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To meditate upon

I’ve said it before; there really needs to be a name for the thing where you set off on the internet looking for a buttermilk biscuit recipe and hours later fetch up on a nine-year-old post from someone’s personal blog about the contents of a lunatic’s stomach.

Yes, that shiny, happy mandala up there is that. Stuff surgically removed from one man’s stomach. There’s an inventory and more (in color!) at the link, but it’s not very well preserved and the objects look like they’re sweating evil. I don’t necessarily recommend the click.

He died on the table.


Comment from S. Weasel
Time: November 4, 2019, 9:24 pm

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?

Comment from DurnedYankee
Time: November 4, 2019, 10:40 pm

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

Comment from Deborah HH
Time: November 4, 2019, 11:51 pm

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.

Comment from Uncle Al
Time: November 5, 2019, 3:07 am

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

Comment from peacelovewoodstock
Time: November 5, 2019, 12:40 pm

No fishhooks? The guy was a piker.

Comment from technochitlin
Time: November 5, 2019, 1:18 pm

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


Hieronymous Bosch gruesome…

Comment from drew458
Time: November 5, 2019, 2:45 pm

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.

Comment from drew458
Time: November 5, 2019, 3:01 pm

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.

Comment from DurnedYankee
Time: November 5, 2019, 3:24 pm

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!)

Comment from BJM
Time: November 5, 2019, 9:27 pm

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.

Comment from CantHarkMyCry
Time: November 6, 2019, 12:06 am

“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.

Comment from DurnedYankee
Time: November 6, 2019, 3:41 pm

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!

Comment from BJM
Time: November 7, 2019, 5:02 pm

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?

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