(no subject)

[maderr]

It positively slays me when I look up biscuit recipes and see about fifty bajillion ingredients required. It's got to be yankees writing these things, cause my mom only ever needed three things to make damned good biscuits - flour (self rising), shortening, and water.

Fine. If I can't find what I want, I will wing it. Cheddar biscuits ala Megan it shall be.

Once this damn cat moves.

Comments

[unusualmusic.livejournal.com]

Yum. Hopes it goes well.

[aggybird.livejournal.com]

I just drank an amaretto sour (what? it's after five o'clock!) and I can say, unequivocally, that it is gross. I don't think I can be your friend any more.

[maderr.livejournal.com]

*laugh* Maybe it was made wrong. Or maybe you just aren't a sour kind of girl. I wonder what the vampire equivalent of an amaretto sour would be. I bet Greg drinks them when no one is looking.

[aggybird.livejournal.com]

You're right - I'm not sour, I'm thuper thweet! ;D

It'd probably be, like, troll blood with a dash of pickled frog juice. Garnished with a bloody eyeball.

[aggybird.livejournal.com]

I'm clearly retarded.

[maderr.livejournal.com]

You are vastly entertaining.

[aggybird.livejournal.com]

Heh, well, at least one person appreciates me.

As the evening wears on, and I find myself alone on a Saturday night with a recently stocked bar, the entertainment value might climb.

And unlike amaretto sours, slutty redheads are delicious. (A hur hur.)

[cynbaby.livejournal.com]

What kind of biscuts? I'm a yankee, and when ever I make them I need flower, baking powder, butter and buttermilk.

[maderr.livejournal.com]

Using the self rising flower means not having to deal with the baking powder and all. I think butter/buttermilk is just instead of water. My mother was dirt poor in the backwaters of Carolina. They used water ^^ And they're just regular old biscuits? I just sort of knead the shortening into the flour, then add water a little bit at a time, 'til it looks right, then drop onto a pan in balls and cook. Drop biscuits, I guess, though they could have other names.

[cynbaby.livejournal.com]

I call them baking powder biscuts. You cut the fat into the flour/baking powder, then add the butter milk. Pat it out until it's about and inch thick, then cut them out using a jelly jar.

We never had buttermilk, so my mom would cheat by adding some lemon juice to regular old milk to make it kind of sour. They always rose up and were yummy.

[maderr.livejournal.com]

Heh. There's another major difference. We'd never cut the biscuits out. We just grab handfuls and plop it down.

[jolena.livejournal.com]

Not drop biscuits. The drop buscuits are when you use the same ingredients but make them soupy enough you have to use a spoon to put them on the pan.

I don't really know what you'd call mom's normally....

[maderr.livejournal.com]

Ahhh. ^_^ Cool. I heard choke biscuits somewhere once, but it was in a book so I wasn't sure it's what I thought.

[alixkat.livejournal.com]

Don't you start with you Yankee shit!

I'll be having quite enough of that in August.

Get me some chillin's... no wait, not chillin's... what the hell are those things, I don't even know... I think I need my passport.

[maderr.livejournal.com]

*laugh* Yankee. Chitlins?

[alixkat.livejournal.com]

Passport, please.

[anialove.livejournal.com]

My aunt just uses cream and flour to make biscuits. (2 parts flour to one part cream)

Delicious, but they burn easy. (This makes small, bite-sized biscuits. Huge batches best.)

[miz-ducktape.livejournal.com]

My Grandma used to make awesome biscuts with buttermilk, bisquick, and shortening. We always had fun cutting them out and she baked them in a cast-iron skillet. They smelled alot like sugar cookies for some reason after they were cooked. But they were sooo good.

And as for yankee recipies my dad always makes yankee cornbread for some reason. I don't know why he thinks it's not yankee cornbread if you add sugar (which by the way is completely gorss).

Best of luck on your cooking endeavors!