Tuesday, January 7, 2025
Friday, January 3, 2025
UPDATED: Sorghum
I had a few ask.
Yes, I made that skillet of biscuits day before yesterday morning and took that picture in my kitchen. This is how I do it. I use about 2 C of White Lily self-rising flour, 1/4 cup of Lard, and about 3/4 C of buttermilk. I play this by ear and prefer a wetter dough, but that is me. I rarely measure anything. Cut the Lard into the flour with a fork. Then mix it all up. Next, lightly flour a work surface, and roll dough till it is about 3/4 thick. My mother pats her biscuits out by hand pinching off just enough and with flour on her hands she quickly shapes the dough into a biscuit, but I use a 2.5" cutter. While doing all of this, preheat the oven to 450F. I use an iron skillet lightly greased with Lard (a baking pan will work). After the oven has reached 450F and with the oven rack placed in the top notch. I check them after nine minutes. Sometimes it is necessary to crank the oven up to broil if they are slow browning on top. I'd rather have a nice soft biscuit with a lightly browned bottom and pale top than an overcooked/burned biscuit. Might have to play with the recipe a few times. A lot of factors come into play that might result in variations (differences of ovens, pans, altitude, etc.). My mother is the best biscuit makers in seven counties. I learned to make biscuits watching her. Mine are fairly close in appearance, texture, and taste, but most of all we like them. LOL. It is a funny thing about biscuits. Almost everyone uses the same ingredients, but hardly ever does anyone make biscuits that are even close to be alike. My grandmothers were prime examples. Both used the same exact ingredients making biscuits as my mother and all three made different variations. Good luck if you decide to try a batch. Let me know how it goes.
Jeffery
I am not sure if it is instinctive or some sort of facilitated response caused by the local media and their attempts to panic the local populace, sell bread & milk, increase their ratings with the current bombardment about the coming flurries and artic temps, but I woke up hungry. I normally something lighter most days but will cook something heavier on the weekends from time to time. I was craving some "stick to the ribs food". When I decided to cook biscuits, my Sorghum Syrup light came on and I had to quell the craving. Once a staple for families of the rural south, it is still around, but not near as popular. I try to keep some on hand. I don't know many who eat it regularly. It was on the table at my house practically all my life and I loved then and still do. For those unfamiliar, this is how you do it.
Thursday, January 2, 2025
Year End Bingo Card..
Did anyone have the following:
1.Unknown Drones
2.Creepy Weird Fog
3.Trucks Driving Into Crowds
and this Space Time Portal Opening above the Swiss Alps...
News of my demise is greatly exaggerated
Welcome to 2025.
I’ve been down and out with the sickness du jour and associated symptoms. Just feeling a little more alive today so I made my way to work. I know my inbox for the blog is full so if I haven’t replied don’t take it personal.
Not much else to report on other than this has been going on too long. Was sick the beginning of December, felt better. Had my year end physical and got high marks with blood work and overall health Then got sick again last Thursday the 26th. The days are melted together and it seems like Christmas was a month ago. It’s strange as others are reporting a warped sense of time and days.
Happy New Year to all.
When I finally get back to some semblance of normal I’ll be around.
Irish