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Thread: breakfast on Sunday

  1. #1
    Kate Connally Guest

    Default breakfast on Sunday

    I had sausage gravy and biscuits. I posted a while back
    the problem with getting White Lily flour in Pittsburgh.
    The mail order costs are way too high these days, so I was
    looking for a substitute. I found Hudson's Cream self-rising
    flour at Walmart. So I tried it in my favorite biscuit recipe
    which calls for the White Lily self-rising. They were great.
    So, it's nice to know that I can't get a good self-rising flour
    at Walmart.

    Kate

    --
    Kate Connally
    “If I were as old as I feel, I’d be dead already.”
    Goldfish: “The wholesome snack that smiles back,
    Until you bite their heads off.”
    What if the hokey pokey really *is* what it's all about?
    mailto:[email protected]

  2. #2
    Mack A. Damia Guest

    Default Re: breakfast on Sunday

    On Tue, 12 May 2009 13:16:20 -0400, Kate Connally <[email protected]>
    wrote:

    >I had sausage gravy and biscuits. I posted a while back
    >the problem with getting White Lily flour in Pittsburgh.
    >The mail order costs are way too high these days, so I was
    >looking for a substitute. I found Hudson's Cream self-rising
    >flour at Walmart. So I tried it in my favorite biscuit recipe
    >which calls for the White Lily self-rising. They were great.
    >So, it's nice to know that I can't get a good self-rising flour
    >at Walmart.


    Funny that you posted this because I've been thinking of good sausage
    gravy and biscuits for a while, now. That's a favorite meal in
    military mess ha;ll.

    Also, creamed, chipped-beef on toast (SOS)

    You in Oakland?
    --
    mad

  3. #3
    Wayne Boatwright Guest

    Default Re: breakfast on Sunday

    On Tue 12 May 2009 10:16:20a, Kate Connally told us...

    > I had sausage gravy and biscuits. I posted a while back
    > the problem with getting White Lily flour in Pittsburgh.
    > The mail order costs are way too high these days, so I was
    > looking for a substitute. I found Hudson's Cream self-rising
    > flour at Walmart. So I tried it in my favorite biscuit recipe
    > which calls for the White Lily self-rising. They were great.
    > So, it's nice to know that I can't get a good self-rising flour
    > at Walmart.


    I can't buy White Lily locally either, but I knew I could get the Hudson's
    Cream flour at Walmart. What is your favorite biscuit recipe? TIA

    --
    Wayne Boatwright
    ------------------------------------------------------------------------
    A balanced diet is a cookie in each hand. ~Barbara Johnson, author
    and comedian




  4. #4
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: breakfast on Sunday

    On May 12, 12:22*pm, Mack A. Damia <mybaconbu...@hotmail.com> wrote:
    > On Tue, 12 May 2009 13:16:20 -0400, Kate Connally <conna...@pitt.edu>
    > wrote:
    >
    > >I had sausage gravy and biscuits. *I posted a while back
    > >the problem with getting White Lily flour in Pittsburgh.
    > >The mail order costs are way too high these days, so I was
    > >looking for a substitute. *I found Hudson's Cream self-rising
    > >flour at Walmart. *So I tried it in my favorite biscuit recipe
    > >which calls for the White Lily self-rising. *They were great.
    > >So, it's nice to know that I can't get a good self-rising flour
    > >at Walmart.

    >
    > Funny that you posted this because I've been thinking of good sausage
    > gravy and biscuits for a while, now. *That's a favorite meal in
    > military mess ha;ll.
    >
    > Also, creamed, chipped-beef on toast *(SOS)


    People *like* that stuff? Ewww.
    There's a reason why it's calles S.
    >
    > You in Oakland?
    > --
    > mad


    --Bryan

  5. #5
    Andy Guest

    Default Re: breakfast on Sunday

    Kate Connally said...

    > I had sausage gravy and biscuits. I posted a while back
    > the problem with getting White Lily flour in Pittsburgh.
    > The mail order costs are way too high these days, so I was
    > looking for a substitute. I found Hudson's Cream self-rising
    > flour at Walmart. So I tried it in my favorite biscuit recipe
    > which calls for the White Lily self-rising. They were great.
    > So, it's nice to know that I can't get a good self-rising flour
    > at Walmart.
    >
    > Kate



    Kate,

    Congrats on your new found flour/biscuits and sausage gravy success!

    I LOVE biscuits and sausage gravy!!!

    I discovered them in my 30s in Florida and quickly went to work trying to
    deplete the world supply!

    Best,

    Andy
    --
    Eat first, talk later.

  6. #6
    Omelet Guest

    Default Re: breakfast on Sunday

    In article <[email protected]>, Andy <[email protected]> wrote:

    > Kate Connally said...
    >
    > > I had sausage gravy and biscuits. I posted a while back
    > > the problem with getting White Lily flour in Pittsburgh.
    > > The mail order costs are way too high these days, so I was
    > > looking for a substitute. I found Hudson's Cream self-rising
    > > flour at Walmart. So I tried it in my favorite biscuit recipe
    > > which calls for the White Lily self-rising. They were great.
    > > So, it's nice to know that I can't get a good self-rising flour
    > > at Walmart.
    > >
    > > Kate

    >
    >
    > Kate,
    >
    > Congrats on your new found flour/biscuits and sausage gravy success!
    >
    > I LOVE biscuits and sausage gravy!!!
    >
    > I discovered them in my 30s in Florida and quickly went to work trying to
    > deplete the world supply!
    >
    > Best,
    >
    > Andy


    I cheat with those and just buy them at work. <g> They really are very
    good! Sometimes when I'm planning on making chicken fried steak at home,
    I'll stop in there in the morning and just buy a container of gravy.

    I know that's cheating, but I don't care! :-)

    See here:

    http://i39.tinypic.com/14mq8uv.jpg

    Granted, I DID fix the eggs fresh. :-)
    Everything else came from them. They make the hugest and most wonderful
    biscuits...
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  7. #7
    Mr. Bill Guest

    Default Re: breakfast on Sunday

    On Tue, 12 May 2009 18:05:54 -0500, Omelet <[email protected]>
    wrote:

    Today is Tuesday....who in the world cares about what you ate on
    Sunday and pooped out on Monday? If ya had biscuits and gravy on
    Sunday...you proably will repeat the same meal next week.

  8. #8
    Andy Guest

    Default Re: breakfast on Sunday

    Omelet said...

    > In article <[email protected]>, Andy <[email protected]> wrote:
    >
    >> Kate Connally said...
    >>
    >> > I had sausage gravy and biscuits. I posted a while back
    >> > the problem with getting White Lily flour in Pittsburgh.
    >> > The mail order costs are way too high these days, so I was
    >> > looking for a substitute. I found Hudson's Cream self-rising
    >> > flour at Walmart. So I tried it in my favorite biscuit recipe
    >> > which calls for the White Lily self-rising. They were great.
    >> > So, it's nice to know that I can't get a good self-rising flour
    >> > at Walmart.
    >> >
    >> > Kate

    >>
    >>
    >> Kate,
    >>
    >> Congrats on your new found flour/biscuits and sausage gravy success!
    >>
    >> I LOVE biscuits and sausage gravy!!!
    >>
    >> I discovered them in my 30s in Florida and quickly went to work trying to
    >> deplete the world supply!
    >>
    >> Best,
    >>
    >> Andy

    >
    > I cheat with those and just buy them at work. <g> They really are very
    > good! Sometimes when I'm planning on making chicken fried steak at home,
    > I'll stop in there in the morning and just buy a container of gravy.
    >
    > I know that's cheating, but I don't care! :-)
    >
    > See here:
    >
    > http://i39.tinypic.com/14mq8uv.jpg
    >
    > Granted, I DID fix the eggs fresh. :-)
    > Everything else came from them. They make the hugest and most wonderful
    > biscuits...



    Om,

    I visited your link and to be honest, I've been disappointed by chicken fried
    steak served with the non-sausage (milk?) gravy version over it.

    Chicken fried stake also came very late to my party! ((

    BTW, this past Sunday a local VFW group held an open BBQ chicken breakfast at
    a town parking lot. I drove up to the corner and there was a costumed chicken
    standing at the corner waving at traffic with great success.

    I waved at it and yelled out "What's the matter, you afraid to cross the
    road? Chicken???"

    It flipped me the bird!

    LOLOL!!!

    Best,

    Andy
    --
    Eat first, talk later.

  9. #9
    Kate Connally Guest

    Default Re: breakfast on Sunday

    Mack A. Damia wrote:
    > On Tue, 12 May 2009 13:16:20 -0400, Kate Connally <[email protected]>
    > wrote:
    >
    >> I had sausage gravy and biscuits. I posted a while back
    >> the problem with getting White Lily flour in Pittsburgh.
    >> The mail order costs are way too high these days, so I was
    >> looking for a substitute. I found Hudson's Cream self-rising
    >> flour at Walmart. So I tried it in my favorite biscuit recipe
    >> which calls for the White Lily self-rising. They were great.
    >> So, it's nice to know that I can't get a good self-rising flour
    >> at Walmart.

    >
    > Funny that you posted this because I've been thinking of good sausage
    > gravy and biscuits for a while, now. That's a favorite meal in
    > military mess ha;ll.
    >
    > Also, creamed, chipped-beef on toast (SOS)


    My mother used to make that for us when we were kids.
    I hated it. But mainly because it was too salty for me.

    > You in Oakland?


    Well, I work in Oakland at Pitt but I live out in Wilkins Twp.

    Kate
    --
    Kate Connally
    “If I were as old as I feel, I’d be dead already.”
    Goldfish: “The wholesome snack that smiles back,
    Until you bite their heads off.”
    What if the hokey pokey really *is* what it's all about?
    mailto:[email protected]

  10. #10
    Kate Connally Guest

    Default Re: breakfast on Sunday - biscuit recipe

    Wayne Boatwright wrote:
    > On Tue 12 May 2009 10:16:20a, Kate Connally told us...
    >
    >> I had sausage gravy and biscuits. I posted a while back
    >> the problem with getting White Lily flour in Pittsburgh.
    >> The mail order costs are way too high these days, so I was
    >> looking for a substitute. I found Hudson's Cream self-rising
    >> flour at Walmart. So I tried it in my favorite biscuit recipe
    >> which calls for the White Lily self-rising. They were great.
    >> So, it's nice to know that I can't get a good self-rising flour
    >> at Walmart.

    >
    > I can't buy White Lily locally either, but I knew I could get the Hudson's
    > Cream flour at Walmart. What is your favorite biscuit recipe? TIA


    SHERON’S BISCUITS

    4 c. White Lily self-rising flour
    1/2 c. lard
    1 3/4 - 2 c. buttermilk
    bacon grease

    Preheat oven to 450F. Grease a baking sheet with bacon grease. Sift
    flour into a mixing bowl. Work in lard with fingers until crumbly.
    Make a well in center of flour and work in buttermilk a little at a time
    until a wet dough is formed. Try to work dough as little as possible.
    De-gunk fingers. Sift a thin layer of flour over dough. Scoop up a
    blob of dough and work it into a biscuit shape bouncing dough lightly
    from palm to palm. Plop it down on baking sheet. Biscuits should be
    from 2"-3" in diameter and fairly thick. Repeat until dough is used up,
    sifting more flour on top if necessary. Biscuits should have sides
    touching. Bake for 15-20 minutes or until golden brown. This recipe
    makes 12 large biscuits.

    Notes: I don’t usually bother greasing sheet. There is enough loose
    flour coating the biscuits that it isn’t necessary. I usually use
    Crisco instead of lard. One of these days I’m going to try rendering my
    own pork fat and try using that. The lard you buy is not that great.
    You can substitute plain cake flour for the self-rising flour and add an
    appropriate quantity of salt and leavening. Consult a similar biscuit
    recipe for the proportion of salt and leavening to flour.

    When I found this recipe in a magazine (don't remember which one) about
    15-20 years ago, I was intrigued by not having to roll out the dough.
    Then I searched around for White Lily and found out you couldn't buy it
    here but also found out I could buy White Lily directly from the company
    for a very reasonable price - about $5, which included shipping, for
    1 5-lb. bag. Alas, that is no more. Anyway, it seems Hudson Cream
    is just as good.

    Kate
    --
    Kate Connally
    “If I were as old as I feel, I’d be dead already.”
    Goldfish: “The wholesome snack that smiles back,
    Until you bite their heads off.”
    What if the hokey pokey really *is* what it's all about?
    mailto:[email protected]

  11. #11
    Kate Connally Guest

    Default Re: breakfast on Sunday

    Andy wrote:
    > Kate Connally said...
    >
    >> I had sausage gravy and biscuits. I posted a while back
    >> the problem with getting White Lily flour in Pittsburgh.
    >> The mail order costs are way too high these days, so I was
    >> looking for a substitute. I found Hudson's Cream self-rising
    >> flour at Walmart. So I tried it in my favorite biscuit recipe
    >> which calls for the White Lily self-rising. They were great.
    >> So, it's nice to know that I can't get a good self-rising flour
    >> at Walmart.
    >>
    >> Kate

    >
    >
    > Kate,
    >
    > Congrats on your new found flour/biscuits and sausage gravy success!
    >
    > I LOVE biscuits and sausage gravy!!!
    >
    > I discovered them in my 30s in Florida and quickly went to work trying to
    > deplete the world supply!


    I discovered them about 23 years ago when I was moving back to
    Pittsburgh from L. A. I was driving and I stopped for breakfast
    at a Bob Evans in Ohio. I had never heard of Bob Evans and I was
    only vaguely aware that such a thing as sausage gravy and biscuits
    existed. They had it on their menu and that was the first time
    I ever had it. After that I always looked for Bob Evans to have
    sg&b when I travelled. Then we finally got a BE in Pittsburgh so
    I could go more often. Then I decided to try to make my own when I
    found the biscuit recipe. Now I never have them at Bob Evans because
    my homemade sg&b is so much better, I can't bring myself to ean BE's.
    However I have had excellent sg&b at a number of different diners at
    which I have eaten on my travels. But mine are still the best. The
    biscuits are much better and I put a lot more sausage in the gravy than
    most places - some places barely put any sausage in at all!!!

    Kate


    --
    Kate Connally
    “If I were as old as I feel, I’d be dead already.”
    Goldfish: “The wholesome snack that smiles back,
    Until you bite their heads off.”
    What if the hokey pokey really *is* what it's all about?
    mailto:[email protected]

  12. #12
    Kate Connally Guest

    Default Re: breakfast on Sunday

    Andy wrote:
    > Kate Connally said...
    >
    >> I had sausage gravy and biscuits. I posted a while back
    >> the problem with getting White Lily flour in Pittsburgh.
    >> The mail order costs are way too high these days, so I was
    >> looking for a substitute. I found Hudson's Cream self-rising
    >> flour at Walmart. So I tried it in my favorite biscuit recipe
    >> which calls for the White Lily self-rising. They were great.
    >> So, it's nice to know that I can't get a good self-rising flour
    >> at Walmart.
    >>
    >> Kate

    >
    >
    > Kate,
    >
    > Congrats on your new found flour/biscuits and sausage gravy success!
    >
    > I LOVE biscuits and sausage gravy!!!
    >
    > I discovered them in my 30s in Florida and quickly went to work trying to
    > deplete the world supply!


    What's also good which I almost always do is split the biscuit
    and toast it (especially with a leftover cold biscuit) and then
    slather it with butter. Then I top it with a fried egg (over easy)
    and then add the sausage gravy. Yum!!!!

    Kate
    --
    Kate Connally
    “If I were as old as I feel, I’d be dead already.”
    Goldfish: “The wholesome snack that smiles back,
    Until you bite their heads off.”
    What if the hokey pokey really *is* what it's all about?
    mailto:[email protected]

  13. #13
    Andy Guest

    Default Re: breakfast on Sunday

    Kate Connally said...

    > Andy wrote:
    >> Kate Connally said...
    >>
    >>> I had sausage gravy and biscuits. I posted a while back
    >>> the problem with getting White Lily flour in Pittsburgh.
    >>> The mail order costs are way too high these days, so I was
    >>> looking for a substitute. I found Hudson's Cream self-rising
    >>> flour at Walmart. So I tried it in my favorite biscuit recipe
    >>> which calls for the White Lily self-rising. They were great.
    >>> So, it's nice to know that I can't get a good self-rising flour
    >>> at Walmart.
    >>>
    >>> Kate

    >>
    >>
    >> Kate,
    >>
    >> Congrats on your new found flour/biscuits and sausage gravy success!
    >>
    >> I LOVE biscuits and sausage gravy!!!
    >>
    >> I discovered them in my 30s in Florida and quickly went to work trying to
    >> deplete the world supply!

    >
    > What's also good which I almost always do is split the biscuit
    > and toast it (especially with a leftover cold biscuit) and then
    > slather it with butter. Then I top it with a fried egg (over easy)
    > and then add the sausage gravy. Yum!!!!
    >
    > Kate



    Kate,

    Thanks for two great posts (fun stories)!!!

    BTW, I'll have you know, I can get fat again if you want me to! ;-)

    <smootch>

    Best,

    Andy
    --
    Eat first, talk later.

  14. #14
    Wayne Boatwright Guest

    Default Re: breakfast on Sunday - biscuit recipe

    On Wed 13 May 2009 08:53:21a, Kate Connally told us...

    > Wayne Boatwright wrote:
    >> On Tue 12 May 2009 10:16:20a, Kate Connally told us...
    >>
    >>> I had sausage gravy and biscuits. I posted a while back
    >>> the problem with getting White Lily flour in Pittsburgh.
    >>> The mail order costs are way too high these days, so I was
    >>> looking for a substitute. I found Hudson's Cream self-rising
    >>> flour at Walmart. So I tried it in my favorite biscuit recipe
    >>> which calls for the White Lily self-rising. They were great.
    >>> So, it's nice to know that I can't get a good self-rising flour at
    >>> Walmart.

    >>
    >> I can't buy White Lily locally either, but I knew I could get the
    >> Hudson's Cream flour at Walmart. What is your favorite biscuit recipe?
    >> TIA

    >
    > SHERON’S BISCUITS
    >
    > 4 c. White Lily self-rising flour
    > 1/2 c. lard
    > 1 3/4 - 2 c. buttermilk
    > bacon grease
    >
    > Preheat oven to 450F. Grease a baking sheet with bacon grease. Sift
    > flour into a mixing bowl. Work in lard with fingers until crumbly.
    > Make a well in center of flour and work in buttermilk a little at a time
    > until a wet dough is formed. Try to work dough as little as possible.
    > De-gunk fingers. Sift a thin layer of flour over dough. Scoop up a
    > blob of dough and work it into a biscuit shape bouncing dough lightly
    > from palm to palm. Plop it down on baking sheet. Biscuits should be
    > from 2"-3" in diameter and fairly thick. Repeat until dough is used up,
    > sifting more flour on top if necessary. Biscuits should have sides
    > touching. Bake for 15-20 minutes or until golden brown. This recipe
    > makes 12 large biscuits.
    >
    > Notes: I don’t usually bother greasing sheet. There is enough loose
    > flour coating the biscuits that it isn’t necessary. I usually use
    > Crisco instead of lard. One of these days I’m going to try rendering my
    > own pork fat and try using that. The lard you buy is not that great.
    > You can substitute plain cake flour for the self-rising flour and add an
    > appropriate quantity of salt and leavening. Consult a similar biscuit
    > recipe for the proportion of salt and leavening to flour.
    >
    > When I found this recipe in a magazine (don't remember which one) about
    > 15-20 years ago, I was intrigued by not having to roll out the dough.
    > Then I searched around for White Lily and found out you couldn't buy it
    > here but also found out I could buy White Lily directly from the company
    > for a very reasonable price - about $5, which included shipping, for
    > 1 5-lb. bag. Alas, that is no more. Anyway, it seems Hudson Cream
    > is just as good.
    >
    > Kate


    Kate, thank you *so* much! This sounds perfect, and will be served Sunday
    for breakfast!

    --
    Wayne Boatwright
    ------------------------------------------------------------------------
    We are living in a world today where lemonade is made from
    artificial flavors and furniture polish is made from real lemons.
    ~Alfred E. Newman




  15. #15
    [email protected] Guest

    Default Re: breakfast on Sunday

    On May 12, 12:16*pm, Kate Connally <conna...@pitt.edu> wrote:
    > I had sausage gravy and biscuits. *I posted a while back
    > the problem with getting White Lily flour in Pittsburgh.
    > The mail order costs are way too high these days, so I was
    > looking for a substitute. *I found Hudson's Cream self-rising
    > flour at Walmart. *So I tried it in my favorite biscuit recipe
    > which calls for the White Lily self-rising. *They were great.
    > So, it's nice to know that I can't get a good self-rising flour
    > at Walmart.
    >
    > Kate
    >
    >

    Is self-rising flour of any brand that hard to purchase in other
    places in the U.S.?? Being in the South we must have a pretty good
    selection to choose from; Martha White, White Lily, Pillsbury, Hogkins
    Mills, (I hope I spelled that correctly), etc. Even the house brands
    of self-rising flour are excellent but living in the 'land of biscuits
    and gravy' must give us a pretty good selection.

    :-)

  16. #16
    Default User Guest

    Default Re: breakfast on Sunday - biscuit recipe

    Kate Connally wrote:

    > SHERON’S BISCUITS
    >
    > 4 c. White Lily self-rising flour
    > 1/2 c. lard
    > 1 3/4 - 2 c. buttermilk
    > bacon grease



    Last week, "America's Test Kitchen" had an interesting recipe for drop
    biscuits that I think I will try. It used melted butter that was cooled
    and stirred into the cold buttermilk. This supposedly will cause it to
    clump up, so that it's like cutting in shortening. The biscuits looked
    good, in that rustic drop-biscuit sort of way.




    Brian

    --
    Day 100 of the "no grouchy usenet posts" project

  17. #17
    Damsel in dis Dress Guest

    Default Re: breakfast on Sunday - biscuit recipe

    On 13 May 2009 19:54:47 GMT, "Default User" <[email protected]>
    wrote:

    >Last week, "America's Test Kitchen" had an interesting recipe for drop
    >biscuits that I think I will try. It used melted butter that was cooled
    >and stirred into the cold buttermilk. This supposedly will cause it to
    >clump up, so that it's like cutting in shortening. The biscuits looked
    >good, in that rustic drop-biscuit sort of way.


    Hey Brian! Where's that recipe? Butter sounds a lot better than lard
    to me, and despite implications to the contrary, I only use Crisco in
    two recipes. <EG>

    Carol

    --
    Change "invalid" to James Bond's agent number to reply.

  18. #18
    Default User Guest

    Default Re: breakfast on Sunday - biscuit recipe

    Damsel in dis Dress wrote:

    > On 13 May 2009 19:54:47 GMT, "Default User" <[email protected]>
    > wrote:
    >
    > > Last week, "America's Test Kitchen" had an interesting recipe for
    > > drop biscuits that I think I will try. It used melted butter that
    > > was cooled and stirred into the cold buttermilk. This supposedly
    > > will cause it to clump up, so that it's like cutting in shortening.
    > > The biscuits looked good, in that rustic drop-biscuit sort of way.

    >
    > Hey Brian! Where's that recipe? Butter sounds a lot better than lard
    > to me, and despite implications to the contrary, I only use Crisco in
    > two recipes. <EG>


    It's on their ATK site, but that requires registrations. Googling
    around, I found someone had it here:

    <http://my.teamsugar.com/774271>




    Brian

    --
    Day 100 of the "no grouchy usenet posts" project

  19. #19
    Damsel in dis Dress Guest

    Default Re: breakfast on Sunday - biscuit recipe

    On 13 May 2009 22:09:10 GMT, "Default User" <[email protected]>
    wrote:

    >Damsel in dis Dress wrote:
    >
    >> On 13 May 2009 19:54:47 GMT, "Default User" <[email protected]>
    >> wrote:
    >>
    >> > Last week, "America's Test Kitchen" had an interesting recipe for
    >> > drop biscuits that I think I will try. It used melted butter that
    >> > was cooled and stirred into the cold buttermilk. This supposedly
    >> > will cause it to clump up, so that it's like cutting in shortening.
    >> > The biscuits looked good, in that rustic drop-biscuit sort of way.

    >>
    >> Hey Brian! Where's that recipe? Butter sounds a lot better than lard
    >> to me, and despite implications to the contrary, I only use Crisco in
    >> two recipes. <EG>

    >
    >It's on their ATK site, but that requires registrations. Googling
    >around, I found someone had it here:
    >
    ><http://my.teamsugar.com/774271>


    Thanks Puddin'!
    Carol

    --
    Change "invalid" to James Bond's agent number to reply.

  20. #20
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: breakfast on Sunday - biscuit recipe

    On May 13, 10:53*am, Kate Connally <conna...@pitt.edu> wrote:
    >
    >
    > SHERON’S BISCUITS
    >
    > 4 c. White Lily self-rising flour
    > 1/2 c. lard
    > 1 3/4 - 2 c. buttermilk
    > bacon grease


    I don't get why the bacon grease to grease the pan. Why not just a
    bit extra lard. I like bacon grease, but I'm not sure I want my
    biscuits to have that smoky flavor. If I'm going to have them with
    eggs or sausage gravy, sure, but what if I want them with butter and
    jam?
    >
    > Kate
    >

    --Bryan

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