notbob wrote:
> This is gettting to be some fun. Not only to play with dough, but getting
> up early, watching the sunrise over the peaks, cuppa joe.
>
> This morning, I'm trying the Betty Crocker buttermilk biscuit recipe
> with the DIY buttermilk (1T Real Lemon in 1 C 1% milk).
>
> http://www.bettycrocker.com/recipes....-herb-biscuits
>
> ....without the herbs.
>
> I'll try the Real Lemon this time and the white vinegar next time.
> Both sound unappetizing, but we'll see in the biscuits.
>
> Defrosted a cube steak, but haven't decided to go for chkn frd stk or
> use the beef for beef fried rice. My fried rice is perfected an to
> die for.
>
> Back to the biscuits. I discovered a good whisk works just as well as
> a pastry blender. You just hafta cut the big pieces of shortening up till they're
> small enough to fall back out of the whisk or they stay inside, like
> in a cage. Saves having to buy another tool. I dug out my Graham
> Kerr dough scraper. I don't know if that was his idea....
>
> http://www.akitchen.com/store/grahscraper.html
>
> ....so it would be flat on one side, but it was genius!
>
> Oooh ooh!.... deer feeding outside my window, again. Cool. Gotta a
> buncha pics.
>
> Well, my DIY buttermilkd should be fermented, so I think I'll finish
> up my dough and toss 'em in the oven. The only thing better than this
> morning, so far, would be killer biscuits with butter and sorghum. I'm
> still tracking down some sorghum. Almost as rare as Szechuan pepper,
> hereabouts.
>
> Be back later with update.
>
> nb

nb -

I'm just shocked that the best application of fresh buttermilk biscuits
being *sausage gravy* was missed here.

I like the lighter applications with toasting, butter, and some jam, but
sausage gravy is my favorite.

Bob