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Thread: Moms Biscuits?

  1. #1
    Digger Guest

    Default Moms Biscuits?

    My mother used to make biscuits that she dredged in a pie plate with
    some Crisco as she settled them into the same pan. I remember her
    saying the oil was on the outside instead of inside (I think) they
    didn't rise much over the lip of the glass pan. They weren't big and
    fluffy obviously but not real dense either.
    Anybody here ever do anything like this??
    I had a recipes (that has been lost) and would love to duplicate!!
    Thanks
    Kenneth

  2. #2
    Giusi Guest

    Default Re: Moms Biscuits?


    "Digger"ha scritto nel messaggio
    > My mother used to make biscuits that she dredged in a pie plate with> some
    > Crisco as she settled them into the same pan. I remember her> saying the
    > oil was on the outside instead of inside (I think) they> didn't rise much
    > over the lip of the glass pan. They weren't big and
    > fluffy obviously but not real dense either.


    The closest thing I know to that description is beaten biscuits from the
    deep south. Not exact, however, but Google on that name and see if it rings
    bells.

    I never cared much for them because they are very crackerlike, but they were
    always used with country ham.



  3. #3
    sf Guest

    Default Re: Moms Biscuits?

    On Thu, 20 Aug 2009 09:50:00 +0200, "Giusi" <[email protected]>
    wrote:

    >I never cared much for them because they are very crackerlike, but they were
    >always used with country ham.
    >

    Beaten biscuits are cracker like? I've never eaten one, but for some
    reason I thought they were fluffier than what I could make... probably
    because of all the hype about how good they are.

    Go figger!

    Thinking about cracker like takes me directly to pizza crust....

    I hate that cracker like pizza crust. It's just like Round Table's
    "run it through the oven on a conveyor belt" pizza. I'm disgusted
    that normal pizza places would actually make their crusts mimic that
    cr*p now. All the more reason to eat at home.

    On the positive side, I commented about that to my regular pizza place
    when we got a "cracker crust" and the last pizza we got didn't have
    that horrible crust. So it pays to speak up.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  4. #4
    Giusi Guest

    Default Re: Moms Biscuits?


    "sf" ha scritto nel messaggio
    , "Giusi" > wrote:
    >
    >>I never cared much for them because they are very crackerlike, but they
    >>were always used with country ham.
    >>

    > Beaten biscuits are cracker like? I've never eaten one, but for some>
    > reason I thought they were fluffier than what I could make... probably>
    > because of all the hype about how good they are.


    > I hate that cracker like pizza crust. It's just like Round Table's> "run
    > it through the oven on a conveyor belt" pizza. I'm disgusted> that normal
    > pizza places would actually make their crusts mimic that
    > cr*p now.


    There is a market for it, not for me, but others like it. The original
    Napolitano has a hefty crust with a big edge, but also good are the
    stretchier doughs that bubble up hugely if they aren't overloaded. You need
    more heat than a kitchen range to do those very well.

    > On the positive side, I commented about that to my regular pizza place>
    > when we got a "cracker crust" and the last pizza we got didn't have> that
    > horrible crust. So it pays to speak up.


    There is a place here that uses piadina for their pizza. To me that makes
    it not pizza, but it isn't bad, just not pizza. (Piadina resembles most a
    flour tortilla, but comes in sizes from tiny to about 14" diameter.)



  5. #5
    Giusi Guest

    Default Re: Moms Biscuits?


    "sf" <[email protected]> ha scritto nel messaggio
    "Giusi" > wrote:
    >
    >>I never cared much for them because they are very crackerlike, but they
    >>were always used with country ham.
    >>

    > Beaten biscuits are cracker like?


    http://www.lockhousemuseum.org/maryl...itsshields.htm

    that's the recipe from the area where I knew them, Maryland. I was a docent
    at a plantation museum (not this one) that served them at board meetings, as
    made by a local black cook whose work was splendid. I still didn't love the
    biscuits!



  6. #6
    sf Guest

    Default Re: Moms Biscuits?

    On Thu, 20 Aug 2009 10:17:46 +0200, "Giusi" <decobabe@gma[email protected]>
    wrote:

    >but also good are the
    >stretchier doughs that bubble up hugely if they aren't overloaded. You need
    >more heat than a kitchen range to do those very well.
    >

    Oh! I LOVE pizza when the crust bubbles like that.

    >
    >There is a place here that uses piadina for their pizza. To me that makes
    >it not pizza, but it isn't bad, just not pizza. (Piadina resembles most a
    >flour tortilla, but comes in sizes from tiny to about 14" diameter.)


    (Googling for images) I see what you mean and I probably wouldn't
    like it either. We have a premade commercial product called Boboli,
    which resembles naan. UGH. I hate that stuff.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  7. #7
    sf Guest

    Default Re: Moms Biscuits?

    On Thu, 20 Aug 2009 10:22:04 +0200, "Giusi" <[email protected]>
    wrote:

    >
    >"sf" <[email protected]> ha scritto nel messaggio
    > "Giusi" > wrote:
    >>
    >>>I never cared much for them because they are very crackerlike, but they
    >>>were always used with country ham.
    >>>

    >> Beaten biscuits are cracker like?

    >
    >http://www.lockhousemuseum.org/maryl...itsshields.htm
    >
    >that's the recipe from the area where I knew them, Maryland. I was a docent
    >at a plantation museum (not this one) that served them at board meetings, as
    >made by a local black cook whose work was splendid. I still didn't love the
    >biscuits!
    >

    Thanks for the recipe

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  8. #8
    Nancy2 Guest

    Default Re: Moms Biscuits?

    On Aug 19, 7:46*pm, Digger <digge...@gmail.com> wrote:
    > My mother used to make biscuits that she dredged in a pie plate with
    > some Crisco as she settled them into the same pan. I remember *her
    > saying the oil was on the outside instead of inside (I think) they
    > didn't rise much over the lip of the glass pan. They weren't big and
    > fluffy obviously but not real dense either.
    > Anybody here ever do anything like this??
    > *I had a recipes (that has been lost) and would love to duplicate!!
    > Thanks
    > Kenneth


    I have a friend who used to do yeast-raised finger rolls like that -
    it was a recipe from a yeast company - Fleischmann's. I've never done
    biscuits like that - usually, you brush them with cream or milk before
    baking, or with melted butter after baking.

    N.

  9. #9
    Nancy2 Guest

    Default Re: Moms Biscuits?

    On Aug 20, 3:05*am, sf <s...@geemail.com> wrote:
    > On Thu, 20 Aug 2009 09:50:00 +0200, "Giusi" <decob...@gmail.com>
    > wrote:
    >
    > >I never cared much for them because they are very crackerlike, but they were
    > >always used with country ham.

    >
    > Beaten biscuits are cracker like? *I've never eaten one, but for some
    > reason I thought they were fluffier than what I could make... probably
    > because of all the hype about how good they are.
    >
    > Go figger!
    >
    > Thinking about cracker like takes me directly to pizza crust....
    >
    > I hate that cracker like pizza crust. *It's just like Round Table's
    > "run it through the oven on a conveyor belt" pizza. *I'm disgusted
    > that normal pizza places would actually make their crusts mimic that
    > cr*p now. *All the more reason to eat at home.
    >
    > On the positive side, I commented about that to my regular pizza place
    > when we got a "cracker crust" and the last pizza we got didn't have
    > that horrible crust. *So it pays to speak up.
    >


    I LOVE my super thin pizza crust - never tastes like a cracker if it
    has plenty of olive oil underneath it. ;-) The commercial "cracker-
    like" crust pizzas taste like cardboard.

    N.

  10. #10
    Nancy2 Guest

    Default Re: Moms Biscuits?

    On Aug 19, 7:46*pm, Digger <digge...@gmail.com> wrote:
    > My mother used to make biscuits that she dredged in a pie plate with
    > some Crisco as she settled them into the same pan. I remember *her
    > saying the oil was on the outside instead of inside (I think) they
    > didn't rise much over the lip of the glass pan. They weren't big and
    > fluffy obviously but not real dense either.
    > Anybody here ever do anything like this??
    > *I had a recipes (that has been lost) and would love to duplicate!!
    > Thanks
    > Kenneth


    Have you tried it with a regular baking-powder biscuit recipe?

    N.

  11. #11
    notbob Guest

    Default Re: Moms Biscuits?

    On 2009-08-20, Nancy2 <[email protected]> wrote:

    > I LOVE my super thin pizza crust - never tastes like a cracker if it
    > has plenty of olive oil underneath it. ;-) The commercial "cracker-
    > like" crust pizzas taste like cardboard.


    Well, give us your recipe. I love a thin crust pizza.

    nb

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