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(Food and Wine)   A big batch of biscuit benevolence   (foodandwine.com) divider line
    More: Spiffy, WANT, Need, Baking, Best New Chef Thessa Diadem, biscuit, food writer, hard biscuits, better days  
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775 clicks; posted to Food » on 23 Oct 2021 at 12:12 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



33 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-10-23 12:04:07 PM  
1 - FTFA    There's a kind of irony to an Australian writing about biscuits. We don't even have them in my country.

Is that why you moved to America? I understand.

B - Nobody in TFA does the most important step. You have to melt a little bacon grease in a skillet, add just a pinch of salt, and dredge the biscuits through it before putting them on the baking sheet. That gives you a beautiful golden crust, terrific flavor, and a heart attack before you're 50 (worth it).
 
2021-10-23 12:23:08 PM  
Sounds like a biscuits and gravy type of afternoon.  Going to have to stop at the butcher and get some sausage.
 
2021-10-23 12:25:14 PM  
Red Lobster cheddar biscuits ftw. Also buttermilk biscuits are the only style I like. Just can't do that flaky style. That is what croissants are for.
 
2021-10-23 12:56:06 PM  
I make my biscuits like a real man................out of a can
 
2021-10-23 12:59:11 PM  
No wrong way?

When I was younger I accidentally replaced baking powder with baking soda.

The biscuits.... they burned the tongue.
 
2021-10-23 1:18:22 PM  
Related note: sausage gravy is the best gravy. If you only have chicken gravy, just don't sell biscuits and gravy at all.

I know doctors have been telling us to drink 8 glasses a day and that's hard to do, but lowering the quality to chicken gravy is not the answer.
 
2021-10-23 1:19:53 PM  

Smackledorfer: Related note: sausage gravy is the best gravy. If you only have chicken gravy, just don't sell biscuits and gravy at all.

I know doctors have been telling us to drink 8 glasses a day and that's hard to do, but lowering the quality to chicken gravy is not the answer.


Why would anyone do biscuits and gravy with anything but sausage gravy?

Might as well just do SOS otherwise /shudder
 
2021-10-23 1:39:45 PM  
So, now I want to make biscuits (we are about to be flooded over the next 3 days), this article lerned me alot... except a goddam recipe that I have the ingredients for.
(I just finished the weeks shopping at 3 stores and am not leaving the house again today)
*sigh*
 
2021-10-23 1:45:47 PM  
country

64.media.tumblr.comView Full Size


and red eye gravy for the soppin'
 
2021-10-23 2:37:12 PM  
I've made biscuits from scratch, but the average recipe makes way too many and they don't freeze well.  Grand frozen biscuits let you make as many as you want and once the sausage gravy is on them most differences are moot.
 
2021-10-23 2:48:32 PM  

elvisaintdead: country

[64.media.tumblr.com image 500x282]

and red eye gravy for the soppin'


Ponyo approves
 
2021-10-23 2:49:16 PM  
The best biscuit is the one on my plate
 
2021-10-23 3:15:26 PM  

Flincher: Red Lobster cheddar biscuits ftw.


They're pretty decent, specially for a box mix.  But remember, they're not farking kidding about COLD water.  Don't fark that up and use warm, or cool, or 'I got bored waiting for it to cool down from the faucet on a hot day.'  Cold farking water
 
2021-10-23 5:09:50 PM  
At one point in time, I was on a quest to make sure that every layer in a Pillsbury flaky biscuit had its own pat of butter. Then I would use that awesome biscuit to sop up the gravy from the plate of whatever dinner I was enjoying.
 
2021-10-23 5:23:42 PM  

McGrits: At one point in time, I was on a quest to make sure that every layer in a Pillsbury flaky biscuit had its own pat of butter. Then I would use that awesome biscuit to sop up the gravy from the plate of whatever dinner I was enjoying.


And yet you still live?  What witchery is this?!
 
2021-10-23 5:24:21 PM  

Some Junkie Cosmonaut: McGrits: At one point in time, I was on a quest to make sure that every layer in a Pillsbury flaky biscuit had its own pat of butter. Then I would use that awesome biscuit to sop up the gravy from the plate of whatever dinner I was enjoying.

And yet you still live?  What witchery is this?!


I'm curious of when OCD developed or if the Pillsbury created the OCD
 
2021-10-23 5:58:14 PM  

Axeofjudgement: Some Junkie Cosmonaut: McGrits: At one point in time, I was on a quest to make sure that every layer in a Pillsbury flaky biscuit had its own pat of butter. Then I would use that awesome biscuit to sop up the gravy from the plate of whatever dinner I was enjoying.

And yet you still live?  What witchery is this?!

I'm curious of when OCD developed or if the Pillsbury created the OCD


Mainly it was a challenge as I was going through my butter phase. One can't eat the butter plain.

And it was a challenge. If you are too slow in adding the butter, or add too much butter in a layer, the biscuit would cool too much and your butter would not melt.
 
2021-10-23 7:47:49 PM  
Biscuits were practically unheard of where I grew up. I mean, we knew what they were, but they were not a common food we ate. We ate toast. They always felt very Southern, which isn't a bad thing, just far removed from our own culture. I'm still not sure I'm on board with them, but I'll definitely eat one if someone offers.

/the first time I saw biscuits and gravy was in college
//I was like, "What is that? It looks like someone already ate it."
///tastes okay
 
2021-10-23 7:58:52 PM  
Biscuits are the worst possible use flour.

You can have many kinds of delicious breads, cakes, pastries, and on and on... or you can have a biscuit.

And there are so many better, tastier ways to sop up sauces and gravy.
 
2021-10-23 8:08:32 PM  

Needlessly Complicated: Biscuits are the worst possible use flour.

You can have many kinds of delicious breads, cakes, pastries, and on and on... or you can have a biscuit.

And there are so many better, tastier ways to sop up sauces and gravy.


Biscuits are appropriately simple.
 
2021-10-23 9:51:41 PM  

Needlessly Complicated: Biscuits are the worst possible use flour.

You can have many kinds of delicious breads, cakes, pastries, and on and on... or you can have a biscuit.

And there are so many better, tastier ways to sop up sauces and gravy.


How many more do you got after buttermilk biscuits or Parker rolls? Those are the knees of the bees and all that can please.
 
2021-10-23 10:54:25 PM  

austerity101: Biscuits were practically unheard of where I grew up. I mean, we knew what they were, but they were not a common food we ate. We ate toast. They always felt very Southern, which isn't a bad thing, just far removed from our own culture. I'm still not sure I'm on board with them, but I'll definitely eat one if someone offers.

/the first time I saw biscuits and gravy was in college
//I was like, "What is that? It looks like someone already ate it."
///tastes okay


Dude. It's how we grew up.

Biscuits growing up were always canned and had ground burgers flour gravy. Or toast and that tasteless hamburger gruel.

Biscuits and sausage gravy are something I discovered after college and realized "oh this is what it's supposed to taste like"

I'm never going back to SOS dammit
 
2021-10-23 11:12:08 PM  

natazha: I've made biscuits from scratch, but the average recipe makes way too many and they don't freeze well.  Grand frozen biscuits let you make as many as you want and once the sausage gravy is on them most differences are moot.


Grands are great. Keep them on hand all the time. About 35 minutes from "I want biscuits" to "I have yummy biscuits."

Now, I swear I remember many moons ago, biscuits in a bad that seemed very generic feeling. Like, not even store brand. Just a bag of biscuit pucks. Then one day, it was Grands everywhere. Perhaps a market test? I dunno. But between Grands, and sausage patties cooked in the air fryer, I can have breakfast quickly. Tho, using the air fryer does kind of remove having the grease to make a roux for gravy.

Might be time to reconsider the air fryer for this task.
 
2021-10-24 12:04:15 AM  
No. Those biscuits that are half orbs are not farking biscuits.
/
At certain point toast becomes an open face sandwich you farks.
 
2021-10-24 12:11:07 AM  

jclaggett: Grands are great. Keep them on hand all the time. About 35 minutes from "I want biscuits" to "I have yummy biscuits."


35 minutes? This seems almost twice as long as it should be. 6 minutes to preheat the oven to 350° or 375° F, 2 minutes (overlaps with the 6 for preheating, usually) to whomp the biscuits and extract them and put them on the baking sheet, and 9..11 minutes to cook the biscuits. So that's like 17 minutes from "turn oven on" to "biscuits are ready". (Of course, whomp biscuits are less good than real biscuits, but I don't think anyone in my family has been able to make high-quality real biscuits since Grandma Beth died years ago.)
 
2021-10-24 12:13:37 AM  

danceswithcrows: jclaggett: Grands are great. Keep them on hand all the time. About 35 minutes from "I want biscuits" to "I have yummy biscuits."

35 minutes? This seems almost twice as long as it should be. 6 minutes to preheat the oven to 350° or 375° F, 2 minutes (overlaps with the 6 for preheating, usually) to whomp the biscuits and extract them and put them on the baking sheet, and 9..11 minutes to cook the biscuits. So that's like 17 minutes from "turn oven on" to "biscuits are ready". (Of course, whomp biscuits are less good than real biscuits, but I don't think anyone in my family has been able to make high-quality real biscuits since Grandma Beth died years ago.)


The frozen Grands are like 25-30m to cook depending on how many you put on the sheet.
 
2021-10-24 12:29:11 AM  

jclaggett: The frozen Grands are like 25-30m to cook depending on how many you put on the sheet.


Frozen whomp biscuits?  I have never seen or bought or cooked those things, because until now, I didn't know they were even a thing.  Every single non-scratch biscuit I've ever cooked has been refrigerated, not frozen.  Sic transit mysterium del mundo, or something like that....
 
2021-10-24 1:17:47 AM  

danceswithcrows: jclaggett: The frozen Grands are like 25-30m to cook depending on how many you put on the sheet.

Frozen whomp biscuits?  I have never seen or bought or cooked those things, because until now, I didn't know they were even a thing.  Every single non-scratch biscuit I've ever cooked has been refrigerated, not frozen.  Sic transit mysterium del mundo, or something like that....


Frozen Grands have been around for ... Hell, 2 decades at least now? Or close to it. They obviously keep longer than the fridge stuff. Just take a bit longer to cook. I just always make sure there's a bag of them in the freezer. Same for the sausage patties.

Sure, fresh can be better. But I've found in this particular household, fresh gets thrown out more because it gets forgotten about or such. So, I adjust.
 
2021-10-24 9:02:00 AM  
Did anyone else think it strange that one of the recipes called for 'freeze dried corn'?

At first, I assumed it was IQF corn, but no, they call for grinding your own cornmeal.

WTF?  I've gone and found weird ingredients before to try to recreate a dish before... but for biscuits?  There are plenty of good recipes out there that don't require me grinding my own cornmeal.

If the issue is moisture content, cook the cornmeal in a low oven to dry it out.
 
2021-10-24 9:16:10 AM  

danceswithcrows: jclaggett: The frozen Grands are like 25-30m to cook depending on how many you put on the sheet.

Frozen whomp biscuits?  I have never seen or bought or cooked those things, because until now, I didn't know they were even a thing.  Every single non-scratch biscuit I've ever cooked has been refrigerated, not frozen.  Sic transit mysterium del mundo, or something like that....


Frozen biscuits are useful for single people, as you can just bake the exact number that you want, rather than multiples of 8 or whatever the can size is.

They're also useful when cooking for crowds, as it's less work-- just dump the bag out onto a sheet pan, and pop into the oven.
 
2021-10-24 9:20:14 AM  

jclaggett: danceswithcrows: jclaggett: The frozen Grands are like 25-30m to cook depending on how many you put on the sheet.

Frozen whomp biscuits?  I have never seen or bought or cooked those things, because until now, I didn't know they were even a thing.  Every single non-scratch biscuit I've ever cooked has been refrigerated, not frozen.  Sic transit mysterium del mundo, or something like that....

Frozen Grands have been around for ... Hell, 2 decades at least now? Or close to it. They obviously keep longer than the fridge stuff. Just take a bit longer to cook. I just always make sure there's a bag of them in the freezer. Same for the sausage patties.

Sure, fresh can be better. But I've found in this particular household, fresh gets thrown out more because it gets forgotten about or such. So, I adjust.


Clearly, I need to spend more time in the freezer section of my local grocery.
 
2021-10-24 9:39:42 AM  

McGrits: Mainly it was a challenge as I was going through my butter phase. One can't eat the butter plain.

And it was a challenge. If you are too slow in adding the butter, or add too much butter in a layer, the biscuit would cool too much and your butter would not melt.


This is when you need to put it in the pie.
 
2021-10-25 1:43:49 AM  

Needlessly Complicated: Biscuits are the worst possible use flour.

You can have many kinds of delicious breads, cakes, pastries, and on and on... or you can have a biscuit.

And there are so many better, tastier ways to sop up sauces and gravy.


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