Texas

[hungnguyen]

Quote:
Try your superglue, that must be it.

 

[TammyTX]

Laura - be careful that your chickens don't think your eyes look like juicy grapes! I've had a few do that.

 

[LBejaran]

I have a really good biscuit recipe from America's Test Kitchen...or Cooks Country. It takes a little while because you roll the biscuits over and over into layers, but they go from about 1/2 inch to 2 inches in the oven. As a matter-of-fact, if you use too narrow of a biscuit cutter they fall over! Do not open the oven during baking.

FLAKY BUTTERMILK BISCUITS
Makes 12 biscuits. Published January 1, 2006.
The dough is a bit sticky when it comes together and during the first set of turns. Set aside about 1 cup of extra flour for dusting the work surface, dough, and rolling pin to prevent sticking. Be careful not to incorporate large pockets of flour into the dough when folding it over. When cutting the biscuits, press down with firm, even pressure; do not twist the cutter. The recipe may be prepared through step 2, transferred to a zipper-lock freezer bag, and frozen for several weeks. Let the mixture sit at room temperature for 15 minutes before proceeding.

***MY NOTE: THE SECRET TO THE FLAKE SEEMS TO BE THE COLDER THE BUTTER STAYS, THE BETTER –AND- YOU SHOULD SEE CHUNKS OF BUTTER IN THE DOUGH WHEN YOU ROLL IT OUT***

**Biscuits not as many flaky layers when recipe was doubled.**

2 ½

cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface (I’ve had the BEST luck using 9.1 ounces of bread flour/3.4 ounces cake flour)
1

tablespoon baking powder
½

teaspoon baking soda
1

teaspoon table salt
2

tablespoons vegetable shortening , cut into 1/2-inch chunks
8

tablespoons unsalted butter (1 stick), cold, lightly floured and cut into 1/8-inch slices (Do NOT use Falfurias butter…they don’t rise as well)
2

tablespoons unsalted butter , melted
1 1/4

cups low-fat buttermilk , cold

1. Adjust oven rack to middle position; heat oven to 450 degrees. Whisk flour, baking powder, baking soda, and salt in large bowl.

2. Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. Working in batches, drop butter slices into flour mixture and toss to coat; pick up each slice of butter and press between floured fingertips into flat, nickel-sized pieces (see illustration at right). Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 minutes.

3. Put down plastic wrap over counter using the wet/wipe stick method. Sprinkle 1/3 cup of extra flour across area; gently spread flour across work surface with palm to form thin, even coating. Add all but 2 tablespoons of buttermilk to flour mixture (I HAVE NEVER HAD TO USE THE WHOLE EXTRA 2 TBSP); stir briskly with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed (dough will be sticky and shaggy but should clear sides of bowl). With rubber spatula, transfer dough onto center of prepared work surface, dust surface lightly with flour, and, with floured hands, bring dough together into cohesive ball.

4. Pat dough into approximate 10-inch square; roll into 18 by 14-inch rectangle about 1/4 inch thick, dusting dough and rolling pin with flour as needed. Following illustrations below, using bench scraper or thin metal spatula, fold dough into thirds, brushing any excess flour from surface; lift short end of dough and fold in thirds again to form approximate 6 by 4-inch rectangle. Rotate dough 90 degrees, dusting work surface underneath with flour; roll and fold dough again, dusting with flour as needed.

5. Roll dough into 10-inch square about 1/2 inch thick; flip dough and cut nine 3-inch rounds with floured biscuit cutter, dipping cutter back into flour after each cut. Carefully invert and transfer rounds to ungreased baking sheet, spaced 1 inch apart. Gather dough scraps into ball; roll and fold once or twice until scraps form smooth dough. Roll dough into 1/2-inch-thick round; cut three more 3-inch rounds and transfer to baking sheet. Discard excess dough.

6. Brush biscuit tops with safflower oil. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes. Let cool on baking sheet 5 to 10 minutes before serving.

You are such a bad influence, haha! I'll have to do twice as much house-and-grounds work as I've been doing just to burn off all the delicious food that is likely to come into existence if I keep looking at your recipes, hehe! We might just have some flaky biscuits this weekend, though. I'm betting these will be better than the gross ones Dad insists on buying from the grocery store. And maybe they could do with some finely grated cheese...you know, just to make them that much worse for me, mwahahaha!

Edit:

Laura - be careful that your chickens don't think your eyes look like juicy grapes! I've had a few do that.

When they try to pierce through my glasses, they learn the hard way that it's not what they should do. If they continue, they'll get some unnecessary nuzzling to their face until they learn to avoid mine, haha!

 

[Jungleexplorer]

Handsome boy (or girl)! How big?

5 or 6 inches.

 

[chickletteSarge]

5 or 6 inches.

My buddy found one on a range we were running for an army shootout. He made it his deployment patch! Walked around and scared the crap out our NCOIC! It was wet your pants funny!

 

[bnjrob]

I have family that won't visit me because I won't let them play their online games and watch youtube on my computer. Oh well, it's their loss!

Ah, hadn't thought of bandwidth limits as a way to keep visitors from overstaying their welcome....

 

[LauriTX]

I have become the crazy rescue lady. Someone called me today about some abandoned baby ducks. Any one have any clue what kind these are (besides muddy?)

 

[Heidisgran]

I have become the crazy rescue lady. Someone called me today about some abandoned baby ducks. Any one have any clue what kind these are (besides muddy?)

awe little dolls

 

[TammyTX]

Laura - Now, how could I temp anyone????







....I MUST STAY ON MY DIET!

 

[Teri Metcalf]

My buddy found one on a range we were running for an army shootout.
He made it his deployment patch! Walked around and scared the crap out our NCOIC! It was wet your pants funny!

That's a terrific picture!