Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: WapitiTalk1 on April 14, 2023, 09:25:48 PM
-
You’ll like it, no trout about it. I bake these a few times each week. Biscuits and gravy or just a side to a meal, get sum >:(
-
:tup:
-
Thank you.....I need them biskits.
-
Thanks, WapitiTalk1
Always making Biscuits but have never tried them in my skillet. Looking forward to trying them out in my Old Dutch Oven!
-
Going to try this
-
Thanks for posting this, WT1. Made them today. Used buttermilk. Didn't have self-rising flour......so I made my own (4 cups all-purpose flour......2 tablespoons baking powder......1 teaspoon fine salt). Recipe called for baking for 15 minutes. Actual baking time (for me) was the 15 minutes, plus another 5 minutes and then an additional 3 minutes. Other than that followed the recipe exactly. They tasted great......a little crispy on the bottom, but I like that. Didn't rise as well as shown in the video but not necessary......I eat for taste, not looks. Will try again, after I buy some self rising flour to conform to recipe. This recipe can be hacked with baked in cheese or crisp bacon pieces. I think the dough could easily be punched out for biscuits layered in plastic wrap and taken to hunting camp. perfect recipe. I followed the amounts specified in the recipe and ended up with two cast iron pans of 9 biscuits for a total of 18. Biskits, sausage gravy and eggs next.
-
:tup: I made a batch last night. Used buttermilk and self rising flour. Darn good biscuit’s.
