Just curious who else is living super frugal

[Turk Raphael]

Please, can you share your granny's biscuit recipe? If it's one of those top secret/family only things, I understand but if you can pass it along, my husband & my belly would be soooo grateful!

It's pretty simple...I'll get back to you shortly...gotta run and shut up birds!!!!!!!!!!!!!!!!!

 

[oldrooster]

Quote:

I live in Indiana and work in a large supermarket and have never heard of the Hudson brand, and have not seen it in thje store I've worked at for over 20 years or in competitor's stores, I have seen the King Aurthor, but not that variety. I think Hudson must either be regional specialty or a store brand, and have an idea that the Author variety is just not in my region of the country.


I've seen it and used it.... http://www.staffordcountyflourmills.com/finder.taf

Used the link and on the front page it listed what states they are sold in and Indiana was not on the list, so that pretty much confirms it's regional, altho it's an east coast brand somehow it's in Texas also. figure that one out......

 

[Turk Raphael]

It's pretty simple...I'll get back to you shortly...gotta run and shut up birds!!!!!!!!!!!!!!!!!

Not too much involved. you need 3 or 4 ingredients...the 4th would be .5 cup of water if the butter milk is very thick. I never measure anything so I will have to try to guess as close as I can and you may have to make some adjustments for your altitude and results of the first batch or two.

4 heaping cups of self-rising flour and one cup set aside to viscosity corrections.

.5 cup of ICE-COLD water

1.5 sticks of very cold and REAL butter (I use salted butter)

The point is...the ingredients must be as cold as possible....as should the the work table.

I use no mixers, cutters nor rolling pins so nails must be cut very short and hands very clean.

********************************************************************************************

Dump flour into large mixing bowl
add butter in small chunks and you may want to 'cut' the butter
but I just use a sharp knife, cut the sticks into 1/2 inch pieces.

I begin to mix the flour and butter, quickly by hand, taking the
butter to pieces the size of small peas. mix 'til butter is pretty much
uniform in size. Add the water if you have very thick buttermilk, or
just add 3 cups of VERY cold milk. Continue to mix and gradually
add milk 'til you have a very stiff batter.

on well floured table, dump the mixture into the center of a well
spread out flour base and quickly begin to fold it over on itself
until it is a fairly stiff ball. Make sure you have enough flour on
the table to help prevent sticking and begin to flatten the dough
by hand to just under 1 inch thick. Fold the dough in half and
flatten it again. Do this about 5 times. This streatches the butter
into streaks throughout the dough, allowing biscuits to be flaky.

When you are finished doubling over the dough, flatten the last
out to about 1 inch thickness.

I cut my biscuits with the large end of a salmon can that has a
small hole punched into the smaller end.

Cut them and place into a regular 9"X11" baking pan.

Let me say here, I don't throw away any dough. When I cut
a few biscuits and have them in the pan, I pull the sharp
edges of dough together and cut it into round pieces of dough.
You will be surprised how well they will form and come together
in the pan.

With all dough cut and in the pan...set them aside in an area
at room temp. and THEN turn your oven on..to 500*. When it
reaches temp., place pan into oven for about 60 seconds, then
reduce temp to 425* and bake for about 25 to 30 minutes.

These are called 'CAT HEAD' biscuits and will rival one's head in size.

Do NOT flour or grease the pan.

If you try these, I hope you enjoy them.

Turk

 

[LindaB220]

Not too much involved. you need 3 or 4 ingredients...the 4th would be .5 cup of water if the butter milk is very thick. I never measure anything so I will have to try to guess as close as I can and you may have to make some adjustments for your altitude and results of the first batch or two.

4 heaping cups of self-rising flour and one cup set aside to viscosity corrections.

.5 cup of ICE-COLD water

1.5 sticks of very cold and REAL butter (I use salted butter)

The point is...the ingredients must be as cold as possible....as should the the work table.

I use no mixers, cutters nor rolling pins so nails must be cut very short and hands very clean.

********************************************************************************************

Dump flour into large mixing bowl
add butter in small chunks and you may want to 'cut' the butter
but I just use a sharp knife, cut the sticks into 1/2 inch pieces.

I begin to mix the flour and butter, quickly by hand, taking the
butter to pieces the size of small peas. mix 'til butter is pretty much
uniform in size. Add the water if you have very thick buttermilk, or
just add 3 cups of VERY cold milk. Continue to mix and gradually
add milk 'til you have a very stiff batter.

on well floured table, dump the mixture into the center of a well
spread out flour base and quickly begin to fold it over on itself
until it is a fairly stiff ball. Make sure you have enough flour on
the table to help prevent sticking and begin to flatten the dough
by hand to just under 1 inch thick. Fold the dough in half and
flatten it again. Do this about 5 times. This streatches the butter
into streaks throughout the dough, allowing biscuits to be flaky.

When you are finished doubling over the dough, flatten the last
out to about 1 inch thickness.

I cut my biscuits with the large end of a salmon can that has a
small hole punched into the smaller end.

Cut them and place into a regular 9"X11" baking pan.

Let me say here, I don't throw away any dough. When I cut
a few biscuits and have them in the pan, I pull the sharp
edges of dough together and cut it into round pieces of dough.
You will be surprised how well they will form and come together
in the pan.

With all dough cut and in the pan...set them aside in an area
at room temp. and THEN turn your oven on..to 500*. When it
reaches temp., place pan into oven for about 60 seconds, then
reduce temp to 425* and bake for about 25 to 30 minutes.

These are called 'CAT HEAD' biscuits and will rival one's head in size.

Do NOT flour or grease the pan.

If you try these, I hope you enjoy them.

Turk

Turk, what a wonderful recipe. I have never known anyone that has actually made them. Old time recipe. Good for you. Sounds yummy

 

[N F C]

Thank you Turk Raphael, this sounds delicious! The way you handle the butter is similar to how I do pie crusts (I take it out of the freezer, cut into chunks and work into the flour and keep all as cold as possible). Keeping things cold really makes a difference to the flakiness!

I'll have to pick up some self-rising flour and will give this a shot. Thank you for sharing!

 

[enola]

I've seen it and used it....  http://www.staffordcountyflourmills.com/finder.taf

HI, Bee !! *waving like crazy !*

 

[Beekissed]

HI, Bee !! *waving like crazy !*

Hey, Enola!!! Noticed your shiny new badge...congratulations! Well deserved!

 

[Arielle]

Frugal is feeding the chicken necks including skin to the cats , and delaying the purchase of bagged, ( gag) cat food for another day.

( Trying very hard to ignore the very delish recipe for buiscuts-- I would eat every one of them if I made them, so as I said, trying to ignore the receipe. lol )

Still eating the duck and wild rice soup . . . . .need to freeze the rest.

 

[wyoDreamer]

For the biscuits, I don't use buttermilk very often so I keep buttermilk powder in the fridge, do you think that would work for the biscuits if I reconstituted it with milk?

 

[Arielle]

rest of duck suop went into freezer yesterday.

Have not started heating the house yet, This is the the latest into fall ever. Freezing blast due end of the week. brrrrrrrr Sleeping under 2 comforters for now.