Comments on A Mingling of Tastes: Best Buttermilk Biscuits

Hi Julid! I tried your buttermilk biscuit recipe ...

2010-07-14T09:59:48.051-05:00

Hi Julid!

I tried your buttermilk biscuit recipe last weekend and was absolutely delighted by the result. I thought you might be interested in the Team Wholegrain recipe-making competition; the prize for the best recipe is a fabulous weekend trip for two to Lesley Waters' cooking school in Dorset.

The details of the competition are as follows:
1. Create a recipe including a whole grain cereal from Nestle. Options include Cheerios, Shredded Wheat, Shreddies and Oats & More. A full list can be found at the Team Whole Grain website at www.wholegrain.co.uk.
2. Write up the recipe and email it to teamwholegrain@mslworldwide.com.
3. The deadline for entering the competition is the 31st of July.

We really hope you enter! Feel free to drop me a line if you have any questions

Olivia

Ooh love your blog.I am going to experiment with t...

2010-05-14T06:11:15.797-05:00

Ooh love your blog.I am going to experiment with these and try ricotta? ciao 2friends

those are great looking biscuits!! being a souther...

2010-04-28T19:38:54.137-05:00

those are great looking biscuits!!
being a southern boy, I do love biscuits

I've learned something new! I've stored pa...

2010-04-28T14:10:14.239-05:00

I've learned something new! I've stored pancakes in the freezer. I did not know biscuits were freezable. I love using buttermilk for biscuits. Have you tried using sour cream. It's a little bit richer but soo good. http://www.phamfatale.com/id_829/title_Homemade-Biscuits-with-Sour-Cream-Chive-and-Parmesan/

Anonymous: I do think powdered buttermilk would wo...

2010-04-28T11:31:32.415-05:00

Anonymous: I do think powdered buttermilk would work fine here. However, I've never actually used it, so I can't give you a guarantee:)

i was taught to use 2 knives before my mom gave me...

2010-04-27T20:43:12.287-05:00

i was taught to use 2 knives before my mom gave me a pastry blender. i don't get the forks. can you use that powdered buttermilk for these? thanks

Lalaine: I'm glad you asked! I freeze and rehe...

2010-04-26T13:07:39.726-05:00

Lalaine: I'm glad you asked! I freeze and reheat biscuits like this all the time. Let them cool,then freeze. I let mine defrost at room temp, then I loosely wrap in foil and heat them up in a 300 or 325F oven. That way the outsides get crisp, just like they were freshly made.
Anna: After your post, I'm itching to try self-rising flour in a biscuit or cake just because I'm curious about the texture. There must be some differences. This recipe has plenty of leavening, which has got to help the rise, but I also make sure not to roll the dough too thin. I like huge biscuits. Of course you could always use a smaller (2.25 in) cutter for more restraint:)

I know what you mean about cutting in the dry ingr...

2010-04-25T07:23:19.388-05:00

I know what you mean about cutting in the dry ingredients with a pastry cutter. Since my food processor is packed away, I've been forced to use either a pastry cutter or my fingers. I think the results are better. Thanks for the recipe! I think the Gold Medal self-rising flour recipe is similar, but without the added baking powder and salt since those things are "built int" to the flour. Yours look a little higher, though. So I think the extra baking powder might be a good thing. I'll try these today or tomorrow. Thanks Julie!

Will these biscuits take well to reheating? I'...

2010-04-24T18:52:15.863-05:00

Will these biscuits take well to reheating? I'd like to bake a bunch and keep in the freezer for weekend breakfast. I love sausage, gravy and biscuits in the morning and Pillsbury just doesn't cut it!

Thanks for sharing.

Drop biscuits be damned! These are the old fashio...

2010-04-23T19:54:49.430-05:00

Drop biscuits be damned! These are the old fashioned biscuits that will make your tongue slap your brains out (my dad's favorite saying!)