Comments on: How to Make the Best Buttermilk Biscuits from Scratch http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/ Food, Recipes, and Photography Thu, 18 Mar 2010 20:00:14 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: Your Southern Can is Mine: The Search for the Perfect Biscuit « Feast: Food + Entertaining http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/comment-page-4/#comment-15299 Your Southern Can is Mine: The Search for the Perfect Biscuit « Feast: Food + Entertaining Thu, 04 Mar 2010 15:00:13 +0000 http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/#comment-15299 [...] it’s Pinch My Salt who explains the trials of Southern vs Northern flours and why White Lily flour (available to order [...] [...] it’s Pinch My Salt who explains the trials of Southern vs Northern flours and why White Lily flour (available to order [...]

]]> By: Recipe for Buttermilk Biscuits http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/comment-page-4/#comment-15119 Recipe for Buttermilk Biscuits Thu, 18 Feb 2010 22:12:05 +0000 http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/#comment-15119 [...] She really did her research on how to make the perfect buttermilk biscuit. I suggest you read this post! It was extremely helpful in my biscuit making [...] [...] She really did her research on how to make the perfect buttermilk biscuit. I suggest you read this post! It was extremely helpful in my biscuit making [...]

]]> By: Neil http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/comment-page-4/#comment-14971 Neil Wed, 10 Feb 2010 21:08:18 +0000 http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/#comment-14971 You might consider reducing the protein content of hard flours by mixing in some rice flour, which is only about 6 percent protein. To bring a 12-percent-protein flour close to the White Lily Standard (have I coined a phrase?) of 7.5 to 9.5 percent, you could use half wheat, half rice. Of course, it would probably taste different because of the different grain, but you could test the principle to see how it applies. You might consider reducing the protein content of hard flours by mixing in some rice flour, which is only about 6 percent protein. To bring a 12-percent-protein flour close to the White Lily Standard (have I coined a phrase?) of 7.5 to 9.5 percent, you could use half wheat, half rice. Of course, it would probably taste different because of the different grain, but you could test the principle to see how it applies.

]]> By: Tet68 http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/comment-page-4/#comment-14770 Tet68 Sun, 24 Jan 2010 05:40:08 +0000 http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/#comment-14770 In the Marine Corps the cooks would make buscuit cutters from evaporated milk cans which have soldered ends on them. After using the milk take the can and put it top down on a burner ring set on low. the solder will melt and the top can be pulled off if it doesn't just drop off, leaving a sharp tin edge. Usually they would take an Ice pick and punch a hole in the side first , when cutting the buscuits this would be covered by a finger and when cut out uncovered and the buscuit will just fall right out. NO turning while cutting as that seals the edges and your buscuits won't rise as much. Semper Fi. Thanks for the tips. Tet68. In the Marine Corps the cooks would make buscuit cutters from
evaporated milk cans which have soldered ends on them.
After using the milk take the can and put it top down on a
burner ring set on low. the solder will melt and the top can
be pulled off if it doesn’t just drop off, leaving a sharp tin edge.
Usually they would take an Ice pick and punch a hole in the
side first , when cutting the buscuits this would be covered
by a finger and when cut out uncovered and the buscuit will
just fall right out. NO turning while cutting as that seals the
edges and your buscuits won’t rise as much.
Semper Fi. Thanks for the tips.
Tet68.

]]> By: Biscuits « Grocery Eats http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/comment-page-4/#comment-14694 Biscuits « Grocery Eats Thu, 21 Jan 2010 05:01:16 +0000 http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/#comment-14694 [...] I can’t buy in San Francisco and didn’t have time to order online. Then I found this post on Pinch My Salt explaining the differences in types of flour. Depending on the flour the percentage of protein it [...] [...] I can’t buy in San Francisco and didn’t have time to order online. Then I found this post on Pinch My Salt explaining the differences in types of flour. Depending on the flour the percentage of protein it [...]

]]> By: Recipes http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/comment-page-4/#comment-14030 Recipes Sun, 13 Dec 2009 03:40:25 +0000 http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/#comment-14030 Ricks....going to love these biscuits Ricks….going to love these biscuits

]]> By: bacon implosion | The Perfect Barbecue http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/comment-page-4/#comment-13985 bacon implosion | The Perfect Barbecue Mon, 07 Dec 2009 14:58:15 +0000 http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/#comment-13985 [...] along with sausage gravy made some great buttermilkbiscuits from scratch on the BGE, usingNicole’s recipe on Pinch My Salt. I put the gravy on thebiscuits and topped it with a sunny side up egg, making…Eggs Buford! [...] [...] along with sausage gravy made some great buttermilkbiscuits from scratch on the BGE, usingNicole’s recipe on Pinch My Salt. I put the gravy on thebiscuits and topped it with a sunny side up egg, making…Eggs Buford! [...]

]]> By: Dorothy http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/comment-page-4/#comment-13979 Dorothy Sun, 06 Dec 2009 21:36:06 +0000 http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/#comment-13979 I made these this morning for my family and they were delicious. My grands love homemade biscuits. This is the best recipe I have tried. I have tried my best in the past to duplicate my mom's and grandmother's recipe for homemade biscuits and this one comes pretty close. Thank you for the recipe. I made these this morning for my family and they were delicious. My grands love homemade biscuits. This is the best recipe I have tried. I have tried my best in the past to duplicate my mom’s and grandmother’s recipe for homemade biscuits and this one comes pretty close. Thank you for the recipe.

]]> By: Patricia Smith http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/comment-page-4/#comment-13962 Patricia Smith Fri, 04 Dec 2009 15:20:59 +0000 http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/#comment-13962 This recipe is excellent. I didn't have cake flour, only had all purpose, so I sifted it along with the baking powder,soda,salt. Devine on a cold Christmas morning! This recipe is excellent. I didn’t have cake flour, only had all purpose, so I sifted it along with the baking powder,soda,salt. Devine on a cold Christmas morning!

]]> By: Christina http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/comment-page-4/#comment-13958 Christina Fri, 04 Dec 2009 00:33:22 +0000 http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/#comment-13958 I just made these and they are delicious! I used half King Arthur unbleached all-purpose and half whole wheat pastry flour (it's what I had on hand). It may have been even better with the correct flours, but I was happy with these. The best part was dipping them in soup. It made them taste like my mom's dumplings! I just made these and they are delicious! I used half King Arthur unbleached all-purpose and half whole wheat pastry flour (it’s what I had on hand). It may have been even better with the correct flours, but I was happy with these.

The best part was dipping them in soup. It made them taste like my mom’s dumplings!

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