Sometimes, I am at a loss for what to make for dinner. I go on-line and search for “dinner ideas.” While I am usually sure—when I see a picture of a dish—about what I do not want to make for dinner, but I sometimes struggle to find what I want. I keep looking, and eventually, I will spot something that just seems right—and off I go.
Tag Archives: biscuits
Bread is mostly flour mixed with a liquid. However, because of the complex chemistry of the starches and gluten in the flour, small changes in handling techniques and additional ingredients can make a big difference in the texture of the final product. A few weeks ago I posted my updated recipe for light and flaky biscuits. I had been making these biscuits for years, so throwing them together was second nature. However, when I tried to make these biscuits as I had written the recipe they came out tough and dense.
The prospect of fresh hot bread is one of the joys and reasons to get up in the morning. Most cultures have some form of baked good, but in the end it is mostly flour mixed with some kind of liquid and then baked—or fried. However, because of the complex chemistry involved in exactly what other ingredients you add—and how you treat the resulting dough—it produces amazingly different results.
Jan’s “old” brother—long story involving 23&Me—and his wife are stopping by for breakfast. He has few teeth left and they have very standard “American” tastes—so nothing too chewy or exotically spiced. I decided that biscuits and gravy would be to their liking.
It is the Fourth of July, so I decided to do something a little patriotic. Red jam, white flour and dried blueberries seemed just the ticket for a holiday breakfast.
This posting is more of a “what do I do with the leftovers.” When I make a whole roast chicken we will usually eat only about half of it. If I have a left over breast, I will slice it for a Chinese chicken salad. If I have made the pan drippings into gravy, I have the joy of biscuits and gravy for breakfast, today with leftover fruit salad.
I had bought some buttermilk to make cornbread—which takes only one cup of milk—but all the store had for sale was quarts. What could I do with all of the extra buttermilk? Obviously, biscuits for breakfast.
I had some blackberries on the counter that were getting a bit worse for time. I thought I would turn them into a quick jam. Then I decided to put the jam into biscuit dough to make hand pies.
For some reason, I have never made biscuits from scratch. I frequently make scones for breakfast, but I have always depended on Bisquick for biscuits. Part of the reason for this is that I really did not understand the difference between the two. While I was making biscuits for biscuits and gravy, I discovered that they are easy and, by themselves, the are a delicious and versatile bread.
More than forty years ago, I visited my second cousins in “Pleasant Valley,” Arizona. While I was there I had one of the most memorable meals of my life, biscuits and beef jerky gravy served with a side of fresh pinto beans. While biscuits and gravy is a standard Southern/Western dish, I have never had—before or since—as good as I had that day.