I mean the kind that are rolled out and cut, not dropped by the tablespoon.

I want the kind of biscuits that make grown men roll over and beg, know what
I'm saying?



Before they go out and plow the back 40, hahahaha!

"cybercat" > wrote in message
...
>I mean the kind that are rolled out and cut, not dropped by the tablespoon.
>
> I want the kind of biscuits that make grown men roll over and beg, know
> what I'm saying?
>
>
>
> Before they go out and plow the back 40, hahahaha!

There are people in the south that still eat these. They are a bit more
than rolling and cutting. If you have a lot of time and energy on your
hands, try this substitute for baking powder and baking soda. This recipe
is from Chef Rick's Southern
cooking website, http://www.chefrick.com/index.html

Beaten Biscuits

These traditional Southern biscuits date back to the days before baking
powder and baking soda were available. Pearlash, which was used as the main
leavener at the time, gave biscuits a bitter taste. Cooks found that by
pounding and folding unleavened biscuit dough enough times, tiny air pockets
formed in the dough and leavened it.

When the biscuits were baked the air pockets expanded and caused the
biscuits to rise without the bitter taste of pearlash.

Over the years, various implements have been used to beat the dough:
hammers, wooden mallets, the flat of an axe, old axe handles, flatirons and
heavy wooden dowels. Chances are you have just the right tool lying around
the house somewhere.

4 cups all-purpose flour
1 teaspoon salt
1/4 cup lard or solid vegetable shortening
2 tablespoons unsalted butter, room temperature
1 cup cold milk

In a large bowl, combine flour and salt, tossing with a fork to blend. Add
lard or shortening and butter; work fat into flour mixture with your
fingertips until mixture resembles coarse meal. Make a well in center of
mixture and add milk; stir to combine well. Turn out onto a lightly floured
work surface and knead 3 or 4 times until dough holds together. Preheat oven
to 400F . Grease baking sheet; set aside. Pat out dough about 1 inch thick
and begin to beat it, using a wooden mallet or other implement, with a
gentle, rhythmic motion. When entire surface has been well beaten, fold
dough in half and repeat the process. Continue to beat and fold until dough
is well blistered (20 to 30 minutes). Roll out dough 1/2 inch thick and cut
into rounds with a floured 2-inch biscuit cutter; reroll and cut scraps.
Repeat until all dough has been used. Prick top of each biscuit 3 times with
a fork. Place biscuits on greased baking sheet; bake in preheated oven until
golden brown (20 to 25 minutes). Serve hot. Makes about 24 biscuits.

On Sun, 29 Jul 2007 12:25:29 -0700, "Mitch Scherer" >
wrote:



>than rolling and cutting. If you have a lot of time and energy on your
>hands,

>Continue to beat and fold until dough
>is well blistered (20 to 30 minutes).


Have neither the time or energy any longer!! <vbg> Think I will
have to stick with the old standby, Calumet & baking soda.


@@@@@ Now You're Cooking! Export Format

Classic Biscuits

breads

2 cup self rising flour
1/2 teaspoon baking powder
1/4 teaspoon soda
1 1/2 teaspoon sugar
4 oz shortening
3/4 cup buttermilk
1/4 cup butter; melted

Preheat oven to 450F.

Cut shortening into dry mixture with a blender. Add buttermilk and
stir until combined.

Knead 15 times on floured board. Add more flour if too damp. Roll
out and cut biscuits. Bake for 10 minutes or until golden brown.
Brush tops with melted butter after removal from oven.

Yield: 8 servings


** Exported from Now You're Cooking! v5.82 **

"cybercat" wrote:
> I mean the kind that are rolled out and cut, not dropped by the tablespoon.
>
> I want the kind of biscuits that make grown men roll over and beg, know what
> I'm saying?

Recipe 1: http://tinyurl.com/3bsjct


Recipe 2: http://tinyurl.com/2epru4


Sheldon

On Jul 29, 1:47 pm, Sheldon > wrote:
> "cybercat" wrote:
> > I mean the kind that are rolled out and cut, not dropped by the tablespoon.
>
> > I want the kind of biscuits that make grown men roll over and beg, know what
> > I'm saying?
>
> Recipe 1:http://tinyurl.com/3bsjct
>
> Recipe 2:http://tinyurl.com/2epru4

She's not very pretty to begin with, but that pic is rather
unflattering. Boy, I saw a movie with a pretty girl the other day:
http://www.cinetrange.com/index.php?...&PHPSESSID=0f6...
>
> Sheldon

--Bryan

Sheldon wrote:
> "cybercat" wrote:
>> I mean the kind that are rolled out and cut, not dropped by the
>> tablespoon.
>>
>> I want the kind of biscuits that make grown men roll over and beg,
>> know what I'm saying?
>
> Recipe 1: http://tinyurl.com/3bsjct
>
> Sheldon

Hate to say this but you really can't go wrong with good old Bisquick or a
similar baking mix. Honestly, there isn't any difference and why bother
with all those ingredients when you might wind up with a bunch of
cookie-cutter hocky pucks?

If you must go with homemade, try this one:

1/2 cup shortening (Crisco)
2 c. flour
1 Tbs. sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. buttermilk

Preaheat oven to 450F. Combine dry ingredients. Cut shortening into flour
mixture until it resembles fine crumbs. Stir in buttermilk slowly until the
dough leaves the sides of the bowl (it will be sticky).

Turn the dough onto a lightly floured board. Knead lightly. Roll or pat
out to 1 inch thick. Cut with a floured glass into 3 inch rounds (wanna get
fancy? use a cookie cutter.) Place rounds on an ungreased baking sheet
about 1 inch apart if you want crusty sides or touching together if you want
soft sides. Makes no difference to me. Bake at 450 until golden brown,
about 10 minutes. Makes a dozen biscuits.

Jill

On Jul 29, 1:32 pm, Ward Abbott > wrote:
> On Sun, 29 Jul 2007 12:25:29 -0700, "Mitch Scherer" >
> wrote:
>
> >than rolling and cutting. If you have a lot of time and energy on your
> >hands,
> >Continue to beat and fold until dough
> >is well blistered (20 to 30 minutes).
>
> Have neither the time or energy any longer!! <vbg> Think I will
> have to stick with the old standby, Calumet & baking soda.
>
> @@@@@ Now You're Cooking! Export Format
>
> Classic Biscuits
>
> breads
>
> 2 cup self rising flour
> 1/2 teaspoon baking powder
> 1/4 teaspoon soda
> 1 1/2 teaspoon sugar
> 4 oz shortening

WARNING: HYDROGENATED SHORTENING is very bad for you. There is
something wrong with anyone who posts a recipe calling for
"shortening" without specifying non-hydrogenated.

> 3/4 cup buttermilk
> 1/4 cup butter; melted
>
> Preheat oven to 450F.
>
> Cut shortening into dry mixture with a blender. Add buttermilk and
> stir until combined.
>
> Knead 15 times on floured board. Add more flour if too damp. Roll
> out and cut biscuits. Bake for 10 minutes or until golden brown.
> Brush tops with melted butter after removal from oven.
>
> Yield: 8 servings
>
> ** Exported from Now You're Cooking! v5.82 **

Did you even bother to read this before you posted it? The OP could
just have easily done his/her own Google search.

--Bryan

l, not -l wrote:
> On 29-Jul-2007, "cybercat" > wrote:
>
>> I mean the kind that are rolled out and cut, not dropped by the
>> tablespoon.
>>
>> I want the kind of biscuits that make grown men roll over and beg,
>> know what
>> I'm saying?
>>
>>
>
> The key to southern biscuits is the southern flour, which is low in
> protein and isn't always available outside the south; one brand that
> is sold nationally is White Lily.
>
> Alton Brown did a show with his grandmother on southern biscuits; the
> recipes can be found at:
>
http://www.foodnetwork.com/food/reci...ml?rsrc=search
>
> The White Lily website offers tips, recipes and, if you can't find
> White Lily self-rising flour in local markets, you can order online.
>
> --------------------------
> Heaven's, they're tastey.

White Lily flour is great, and hard to find outside of the southern U.S.
But buttermilk is the real key.

Jill

jmcquown wrote:
> Sheldon wrote:
>> "cybercat" wrote:
>>> I mean the kind that are rolled out and cut, not dropped by the
>>> tablespoon.
>>>
>>> I want the kind of biscuits that make grown men roll over and beg,
>>> know what I'm saying?
>> Recipe 1: http://tinyurl.com/3bsjct
>>
>> Sheldon
>
> Hate to say this but you really can't go wrong with good old Bisquick or a
> similar baking mix. Honestly, there isn't any difference and why bother
> with all those ingredients when you might wind up with a bunch of
> cookie-cutter hocky pucks?

I find Bisquick to be too salty. Some fast food places actually do a
good chicken or sausage biscuit in the mornings. A nurse I work with
brings some in by the bag occasionally and they're very tasty! I just
cna't recall who makes them... Chick-Fil-A perhaps?

On Jul 29, 3:26 pm, The Kat > wrote:
> On Sun, 29 Jul 2007 13:52:16 -0700, Bobo Bonobo® > wrote:
> > There is
> >something wrong with anyone who posts a recipe calling for
> >"shortening" without specifying non-hydrogenated.
>
> There's something wrong with anyone who tries to control others.
>
When someone posts something that is dangerous, someone should call
him on it.
The guy who posted that is either lazy, stupid or both. Go ahead,
stick up for him.

--Bryan

jmcquown wrote:

> l, not -l wrote:
>
>
> http://www.foodnetwork.com/food/reci...ml?rsrc=search
>
>>The White Lily website offers tips, recipes and, if you can't find
>>White Lily self-rising flour in local markets, you can order online.
>>
>>--------------------------
>>Heaven's, they're tastey.
>
>
> White Lily flour is great, and hard to find outside of the southern U.S.
> But buttermilk is the real key.


You don't need White Lily specifically, all you need is a generic
low protein flour. In the US it's referred to as cake flour.
One brand that's available everywhere is Pillsbury Softasilk.

--
Reg

On Jul 29, 2:50 pm, "jmcquown" > wrote:
> Sheldon wrote:
> > "cybercat" wrote:
> >> I mean the kind that are rolled out and cut, not dropped by the
> >> tablespoon.
>
> >> I want the kind of biscuits that make grown men roll over and beg,
> >> know what I'm saying?
>
> > Recipe 1:http://tinyurl.com/3bsjct
>
> > Sheldon
>
> Hate to say this but you really can't go wrong with good old Bisquick or a
> similar baking mix. Honestly, there isn't any difference and why bother
> with all those ingredients when you might wind up with a bunch of
> cookie-cutter hocky pucks?
>
> If you must go with homemade, try this one:
>
> 1/2 cup shortening (Crisco)
> 2 c. flour
> 1 Tbs. sugar
> 3 tsp. baking powder
> 1 tsp. salt
> 3/4 c. buttermilk
>
> Preaheat oven to 450F. Combine dry ingredients. Cut shortening into flour
> mixture until it resembles fine crumbs. Stir in buttermilk slowly until the
> dough leaves the sides of the bowl (it will be sticky).
>
> Turn the dough onto a lightly floured board. Knead lightly. Roll or pat
> out to 1 inch thick. Cut with a floured glass into 3 inch rounds (wanna get
> fancy? use a cookie cutter.) Place rounds on an ungreased baking sheet
> about 1 inch apart if you want crusty sides or touching together if you want
> soft sides. Makes no difference to me. Bake at 450 until golden brown,
> about 10 minutes. Makes a dozen biscuits.

Speaking of lazy, stupid or both.
Brains of a pig Jill recommends Crisco. She probably believes Damsel,
who thinks because the company who makes it put "0 grams trans fat" on
the label, that it is no longer made with hydrogenated oils.
They are too lazy to read the ingredients. A good buggering with the
Julia Child Action Figure might get the brains out of the asses.
>
> Jill

--Bryan

On Jul 29, 2:41 pm, "l, not -l" > wrote:
> On 29-Jul-2007, "cybercat" > wrote:
>
> > I mean the kind that are rolled out and cut, not dropped by the
> > tablespoon.
>
> > I want the kind of biscuits that make grown men roll over and beg, know
> > what
> > I'm saying?
>
> >
>
> The key to southern biscuits is the southern flour, which is low in protein
> and isn't always available outside the south; one brand that is sold
> nationally is White Lily.
>
> Alton Brown did a show with his grandmother on southern biscuits; the
> recipes can be found at:http://www.foodnetwork.com/food/reci...9936_151,00.ht...
>
> The White Lily website offers tips, recipes and, if you can't find White
> Lily self-rising flour in local markets, you can order online.
>

Alton "shortening boy" Brown needs a good buggering with the Julia
Child Action Figure.

--Bryan

"Reg" > wrote in message
...
You don't need White Lily specifically, all you need is a generic
> low protein flour. In the US it's referred to as cake flour.
> One brand that's available everywhere is Pillsbury Softasilk.
>
> --
> Reg
>
Cake flour is not for everyone. For example, I'd say that most cake flour
is bleached; perhaps not in Kalifornia. And it takes a bit of looking
around to find unbleached cake flour; IOW low protein flour.

If anyone is interest to buy White Lily online, http://www.whitelily.com/
it's available to order. And there are FAQ's.
Dee Dee

"Reg" > wrote in message
...
> jmcquown wrote:
>
>> l, not -l wrote:
>>
>>
>> http://www.foodnetwork.com/food/reci...ml?rsrc=search
>>
>>>The White Lily website offers tips, recipes and, if you can't find
>>>White Lily self-rising flour in local markets, you can order online.
>>>
>>>--------------------------
>>>Heaven's, they're tastey.
>>
>>
>> White Lily flour is great, and hard to find outside of the southern U.S.
>> But buttermilk is the real key.
>
>
> You don't need White Lily specifically, all you need is a generic
> low protein flour. In the US it's referred to as cake flour.
> One brand that's available everywhere is Pillsbury Softasilk.
>

Thank you, good to know!

Dee Dee wrote:

> "Reg" > wrote in message
> ...
> You don't need White Lily specifically, all you need is a generic
>
>>low protein flour. In the US it's referred to as cake flour.
>>One brand that's available everywhere is Pillsbury Softasilk.
>>
>>--
>>Reg
>>
>
> Cake flour is not for everyone. For example, I'd say that most cake flour
> is bleached; perhaps not in Kalifornia. And it takes a bit of looking
> around to find unbleached cake flour; IOW low protein flour.

The idea that bleached flour is somehow bad for you is an old
myth from the sixties.

There's almost no residual chlorine in bleached flour. There is,
however, several orders of magnitude more in your municipal water
supply.

For more indepth reading on the subject I'd suggest you look at
Shirley Corriher's "Cookwise".

--
Reg

cybercat wrote:

> "Reg" > wrote in message
> ...
>>
>>You don't need White Lily specifically, all you need is a generic
>>low protein flour. In the US it's referred to as cake flour.
>>One brand that's available everywhere is Pillsbury Softasilk.
>>
>
>
> Thank you, good to know!
>
>

No problem. And do ignore the scare stories about bleached
flour.

--
Reg

"Reg" > wrote in message
...
> Dee Dee wrote:
>
>> "Reg" > wrote in message
>> ...
>> You don't need White Lily specifically, all you need is a generic
>>
>>>low protein flour. In the US it's referred to as cake flour.
>>>One brand that's available everywhere is Pillsbury Softasilk.
>>>
>>>--
>>>Reg
>>>
>>
>> Cake flour is not for everyone. For example, I'd say that most cake
>> flour is bleached; perhaps not in Kalifornia. And it takes a bit of
>> looking around to find unbleached cake flour; IOW low protein flour.
>
> The idea that bleached flour is somehow bad for you is an old
> myth from the sixties.
>
> There's almost no residual chlorine in bleached flour. There is,
> however, several orders of magnitude more in your municipal water
> supply.
>
> For more indepth reading on the subject I'd suggest you look at
> Shirley Corriher's "Cookwise".


I've read her book.
I don't live on a municipal water route.
I don't believe that bleached flour is OK for me or anyone else.
Say what you will.
Dee Dee

Dee Dee wrote:

> I've read her book.
> I don't live on a municipal water route.
> I don't believe that bleached flour is OK for me or anyone else.
> Say what you will.

It's not me, dearie. It's people like Shirley Corriher, Harold McGee,
any objective scientific body that's studied the issue, etc.

If what you're saying had even a hint of truth to it, people
would be getting sick right and left from drinking tap water.
Compared to bleached flour it's loaded with chlorine.

--
Reg

On Sun, 29 Jul 2007 13:52:16 -0700, Bobo Bonobo® >
wrote:

> There is
>something wrong with anyone who posts a recipe calling for
>"shortening" without specifying non-hydrogenated.

Guess what....!!! I didn't put a gun to your head and tell you to
make this. YOU STILL have the ability to choose what and what not
you wish to avoid.

If you don't believe you have a choice....then you are having the
little voices in you head telling you what to do. See a medical
expert immediately.

On Sun, 29 Jul 2007 15:35:07 -0700, Bobo Bonobo® >
wrote:


Bobo...you are becoming a bimbo. All recipes are presented at your
discretion. If you don't like the recipe...you delete it. Demanding
that everyone DESTROY the recipe because it offends you makes as much
sense and me asking people to approve your comments.


The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

"Reg" > wrote in message
...
> Dee Dee wrote:


It's not me, dearie.
> Reg

Plonk!

Reg > wrote:

>If what you're saying had even a hint of truth to it, people
>would be getting sick right and left from drinking tap water.
>Compared to bleached flour it's loaded with chlorine.

Nobody drinks tap water without filtering the chlorine out
of it, do they?

Steve

On Jul 29, 5:53 pm, Ward Abbott > wrote:
> On Sun, 29 Jul 2007 15:35:07 -0700, Bobo Bonobo® >
> wrote:
>
> Bobo...you are becoming a bimbo. All recipes are presented at your
> discretion. If you don't like the recipe...you delete it. Demanding
> that everyone DESTROY the recipe because it offends you makes as much
> sense and me asking people to approve your comments.

I'm not demanding anything. I'm just exposing the truth.
>
> The Fine Art of Cooking involves personal choice.
> Many preferences, ingredients, and procedures
> may not be consistent with what you know to be true.

What? The truth that hydrogenated oils are bad news?
>
> As with any recipe, you may find your personal
> intervention will be necessary. Bon Appetit!

Anyone who posts a recipe calling for Crisco or Bisquick in 2007 is
lazy or stupid. Period. Anyone is welcome to killfilter me.

--Bryan

Reg > wrote:
>There's almost no residual chlorine in bleached flour. There is,
>however, several orders of magnitude more in your municipal water
>supply.

And scads of it in the salt pig...

--Blair

On Sun, 29 Jul 2007 18:18:43 -0700, Bobo Bonobo® >
wrote:

>On Jul 29, 5:53 pm, Ward Abbott > wrote:
>> On Sun, 29 Jul 2007 15:35:07 -0700, Bobo Bonobo® >
>> wrote:
>>
>> Bobo...you are becoming a bimbo. All recipes are presented at your
>> discretion. If you don't like the recipe...you delete it. Demanding
>> that everyone DESTROY the recipe because it offends you makes as much
>> sense and me asking people to approve your comments.
>
>I'm not demanding anything. I'm just exposing the truth.
>>
>> The Fine Art of Cooking involves personal choice.
>> Many preferences, ingredients, and procedures
>> may not be consistent with what you know to be true.
>
>What? The truth that hydrogenated oils are bad news?
>>
>> As with any recipe, you may find your personal
>> intervention will be necessary. Bon Appetit!
>
>Anyone who posts a recipe calling for Crisco or Bisquick in 2007 is
>lazy or stupid. Period. Anyone is welcome to killfilter me.
>
>--Bryan

On Sun, 29 Jul 2007 18:18:43 -0700, Bobo Bonobo® >
wrote:

>Anyone is welcome to killfilter me.

Were you expecting approval? Sorry, but I have beaten you to the
punch.

Hope your med's kick in soon.

Reg wrote:
> jmcquown wrote:
>
>> l, not -l wrote:
>>
>>
>>
http://www.foodnetwork.com/food/reci...ml?rsrc=search
>>
>>> The White Lily website offers tips, recipes and, if you can't find
>>> White Lily self-rising flour in local markets, you can order online.
>>>
>>> --------------------------
>>> Heaven's, they're tastey.
>>
>>
>> White Lily flour is great, and hard to find outside of the southern
>> U.S. But buttermilk is the real key.
>
>
> You don't need White Lily specifically, all you need is a generic
> low protein flour. In the US it's referred to as cake flour.
> One brand that's available everywhere is Pillsbury Softasilk.

I don't use cake flour for biscuits. Just plain flour. Not self-rising.

Jill

On Jul 29, 6:49 pm, Ward Abbott > wrote:
> On Sun, 29 Jul 2007 13:52:16 -0700, Bobo Bonobo® >
> wrote:
>
> > There is
> >something wrong with anyone who posts a recipe calling for
> >"shortening" without specifying non-hydrogenated.
>
> Guess what....!!! I didn't put a gun to your head and tell you to
> make this. YOU STILL have the ability to choose what and what not
> you wish to avoid.

You are a pig. Go ahead and eat shit.
>
> If you don't believe you have a choice....then you are having the
> little voices in you head telling you what to do. See a medical
> expert immediately.

You too. Get your blood lipids checked, shortening breath.

--Bryan

Bobo Bonobo® wrote:


> You are a pig. Go ahead and eat shit.

Sorry to do it to a fellow STL guy, but this sort of behavior in
unacceptable.

*plonk*



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Jul 29, 7:11?pm, "Dee Dee" > wrote:
> "Reg" > wrote in message
>
> ...
> You don't need White Lily specifically, all you need is a generic> low protein flour. In the US it's referred to as cake flour.
> > One brand that's available everywhere is Pillsbury Softasilk.
>
> > --
> > Reg
>
> Cake flour is not for everyone. For example, I'd say that most cake flour
> is bleached; perhaps not in Kalifornia. And it takes a bit of looking
> around to find unbleached cake flour; IOW low protein flour.

In the US flour is rarely bleached chemically anymore, and then
sometimes the bleaching is escalated with the addition of ascorbic
acid (vitamin C), but nowadays flour is bleached through aging.

Sheldon

jmcquown wrote:

> Reg wrote:
>
>>jmcquown wrote:
>>
>>>
>>>White Lily flour is great, and hard to find outside of the southern
>>>U.S. But buttermilk is the real key.
>>
>>
>>You don't need White Lily specifically, all you need is a generic
>>low protein flour. In the US it's referred to as cake flour.
>>One brand that's available everywhere is Pillsbury Softasilk.
>
>
> I don't use cake flour for biscuits. Just plain flour. Not self-rising.
>


Then I'm not sure what you mean when you say White Lily
is "great"... in a thread about biscuits. You mean "great", but
not for biscuits. Is that it?

--
Reg

"Ward Abbott" > wrote in message
...
> On Sun, 29 Jul 2007 12:25:29 -0700, "Mitch Scherer" >
> wrote:
>
>
>
>>than rolling and cutting. If you have a lot of time and energy on your
>>hands,
>
>>Continue to beat and fold until dough
>>is well blistered (20 to 30 minutes).
>
>
> Have neither the time or energy any longer!! <vbg> Think I will
> have to stick with the old standby, Calumet & baking soda.
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Classic Biscuits
>
> breads
>
> 2 cup self rising flour
> 1/2 teaspoon baking powder
> 1/4 teaspoon soda
> 1 1/2 teaspoon sugar
> 4 oz shortening
> 3/4 cup buttermilk
> 1/4 cup butter; melted
>
> Preheat oven to 450F.
>
> Cut shortening into dry mixture with a blender. Add buttermilk and
> stir until combined.
>
> Knead 15 times on floured board. Add more flour if too damp. Roll
> out and cut biscuits. Bake for 10 minutes or until golden brown.
> Brush tops with melted butter after removal from oven.
>
> Yield: 8 servings
>
>
> ** Exported from Now You're Cooking! v5.82 **

I love biscuits with lots of butter and Kentucky sorghum.

Mitch

Steve Pope wrote:
> Reg > wrote:
>
>> If what you're saying had even a hint of truth to it, people
>> would be getting sick right and left from drinking tap water.
>> Compared to bleached flour it's loaded with chlorine.
>
> Nobody drinks tap water without filtering the chlorine out
> of it, do they?
>
> Steve

I don't filter tap water. Why should I? Memphis (and the surrounding
areas) water comes from artesian wells. We have some of the best tasting
water in the U.S. right here. If they add a small amount of chlorine I sure
can't tell. Definitely can't taste it. I don't drink sodas but I drink
copious amounts of cold water! I've only paid for a single bottle of water
once in my life - I was in an airport that didn't have drinking fountains.
I still have that bottle; when I'm going to travel I fill it up with tap
water and take it with me

Jill

Reg wrote:
> jmcquown wrote:
>
>> Reg wrote:
>>
>>> jmcquown wrote:
>>>
>>>>
>>>> White Lily flour is great, and hard to find outside of the southern
>>>> U.S. But buttermilk is the real key.
>>>
>>>
>>> You don't need White Lily specifically, all you need is a generic
>>> low protein flour. In the US it's referred to as cake flour.
>>> One brand that's available everywhere is Pillsbury Softasilk.
>>
>>
>> I don't use cake flour for biscuits. Just plain flour. Not
>> self-rising.
>>
>
>
> Then I'm not sure what you mean when you say White Lily
> is "great"... in a thread about biscuits. You mean "great", but
> not for biscuits. Is that it?

If I said Lily White is "great" it's only because I've heard so many people
rave about it. I've never purchased it in my life. I buy either Pillsbury
or Gold Medal; depends on which has the better price. And never
self-rising, regardless of brand.

Jill

"cybercat" > wrote in message
...
>I mean the kind that are rolled out and cut, not dropped by the tablespoon.
>
> I want the kind of biscuits that make grown men roll over and beg, know
> what I'm saying?
>
>
>
> Before they go out and plow the back 40, hahahaha!

Honey, I'd plow your back 40 *and* trim your hedges if you made me biscuits
with pan fried chicken gravy.

Paul

On Mon, 30 Jul 2007 05:39:45 -0500, "jmcquown"
> wrote:

>If I said Lily White is "great" it's only because I've heard so many people
>rave about it. I've never purchased it in my life. I buy either Pillsbury
>or Gold Medal; depends on which has the better price. And never
>self-rising, regardless of brand.

I am surprised that you never have purchased White Lily and they are
located on Burbank Road in Memphis!!


......from White Lily website....

Soft Red Winter Wheat is a variety of wheat that has a low protein
content and low gluten content. It is the type of flour recommended
for cakes, biscuits, and quick breads. Most other brands of
all-purpose flours are higher in protein content because soft wheat is
blended with hard wheat. Hard wheat has a much higher protein content
and higher gluten content.

"Paul M. Cook" > wrote in message
news:6slri.921$yg1.823@trnddc04...
>
> "cybercat" > wrote in message
> ...
>>I mean the kind that are rolled out and cut, not dropped by the
>>tablespoon.
>>
>> I want the kind of biscuits that make grown men roll over and beg, know
>> what I'm saying?
>>
>>
>>
>> Before they go out and plow the back 40, hahahaha!
>
> Honey, I'd plow your back 40 *and* trim your hedges if you made me
> biscuits with pan fried chicken gravy.
>
Haha!! That is very sweet but I already have a husband in mind.

cybercat wrote:
> "Paul M. Cook" > wrote in message
> news:6slri.921$yg1.823@trnddc04...
>>
>> "cybercat" > wrote in message
>> ...
>>> I mean the kind that are rolled out and cut, not dropped by the
>>> tablespoon.
>>>
>>> I want the kind of biscuits that make grown men roll over and beg,
>>> know what I'm saying?
>>>
>>>
>>>
>>> Before they go out and plow the back 40, hahahaha!
>>
>> Honey, I'd plow your back 40 *and* trim your hedges if you made me
>> biscuits with pan fried chicken gravy.
>>
> Haha!! That is very sweet but I already have a husband in mind.

Take no notice.. that was just cupboard love <G>

Reg wrote:

> The idea that bleached flour is somehow bad for you is an old
> myth from the sixties.
>
> There's almost no residual chlorine in bleached flour. There is,
> however, several orders of magnitude more in your municipal water
> supply.
>
> For more indepth reading on the subject I'd suggest you look at
> Shirley Corriher's "Cookwise".


What about taste? I generally buy unbleached flour, probably out of
habit. When I buy a bag of bleached flour, I could swear my baked goods
come out different. On the other hand, I've never done a side-by-side
taste test so I'm not sure. Has anyone noticed a difference in taste
from bleached and unbleached white flour?


--Lia