Dad's Breakfast Recipe

OK, that's a southern, or midwest, or coutry-styl;e stick-to-the-ribs
breaakfast, emphasis on the biscuits and gravy.

Many different versions of the biscuiits. Did he roll them out and use
a cookie cutter, then bake on a pan? Or plop them by spoon into
muiffin tins? Or plop them by .. and onto a baking sheet?

There are many different methods.
Were they all flour, or half flour and half corn meal? Or maybe some
shredded chees added to the batter?

You can buy whole books with just "simple" biscuit recipes.

dwacon said:

My dad had some interesting recipes -- one family favorite were his
biscuits. I remember watching him closely but as he never measured I
couldn't get the hang of it. Flour, Crisco (which he generically referred
to as lard) and buttermilk. They would come out as light and fluffy as air.
Let's just say I don't have the same knack for baking... and mom's version
of the same recipe were edible but more dense.

Anyway, would appreciate some recipes and baking tips for biscuits
(especially, how to keep them from being burnt on the outside and gooey
dough on the inside).

The key to light, flaky buiscuits is not kneading the dough too much or
too hard. I pretty much just fold it over upon itself until it sticky
together, and then roll it out and cut the round shapes with a glass.
My recipe is upstairs - if I get a minute I will bring it down and type
it out for you.

Quoted message said:

Anyway... while the biscuits were baking to perfection, dad would would fry
bacon, sausage and ham to go with the meal. Occasionally, eggs were
included.

My Dad made the same sort of breakfast bu with baked eggs: In greased
muffin tins, place 1T whole milk and crack an egg into each
compartment. Fill any open compartments with water so that the eggs
cook evenly. Bake at 350 until preferred done-ness, at least 20
minutes (IIRC). They had 12 kids in their family at one point, so they
had to make a lot of eggs all at once.

Quoted message said:

Finally, he would pour off most of the fat from the fried meats and deglaze
the pan with water and add black pepper. He cooked this gravy down and then
mixed it with cane syrup to serve with the biscuits.

My Dad did this with milk and flour - making thick "country gravy".
Add a *little* sage, too.

Quoted message said:

I know it prolly sounds ghastly but it was quite tasty. Anyway, thinking of
ordering some slab bacon on-line and then trying to replicate dad's
breakfast in honor of his birth/death dates (2 days apart next month).

Sweet of you to remember him like that. I think of my Daddy any time I
make baked mac'n'cheese, which these days isn't very often - *way* too
fattening!

Quoted message said:

If I get it right, I'm sure my brothers will enjoy it.

Please report back if you do. 🙂
-L.

dwacon said:

My dad had some interesting recipes -- one family favorite were his
biscuits. I remember watching him closely but as he never measured I
couldn't get the hang of it. Flour, Crisco (which he generically referred
to as lard) and buttermilk. They would come out as light and fluffy as air.
Let's just say I don't have the same knack for baking... and mom's version
of the same recipe were edible but more dense.

Anyway, would appreciate some recipes and baking tips for biscuits
(especially, how to keep them from being burnt on the outside and gooey
dough on the inside).

Anyway... while the biscuits were baking to perfection, dad would would fry
bacon, sausage and ham to go with the meal. Occasionally, eggs were
included.

Finally, he would pour off most of the fat from the fried meats and deglaze
the pan with water and add black pepper. He cooked this gravy down and then
mixed it with cane syrup to serve with the biscuits.

I know it prolly sounds ghastly but it was quite tasty. Anyway, thinking of
ordering some slab bacon on-line and then trying to replicate dad's
breakfast in honor of his birth/death dates (2 days apart next month).

If I get it right, I'm sure my brothers will enjoy it.

Cheers.

My paternal grandmother made bisquits the same way: flour, crisco (also
called lard), and buttermilk. She mixed them right in the flour sack
and never measured anything. They were wonderful! For 20+ years after
her death, I tried to duplicate her bisquits but I never did...and I
never will. It wasn't Grandmama's bisquits that I was missing...it was
Grandmama.
Now I just make the best bisquit I can and hopefully someday, someone
will miss mine.
As for the gravy....yes, it sounds ghastly...and yes, it is tasty! Your
dad wouldn't have been from S. Carolina, would he?

Bubba

--
You wanna measure or you wanna cook?

In article <[email hidden]>,

Bubba said:

My paternal grandmother made bisquits the same way: flour, crisco
(also called lard), and buttermilk. She mixed them right in the
flour sack and never measured anything.
Bubba

Elaborate a bit, Bubba. That procedure is curious as all get out.
How'd she mix it in the flour sack? Didn't stuff get icky?
--
http://www.jamlady.eboard.com, updated 12-22-05

Melba's Jammin said:

In article <[email hidden]>,

Bubba said:

My paternal grandmother made bisquits the same way: flour, crisco
(also called lard), and buttermilk. She mixed them right in the
flour sack and never measured anything.
Bubba

Elaborate a bit, Bubba. That procedure is curious as all get out.
How'd she mix it in the flour sack? Didn't stuff get icky?

You'd think it would, especially since she made the softest dough I've
ever seen go in a bisquit...but she managed it without making the sort
of mess I would.
She bought flour in huge cloth sacks...fifty pounds, maybe? She would
scoop out a depression in the flour, throw in an "egg" of Crisco, and
starting cutting it into the flour by squishing it in her hands and
between her fingers. Then she poured the buttermilk (homemade in the
earlier years) directly into the well and keep mixing with her hands.
When the dough had formed a ball in the well she would turn it out onto
a floured pillowcase laying flat on the counter top, roll it out, and
cut it with a Carnation evaporated milk can. The flour remaining in the
sack looked the same as when she started except there was less of it.
The milk can and pillowcase went back into the flour sack, she folded
over the top and she was ready for the next batch.
I've tried the "well" method on the counter top when making pasta, but
all I ever made was a mess. When she finished, her hands weren't even
gooey. Only thing I can figure is: she did it a lot, and had done so
for a very long time. She normally made two "cookie sheets" full...big
sheets...maybe 40 - 50 bisquits total...twice a day!!!
Anyway...they'd melt in your mouth, but also hold up to some pretty
serious "soppin'".

Bubba

--
You wanna measure or you wanna cook?

"dwacon" <[email hidden]> wrote in
news:1Alsf.69196$sg5.936@dukeread12:

Quoted message said:

My dad had some interesting recipes -- one family favorite were his
biscuits. I remember watching him closely but as he never measured I
couldn't get the hang of it. Flour, Crisco (which he generically
referred to as lard) and buttermilk. They would come out as light and
fluffy as air. Let's just say I don't have the same knack for
baking... and mom's version of the same recipe were edible but more
dense.

Anyway, would appreciate some recipes and baking tips for biscuits
(especially, how to keep them from being burnt on the outside and
gooey dough on the inside).

Title: ANNIE MAE JONES' BUTTERMILK BISCUITS
Categories: Breads
Yield: 18 servings MM#: 2140

3 c Flour,all-purpose,sifted 2/3 c Shortening
1 ts Salt 1 c Buttermilk
1/2 ts Baking soda 4 tb Butter (opt)
3 ts Baking powder

1. Heat oven to 450. 2. Sift flour, salt, soda, & baking powder into
mixing bowl. Cut in shortening, using 2 knives, a pastry cutter or your
hands dusted with flour. Add sufficient buttermilk to make a soft
dough.
Knead lightly & turn out onto a lightly floured board. Roll out to 1/2"
thickness & cut with biscuit cutter into rounds. Place rounds not
touching
- for crisper biscuits - or close together - for softer biscuits - on
ungreased baking sheet. Brush with melted butter if desired & bake in
preheated oven 12-15 mins, or until firm & lightly browned.

Do NOT OVERWORK dough to get lighter fluffier biscuits.

--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia

dwacon said:

My dad had some interesting recipes -- one family favorite were his
biscuits. I remember watching him closely but as he never measured I
couldn't get the hang of it. Flour, Crisco (which he generically referred
to as lard) and buttermilk. They would come out as light and fluffy as air.
Let's just say I don't have the same knack for baking... and mom's version
of the same recipe were edible but more dense.

Anyway, would appreciate some recipes and baking tips for biscuits
(especially, how to keep them from being burnt on the outside and gooey
dough on the inside).

Anyway... while the biscuits were baking to perfection, dad would would fry
bacon, sausage and ham to go with the meal. Occasionally, eggs were
included.

Finally, he would pour off most of the fat from the fried meats and deglaze
the pan with water and add black pepper. He cooked this gravy down and then
mixed it with cane syrup to serve with the biscuits.

I know it prolly sounds ghastly but it was quite tasty. Anyway, thinking of
ordering some slab bacon on-line and then trying to replicate dad's
breakfast in honor of his birth/death dates (2 days apart next month).

If I get it right, I'm sure my brothers will enjoy it.

Cheers.

Either he was using self-risin' flour, or you left out the baking soda.
Or perhaps half baking soda and half baking powder.

If you make bisquits with all-purpose flour, try to find White Lily
brand. IIRC, it is made with soft wheat instead of hard winter wheat.
You can also use half all-purpose flour and half cake flour.

Best regards,
Bob

"Bubba" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

As for the gravy....yes, it sounds ghastly...and yes, it is tasty! Your
dad wouldn't have been from S. Carolina, would he?

Piney View, Georgia

--
I made magic once. Now, the sofa is gone...
http://www.dwacon.com

"-L." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Please report back if you do. 🙂

One test went fairly well -- I learned that a stainless steel pan evaporates
the water too quickly to make the gravy. Will pull out the seasoned iron
skillet I inherited from the old man for the next go round.

--
I filled a lightbulb with helium and got enlightened
http://www.dwacon.com

On Wed, 28 Dec 2005 17:32:19 GMT, Bubba <[email hidden]>

Quoted message said:

She bought flour in huge cloth sacks...fifty pounds, maybe? She would
scoop out a depression in the flour, throw in an "egg" of Crisco, and
starting cutting it into the flour by squishing it in her hands and
between her fingers. Then she poured the buttermilk (homemade in the
earlier years) directly into the well and keep mixing with her hands.
When the dough had formed a ball in the well she would turn it out onto
a floured pillowcase laying flat on the counter top, roll it out, and
cut it with a Carnation evaporated milk can. The flour remaining in the
sack looked the same as when she started except there was less of it.
The milk can and pillowcase went back into the flour sack, she folded
over the top and she was ready for the next batch.

This made me smile. What wonderful memories. :o)

Carol