On Oct 9, 9:48*am, notbob <not...@nothome.com> wrote:
> This is gettting to be some fun. *Not only to play with dough, but getting
> up early, watching the sunrise over the peaks, cuppa joe. *
> This morning, I'm trying the Betty Crocker buttermilk biscuit recipe
> with the DIY buttermilk (1T Real Lemon in 1 C 1% milk). *
> ....without the herbs.
> I'll try the Real Lemon this time and the white vinegar next time.
> Both sound unappetizing, but we'll see in the biscuits.
> Defrosted a cube steak, but haven't decided to go for chkn frd stk or
> use the beef for beef fried rice. *My fried rice is perfected an to
> die for. *
> Back to the biscuits. *I discovered a good whisk works just as well as
> a pastry blender. *You just hafta cut the big pieces of shortening up till they're
> small enough to fall back out of the whisk or they stay inside, like
> in a cage. *Saves having to buy another tool. *I dug out my Graham
> Kerr dough scraper. *I don't know if that was his idea....
> ....so it would be flat on one side, but it was genius! *
> Oooh ooh!.... deer feeding outside my window, again. *Cool. *Gotta a
> buncha pics.
> Well, my DIY buttermilkd should be fermented, so I think I'll finish
> up my dough and toss 'em in the oven. *The only thing better than this
> morning, so far, would be killer biscuits with butter and sorghum. *I'm
> still tracking down some sorghum. *Almost as rare as Szechuan pepper,
> hereabouts. *
> Be back later with update.
Lynn in Fargo
Enquiring minds want to know . . .