So what do you like on your Bisquits?

[SeaCat]

Me? It depends on the time of day. In the morning I like a bit of butter and maybe some Jelly. In the evening on the other hand it will be Bacon Drippings, or if I don't have any of that then it will be butter.

You?

Cat

 

[fille]

If it comes with dinner, then butter. If it's for breakfast, a scrambled egg.

 

[glynndah]

Milk gravy, of course.

 

[girlontheedge]

I like them plain. Steaming hot, fresh out of the oven. YUM!

 

[Guest]

Honey.

 

[IrezumiKiss]

This thread made me think of Sling Blade.

http://www.cinekklesia.com/images/articles/SlingBlade_mt.jpg

"Reckon you got any biscuits in thar?"

I'll take mine with honey or blueberry jelly. Maybe if they're more firm and not too flaky I'll make a homemade Egg McMuffin sandwich and put a sunny-side-up egg and slice o' ham in between.

 

[john-the-author]

Butter & honey, or sausage gravy. Either.

 

[only_more_so]

Either nothing, or bacon. Not bacon drippings, just slices of bacon. Actually sausage can be pretty good too.

 

[RunningJib]

Jalapeno Jelly

Three eggs easy over light, pork sausage and home fries.

Butter on one side and Jalpeno Jelly on the other!

 

[starrkers]

Obviously your definition of "biscuit" is very different to mine.

 

[TE999]

Honey, butter, honey butter, strip bacon, canadian bacon, sausage patty, poached egg, molasses and pancake syrup.

Not all at once however.

 

[TE999]

Obviously your definition of "biscuit" is very different to mine.

We call your biscuits cookies.

 

[starrkers]

We call your biscuits cookies.

So what are your "biscuits"?

 

[TE999]

So what are your "biscuits"?

They're round, fluffy and made of dough. Baked till they rise and served hot.

 

[Guest]

So what are your "biscuits"?

Leaving the sexual angle aside-

http://i22.photobucket.com/albums/b318/sweetsubsarahh/biscuits_2.jpg

http://i22.photobucket.com/albums/b318/sweetsubsarahh/biscuits.jpg

 

[desertslave]

Butter & honey, or sausage gravy. Either.

yesssssssss

 

[Stella_Omega]

*note to self, save the damn drippings next time!*

Who here makes theirs from scratch, and who buys them in the cardboard tubes?

I make them from scratch, often, and in bulk.

 

[3113]

So what are your "biscuits"?

A scone made without sugar.

 

[TE999]

*note to self, save the damn drippings next time!*

Who here makes theirs from scratch, and who buys them in the cardboard tubes?

I make them from scratch, often, and in bulk.

Should we call you Cap'n Betty Crocker?

I buy mine in plastic sacks in Hell-Mart's freezer case.

 

[starrkers]

A scone made without sugar.

Aha! Now I geddit - and the toppings you lot describe don't sound anywhere near as disgusting

Warm, fresh from the oven with butter and jam is the only way to go - unless you can add cream on top ...

 

[3113]

Who here makes theirs from scratch, and who buys them in the cardboard tubes?

Always from scratch. I'm a biscuit making aficionado--but after trying out many, many recipes I found that one, old recipe I had was simply the best. My biscuits come out almost perfect every time whether I use milk or buttermilk.

The big secret to perfect biscuits, I've found, is in the butter. You've got to buy the Plugra style butter which has more butterfat. This pulsed into flour/baking powder/salt mix in a food processor till it looks like rough cornmeal leads to great biscuit dough. Crisp on outside, tender-fluffy on the inside.

Also, always use baking powder that is aluminum free. Either find the kind without or make your own. Biscuits made with the aluminum baking powder, to me at least, have a metallic aftertaste.

 

[starrkers]

Always from scratch. I'm a biscuit making aficionado--but after trying out many, many recipes I found that one, old recipe I had was simply the best. My biscuits come out almost perfect every time whether I use milk or buttermilk.

The big secret to perfect biscuits, I've found, is in the butter. You've got to buy the Plugra style butter which has more butterfat. This pulsed into flour/baking powder/salt mix in a food processor till it looks like rough cornmeal leads to great biscuit dough. Crisp on outside, tender-fluffy on the inside.

Also, always use baking powder that is aluminum free. Either find the kind without or make your own. Biscuits made with the aluminum baking powder, to me at least, have a metallic aftertaste.

Leav e it in one lump instead of a bunch of little ones and you've got Damper - Aussie bushman's bread.

 

[Stella_Omega]

Always from scratch. I'm a biscuit making aficionado--but after trying out many, many recipes I found that one, old recipe I had was simply the best. My biscuits come out almost perfect every time whether I use milk or buttermilk.

The big secret to perfect biscuits, I've found, is in the butter. You've got to buy the Plugra style butter which has more butterfat. This pulsed into flour/baking powder/salt mix in a food processor till it looks like rough cornmeal leads to great biscuit dough. Crisp on outside, tender-fluffy on the inside.

Also, always use baking powder that is aluminum free. Either find the kind without or make your own. Biscuits made with the aluminum baking powder, to me at least, have a metallic aftertaste.

I'm so much more casual with mine... Plugra is gorgeous, but whatever's on sale is what I use-- I'm usually feeding three to five teenage boys on a double or triple batch. I make them with yoghurt and milk mixed, and cut in the butter with a big fork.

If you leave some of the butter in pea-gravel sized chunks, you get wonderful pockets of flavor

 

[redpaint]

What more food pron

Hony, sorgum, Milk gravy, butter, jelly

 

[IrezumiKiss]

Leav e it in one lump instead of a bunch of little ones and you've got Damper - Aussie bushman's bread.

Now THAT sounds delish. I'm getting hungry all over again. I've got to try that out sometime. That would make for a killer sandwich.