I want some horizonal gluten strands to give it well-defined, large flakes. It still comes out pretty tender. Anyway, my family is always enthusiastic when i make biscuits.
I have a pastry cloth. Although i guess it was wearing out, so I’ve mostly been using a silpat instead. Maybe i should buy a new cloth. It was, actually, easier to clean than the silpat. I kinda like that the silpat has concentric circles printed on it, which are helpful when I’m making pie crust, but i don’t use them when i make biscuits.
I have silpats but rarely use them for much of anything. But the pastry cloth comes out for pie crusts, biscuits and even really wet bread doughs, such as ciabatta. I use that thing all the time!
When I’m done, I take it outside and give it a few good shakes.
Do make sure to ascertain which way the wind is blowing first. Don’t ask how I learned that…
This is also a good point. There’s a restaurant near me that specializes in huge biscuits with delicious toppings, and they always have a line out the door. While their toppings are delicious, I think the biscuits are terrible: they’re mushy and crumbly. That might be why I don’t like White Lily flour, because it leads to biscuits without enough structure. A perfect biscuit, IMO, is one that you can pull apart and it splits perfectly, with clear lamination.
Hey, my daughter ( nearly a great chef) cuts her patted out dough into squares with a long bread kniife.
She doesn’t want to cut circles.
She places the squares within a finger width away from each other on the baking sheet.
What, no hexagons? They’re close enough to circles that you’d never know the difference once it’s baked (and even if not, hexagons are cool), but with no inter-biscuit waste.
Scones can be savoury in the UK; cheese scones are fairly common. We used to make scone pizzas when I was a child.
I neglected to try biscuits when I was in the US, I’ll have to make sure I find some next time we visit. Assuming they are available outside the South.
Looking at the Just Eat page for a random Popeye’s they’re selling them at £1 a biscuit. Removing the Just Eat surcharge, that’ll probably be about 80p each in store.
Looking at it a bit closer though it seems the gravy they sell is actually gravy, not the white sausagey sauce that Americans call gravy, which is a disappointment as I was hoping for the full American biscuits and gravy combo..
Ummm, that’s not what we mean by “gravy” , except in the specific instance of certain dishes (like biscuits with gravy) that use that rather unusual type of gravy. The gravy we serve with chicken or turkey or roast beef is very similar to what’s served on the other side of the pond.
Being a northerner, i never had white sausage gravy until i was in my 40s. And while it tastes nice enough, i have trouble eating it due to its appearance. Ironically, i was really sad when the place i vacation in the summer replaced creamed chipped beef on toast with biscuits and gravy last summer. I suspect it’s a permanent change. It did occur to me that they are very similar dishes, though.
I suppose this is what you meant by “ironically,” but as far as appearance goes even biscuits-and-gravy has nothing on a dish better known as “shit on a shingle.”
I can, but I’d be repeating what pulykamell wrote. You need those little chunks. The only other thing I’d add is that one needs to work quickly so the butter doesn’t warm up. Or refrigerate the dough after it’s been layered to chill it.
You know, the chipped beef dish is called, “shit on a shingle”, but it doesn’t actually look like that. Whereas white sausage gravy really looks a lot like vomit. Enough that i find it a little hard to eat.
But except that one is salt pork and the other salt beef, they taste very similar, and are cooked in a similar sauce.
To my mind, SOS looks way more like vomit than biscuits-and-gravy, due to the more vibrant colors and chunkier texture. Especially if they’ve included peas or the like. But agreed that it should have been called “puke on a pallet” instead.
