Miss Caphat
I want it that way
That looks identical to a scone recipe to me.
they're very different from scones though. The texture is lighter and flakier, and they are salty & tangy as Mrs. M says.
That looks identical to a scone recipe to me.
I'm so glad you posted that. I genuinely thought 'country white gravy' was a euphemism, and couldn't stand the thought of you desecrating delicious biscuits in such a manner.
tbh it sounded a bit like a euphemism to me too, and I didn't know whether to be flattered or appalled
It would have been worse/better if I had said something along the lines of
"Mmmmm..I want to cover your buscuits in my country white gravy"
Will have to have go at this myself. Looks ace.Here's some stuffed roast peppers I made
No tomatoes, it's a Fernley-Whittingstall recipe.I've just had a quiche disaster happen in the kitchen. Pizza looks lush! But where are the tomatoes?
It's very much a "Deep South" thing. Well, the origins anyway.
I first discovered country white gravy a couple of years ago. All it is, is sausage meat and bacon browned with some onion, a white sauce made with a roux and milk/cream/, spices including black pepper, cayenne pepper, herbs including sage and parsley and some spring onion, and crumble half a chicken stock cube in. Cut one of those freshly baked biscuits in half and serve on top. Delicious.
That's not an authentic recipe. Real gravy doesn't have all that stuff in it. It's just drippings from either pork, or chicken - a little flour - milk - salt n pepper.
What happens is southern food becomes hip and non-southerners tweak it up until it's something totally different. Or hipster chefs do the same thing to attract attention. The thing about milk gravy is its simplicity. It's supposed to be more like a sauce that accentuates what it's eaten with not compete and overpower.
QueenOfGoths said:Yorkshire Curd Tart. Bit too much pastry but it tasted great!
2 ½ cups flour
1 teaspoon salt
1 tablespoon baking powder
¼ teaspoon baking soda
3 tablespoons shortening
1 cup sour milk or buttermilk
Mix dry ingredients together; cut in shortening. Slowly blend in milk, just until dry ingredients are moistened. Roll out on floured cloth or surface to about ½ inch thick. (Do not roll any thinner.) Cut with biscuit cutter. Put on floured baking tray and bake at 350° 10 minutes or until golden brown.
FWIW we don't have "all purpose flour" and "cake flour" in the UK. Instead, there's extra strong flour (for pasta and some types of bread), strong flour (for bread), self-raising flour, and plain flour. That's all.Biscuits are only made with 'biscuit flour' which is a lot like cake flour. If made with regular flour they'll end up being sconeish. I've read where people that live in parts of the country that don't have biscuit flour will substitute a mixture of all-purpose flour and cake flour.<snip>
You can get cake flour can't you? I seem to recall The Blessed Delia mentioning it a few years back and then everyone stocked it. I'm sure I've seen it fairly recently somewhere or the other.FWIW we don't have "all purpose flour" and "cake flour" in the UK. Instead, there's extra strong flour (for pasta and some types of bread), strong flour (for bread), self-raising flour, and plain flour. That's all.
No, we only have the kinds of flour I listed in post 138.You can get cake flour can't you? I seem to recall The Blessed Delia mentioning it a few years back and then everyone stocked it. I'm sure I've seen it fairly recently somewhere or the other.
Ah, you could well be right - although Imhave this annoying memory of seeing cake flour somewhere or other now...No, we only have the kinds of flour I listed in post 138.
You possibly remember her "sauce flour" which turned out to be flour which had merely been thoroughly sifted before bagging.
Can't say my biscuits have ever been anything other than like a biscuit and I have never used 'biscuit' or 'cake' flour. The same for my cakes. What a load of tosh.
It's not tosh. In the US there's more types of flour than in the UK. Biscuit (American) flour is only made and sold in the south. It's absolutely critical for the proper texture - which is hard to describe. In a pinch people will use all-purpose but the results are scone-like...still good but totally fail on texture.
It must be to do with the gluten content, they must change them.
Think you're right. And the grain has to be just so. The flour itself isn't healthy at all. It's very much processed. From what I imagine - at some point in the past it became a *thing*, a competition, to make the highest rising and fluffiest biscuit. It eventually was perfected via flour, mixture and heat. They have to have a double blast of heat in the oven. I don't eat them often anymore but like anything else that's a part of your culture it becomes a part of your DNA.