What did you have for dinner?

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#4,129
#4,129
cubed steak, fried okra, green beans, and layer biscuits as Nat would say(canned biscuits:)) I'm gonna attempt to make home made biscuits like my mom and grandmother make one of these days.
 
#4,132
#4,132
jhen713 said:
cubed steak, fried okra, green beans, and layer biscuits as Nat would say(canned biscuits:)) I'm gonna attempt to make home made biscuits like my mom and grandmother make one of these days.
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I like all bisquits, but homemade from scratch are special...and a pita. I cheat most of the time with a box of bisquick and a carton of buttermilk. You can make a pretty good chez and garlic biscuit with it much easier and quicker than from scratch. Other ingredients like japelenos work well too.

Bisquick won't give you a biscuit like mom made, but it's the closest you'll get to it.
 
#4,134
#4,134
Behr1213 said:
I like all bisquits, but homemade from scratch are special...and a pita. I cheat most of the time with a box of bisquick and a carton of buttermilk. You can make a pretty good chez and garlic biscuit with it much easier and quicker than from scratch. Other ingredients like japelenos work well too.

Bisquick won't give you a biscuit like mom made, but it's the closest you'll get to it.
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My wife makes pancakes with Bisquick somehow. Really tasty flapjacks.
 
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#4,135
#4,135
Homemade biscuits are super simple jhen!! If you're willing to throw away a few dollars (cause you have to practice to get the feel of the dough) then you can learn in no time. Here's how I do mine (I don't know exact amounts, sorry):

Put a couple tablespoons of crisco into the bowl. Pour in buttermilk (maybe bout 1/2 to 3/4 cup). Add a few spoon scoops of self-rising flour (this will help the shortening and milk come together). With a spoon, smush the stuff just until the milk is absorbed some and the shortening is kinda mixed it. Then add flour, bout a 1/4 cup at a time, and "stir" it around until you get a good dough. Good dough will kind of hold itself together and be somewhat "fluffy". Then sprinkle flour on the table or counter or wherever you're gonna roll them out. Use enough flour so the dough doesn't stick to the rolling pin or biscuit cutter.

It's a trial and error thing, and you'll learn what it should feel like. You'll recognize when the dough gets "light" enough to roll out. Be careful not to over work the dough...that makes them tough. Just be willing to throw out the dough you mess up. It is totally worth the time and the few dollars it'll take to get good at it.
 
#4,136
#4,136
Sweet and Sour chicken with General Tso chicken and fried rice. (damn if i got chicken fried rice it would've been a trifecta!)
 
#4,138
#4,138
Salmon topped with parmasean and crab cake over rice and some really skinny broccoli. Tasty stuff. side salad with balsamic and bread also.
 
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