In desperation, I fell back on the milk with vinegar trick for my
biscuits this morning. It 'worked', but there is no comparison.
I make drop biscuits into a hot cast iron pan. The towering, fast
rise just wasn't there. The surface of the biscuits is missing that
rocky, sandy surface. Instead they have smooth bumps. The surface
color isn't good either. They are a uniform, even brown -- missing
the hills and valleys of gold and umber. The flavor is pretty bland
too. I'll have to make biscuits next weekend just to erase these
biscuits from my mind.
I always have buttermilk and buttermilk powder on hand but not today
when I had a strong hankering for biscuits. I'd used all the rest of
my buttermilk to overnight soak the chicken for the smoker today.

Wasted ingredients. (
Janet US

"Janet Bostwick" > wrote in message
...
> In desperation, I fell back on the milk with vinegar trick for my
> biscuits this morning. It 'worked', but there is no comparison.
> I make drop biscuits into a hot cast iron pan. The towering, fast
> rise just wasn't there. The surface of the biscuits is missing that
> rocky, sandy surface. Instead they have smooth bumps. The surface
> color isn't good either. They are a uniform, even brown -- missing
> the hills and valleys of gold and umber.

This is the first time I had heard what they were meant to look like! I
have some buttermilk in the freezer (although it said don't freeze) because
I didn't know what to do with it and didn't want to waste it

Is it still usable? If so please will you share your recipe? At least now
I will know what they ought to look like)



The flavor is pretty bland
> too. I'll have to make biscuits next weekend just to erase these
> biscuits from my mind.
> I always have buttermilk and buttermilk powder on hand but not today
> when I had a strong hankering for biscuits. I'd used all the rest of
> my buttermilk to overnight soak the chicken for the smoker today.
>
> Wasted ingredients. (
> Janet US

--
--
http://www.helpforheroes.org.uk/shop/

On Sun, 09 Jun 2013 08:11:41 -0600, Janet Bostwick
> wrote:

>In desperation, I fell back on the milk with vinegar trick for my
>biscuits this morning. It 'worked', but there is no comparison.
>I make drop biscuits into a hot cast iron pan. The towering, fast
>rise just wasn't there. The surface of the biscuits is missing that
>rocky, sandy surface. Instead they have smooth bumps. The surface
>color isn't good either. They are a uniform, even brown -- missing
>the hills and valleys of gold and umber. The flavor is pretty bland
>too. I'll have to make biscuits next weekend just to erase these
>biscuits from my mind.
>I always have buttermilk and buttermilk powder on hand but not today
>when I had a strong hankering for biscuits. I'd used all the rest of
>my buttermilk to overnight soak the chicken for the smoker today.
>
>Wasted ingredients. (
>Janet US

Never tried it but thought about it a couple of times for pancakes
when I did not have the real thing. I'll keep the powdered stuff in
the house based on your experience.

On 2013-06-09, Janet Bostwick > wrote:
> biscuits this morning. It 'worked', but there is no comparison.

I've tried and tried and jes can't make decent biskies at 8K ft elev.
Maybe someone can, but it's not me. OTOH, I use milk/lemon juice to
make b-milk pancakes and they turn out great. Unfortunately, I rarely
have time. These days, gotta hurry through fixing Mom's one good meal
of the day, her huge breakfast. Surprisingly, in learning how to
streamline this process, I've discovered Eggo whole wheat waffles to
be not so bad. With some rea; maple syrple on 'em, downright tasty.

BTW, discovered an old, but still sealed bottle of Log Cabin syrup in
the dark depths of Mom's yet fully explored pantry. Glass jar with
little ring handle and contains 13% real maple syrup. Unfortunately,
Log Cabin totally ruined the product by including imitation butter
flavoring. I can taste it, a metallic flavor... bleh! Oh well, the
real maple component is good.

nb

On 09/06/2013 10:11 AM, Janet Bostwick wrote:
> In desperation, I fell back on the milk with vinegar trick for my
> biscuits this morning. It 'worked', but there is no comparison.
> I make drop biscuits into a hot cast iron pan. The towering, fast
> rise just wasn't there. The surface of the biscuits is missing that
> rocky, sandy surface. Instead they have smooth bumps. The surface
> color isn't good either. They are a uniform, even brown -- missing
> the hills and valleys of gold and umber. The flavor is pretty bland
> too. I'll have to make biscuits next weekend just to erase these
> biscuits from my mind.
> I always have buttermilk and buttermilk powder on hand but not today
> when I had a strong hankering for biscuits. I'd used all the rest of
> my buttermilk to overnight soak the chicken for the smoker today.
>



I used to use milk and vinegar because we rarely had a call for
buttermilk and I resented spending premium prices to buy a litre of
buttermilk at single litre prices and used only 1/4 of it. When I did
buy buttermilk I found it to be a much thicker consistency than the
acid milk. Then We started buying buttermilk powder. It is cheap, easy
to use and always on hand. If in a pinch I will sour some milk with
vinegar. If I have to make a trip to the store for buttermilk I will get
the powder.

On Jun 9, 7:11*am, Janet Bostwick > wrote:
> In desperation, I fell back on the milk with vinegar trick for my
> biscuits this morning. * It 'worked', but there is no comparison.
> I make drop biscuits into a hot cast iron pan. *The towering, fast
> rise just wasn't there. *The surface of the biscuits is missing that
> rocky, sandy surface. *Instead they have smooth bumps. *The surface
> color isn't good either. *They are a uniform, even brown -- missing
> the hills and valleys of gold and umber. *The flavor is pretty bland
> too. *I'll have to make biscuits next weekend just to erase these
> biscuits from my mind.
> I always have buttermilk and buttermilk powder on hand but not today
> when I had a strong hankering for biscuits. *I'd used all the rest of
> my buttermilk to overnight soak the chicken for the smoker today.
>
> Wasted ingredients. (
> Janet US

Janet. I found that using some sour cream whisked in with the milk/
vinegar mix makes it more the thicker texture of real buttermilk and
it's fabulous used in biscuits.

Next time you are in a pinch like that, try it.

On Sun, 9 Jun 2013 09:07:40 -0700 (PDT), ImStillMags
> wrote:

>On Jun 9, 7:11*am, Janet Bostwick > wrote:
>> In desperation, I fell back on the milk with vinegar trick for my
>> biscuits this morning. * It 'worked', but there is no comparison.
>> I make drop biscuits into a hot cast iron pan. *The towering, fast
>> rise just wasn't there. *The surface of the biscuits is missing that
>> rocky, sandy surface. *Instead they have smooth bumps. *The surface
>> color isn't good either. *They are a uniform, even brown -- missing
>> the hills and valleys of gold and umber. *The flavor is pretty bland
>> too. *I'll have to make biscuits next weekend just to erase these
>> biscuits from my mind.
>> I always have buttermilk and buttermilk powder on hand but not today
>> when I had a strong hankering for biscuits. *I'd used all the rest of
>> my buttermilk to overnight soak the chicken for the smoker today.
>>
>> Wasted ingredients. (
>> Janet US
>
>Janet. I found that using some sour cream whisked in with the milk/
>vinegar mix makes it more the thicker texture of real buttermilk and
>it's fabulous used in biscuits.
>
>Next time you are in a pinch like that, try it.

You know, I considered doing that and dismissed it as a bad idea. I'll
keep it in mind 'if' I am ever without again. I wonder if yogurt
would do the same thing as the sour cream -- probably without the
richness. Thanks
Janet US

On Jun 9, 9:25*am, Janet Bostwick > wrote:
> On Sun, 9 Jun 2013 09:07:40 -0700 (PDT), ImStillMags
>
>
>
>
>
>
>
>
>
> > wrote:
> >On Jun 9, 7:11*am, Janet Bostwick > wrote:
> >> In desperation, I fell back on the milk with vinegar trick for my
> >> biscuits this morning. * It 'worked', but there is no comparison.
> >> I make drop biscuits into a hot cast iron pan. *The towering, fast
> >> rise just wasn't there. *The surface of the biscuits is missing that
> >> rocky, sandy surface. *Instead they have smooth bumps. *The surface
> >> color isn't good either. *They are a uniform, even brown -- missing
> >> the hills and valleys of gold and umber. *The flavor is pretty bland
> >> too. *I'll have to make biscuits next weekend just to erase these
> >> biscuits from my mind.
> >> I always have buttermilk and buttermilk powder on hand but not today
> >> when I had a strong hankering for biscuits. *I'd used all the rest of
> >> my buttermilk to overnight soak the chicken for the smoker today.
>
> >> Wasted ingredients. (
> >> Janet US
>
> >Janet. * I found that using some sour cream whisked in with the milk/
> >vinegar mix makes it more the thicker texture of real buttermilk and
> >it's fabulous used in biscuits.
>
> >Next time you are in a pinch like that, try it.
>
> You know, I considered doing that and dismissed it as a bad idea. I'll
> keep it in mind 'if' I am ever without again. *I wonder if yogurt
> would do the same thing as the sour cream -- probably without the
> richness. *Thanks
> Janet US

If it is full fat yogurt it should do the same thing. I only buy
full fat yogurt, don't like the low or non fat ones because they have
other "stuff" in them.

On Sun, 9 Jun 2013 15:26:55 +0100, "Ophelia"
> wrote:

>
>
>"Janet Bostwick" > wrote in message
.. .
>> In desperation, I fell back on the milk with vinegar trick for my
>> biscuits this morning. It 'worked', but there is no comparison.
>> I make drop biscuits into a hot cast iron pan. The towering, fast
>> rise just wasn't there. The surface of the biscuits is missing that
>> rocky, sandy surface. Instead they have smooth bumps. The surface
>> color isn't good either. They are a uniform, even brown -- missing
>> the hills and valleys of gold and umber.
>
>This is the first time I had heard what they were meant to look like! I
>have some buttermilk in the freezer (although it said don't freeze) because
>I didn't know what to do with it and didn't want to waste it
>
>Is it still usable? If so please will you share your recipe? At least now
>I will know what they ought to look like)
>
snip
>--
O, unfortunately, I suspect that we are talking two different kinds of
biscuits. I made drop biscuits. That is a goopy kind of batter that
you literally drop a hearty spoonful on to a pan and bake. The other
biscuit ( suspect the kind that Jill would make) is a rolled out
affair from baking powder/baking soda dough that is kneaded briefly. I
can't do those. I have too heavy a hand to produce good rolled
biscuits with distinct, fluffy layers.

(I would think your frozen buttermilk is good for baking. It may
separate after thawing, but I wouldn't let that bother me)

I don't know if my drop biscuit recipe would work for you. It is for
a drop biscuit pan -- 7 cast iron cups stuck together. My dough may
be soft enough to spread too far for use without a container.
Janet US

On Sun, 09 Jun 2013 10:25:19 -0600, Janet Bostwick
> wrote:

> You know, I considered doing that and dismissed it as a bad idea. I'll
> keep it in mind 'if' I am ever without again. I wonder if yogurt
> would do the same thing as the sour cream -- probably without the
> richness. Thanks

I'd be inclined to try the yogurt option first.

--
Food is an important part of a balanced diet.

"Janet Bostwick" > wrote in message
...
> On Sun, 9 Jun 2013 15:26:55 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> In desperation, I fell back on the milk with vinegar trick for my
>>> biscuits this morning. It 'worked', but there is no comparison.
>>> I make drop biscuits into a hot cast iron pan. The towering, fast
>>> rise just wasn't there. The surface of the biscuits is missing that
>>> rocky, sandy surface. Instead they have smooth bumps. The surface
>>> color isn't good either. They are a uniform, even brown -- missing
>>> the hills and valleys of gold and umber.
>>
>>This is the first time I had heard what they were meant to look like! I
>>have some buttermilk in the freezer (although it said don't freeze)
>>because
>>I didn't know what to do with it and didn't want to waste it
>>
>>Is it still usable? If so please will you share your recipe? At least
>>now
>>I will know what they ought to look like)
>>
> snip
>>--
> O, unfortunately, I suspect that we are talking two different kinds of
> biscuits. I made drop biscuits. That is a goopy kind of batter that
> you literally drop a hearty spoonful on to a pan and bake. The other
> biscuit ( suspect the kind that Jill would make) is a rolled out
> affair from baking powder/baking soda dough that is kneaded briefly. I
> can't do those. I have too heavy a hand to produce good rolled
> biscuits with distinct, fluffy layers.
>
> (I would think your frozen buttermilk is good for baking. It may
> separate after thawing, but I wouldn't let that bother me)
>
> I don't know if my drop biscuit recipe would work for you. It is for
> a drop biscuit pan -- 7 cast iron cups stuck together. My dough may
> be soft enough to spread too far for use without a container.

Your type is new to me. I would like to give it a try but I don't have 7
cast iron cups I have some silicon cups in a tray!
--
--
http://www.helpforheroes.org.uk/shop/

On Sun, 09 Jun 2013 11:42:38 -0600, Janet Bostwick
> wrote:

>
> Christmas present many years ago. Makes biscuits with crispy bottoms
> and sides.

Okay, that makes sense. Glad you have the perfect recipe for it!
When I've made drop biscuits, they didn't spread like that.


--
Food is an important part of a balanced diet.

On Sun, 9 Jun 2013 18:18:34 +0100, "Ophelia"
> wrote:

>
>
>"Janet Bostwick" > wrote in message
.. .
>> On Sun, 9 Jun 2013 15:26:55 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>>"Janet Bostwick" > wrote in message
...
>>>> In desperation, I fell back on the milk with vinegar trick for my
>>>> biscuits this morning. It 'worked', but there is no comparison.
>>>> I make drop biscuits into a hot cast iron pan. The towering, fast
>>>> rise just wasn't there. The surface of the biscuits is missing that
>>>> rocky, sandy surface. Instead they have smooth bumps. The surface
>>>> color isn't good either. They are a uniform, even brown -- missing
>>>> the hills and valleys of gold and umber.
>>>
>>>This is the first time I had heard what they were meant to look like! I
>>>have some buttermilk in the freezer (although it said don't freeze)
>>>because
>>>I didn't know what to do with it and didn't want to waste it
>>>
>>>Is it still usable? If so please will you share your recipe? At least
>>>now
>>>I will know what they ought to look like)
>>>
>> snip
>>>--
>> O, unfortunately, I suspect that we are talking two different kinds of
>> biscuits. I made drop biscuits. That is a goopy kind of batter that
>> you literally drop a hearty spoonful on to a pan and bake. The other
>> biscuit ( suspect the kind that Jill would make) is a rolled out
>> affair from baking powder/baking soda dough that is kneaded briefly. I
>> can't do those. I have too heavy a hand to produce good rolled
>> biscuits with distinct, fluffy layers.
>>
>> (I would think your frozen buttermilk is good for baking. It may
>> separate after thawing, but I wouldn't let that bother me)
>>
>> I don't know if my drop biscuit recipe would work for you. It is for
>> a drop biscuit pan -- 7 cast iron cups stuck together. My dough may
>> be soft enough to spread too far for use without a container.
>
>Your type is new to me. I would like to give it a try but I don't have 7
>cast iron cups I have some silicon cups in a tray!
>--
You won't get the same effect. I put the cast iron pan into the cold
oven and let it heat while the oven preheats. Typically, pans of
cornbread done in cast iron are done the same way. When you drop the
batter into the hot cast iron, everything sizzles and makes a
wonderful crispy crust. The silicon cups will make a soft crust and
perhaps a pallid one.
Janet US

On Sun, 09 Jun 2013 10:50:27 -0700, sf > wrote:

>On Sun, 09 Jun 2013 11:42:38 -0600, Janet Bostwick
> wrote:
>
>>
>> Christmas present many years ago. Makes biscuits with crispy bottoms
>> and sides.
>
>Okay, that makes sense. Glad you have the perfect recipe for it!
>When I've made drop biscuits, they didn't spread like that.

I've been thinking on it, probably a greater proportion of flour would
make the batter stiff enough not to spread. I'll work on it for O.
Janet US

"Janet Bostwick" > wrote in message
...
> On Sun, 09 Jun 2013 10:50:27 -0700, sf > wrote:
>
>>On Sun, 09 Jun 2013 11:42:38 -0600, Janet Bostwick
> wrote:
>>
>>>
>>> Christmas present many years ago. Makes biscuits with crispy bottoms
>>> and sides.
>>
>>Okay, that makes sense. Glad you have the perfect recipe for it!
>>When I've made drop biscuits, they didn't spread like that.
>
> I've been thinking on it, probably a greater proportion of flour would
> make the batter stiff enough not to spread. I'll work on it for O.

Thanks Will it make it much different to the ones you make if the batter
is thicker?

--
--
http://www.helpforheroes.org.uk/shop/

"Janet Bostwick" > wrote in message
...
> On Sun, 9 Jun 2013 18:18:34 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> On Sun, 9 Jun 2013 15:26:55 +0100, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>>"Janet Bostwick" > wrote in message
m...
>>>>> In desperation, I fell back on the milk with vinegar trick for my
>>>>> biscuits this morning. It 'worked', but there is no comparison.
>>>>> I make drop biscuits into a hot cast iron pan. The towering, fast
>>>>> rise just wasn't there. The surface of the biscuits is missing that
>>>>> rocky, sandy surface. Instead they have smooth bumps. The surface
>>>>> color isn't good either. They are a uniform, even brown -- missing
>>>>> the hills and valleys of gold and umber.
>>>>
>>>>This is the first time I had heard what they were meant to look like! I
>>>>have some buttermilk in the freezer (although it said don't freeze)
>>>>because
>>>>I didn't know what to do with it and didn't want to waste it
>>>>
>>>>Is it still usable? If so please will you share your recipe? At least
>>>>now
>>>>I will know what they ought to look like)
>>>>
>>> snip
>>>>--
>>> O, unfortunately, I suspect that we are talking two different kinds of
>>> biscuits. I made drop biscuits. That is a goopy kind of batter that
>>> you literally drop a hearty spoonful on to a pan and bake. The other
>>> biscuit ( suspect the kind that Jill would make) is a rolled out
>>> affair from baking powder/baking soda dough that is kneaded briefly. I
>>> can't do those. I have too heavy a hand to produce good rolled
>>> biscuits with distinct, fluffy layers.
>>>
>>> (I would think your frozen buttermilk is good for baking. It may
>>> separate after thawing, but I wouldn't let that bother me)
>>>
>>> I don't know if my drop biscuit recipe would work for you. It is for
>>> a drop biscuit pan -- 7 cast iron cups stuck together. My dough may
>>> be soft enough to spread too far for use without a container.
>>
>>Your type is new to me. I would like to give it a try but I don't have 7
>>cast iron cups I have some silicon cups in a tray!
>>--
> You won't get the same effect. I put the cast iron pan into the cold
> oven and let it heat while the oven preheats. Typically, pans of
> cornbread done in cast iron are done the same way. When you drop the
> batter into the hot cast iron, everything sizzles and makes a
> wonderful crispy crust. The silicon cups will make a soft crust and
> perhaps a pallid one.

Yes, understood! Thanks. I do have a tray with tin cups.
--
--
http://www.helpforheroes.org.uk/shop/

ImStillMags wrote:

>I found that using some sour cream
> whisked in with the milk/ vinegar mix
> makes it more the thicker texture of real
> buttermilk and it's fabulous used in
> biscuits.

>Next time you are in a pinch like that, try
> it.

Years ago I use to buy the powdered buttermilk to keep on hand for
baking and it worked pretty good, but hubby loves buttermilk pancakes
made from "scratch" instead of the commercial pancakes mixes, so I most
always have a pint of fresh on hand, and if the date is good for a long
way off, I will buy a quart of it. I will use it up to 4 days beyond the
expiration, and is still perfectly fine. If I don't have quite enough
for pancakes, I will add some dairy sour cream and it makes such light,
fluffy pancakes!

If a cookie, cake recipe etc. call for sour milk, and I don't have it on
hand, then I will add vinegar (or lemon juice) to plain milk; stir and
let sit awhile and it works good for something like that, but don't
think I've used it for biscuits.

Judy

On 6/9/2013 5:50 AM, Dave Smith wrote:
>
>
> I used to use milk and vinegar because we rarely had a call for
> buttermilk and I resented spending premium prices to buy a litre of
> buttermilk at single litre prices and used only 1/4 of it. When I did
> buy buttermilk I found it to be a much thicker consistency than the
> acid milk. Then We started buying buttermilk powder. It is cheap, easy
> to use and always on hand. If in a pinch I will sour some milk with
> vinegar. If I have to make a trip to the store for buttermilk I will get
> the powder.
>

I used to make yogurt and then make waffles with the yogurt. Those were
some pretty good waffles. The yogurt was made by scalding milk and
adding a little yogurt when the milk was lukewarm and then letting it
sit overnight in a thermos bottle. My guess is that you can use this in
most recipes that use buttermilk or milk and it's going to be pretty
good - maybe even great.

On 6/9/2013 12:44 PM, Janet Bostwick wrote:
> On Sun, 9 Jun 2013 15:26:55 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "Janet Bostwick" > wrote in message
>> ...
>>> In desperation, I fell back on the milk with vinegar trick for my
>>> biscuits this morning. It 'worked', but there is no comparison.
>>> I make drop biscuits into a hot cast iron pan. The towering, fast
>>> rise just wasn't there. The surface of the biscuits is missing that
>>> rocky, sandy surface. Instead they have smooth bumps. The surface
>>> color isn't good either. They are a uniform, even brown -- missing
>>> the hills and valleys of gold and umber.
>>
>> This is the first time I had heard what they were meant to look like! I
>> have some buttermilk in the freezer (although it said don't freeze) because
>> I didn't know what to do with it and didn't want to waste it
>>
>> Is it still usable? If so please will you share your recipe? At least now
>> I will know what they ought to look like)
>>
> snip
>> --
> O, unfortunately, I suspect that we are talking two different kinds of
> biscuits. I made drop biscuits. That is a goopy kind of batter that
> you literally drop a hearty spoonful on to a pan and bake. The other
> biscuit ( suspect the kind that Jill would make) is a rolled out
> affair from baking powder/baking soda dough that is kneaded briefly. I
> can't do those. I have too heavy a hand to produce good rolled
> biscuits with distinct, fluffy layers.
(snippage)
> Janet US
>
For the record, I can't make rolled biscuits either. I buy frozen raw
buttermilk biscuits. Yes, they're the rolled and cut kind. (Similar to
plain, not sweet, scones Ophelia.) The frozen ones do come out very
nicely risen and flaky. Me, when I try to make them from scratch I wind
up with biscuits as hard as hockey pucks.

Jill

jmcquown wrote:
> On 6/9/2013 12:44 PM, Janet Bostwick wrote:
>> On Sun, 9 Jun 2013 15:26:55 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "Janet Bostwick" > wrote in message
>>> ...
>>>> In desperation, I fell back on the milk with vinegar trick for my
>>>> biscuits this morning. It 'worked', but there is no comparison.
>>>> I make drop biscuits into a hot cast iron pan. The towering, fast
>>>> rise just wasn't there. The surface of the biscuits is missing that
>>>> rocky, sandy surface. Instead they have smooth bumps. The surface
>>>> color isn't good either. They are a uniform, even brown -- missing
>>>> the hills and valleys of gold and umber.
>>>
>>> This is the first time I had heard what they were meant to look like! I
>>> have some buttermilk in the freezer (although it said don't freeze)
>>> because
>>> I didn't know what to do with it and didn't want to waste it
>>>
>>> Is it still usable? If so please will you share your recipe? At
>>> least now
>>> I will know what they ought to look like)
>>>
>> snip
>>> --
>> O, unfortunately, I suspect that we are talking two different kinds of
>> biscuits. I made drop biscuits. That is a goopy kind of batter that
>> you literally drop a hearty spoonful on to a pan and bake. The other
>> biscuit ( suspect the kind that Jill would make) is a rolled out
>> affair from baking powder/baking soda dough that is kneaded briefly. I
>> can't do those. I have too heavy a hand to produce good rolled
>> biscuits with distinct, fluffy layers.
> (snippage)
>> Janet US
>>
> For the record, I can't make rolled biscuits either. I buy frozen raw
> buttermilk biscuits. Yes, they're the rolled and cut kind. (Similar to
> plain, not sweet, scones Ophelia.) The frozen ones do come out very
> nicely risen and flaky. Me, when I try to make them from scratch I wind
> up with biscuits as hard as hockey pucks.
>
> Jill



I used to make good biscuits, but then I didn't make them for a few
years and I lost "the knack". The last batch I made with shredded
frozen butter for the shortening and White Lily flour were pretty good.
They were almost too tender. (I should try that recipe again using
Gold Medal flour to toughen them up just a little.)

The really good frozen biscuits mock me. You probably know what I'm
talking about.

Bob

On 6/9/2013 9:39 AM, Ed Pawlowski wrote:

> Never tried it but thought about it a couple of times for pancakes
> when I did not have the real thing. I'll keep the powdered stuff in
> the house based on your experience.

My grandmother used buttermilk, but if she used vinegar and room
temperature milk, she let it sit for at least 20 minutes before using
it. I have done it, following her directions.

Becca

On Sunday, June 9, 2013 9:11:41 AM UTC-5, Janet Bostwick wrote:
> In desperation, I fell back on the milk with vinegar trick for my
>
> biscuits this morning. It 'worked', but there is no comparison.
>
> I make drop biscuits into a hot cast iron pan. The towering, fast
>
> rise just wasn't there. The surface of the biscuits is missing that
>
> rocky, sandy surface. Instead they have smooth bumps. The surface
>
> color isn't good either. They are a uniform, even brown -- missing
>
> the hills and valleys of gold and umber. The flavor is pretty bland
>
> too. I'll have to make biscuits next weekend just to erase these
>
> biscuits from my mind.
>
> I always have buttermilk and buttermilk powder on hand but not today
>
> when I had a strong hankering for biscuits. I'd used all the rest of
>
> my buttermilk to overnight soak the chicken for the smoker today.
>
>
>
> Wasted ingredients. (

At least you realize it, and can learn from your mistake. Better to have
used the artificially soured milk for the chicken--though even that is pretty
icky--and the real cultured stuff where it really counted.
>
> Janet US

--Bryan