sweasel.com

I have a couple of boxes of Bisquik, but every time I’ve tried it it’s tasted…wrong. Bitter. Can baking soda go off?

The stuff does age – I don’t know about the baking soda, but the flour will.

The internet search that goes awry? I call it a bunny trail.

Re: biscuit mix: It’s the baking powder, not the baking soda (though baking powder has baking soda in it). And it does get old faster than the other ingredients in the mix.

Whatever you make with the off-tasting Bisquik,
simply spread some Marmite on it and you won’t notice.

No fishhooks? The guy was a piker.

I am mildly OCD, but you have to wonder at the obsessiveness of whoever laid that particular display out.

Gruesome.

Hieronymous Bosch gruesome…

perfect buttermilk biscuits: use White Lily bleached self-rising flour.

I like cream biscuits better. You really don’t even need a recipe once you’ve made them a couple times and know the right consistency.

The thing about good biscuits is, you want low protein flour. Under 9.5% if you can find it. You can get McDougalls Supreme Sponge Premium Self Raising Flour at your local Tesco or Morrison’s. It should work well. McD’s regular self-rising might work too, and it’s quite inexpensive.

Yes, I bake a lot. Rather my hobby these days.

I had a recipe for what we referred to as “heart stopper biscuits”.

I roughly remember butter AND lard as the powerful one two heart stopper punch.

But they were awesome. Perhaps for the best we can’t find the recipe though

(The internet, it lures me! damn the internet! I have found one. Must resist!)

Like pie dough, most people over work biscuit dough. This recipe and technique is close to my Gran’s. The exception is that she cut the cold butter into 1/4 inch chunks and worked it into the flour with two table knives (same as she did with lard for pie crust).

Gran made freshly baked biscuits and cream gravy every day for Gramps breakfast for almost 70 years, now that’s love.

“Like pie dough, most people over work biscuit dough.”
Word! Unless you’re making Maryland beaten biscuits, work it LESS than you think it needs.

But Beaten Biscuits can be taken in a haversack and come out only slightly less worse for the wear! I used to make them for re-enactments because they could stand up to the punishment and tasted better and were easier to consume than hard tack.

Most regular biscuits, and certainly buttermilk ones, come out of a haversack as flour and bits of floury paste!

BTW- Gran would cut the biscuits, brush the top with butter or bacon grease and lay them on top of a simmering cast iron pot of beef or chicken stew and pop into a medium hot oven, or sometimes over a baking dish of berries, peaches or apples with a drizzle of honey or maple syrup and bake. She also made breakfast cinnamon rolls with the same dough. The Spousal Unit loves my cheesy/jalapeno biscuits with chili…biscuit dough what can’t it do?