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[at-l] Biscuits - a trip report



Bug, you need a can for a biscuit cutter.You can't cut biscuits out with a
knife?
My my my. I will look for one for you. It must be the proper size can, not
too big or too little.
My biscuit cutter is a metal baby orange juice can from the 60's.
You can't have that one, but will find something comparable.
Cutting biscuits with a knife...it's just not done in The South.

Dawg

----- Original Message -----
From: "W F Thorneloe" <thornel@attglobal.net>
To: <at-l@mailman.backcountry.net>
Sent: Saturday, January 29, 2005 6:34 PM
Subject: [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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>
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