Square Biscuits

In article <[email hidden]>,

Felice Friese said:

Now that's ingenious! When I try to brown meatballs by rolling them around
in the pan, I end up with a bunch of malignant-looking blobs. Square it is!

Felice

Hey, Fleece! Make your meatbulbs with an ice cream scoop, put them
around the perimeter of a pie plate or other round dish, cover with
waxed paper (to contain splatters) and nuke. Is browning really
important? Not to me, since they're always swimming in some kind of
sauce anyway.

(I make a cocktail-size meat-a-ball and nuke for maybe a minute or so
for 10 or so. Can't remember if I turn them over and give them a little
more juice for 20 seconds or so. Guess I'll have to make some. , , ,

I'll make a mess of those bad boys and freeze them. Then they're ready
for me when I'm ready for them.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Jul 31, 7:47 am, Melba's Jammin' <[email hidden]>

Quoted message said:

In article <[email hidden]>,

Felice Friese said:

Now that's ingenious! When I try to brown meatballs by rolling them around
in the pan, I end up with a bunch of malignant-looking blobs. Square it is!

Quoted message said:

Felice

Hey, Fleece! Make your meatbulbs with an ice cream scoop, put them
around the perimeter of a pie plate or other round dish, cover with
waxed paper (to contain splatters) and nuke. Is browning really
important? Not to me, since they're always swimming in some kind of
sauce anyway.

(I make a cocktail-size meat-a-ball and nuke for maybe a minute or so
for 10 or so. Can't remember if I turn them over and give them a little
more juice for 20 seconds or so. Guess I'll have to make some. , , ,

I'll make a mess of those bad boys and freeze them. Then they're ready
for me when I'm ready for them.
--
-Barb, Mother Superior, HOSSSPoJhttp://www.jamlady.eboard.com- story and
pics of Ronald McDonald House dinner posted 6-24-2007

I like them browned - somehow, they taste better ;-) I also don't
like nuked ground beef/pork in any recipe. That's just me.

N.

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

Quoted message said:

One time on Usenet said:

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

Quoted message said:

One time on Usenet, "Felice Friese" <[email hidden]> said:

Quoted message said:

Quoted message said:

> Just press the dough into an 8x8 or 9x9 baking pan and cut it into
> squares
> with a bench knife before baking. It's a lot quicker and easier than
> cutting
> rounds, and you don't have leftover dough.

Excellent idea, Felice, but what's a bench knife? I'm not familiar
with that term...

Quoted message said:

Here's a nifty one from King Arthur:
http://www.kingarthurflour.com/shop/detail.jsp?id=8397

And here's a simple dough scraper that's a whole lot cheaper:
http://www.kingarthurflour.com/shop/detail.jsp?id=6375

Mine is a heavy stainless steel with a rolled handle and it comes in
handy
for lots of kitchen chores.

I have one like yours, but I've always called it scraper. Mom
bought it for me many years ago (she passed away in '97), but
I've never used it much. Your idea makes a lot of sense -- I'm
picturing fresh biscuits with sausage gravy, yum! Do you ahve
a tried and true recipe? Thanks... :-)

--
Jani in WA

Sorry I can't provide a tried-and-true biscuit gravy, because I don't have
one! I use various recipes; the only sure thing is the shape. As for sausage
gravy, I've never made it but I think I may have to give it a try.

Felice.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

(Little Malice) said:

Quoted message said:

"Little Malice" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

> Excellent idea, Felice, but what's a bench knife? I'm not familiar
> with that term...

Quoted message said:

picturing fresh biscuits with sausage gravy, yum! Do you ahve
a tried and true recipe? Thanks... :-)

Re bench knives: For years I used a wide putty knife. :-) About 6"
wide. Red Devil brand, I think.

Re biscuits with sausage gravy: My friend George Shirley fed me the
Secret Family Recipe when I visited him in May: Pillsbury frozen
southern-style biscuits topped with Campbell's Sausage Gravy. Loved it.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Summagun! Canned gravy! OK, Barb, if you say so, I'll give it a try. All
this talk about biscuits and sausage gravy has got my mouth watering.

Felice

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Felice Friese said:

Now that's ingenious! When I try to brown meatballs by rolling them
around
in the pan, I end up with a bunch of malignant-looking blobs. Square it
is!

Felice

Hey, Fleece! Make your meatbulbs with an ice cream scoop, put them
around the perimeter of a pie plate or other round dish, cover with
waxed paper (to contain splatters) and nuke. Is browning really
important? Not to me, since they're always swimming in some kind of
sauce anyway.

(I make a cocktail-size meat-a-ball and nuke for maybe a minute or so
for 10 or so. Can't remember if I turn them over and give them a little
more juice for 20 seconds or so. Guess I'll have to make some. , , ,

I'll make a mess of those bad boys and freeze them. Then they're ready
for me when I'm ready for them.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Now that you mention it, my deformed meatballs are usually drowning in (1)
tomato sauce, or (2) Swedish meatball sauce. So you're right: if they're
covered with tasty gunk, who's going to notice that they're not browned?

Felice

In article <[email hidden]>,

Felice Friese said:

Now that you mention it, my deformed meatballs are usually drowning in (1)
tomato sauce, or (2) Swedish meatball sauce. So you're right: if they're
covered with tasty gunk, who's going to notice that they're not browned?

Felice

My point ezzackly.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article <[email hidden]>,

Nancy2 said:

I like them browned - somehow, they taste better ;-) I also don't
like nuked ground beef/pork in any recipe. That's just me.

N.

Spoilsport.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Felice Friese said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Felice Friese said:

Now that's ingenious! When I try to brown meatballs by rolling them
around
in the pan, I end up with a bunch of malignant-looking blobs. Square it
is!

Felice

Hey, Fleece! Make your meatbulbs with an ice cream scoop, put them
around the perimeter of a pie plate or other round dish, cover with
waxed paper (to contain splatters) and nuke. Is browning really
important? Not to me, since they're always swimming in some kind of
sauce anyway.

(I make a cocktail-size meat-a-ball and nuke for maybe a minute or so
for 10 or so. Can't remember if I turn them over and give them a little
more juice for 20 seconds or so. Guess I'll have to make some. , , ,

I'll make a mess of those bad boys and freeze them. Then they're ready
for me when I'm ready for them.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Now that you mention it, my deformed meatballs are usually drowning in (1)
tomato sauce, or (2) Swedish meatball sauce. So you're right: if they're
covered with tasty gunk, who's going to notice that they're not browned?

Felice

Brown them in the oven. The browning makes them taste better (so the
sauce doesn't have to work so hard)

Bob

On Jul 31, 1:17 pm, Melba's Jammin' <[email hidden]>

Quoted message said:

In article <[email hidden]>,

Nancy2 said:

I like them browned - somehow, they taste better ;-) I also don't
like nuked ground beef/pork in any recipe. That's just me.

Quoted message said:

N.

Spoilsport.
--
-Barb, Mother Superior, HOSSSPoJhttp://www.jamlady.eboard.com- story and
pics of Ronald McDonald House dinner posted 6-24-2007

LOL. Probably I am.

I think browning the meatballs makes them hold together better in the
sauces, too.

On another topic, what do you have in mind, baking-wise (muffins,
cake, bread, etc.) to enter in the Fair, if anything?

N.

In article <[email hidden]>,

Nancy2 said:

On another topic, what do you have in mind, baking-wise (muffins,
cake, bread, etc.) to enter in the Fair, if anything?

N.

Dunno. I still have a few days to register. Brownies, likely. Maybe a
couple yeast loaves. Baking has become tedious for me -- so much has
to be done on Saturday for entry on Sunday, unless I freeze stuff and
I'm not that motivated most of the time.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Felice Friese said:

Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
with a bench knife before baking. It's a lot quicker and easier than cutting
rounds, and you don't have leftover dough.

Felice

My mom never made round bisquits. I've never knew of anyone else doing
this. Thank you!

In article <[email hidden]>,

Felice Friese said:

"Melba's Jammin'" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Re biscuits with sausage gravy: My friend George Shirley fed me the
Secret Family Recipe when I visited him in May: Pillsbury frozen
southern-style biscuits topped with Campbell's Sausage Gravy. Loved it.
--

Quoted message said:

Summagun! Canned gravy! OK, Barb, if you say so, I'll give it a try. All
this talk about biscuits and sausage gravy has got my mouth watering.

Felice

I'm not proud and I have no shame. George is a fine cook and if it's
good enough for him and for Miz Anne, it's plenty good enough for me.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007