Anns Sunday Morning Bisquits I Made It

Anns Sunday Morning Bisquits

pointsevenout 8 years ago
Recipe by Cajunspices66: Anns Sunday Morning Bisquits
Tough biscuit. Good rise. Not enough shortening.
A standard biscuit recipe using 4c flour uses at least 1c fat.
There might have been some extra kneading going on. I lay that at my feet.
Made my own self-rising flour.
Ran short on AP flour and added cake flour to compensate.
Also baked at 450 instead of 350. Authors pic of the biscuits look a little squatty. Temp prob has a lot to do with it.
I'm going to make this again, increasing the fat.
But a trip to the store is in order as I am out of AP flour, cake flour and shortening.
Believe this recipe is going to get a 3-star rating because of the fat amount and temperature, but I'll wait to rate and comment on the recipe page until I make it again.
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bakerme 8 years ago said:

Points, I have had good luck using half all-purpose flour and half cake flour to make a good sub for pastry flour. Though always good, I've noticed that my biscuits come out a little more tender, so don't worry about having to use some cake flour with a biscuit recipe. It works! I also use butter because shortening makes the biscuits a little too dry for us, and the butter adds good flavor. I have to say, your photo looks better than those of the recipe poster! :)

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frankieanne 8 years ago said:

Pso, did you bake these in a cast iron pan?

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pointsevenout 8 years ago said:

I don't have cast iron utensils. Don't think it would make a difference anyway, as the CI is not up to temp before the biscuits are inserted.

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NPMarie 8 years ago said:

Well, they sure look good..good luck on the next batch..hope they turn out well...

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pointsevenout 8 years ago said:

Biscuits, modified, turned out very well. They were tender and flaky.
Used 3:2:1 ratio of flour to liquid to fat.
Used four cups of AP flour with two tablespoons and 2 teaspoons of baking powder and salt respectively for the dry ingredients to sub for self-rising flour.
Used 1 1/2 cup milk, which is a little under the ratio but plenty to get the dough to kneading quality.
Used 3/4 cup unsalted butter and 1/2 cup shortening, to make 1 1/4 cup fat which is exactly to ratio.
No cast iron again. Oven to 450 and baked for 19 minutes. Could have used another minute or two.
Biscuits were 3" cut, crowded, flipped, and brushed on a baking tray scattered with cornmeal.
Pic on recipe page.
Crumbled up the original batch and will feed the birds.
I want to use cream of tartar on the next batch but am shy about doing so because the biscuits rose so well.
This recipe gets only 3-stars because of the fat content and temperature.
Recipe made 12 biscuits plus a straggler. Mother always eats the stragglers first.

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frankieanne 8 years ago said:

OK, pso, I just have to ask why you don't have any cast iron. I thought people who live in the south are required to have cast iron. :-)

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bakerme 8 years ago said:

Frankie, I think it's a law there ;) I've read so much about the benefits of cooking in cast iron that I keep thinking I, at least, need a skillet, but I have a ceramic top stove and don't want to scratch it. No matter how carefully it's moved, accidents happen :/

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pointsevenout 8 years ago said:

I'm not a real southerner. I have all clad pots and pans that hold temperature very well. Mother had a CI pan, all rusted out. Looked up the procedure for removing the rust and it wasn't worth it. If I reeeeeeeealy need one I can buy a ceramic coated one. Please don't call the food police.

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mommyluvs2cook 8 years ago said:

Lol, it is a law in the South I think :P I have 3 cast iron pieces. I love All Clad Points, good choice! Expensive, but worth it :) Glad you got the biscuit recipe figured out, they looked really good!!

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pointsevenout 8 years ago said:

It's not the brand name All-Clad but they are all clad pieces. Steel outer shells that are anodized and an aluminum inner core. Brand name Anolon.

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frankieanne 8 years ago said:

I'm a native Californian but I have three cast iron pieces that I use quite a lot. My sister is the lucky one. Somehow she ended up with our grandmother's very well seasoned cast iron skillet. Not sure how she did that. Hmmmmm :)
You're just a rebel, pso!!

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bakerme 8 years ago said:

Frankie, I've heard of cast iron pieces that are passed down from one generation to the next. What a treasure your sister has! Maybe you can sweet talk her into sharing?? I have one All-Clad roaster and three Calphalon skillets that I got dirt cheap at TJ Maxx. The rest of my cookware is non-stick ScanPan, titanium exteriors with ceramic interiors made in Denmark. Nothing sticks to those puppies!!!

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