and consumer). However I stood in Peter's kitchen corrected. For those of you who have never tried biscuits I urge you to give them a go (using this recipe I might add). The best one's I've tasted are a heavenly mix of tender fluffy bready interior with a crisp (but not hard) crust. They are to scones as apples to oranges. Now this isn't very scientific (and I accept its risky to offer advice on a dish which isn't even in my cultural vernacular) but the key factors to successful biscuit manufacture seem to be: 1. use hard vegetable fat - don't substitute butter (makes them heavier) or (horror) margarine (tastes gross). 2. use butter milk not cream or yoghurt (the milk solids make the crust chewy) 3. When mixing the buttermilk and dry ingredients fold them barely enough to ensure no dry flour is left, it should appear slightly lumpy (this allows irregularities in the dough in which large pockets of steam and CO2 can collect to create the bubbles which give fluffiness) 3. Crank your oven up the the max and make sure it's properly preheated before putting the biscuits in (this ensures maximum rising and crispiness). Now I come to think about it the other reason for not adding butter, cream/youghurt etc... it that they seem to make the biscuits brown/burn much more easily at therefore prevents the use of the super high temperatures the recipe requires. I have to say I was initially skeptical about the concept of biscuits. It seemed like a poor version of the great British scone (of which I am an avid manufacturer and consumer). However I stood in Peter’s kitchen corrected. For those of you who have never tried biscuits I urge you to give them a go (using this recipe I might add). The best one’s I’ve tasted are a heavenly mix of tender fluffy bready interior with a crisp (but not hard) crust. They are to scones as apples to oranges.
Now this isn’t very scientific (and I accept its risky to offer advice on a dish which isn’t even in my cultural vernacular) but the key factors to successful biscuit manufacture seem to be: 1. use hard vegetable fat – don’t substitute butter (makes them heavier) or (horror) margarine (tastes gross). 2. use butter milk not cream or yoghurt (the milk solids make the crust chewy) 3. When mixing the buttermilk and dry ingredients fold them barely enough to ensure no dry flour is left, it should appear slightly lumpy (this allows irregularities in the dough in which large pockets of steam and CO2 can collect to create the bubbles which give fluffiness) 3. Crank your oven up the the max and make sure it’s properly preheated before putting the biscuits in (this ensures maximum rising and crispiness). Now I come to think about it the other reason for not adding butter, cream/youghurt etc… it that they seem to make the biscuits brown/burn much more easily at therefore prevents the use of the super high temperatures the recipe requires.

]]> http://www.triplemotion.com/2008/05/25/biscuits-n-gravy/comment-page-1/#comment-52 Ma Sun, 25 May 2008 20:30:48 +0000 http://www.triplemotion.com/?p=122#comment-52 Well, those biscuits & gravy look mighty tempting! And Jesus seems to be smiling just a bit, too. Maybe when I become a grandmother, I'll learn how to make them. Well, those biscuits & gravy look mighty tempting! And Jesus seems to be smiling just a bit, too. Maybe when I become a grandmother, I’ll learn how to make them.

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