Text 25263, 80 rader
Skriven 2012-05-24 05:17:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Pig Fat
===============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> make a sausage & egg sarnie that blows
 DD> McDucks Sausage & Egg McMuffer into the weeds.

 JW> Theirs aren't bad for the price but still, easy to beat at home.

I have come to prefer their breakfast burrito - off the dollar menu over the
SEM. And I never did get to liking *any* of their bagel offerings. Or their
biscuits. Hardee's (which you may never have seen in your range of territory)
beats all other fats food joints biscuits hands down. And they offer a sausage
biscuit with a nicely spiced sausage patty for a dollar. Oh yeah ........

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buttermilk Biscuits, Revised
 Categories: Breads
      Yield: 30 Biscuits
 
      4 c  Flour
      2 tb Baking powder
      1 ts Baking soda
      1 ts Salt
      2 ts Sugar
    2/3 c  Butter; softened
  1 1/2 c  Buttermilk; see note
    1/4 c  Butter; melted
 
  Sift flour with baking powder, soda, salt, and sugar. Cut
  in 2/3 cup of butter until mixture resembles coarse meal.
  Add buttermilk, stirring until dry ingredients are
  moistened.
  
  [NOTE regarding buttermilk: If you are using commercial,
  cultured buttermilk, use the ingredients as specified.
  Commercial buttermilk is a "sour milk" product and has
  enough acid to activate the baking soda. If you are using
  the buttermilk left over after you make your own sweet
  cream butter you MUST sour it first by adding a tablespoon
  of white or cider vinegar to the measured buttermilk and
  allowing it to stand for a few minutes. If you don't do
  this, the biscuits will not rise as well or as lightly
  because there will not be enough acid in the dough.]
  
  Turn dough out onto a lightly floured surface; knead
  lightly 4 or 5 times. [When you turn the dough out onto
  the board it will be slightly elastic and somewhat
  layered. Knead it simply and quickly by merely folding the
  dough in half and pressing it out with the hands. Keep
  your hands cool as you work with the dough and don't fold
  more than the number of times called for in the recipe.
  Overworking the biscuits will make them tough.]
  
  Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch
  biscuit cutter. Place biscuits on a lightly greased baking
  sheet [or on a sheet lined with baking parchment
  (preferred)]. Brush tops with the melted butter and bake
  at 450øF/230øC for 8 minutes or until golden brown.
  
  When cutting biscuits, never twist the cutter; that will
  seal the edges and prevent proper rising. If the cutter is
  not cutting all the way, consider a new cutter. [Use a
  sharp cutter, not a glass tumbler. The rounded edges of a
  tumbler also press the biscuit's edges closed and won't
  allow proper rising. No biscuit cutter? Try cookie cutters
  for interesting shapes. My daughter *loves* heart-shaped
  biscuits.]
  
  From "Traditions" by Houston A&M University Mother's Club.
  
  Shared by Wesley Pitts 11/7/93 [Revisions by Dave
  Sacerdote, 02/97, set off in brackets.]

  Uncle Dirty Dave's Archives
 
MMMMM
 
... There is no such thing as TOO MUCH GARLIC!!! -- Dave Drum
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