Christ_empowered
Member
i mean, that i can remember, anyway. it was easy enough. I opted for buttermilk and the remains of this package of shredded cheese I had...a couple kinds of cheddar, together as one (LOL). Anyway...
it was good. easy, too, cuz i used self-rising flour. maybe next time i wont go for buttermilk...the tang factor is way up there. the real downfall of these biscuits is too, too much shortening. i used crisco, not melted butter or liquid oil, and...yeah. --measuring-- is always a good idea, but..I thought I could eyeball. oh well. good enough for me, not so great for other people. so...
do y'all do biscuits? I'm in The Southland, so...its a part of the culture. This area isn't as old school as some places I"ve lived. In one place, there was a biscuit place that was still using -lard-. delicious...
how do you do your biscuits? It dawned on me that parmesean might be good in biscuits, or maybe...i dunno...sour cream, in lieu of buttermilk...
but i don't know. i do read internet recipes, but id also like to see what you all here at cfnet do for your biscuits, if you're into that sort of thing.
it was good. easy, too, cuz i used self-rising flour. maybe next time i wont go for buttermilk...the tang factor is way up there. the real downfall of these biscuits is too, too much shortening. i used crisco, not melted butter or liquid oil, and...yeah. --measuring-- is always a good idea, but..I thought I could eyeball. oh well. good enough for me, not so great for other people. so...
do y'all do biscuits? I'm in The Southland, so...its a part of the culture. This area isn't as old school as some places I"ve lived. In one place, there was a biscuit place that was still using -lard-. delicious...
how do you do your biscuits? It dawned on me that parmesean might be good in biscuits, or maybe...i dunno...sour cream, in lieu of buttermilk...
but i don't know. i do read internet recipes, but id also like to see what you all here at cfnet do for your biscuits, if you're into that sort of thing.