🧑‍🍳 This has to be the first time someone said “I’m going to show you how to make easy bagels” and actually meant it

 

[AFF]

I have never made bagels....and I love bagels.

Have you actually tried this recipe (or any for that matter), Terry?

Chuck

 

[alabama mike]

Mike does not like bagels but I do enjoy the recipes posters put on the board. As I have stated in another post, my wife and I collect cookbooks. We currently are looking at 3 from Brenda Gnatt who lives in Andalusia, Al. Our neighbors sent them home with us a couple of weeks ago while they went on vacation. IMO, the first volume is the best overall.

 

[TerryP]

I have never made bagels....and I love bagels.

Have you actually tried this recipe (or any for that matter), Terry?

Chuck

No. I haven't. That's partly because I've been on a biscuit binge lately. No kidding, I'll make my third batch for this week tonight or tomorrow morning. (I'm not eating all of them, mind you.)

I have a friend who makes weekly trips to a bakery downtown. She always brings some back along with a few other items. She dropped off some blueberry this morning along with some coffee cake and donuts. I'll be more than good for a week.

I have it saved in my browser ... recipes to try list.

 

[TerryP]

Mike does not like bagels but I do enjoy the recipes posters put on the board. As I have stated in another post, my wife and I collect cookbooks. We currently are looking at 3 from Brenda Gnatt who lives in Andalusia, Al. Our neighbors sent them home with us a couple of weeks ago while they went on vacation. IMO, the first volume is the best overall.

Do y'all read them like a novel? Or just have a display? How often do you actually use them?

 

[TerryP]

Mike does not like

...a lot of stuff it seems.

 

[AFF]

No. I haven't. That's partly because I've been on a biscuit binge lately. No kidding, I'll make my third batch for this week tonight or tomorrow morning. (I'm not eating all of them, mind you.)

I have a friend who makes weekly trips to a bakery downtown. She always brings some back along with a few other items. She dropped off some blueberry this morning along with some coffee cake and donuts. I'll be more than good for a week.

I have it saved in my browser ... recipes to try list.

What's so special about the binge biscuits? You new to making them or have a new method?

 

[alabama mike]

Do y'all read them like a novel? Or just have a display? How often do you actually use them?

We use them often, well my wife does. I use them on occasion. I do enjoy reading the recipes until I see casseroles or celery. you are correct, I do not like a lot of foods but what I like, I eat to much.

 

[rick4bama]

I'm about to try this. I borrow our daughter mixer.

 

[TerryP]

What's so special about the binge biscuits? You new to making them or have a new method?

Neither. They are just good eatin'.

I do have my own recipe which is nothing more than a mix of different ones through the years. My "method" may be new to some folks. I don't know. A lot of people put their biscuits on a baking sheet. I use a 12" cast iron skillet. A lot use a rolling pin. I use my hands and fold, not roll. I use cold butter while others will wait because it makes it easier for them to mix. The cold butter chunks create more small pockets of air in the biscuits: fluffier in the end.

I use Crisco sometimes; most of the time it's real butter. The crisco based biscuits don't taste as sweet to me: better for sausage or ham biscuits. The real butter? Your jams, jellies, honey, etc.

I can drop the recipe if you like...got cast iron?

 

[TerryP]

I do enjoy reading the recipes

I guess I have to admit that too. I tend to read more than one if I'm trying something new.

A decent example is the biscuit conversation above this post. When I'm making mine I'm of the "baking powder, baking soda, and salt" ilk. Cream of tartar is a nice addition. I've used a bit of vinegar and I've used lemon juice in different 'renditions.'

OR, I can make them without those ingredients using a different recipe...say Crisco, self-rising, etc.

All of that? From reading this recipe, reading that one, combining one or more ... experiment until it is right.

 

[rick4bama]

Neither. They are just good eatin'.

I do have my own recipe which is nothing more than a mix of different ones through the years. My "method" may be new to some folks. I don't know. A lot of people put their biscuits on a baking sheet. I use a 12" cast iron skillet. A lot use a rolling pin. I use my hands and fold, not roll. I use cold butter while others will wait because it makes it easier for them to mix. The cold butter chunks create more small pockets of air in the biscuits: fluffier in the end.

I use Crisco sometimes; most of the time it's real butter. The crisco based biscuits don't taste as sweet to me: better for sausage or ham biscuits. The real butter? Your jams, jellies, honey, etc.

I can drop the recipe if you like...got cast iron?

Drop it! I also use our iron skillet, I use lard, also use my hands with cooking gloves, I can't take the dough on my hands. I also like reading and watching someone video.

 

[TerryP]

Drop it! I also use our iron skillet, I use lard, also use my hands with cooking gloves, I can't take the dough on my hands. I also like reading and watching someone video.

I will when I sit down in a little while...pain in the neck on a phone.

 

[AFF]

Neither. They are just good eatin'.

I do have my own recipe which is nothing more than a mix of different ones through the years. My "method" may be new to some folks. I don't know. A lot of people put their biscuits on a baking sheet. I use a 12" cast iron skillet. A lot use a rolling pin. I use my hands and fold, not roll. I use cold butter while others will wait because it makes it easier for them to mix. The cold butter chunks create more small pockets of air in the biscuits: fluffier in the end.

I use Crisco sometimes; most of the time it's real butter. The crisco based biscuits don't taste as sweet to me: better for sausage or ham biscuits. The real butter? Your jams, jellies, honey, etc.

I can drop the recipe if you like...got cast iron?

Yeah, I have 10 and 12 inch iron skillets.

New recipes are always appreciated so go ahead and drop it.

Lately my biscuit recipe has been been focused more on easy - as in Southern Biscuit Formula L and sour cream. Easy and very good - but not life changing.

 

[rick4bama]

Yeah, I have 10 and 12 inch iron skillets.

New recipes are always appreciated so go ahead and drop it.

Lately my biscuit recipe has been been focused more on easy - as in Southern Biscuit Formula L and sour cream. Easy and very good - but not life changing.

Show me that with sour cream.

 

[AFF]

Show me that with sour cream.

Hey Rick,

Nothing to it really -

Mix into a dough

• 2 cups Southern Biscuit Formula L complete biscuit mix
• 1 cup sour cream

Form biscuits and bake at 425 for 10 to 15 minutes (depending how dark you like them)




Chuck

 

[TerryP]

@AFF I've never used that. I can't say I've laid my hands on it either. I think I've seen it in the store; paid it no mind, evidently.

Now I'm curious about ingredients.

 

[rick4bama]

Hey Rick,

Nothing to it really -

Mix into a dough

• 2 cups Southern Biscuit Formula L complete biscuit mix
• 1 cup sour cream

Form biscuits and bake at 425 for 10 to 15 minutes (depending how dark you like them)


View attachment 32342

Chuck

I wonder if this would work with White Lily Flour? It is what April been using, me I will use anything just to see if I like it better.

 

[TerryP]

@Krimson

I was talking with a nurse this morning and asked her what her plans were for lunch. I've talked with her a half of a dozen times; she always brings food from home.

Today she told me she was having a "torta." I've seen those on a menu board at a food truck / taqueria stand. I've never had one.

Come to find out she's using Bolillos bread: basically a Mexican roll. I stopped by the bakery on my way out of downtown and grabbed three. This is one I'm going to have to learn how to make.

She mentioned eating taco meat and egg with one for a breakfast. My mind went immediately to chorizo and egg.

 

[TerryP]

I wonder if this would work with White Lily Flour? It is what April been using, me I will use anything just to see if I like it better.

It will if you add stuff to it...to start, there's your baking powder / baking soda under it's chemical name. I use White Lily ... 'about to type mine out as soon as I get my laptop out.

ngredients
Enriched bleached wheat flour (contains bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, and folic acid), palm oil, leavening (sodium aluminum phosphate, and sodium bicarbonate), buttermilk, salt, sugar, corn starch, soy lecithin, potassium and sodium caseinate (a milk derivative), dipotassium phosphate, mono and diglycerides, artificial butter flavor, beta carotene (color).