Subj : Biscuits was: Olives
To : Shawn Highfield
From : Dave Drum
Date : Fri Jan 31 2025 05:36:00
-=> Shawn Highfield wrote to Dave Drum <=-
DD> My mom was a force to be reckoned with. And she got a lot of mileage
DD> outm of that story. Oddly enough, she was a pretty good cook. But my
SH> I can imagine.
DD> dad was better. Really frosted her cakes she couldn't make biscuits
DD> as light and fluffy as his.
SH> He didn't over mix them. You and I know what it is now, but yes I can
SH> see how your mother would be ticked off by it. (Or pretend to be so he
SH> would cook?)
Not really. They were both good cooks. But he was better. It was how he
earned his daily bread when they met and married. Then my grandfather
got him a better paying union gig at the coal mines.
I'm a pretty good cook if I do say it my own self. But my biscuits all
resemble hockey pucka. Or, if they're big - curling stones. I depend on
Pillsbury or house brand in a can. Or Hardee's who have the best fats
food biscuits.
DD> And his potato soup .... it was the bomb. I finally came up with
DD> something very close.
SH> Nice. Saved it to check later, but It hink I have it in my database
SH> already.
I have posted it more than once. Bv)= I'm pretty proud of it.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gluten Free Soda Biscuits
Categories: Breads, Dairy
Yield: 6 Biscuits
1/3 c Salted butter
1/3 c Full-fat sour cream
1/2 tb Sugar
1 1/2 c High quality gluten free
- flour (we use GF Mama's
- Almond Blend or Cup4Cup)
1 ts Xanthan gum (if using GF
- Mama's, omit if your flour
- contains xanthan gum)
1 tb Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 ts Cream of tartar
1/3 c Club soda or unflavoured,
- unsweetened, sparkling
- water
Melt 1/3 cup butter in a medium bowl in the microwave.
Begin with 10 seconds, remove and stir. Butter should be
barely melted.
Whisk sour cream and sugar into melted butter until
smooth.
Add flour, baking powder, baking soda, salt and cream of
tartar and stir with a fork until mixture resembles
coarse crumbs.
Add sparkling water and stir until mixture comes
together. It should be fairly sticky.
Lightly flour counter top with about 2 tablespoons more
flour mix and turn dough onto counter, turning to fully
coat. Be careful not to mix the flour into the dough.
Flatten with your hands into a circle about 3/4" thick.
Fold in half to form a half circle, then in half again
to form a triangular shape, and pat to 3/4" thickness
again.
Repeat the last step. This folding is what creates the
flaky, layered effect.
Cut into circles with biscuit cutter or large cup and
arrange in a round cake pan so the biscuits are so close
they are almost touching.
Set oven @ 425oF/218oC.
When oven is heated, bake biscuits for 7-10 minutes.
Remove biscuits just as edges begin to turn a golden
brown and be sure not to overcook or they won't turn out
so flaky and soft. Pry biscuit in half horizontally with
a fork to see if it's done.
These are best served warm. Store any leftovers (if you
happen to have any!) in a sealed bag at room temp for up
to 2 days. You can also freeze. To reheat, wrap in foil
and place in a 300oF/150oC oven about 5-10 minutes, or
microwave individual biscuits about 25 seconds on 50%
power. I've also made a double batch and wrapped half
the cooled biscuits in foil to store in the freezer.
NOTES: I strongly recommend Gluten Free Mama's Almond
Flour blend or Cup4Cup for this recipe, we have tried
many flours and these two work the best. I also
recommend using real, salted butter and full fat sour
cream. - Cinnamon Flowers
RECIPE FROM:
https://thereislifeafterwheat.com
Uncle Dirty Dave's Archives
MMMMM
... "All sorrows are less with bread." -- Miguel de Cervantes Saavedra
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