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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-14-2011, 06:48 PM | #1 |
is one Smokin' Farker
Join Date: 01-11-10
Location: Sylvan Springs, Al
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Biscuit dilemma
My wife asked me to make biscuits to go with dinner this evening. I measured the flour into a bowl, added a little butter and went to get the shortening, but discovered we are out. I searched and searched, but could not find any. I did, however, find some cream cheese. Never heard of putting cream cheese in buttermilk biscuits, but figured what the heck. I used 2 cups of self rising flour, 2 tbsp butter, 1/4 c cream cheese and added 1 cup buttermilk after the previous ingredients were combined. Cooked at 425 for 10 minutes.
WOW. These were the best biscuits I have ever had in my life. Being a born and raised Southern boy, that's saying a lot. Very moist, but didn't have a cream cheese taste. The texture was absolutely perfect. Just the way a homemade buttermilk biscuit should be. I would have taken pictures, but my wife and daughter finished them off with some peach jelly. The next time any of you guys make biscuits, substitute some cream cheese for the shortening. IT MAKES A WORLD OF DIFFERENCE. It is now my go to biscuit recipe. |
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Thanks from: ---> |
09-14-2011, 06:50 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Why do I love this place? ^^^Stuff like that^^^ Thanks!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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09-14-2011, 06:51 PM | #3 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Rightio there Mon!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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09-14-2011, 06:52 PM | #4 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Damn, that sounds great
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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09-14-2011, 07:22 PM | #5 |
is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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Ever hear of using Mayo in biscuits?
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Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie-- |
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09-14-2011, 07:26 PM | #6 |
is one Smokin' Farker
Join Date: 01-11-10
Location: Sylvan Springs, Al
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Mayo? Really? Never heard of it, but I never heard of adding cream cheese either. I've learned over the years to not knock something until I at least give it a shot. Does the mayo leave any flavor or is it more of a binding agent?
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09-14-2011, 07:26 PM | #7 |
is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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I have heard em called 1-2-3 biscuits....but I did a quickie google search and found this:
2 cups self-rising flour 1 cup milk 6 tablespoons mayonnaise mix em up and bake at 400F for 12 minutes
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Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie-- |
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09-14-2011, 07:29 PM | #8 |
is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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No flavor unless you went all weird and used Miracle Whip salad dressing
Im guessing its just another form of fat...like the butter and shortening...or butter and cream cheese
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Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie-- |
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09-14-2011, 11:18 PM | #9 |
Full Fledged Farker
Join Date: 11-21-10
Location: Northern Wisconsin
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Those do sound good Outlaw. Never made biscuits before. I think I'll try 'em out. So you cut the cream cheese into the dry, then add buttermilk? Do you mix well, or just enough to get the mixture wet?
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09-14-2011, 11:36 PM | #10 |
is one Smokin' Farker
Join Date: 01-11-10
Location: Sylvan Springs, Al
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Mix room temp butter and cream cheese into the flour (use a fork) until it combined and broken up into small pieces. Add the buttermilk and mix until it is just combined (will be a wet dough). Don't over mix or the biscuits will be tough. Less is better. Sprinkle a little flour on top of the dough and on the counter. Pour out the dough onto the floured counter. Sprinkle a little more flour on the dough. Roll out dough until it is about 1/2 in thick. Cut biscuits and bake.
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Thanks from:---> |
09-15-2011, 08:02 AM | #11 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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And besides that the cream cheese probably has less heart attack than shortening. I'll try it.
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09-15-2011, 08:05 AM | #12 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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OK, I've subscribed to this thread.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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09-15-2011, 08:19 AM | #13 |
is one Smokin' Farker
Join Date: 01-11-10
Location: Sylvan Springs, Al
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If you try it, let me know how they turn out. Hopefully you will have good results.
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Thanks from:---> |
09-15-2011, 08:32 AM | #14 |
is one Smokin' Farker
Join Date: 05-06-11
Location: Sound Beach, Long Island, NY
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Wrote this one down & it is in the definitely to try column for this weekend!
Bravo!
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2014 Shirley Fabrication 24 X 65 Cabinet Cooker! WSM 22.5, Weber OT Gold 22.5", Weber Jack Daniels 18, La Caja China & 1995 Brinkman Offset! |
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09-15-2011, 10:45 AM | #15 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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i'm thinking that while you got the cream cheese out, if your making sausage gravy to go with them, you might as well throw some in there also!
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Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe |
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