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 **

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

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 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

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

On Jul 29, 5:42 pm, Bobo Bonobo® > wrote:
> 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.

For authentic Southern biscuits, it should be lard, anyway.

Cindy hamilton

> > 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

"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

On 2007-07-29, Ward Abbott > wrote:

> Classic Biscuits
>
> breads
>
> 2 cup self rising flour
> 1/2 teaspoon baking powder
> 1/4 teaspoon soda

The whole point of self rising flour is it's already having leaveners.

nb

"notbob" > wrote in message
...
> On 2007-07-29, Ward Abbott > wrote:
>
>> Classic Biscuits
>>
>> breads
>>
>> 2 cup self rising flour
>> 1/2 teaspoon baking powder
>> 1/4 teaspoon soda
>
> The whole point of self rising flour is it's already having leaveners.
>

Ward has proved himself to be a halfwit of the first order. It's like
shooting fish in a barrel to point out his frequent idiocies.

But everyone needs a hobby.

On Mon, 30 Jul 2007 14:25:12 -0400, "cybercat" >
wrote:

>
>"notbob" > wrote in message
...
>> On 2007-07-29, Ward Abbott > wrote:
>>
>>> Classic Biscuits
>>>
>>> breads
>>>
>>> 2 cup self rising flour
>>> 1/2 teaspoon baking powder
>>> 1/4 teaspoon soda
>>
>> The whole point of self rising flour is it's already having leaveners.
>>
>
>Ward has proved himself to be a halfwit of the first order. It's like
>shooting fish in a barrel to point out his frequent idiocies.
>
>But everyone needs a hobby.
>

true, but sometimes you wish for smaller fish or a bigger barrel.

your pal,
blake

"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

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, 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

"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

"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>

Ophelia wrote:
> 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>

Now there's an expression I'd never heard. Ah! It's pondian (counting
more than one pond <g>).

<q>

cupboard love (British & Australian) love that you give in order to get
something from someone. I suspected all along it was just cupboard love,
and what she really liked about him was his car.

</q>


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

On Jul 29, 11:37 am, "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?
>
>
>
> Before they go out and plow the back 40, hahahaha!

well, ok.... try this one! http://www.recfoodcooking.com/sigs/s...0Biscuits.html

"sf" > wrote
> well, ok.... try this one!
> http://www.recfoodcooking.com/sigs/s...0Biscuits.html
>

Mmm, looks good! Thanks.

On Jul 31, 12:21 am, "cybercat" > wrote:
> "sf" > wrote
>
> > well, ok.... try this one!
> >http://www.recfoodcooking.com/sigs/s...0Biscuits.html
>
> Mmm, looks good! Thanks.

If you try this, please post your results.

--Bryan

Bobo Bonobo® said...

> On Jul 31, 12:21 am, "cybercat" > wrote:
>> "sf" > wrote
>>
>> > well, ok.... try this one!
>> >http://www.recfoodcooking.com/sigs/s...0Biscuits.html
>>
>> Mmm, looks good! Thanks.
>
> If you try this, please post your results.
>
> --Bryan


I'd only ask how much salt should be used in the recipe? Was this determined
in a previous post?

Andy

My grandpa used to make his biscuits from self rising flour and
buttermilk, and just used the drop method. I don't think he measured
anything, but just went by look/feel.

On Jul 30, 11:55 pm, sf > wrote:
> On Jul 29, 11:37 am, "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?
>
> >
>
> > Before they go out and plow the back 40, hahahaha!
>
> well, ok.... try this one! http://www.recfoodcooking.com/sigs/s...0Biscuits.html

That works? I mean, it really bakes up into a baked thing?

Anyone else tried this?

That recipe looks like it could make a grown woman (my wife), roll
over and beg.

It may turn out to be one of the best recipes ever posted here.

--Bryan

In article .com>,
Bobo Bonobo(R) > wrote:

> On Jul 30, 11:55 pm, sf > wrote:

> > well, ok.... try this one!
> > http://www.recfoodcooking.com/sigs/s...0Biscuits.html
>
> That works? I mean, it really bakes up into a baked thing?

> --Bryan

Why are you skeptical? Why would it not bake into a biscuit? I'm just
curious about your disbelief, not looking for an argument.

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

On Jul 31, 7:27 am, Melba's Jammin' >
wrote:
> In article .com>,
> Bobo Bonobo(R) > wrote:
>
> > On Jul 30, 11:55 pm, sf > wrote:
> > > well, ok.... try this one!
> > >http://www.recfoodcooking.com/sigs/s...0Biscuits.html
>
> > That works? I mean, it really bakes up into a baked thing?
> > --Bryan
>
> Why are you skeptical? Why would it not bake into a biscuit? I'm just
> curious about your disbelief, not looking for an argument.
>
> Flour - check
> Leavening - check
> Fat - check
> Liquid - check
> --
> -Barb

SO MUCH fat. I'm not complaining. Butterfat is divine. It would
ruin me for any other biscuit.

--Bryan

In article . com>,
Bobo Bonobo(R) > wrote:

> On Jul 31, 7:27 am, Melba's Jammin' >
> wrote:
> > In article .com>,
> > Bobo Bonobo(R) > wrote:
> >
> > > On Jul 30, 11:55 pm, sf > wrote:
> > > > well, ok.... try this one!
> > > >http://www.recfoodcooking.com/sigs/s...0Biscuits.html
> >
> > > That works? I mean, it really bakes up into a baked thing?
> > > --Bryan
> >
> > Why are you skeptical? Why would it not bake into a biscuit? I'm just
> > curious about your disbelief, not looking for an argument.
> >
> > Flour - check
> > Leavening - check
> > Fat - check
> > Liquid - check
> > --
> > -Barb
>
> SO MUCH fat. I'm not complaining. Butterfat is divine. It would
> ruin me for any other biscuit.
>
> --Bryan

Aha! Now I get it. :-) Would you be able to restrain yourself from
overdoing? Maybe one, once in a great while, would satisfy? (I'm too
compulsive -- one, once in a while, wouldn't satisfy me.)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

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:

> 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

"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

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

"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

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

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

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

"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!

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