Breakfast Requested!--Caution! More Biscuit Pictures Added.

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  • N4sir

    Well-Known Member
    Rating - 100%
    21   0   0
    Aug 13, 2010
    2,242
    36
    Metairie, LA


    Breakfast was requested for dinner tonight. So, it was hot biscuits made from scratch, grits, pan griddled thin sliced smoked sausage and eggs whatever way they were wanted. Mine were over easy and cooked in bacon drippings and butter.

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    These came out perfect!

    31891561067_ede49c75cd_b.jpg



    The ones on the top shelf kind of got a little darker but were still really good!

    31891560317_7e9dc670a8_b.jpg



    31891559657_31fc54c48b_b.jpg


    31891559027_5624278985_b.jpg


    46780783852_9a1c69d346_b.jpg



     
    Last edited:

    N4sir

    Well-Known Member
    Rating - 100%
    21   0   0
    Aug 13, 2010
    2,242
    36
    Metairie, LA
    Would you share your biscuit recipe?

    Perfect Homemade Biscuits

    Servings 12

    Ingredients

    3 cups all-purpose flour
    3 tbsp sugar
    1/2 tsp salt
    4 tsp baking powder
    1/2 tsp cream of tartar
    3/4 cup COLD butter
    1 egg
    1 cup whole milk

    Instructions

    Preheat oven to 450 degrees.
    The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces
    and stick back in the fridge pulling out only when ready to incorporate into the dough.
    Combine the dry ingredients in a large bowl.
    Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.
    Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
    Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional
    flour.
    Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
    Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
    For extra yumminess, brush the tops of the biscuits with melted butter...
     

    tallwalker

    Well-Known Member
    Gold Member
    Rating - 100%
    19   0   0
    Jul 24, 2012
    1,003
    38
    Covington, LA
    Only thing wrong with Labeeman’s cane syrup is NOT ENOUGH OF IT! That stuff is so good I’d eat it on broccoli!


    Sent from my iPad using Tapatalk
     

    RedStickChick

    -Global Mod-
    Premium Member
    Rating - 0%
    0   0   0
    May 6, 2012
    3,016
    38
    Baton Rouge
    Perfect Homemade Biscuits

    Servings 12

    Ingredients

    3 cups all-purpose flour
    3 tbsp sugar
    1/2 tsp salt
    4 tsp baking powder
    1/2 tsp cream of tartar
    3/4 cup COLD butter
    1 egg
    1 cup whole milk

    Instructions

    Preheat oven to 450 degrees.
    The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces
    and stick back in the fridge pulling out only when ready to incorporate into the dough.
    Combine the dry ingredients in a large bowl.
    Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.
    Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
    Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional
    flour.
    Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
    Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
    For extra yumminess, brush the tops of the biscuits with melted butter...



    Do you use a kitchenaid?
     

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