Skip to content
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Food 52)   Three ingredient biscuits and one of those ingredients is bacon? Let's get crackin'   (food52.com) divider line
    More: Giggity, Baking, Bread, Cake, Cooking weights and measures, bacon fat, Starch, Barbecue, Cooking  
•       •       •

743 clicks; posted to Food » on 02 Mar 2021 at 6:50 PM (10 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



23 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-03-02 12:12:21 PM  
BACON!
 
2021-03-02 6:59:40 PM  

teto85: BACON!


Yup.

Bacon.
 
2021-03-02 7:07:52 PM  
Fark user imageView Full Size
 
2021-03-02 7:13:12 PM  
And if you don't want to mess* with the broiler, finish them in your toaster oven.

*$3000 built-in electric oven with a major suckage broiler.
/no, I do not want to replace it just for a better broiler.
 
2021-03-02 7:45:03 PM  
Self rising flour is 3 ingredients. TFA cheats!

/the Cheat is not dead, ooooh-ooohh, the Cheat is not dead
 
2021-03-02 7:52:33 PM  
Have you people never spent time in a hobo camp and made hoe cakes? It's the most basic recipe.
 
2021-03-02 7:56:18 PM  
I've been making some damn good homemade biscuits of late, using grated frozen butter. May have to try this.

But I will NOT be using buttermilk. Making biscuits with regular 2% was such a revelation. I never really liked biscuits most of my life, and it turned out what I didn't like about them was the flavor from the buttermilk. If you like it, more power to you, but I bet there are quite a few folks who'd find they preferred biscuits made with regular milk.
 
2021-03-02 7:58:02 PM  

amyldoanitrite: I've been making some damn good homemade biscuits of late, using grated frozen butter. May have to try this.

But I will NOT be using buttermilk. Making biscuits with regular 2% was such a revelation. I never really liked biscuits most of my life, and it turned out what I didn't like about them was the flavor from the buttermilk. If you like it, more power to you, but I bet there are quite a few folks who'd find they preferred biscuits made with regular milk.


Isn't that bland af? And do they get as fluffy without the acidic buttermilk reacting with the baking powder/SR flour?
 
2021-03-02 7:59:32 PM  

NINEv2: amyldoanitrite: I've been making some damn good homemade biscuits of late, using grated frozen butter. May have to try this.

But I will NOT be using buttermilk. Making biscuits with regular 2% was such a revelation. I never really liked biscuits most of my life, and it turned out what I didn't like about them was the flavor from the buttermilk. If you like it, more power to you, but I bet there are quite a few folks who'd find they preferred biscuits made with regular milk.

Isn't that bland af? And do they get as fluffy without the acidic buttermilk reacting with the baking powder/SR flour?


Nope. They're fluffy, flaky, and delicious.
 
2021-03-02 8:02:41 PM  

amyldoanitrite: NINEv2: amyldoanitrite: I've been making some damn good homemade biscuits of late, using grated frozen butter. May have to try this.

But I will NOT be using buttermilk. Making biscuits with regular 2% was such a revelation. I never really liked biscuits most of my life, and it turned out what I didn't like about them was the flavor from the buttermilk. If you like it, more power to you, but I bet there are quite a few folks who'd find they preferred biscuits made with regular milk.

Isn't that bland af? And do they get as fluffy without the acidic buttermilk reacting with the baking powder/SR flour?

Nope. They're fluffy, flaky, and delicious.


Huh, interesting. No added acid?
 
2021-03-02 8:07:15 PM  

NINEv2: amyldoanitrite: NINEv2: amyldoanitrite: I've been making some damn good homemade biscuits of late, using grated frozen butter. May have to try this.

But I will NOT be using buttermilk. Making biscuits with regular 2% was such a revelation. I never really liked biscuits most of my life, and it turned out what I didn't like about them was the flavor from the buttermilk. If you like it, more power to you, but I bet there are quite a few folks who'd find they preferred biscuits made with regular milk.

Isn't that bland af? And do they get as fluffy without the acidic buttermilk reacting with the baking powder/SR flour?

Nope. They're fluffy, flaky, and delicious.

Huh, interesting. No added acid?


Nope.

I use this recipe. They turn out great.
 
2021-03-02 8:08:09 PM  

NINEv2: amyldoanitrite: I've been making some damn good homemade biscuits of late, using grated frozen butter. May have to try this.

But I will NOT be using buttermilk. Making biscuits with regular 2% was such a revelation. I never really liked biscuits most of my life, and it turned out what I didn't like about them was the flavor from the buttermilk. If you like it, more power to you, but I bet there are quite a few folks who'd find they preferred biscuits made with regular milk.

Isn't that bland af? And do they get as fluffy without the acidic buttermilk reacting with the baking powder/SR flour?


Baking powder shouldn't need any additional acid; it brings its own.  Baking soda needs a separate acid.
 
2021-03-02 8:21:07 PM  
In case you don't have self rising flour

Link
 
2021-03-02 8:30:00 PM  

amyldoanitrite: I've been making some damn good homemade biscuits of late, using grated frozen butter. May have to try this.

But I will NOT be using buttermilk. Making biscuits with regular 2% was such a revelation. I never really liked biscuits most of my life, and it turned out what I didn't like about them was the flavor from the buttermilk. If you like it, more power to you, but I bet there are quite a few folks who'd find they preferred biscuits made with regular milk.


Huh... wait ... I... but... what? But buttermilk is so... Ya know what? You do what you like. More power to you.
 
2021-03-02 8:31:03 PM  

teto85: BACON!


Man, you farks are farking old and still doing the same bits.
 
2021-03-02 8:33:41 PM  
Three ingredients, and a long, complicated process. Meh.
 
2021-03-02 8:55:25 PM  

Professor Science: NINEv2: amyldoanitrite: I've been making some damn good homemade biscuits of late, using grated frozen butter. May have to try this.

But I will NOT be using buttermilk. Making biscuits with regular 2% was such a revelation. I never really liked biscuits most of my life, and it turned out what I didn't like about them was the flavor from the buttermilk. If you like it, more power to you, but I bet there are quite a few folks who'd find they preferred biscuits made with regular milk.

Isn't that bland af? And do they get as fluffy without the acidic buttermilk reacting with the baking powder/SR flour?

Baking powder shouldn't need any additional acid; it brings its own.  Baking soda needs a separate acid.


Right, thanks. Duh.
 
2021-03-02 9:04:27 PM  
One problem with that 3 ingredient bit there subby...

Bacon is fat, salt, smoke and pig. Self rising flour is another 3 ingredients and buttermilk is two (butter and milk, it's right in the name ;) )

That's a 9 ingredient biscuit right there folks...
 
2021-03-03 12:13:16 AM  
OK.  This sounds pretty good and I have everything for a nice brunch for the lady
 
2021-03-03 12:46:49 AM  

farkregurgitator: teto85: BACON!

Man, you farks are farking old and still doing the same bits.


I'm not sure that user name allows you to complain about recycling fark bits...
 
2021-03-03 1:03:35 AM  

amyldoanitrite: I've been making some damn good homemade biscuits of late, using grated frozen butter. May have to try this.

But I will NOT be using buttermilk. Making biscuits with regular 2% was such a revelation. I never really liked biscuits most of my life, and it turned out what I didn't like about them was the flavor from the buttermilk. If you like it, more power to you, but I bet there are quite a few folks who'd find they preferred biscuits made with regular milk.


My trick is cubes of frozen butter and pulsing in a food processor. Less time for biscuits, more time for pie crust.

We can agree to disagree on the buttermilk, but I'll eat it either way. Yes I sound fat.

/spoiler: I am fat
 
2021-03-03 8:30:11 AM  
3/4c + 2Tbl flour
1/4 tsp salt
2 tsp baking powder
2-3 Tbl shortening or lard
1/4c + 2 Tbl milk

Mix dry ingredients. Cut in fat. Add milk and combine. Roll out and cut. Bake at 450F for 12 minutes. Makes 5-6 2" biscuits. Serve with sawmill gravy.
 
2021-03-03 9:06:54 AM  

Professor Science: NINEv2: amyldoanitrite: I've been making some damn good homemade biscuits of late, using grated frozen butter. May have to try this.

But I will NOT be using buttermilk. Making biscuits with regular 2% was such a revelation. I never really liked biscuits most of my life, and it turned out what I didn't like about them was the flavor from the buttermilk. If you like it, more power to you, but I bet there are quite a few folks who'd find they preferred biscuits made with regular milk.

Isn't that bland af? And do they get as fluffy without the acidic buttermilk reacting with the baking powder/SR flour?

Baking powder shouldn't need any additional acid; it brings its own.  Baking soda needs a separate acid.


unless it's old, then it might fail. although I guess it would be noticed from the obvious soapy taste.

decades ago, it took my dumbass a couple fails to understand why my cornbread tasted consistently awful. "I have baking soda, why would I need baking powder or your "cream of tartar" nonsenseries! bah!!! fie on your strange magics, bah, I say, bah and good day to you, sir!" - yeahhhno my younger-self, that's really not how any of this works.

/doesn't bake often, so the baking powder sometimes sits for years
//then I just use it to clean stuff
///and buy a new can from dollar tree, at least I'm learning?
 
Displayed 23 of 23 comments

View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking





On Twitter



  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.