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[at-l] Biscuits - a trip report



Today I entered into my plan to make beef stew, but recognized the need to 
add biscuits to the hiker's menu. Today was the Great Ice Storm of '05, so 
going to the store looked to be out of the question.

I searched my mental gear kit for biscuits. Nope, nothing there.

I searched my cupboard for the Ronco Instant Biscuit Making Kit. Nope, 
nothing there.

I searched my ancient Betty Crocker Cook Book. Yup, there it was...

But, I needed ingredients. What was missing was Baking Powder. I had ample 
flour, baking soda, sugar, milk, buttermilk powder, butter, shortening, 
eggs, yeast and other stuff that I thought biscuits might need.

So, I asked a bunch of my RUCKster friends for advice. And I got plenty 
from Chainsaw, Rogene, Kinnickinic, GaDawg and even Weary. Knowing to watch 
out for Yankee treachery, I left off the temptation to create baking powder 
from a combination of potash, saltpeter and sulfur, with ground charcoal 
sifted with it. Something sounded wrong with it. The sidewalks were in very 
slick shape, but the road was dry. The bug was ready and willing. The 
window of opportunity opened!

Through that window was Publix! I made haste for the Baking Soda - Clabber 
Girl, of course. Apparently, everyone else in Smyrna/Vinings was able to 
get out and about with Publix and the local Alcohol Warehouse as their 
goals. I studied the flour, after getting berated for being Southern and 
devoid of Martha White Self Rising Flour, but didn't purchase more. (When 
will I learn, dear Lord? When will I learn?)

Preheat the oven: check. Find the ungreased cookie sheet: check. Sift the 
dry ingredients: Check.

Oops. Is there a difference between a tablespoon and a teaspoon? Well, I 
was pretty busy trying to spoon off the Clabber Girl Baking Soda (remember, 
earlier I had the ultimate shortage) as I had no additional flour for a 
back-up batch. I cut up the butter and stirred it around with a fork, 
hoping that is what cutting butter into flour meant. I added my buttermilk 
and stirred it until it pulled away from the bowl. Plop onto the floured 
board, folding it gently a couple of times - everyone advised me to keep it 
cold and untouched, yet folded. Patted it fairly flat and about 1/2 inch 
thick. Took a sharp knife and cut it into about 14 square biscuits, plopped 
onto the ungreased cooking sheet, touching each other.

And off to the oven for 10 minutes.

Well, the stew was very good, with hunks of beef, mushrooms, celery, onion, 
garlic, leeks, potatoes, a turnip, Cabrinet Sauvignon, this and that of 
spices and a full day of stewing. And the biscuits. Brown and golden, not 
quite flaky but puffed up nicely.

And now, I huddle with candles and keyboard - as the power has failed a few 
times since dinner. I now have the stuff (other than more flour) to attempt 
to learn how to make perfect biscuits. This attempt was far from 
perfection, but the results were so good. Probably, my best solo meal 
outside of hiking.

OrangeBug
<hurry and mail this before the DSL or the power go out again.>



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