Vegetarian lard? If you didn't see a light fluffy biscuit made, transfats are almost a given. 3-4 grams per biscuit, which is 3-4 grams over the the safe amount.Originally Posted by shady lane
Just Ripe makes excellent biscuits and they do it with butter. I don't know how they do it, but they get them big and fluffy with just butter and no partially hydrogenated fats.
sudo open the pod bay doors, HAL.
My Aunt Nadine makes the best biscuits. No debate.
Maybe it is the apocalypse, I'm agreeing with Toby. I've tried to get a Biscuitville franchise for Knox, but no luck, they won't do it. Only thing that would do better would be a Pal's franchise in Knox, they won't do it either or I'd be retired by now.
Last edited by Hank IV; 12-22-2012 at 10:38 AM.
"You've gone from being crazy like a fox to crazy like Fox News."- Amy Wong
"Knoxville is a guitar town with a banjo problem."- Susan Bauer Lee
"Republicans in East Tennessee live in a government compound of national and state forests, land grant universities, nuclear research labs, and TVA lakes and dams, while pretending to be coonskin cappers guarding the mountain passes to stop socialism." - (Commenter from Oregon discussing the Tennessee Governors contest in the NYT)
You're correct. I almost went back to change my comment but decided no one would waste time verifying it. Found this recipe for Bojangles biscuits: http://www.recipesecrets.net/forums/...-biscuits.html.
At the time I posted, I decided to research Flying Biscuit biscuits since it took me three attempts to find the original location in Decatur, and I didn't ask questions. I just wanted a biscuit. They are made with heavy cream and butter. They, at the time the recipe was posted, recommended White Lily flour, so I looked up the White Lily biscuit recipe.
The White Lily biscuit recipe contains no animal products. Crisco is the recommended shortening. If you looking to bake biscuits, as Hayduke comments, you pick your poison. Leave out the shortening and you have hardtack.
honestly, I personally don't need a source for vegan biscuits. I make them once a year for our thanksgiving meal. I use trans-fat-free, nonhydrogenated earth balance. I know, palm oil, but it's once a year. I've been pleased enough with the result, but since I eat one biscuit a year, I wouldn't call myself a biscuit expert.
and really fat wasn't even the first thing that made me doubt jh's assertion, given that there are alternatives, no matter how distasteful hayduke may find them. what I thought was, no way bojangles is back there throwing soy milk into the biscuit batter. (i use homemade almond milk in mine, for the record.)
my three zones of aspiration include upper body layering, accessories, and the key interface of sock, shoe and trouser.
my recipe is here, by the way.
/threadjack
my three zones of aspiration include upper body layering, accessories, and the key interface of sock, shoe and trouser.
Wow, smart blog ye got there, Shady. Seriously. I am curious why you only make biscuits once a year if you have a good vegan recipe for them.
say, thanks. it's in baby stages, obviously, but I'm slowly building a collection.
I don't eat a lot of breadstuffs in general, really. some crackers here and there, a tortilla now and then. but I buy a loaf of bread only once every six to eight weeks or so when I'm on a sandwich kick.
my three zones of aspiration include upper body layering, accessories, and the key interface of sock, shoe and trouser.
Total completion of threadjack to ask one more question, Shady - my friend Sara and I did the flodni thing again this year (the Hungarian stack cake), and I seemed to remember you hung out with us one year when we did it. Or you were invited and didn't show up. Sara and I didn't remember. Were you there?
Signed,
Long term memory loss
PS - this thing could be done vegan and it would be the biggest vegan triumph in history and Colleen Goudreau would fuckin' retire in shame that she didn't do it first.
! i got the recipe from you some time ago, but i never got around to trying it, mostly on account of, i think, many layers of thinly rolled dough that i found a bit daunting. but since i've now been publicly challenged, i do have one last holiday party to attend this weekend. might be a good excuse to finally get to it. plus, what the hell, making CP-G jealous seems like a fine way to close out 2012.
i, on the other hand, have a pretty good memory of that night because i didn't have a very vibrant social life at the time. you invited me to join you guys, but it was back when i was a slave to the record store (hence the lack of a social life), and i told you i couldn't get there until after close. when i got to your place, the cake was just about to finish baking, and sara was gone (you said she was coming down with a serious cold, so as soon as the cake was assembled, she got the eff out to go get some sleep).
you were really nice about it, though. encouraged me to come in for a glass of wine and cut me a piece of cake when it was cool enough to slice. which i remember as being truly remarkable. i'll be curious to see how the thing stacks up against my memory of it. anyway, i got all the reward with none of the work.
my three zones of aspiration include upper body layering, accessories, and the key interface of sock, shoe and trouser.
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