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  #21  
Old 28 November 2018, 04:06 PM
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Quote:
Originally Posted by ganzfeld View Post
Meh, use all purpose, call them scones, and get over it. (Or go with ASL's solution. Unfortunately not available to me.) There's hardly anything simpler to make than biscuits so I don't really see the point in getting fancy about it. As long as they're warm and edible.
"As long as they're warm and edible" may be sufficient for some people but not others.

Telling other people what they ought to want to eat is rarely useful. Telling people who have a strong preference for a particular flavor and/or texture that they shouldn't have such preferences isn't likely to be useful either.

I've neither eaten a proper sampling of various cooks' southern biscuits, nor eaten the ones made from the can, so I can't comment on the degree of similarity in that particular case. I will say that I've eaten some very good homemade white rolls, and they were, to my taste, nothing like the ones made from a can. Others' tastebuds and sense of texture may of course vary.
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  #22  
Old 29 November 2018, 12:34 AM
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The canned biscuits are only like homemade biscuits in that they are both roughly the same shape. I've eaten a lot of each, they just aren't very similar in texture or taste.
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  #23  
Old 29 November 2018, 01:27 AM
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Your problem is you were raised to expect something better than enriched cardboard when biting into a biscuit. You’ve got to simplify, man.

And of course in this instance I use the word "man" in the hipsteresque, gender-neutral sense.
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  #24  
Old 29 November 2018, 03:43 PM
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Quote:
Originally Posted by ASL View Post
Your problem is you were raised to expect something better than enriched cardboard when biting into a biscuit. You’ve got to simplify, man.

.
The late comedian, Lewis Grizzard, used to call canned biscuits "whomp biscuits" because of the way g-you opened them.
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  #25  
Old 19 January 2019, 04:50 PM
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Here's a differing opinion:

Is The Power Of The Flour Really The Secret To Baking The Perfect Biscuit?

I'm not sure they're entirely right, though. That is, I'm sure that the technique, the fat, and not opening the oven door at the wrong points also affect the results; but I'm not convinced that the flour has nothing to do with it. I make bread in the wintertime; and I've noticed that different flours do indeed produce different results.

Even the article itself states that the hard flour produced a different biscuit than the White Lily; they just liked it better. Maybe it's more that not everybody agrees on what's "the perfect biscuit".
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  #26  
Old 19 January 2019, 06:12 PM
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I have acquired some White Lily flour. My first biscuits with it, I followed the recipe on the bag, and the biscuits did turn out very light. I will try my regular recipe next, to see if it produces the flavor I like, but in a fluffier biscuit, and then see if I like it better.
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  #27  
Old 19 January 2019, 10:34 PM
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I have some Southern Biscuit flour which I acquired recently. I will give it a try and report back.
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  #28  
Old 20 January 2019, 12:41 AM
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queen of the caramels queen of the caramels is offline
 
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Quote:
Originally Posted by overyonder View Post
Mostly flights to warmer destinations on Allegiant/Spirit/etc. Penn Air used to fly scheduled flights there to/from Boston (still does? not sure), now United also flies there to/from Dulles.

It's convenient to fly out of PBG instead of Montreal (less traffic especially for people that do not reside on the Island of Montreal), usually with better prices, especially with discount carriers.

OY



It's difficult if you live on the north shore though because you still have to go through Montreal to get to Plattsburgh.



That being said the late Mr caramels generally flew out of PGB about once every six months but most of his weekly flights were out put of PET.
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  #29  
Old 20 January 2019, 06:40 PM
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I made made two batches of biscuits today. I did everything the same except the flour, including cooking them at the same time on the same baking sheet.

The Southern Biscuit flour biscuits were so very light and fluffy, the all purpose flour biscuits were pretty much failures.

I used the recipe from the Southern Biscuit flour package which I noticed was very light on the fat. This is why I think the other biscuits did not come out.

My hypothesis at this point is that flour does make the difference, but you have use the right recipe for the flour.

Next, I plan to make biscuits with both flours using my standard recipe.
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