tag:blogger.com,1999:blog-8421337.post109581387988015546..comments2024-02-17T19:56:14.419+09:00Comments on Obachan's Kitchen & Balcony Garden: Obachan's Bloopers (1)obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8421337.post-3426895227982389422007-02-05T10:12:00.000+09:002007-02-05T10:12:00.000+09:00Hi Anonymous commenter,
Thank you so much for the ...Hi Anonymous commenter,<br />Thank you so much for the recipe!<br />I really should try making buttermilk at home and use it for biscuits or pancakes. Yeah, maybe now is the time...<br /><br />"Hocky puck" biscuit. That's cute. I love it. :)obachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-56672974072347821312007-02-04T01:35:00.000+09:002007-02-04T01:35:00.000+09:00the "hocky puck" biscuit, as my mother called it, ...the "hocky puck" biscuit, as my mother called it, is the bane of all young southern cooks. but i think my great-grandmother's recipe is fool proof. my relatives always used regular flour and crisco but the recipe has been adapted to use butter instead. i don't think oil will work, it turns out too crumbly. you could use lard or bacon greese which gives you an interesting flavor but lard isn'tAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1154649709304656002006-08-04T09:01:00.000+09:002006-08-04T09:01:00.000+09:00Hi.Thanks for your advice and the recipe. At this ...Hi.<BR/>Thanks for your advice and the recipe. At this point, there seems to be no way that I can buy White Lilly flour, but I’ll keep your advice in mind. :)obachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1154306963671710062006-07-31T09:49:00.000+09:002006-07-31T09:49:00.000+09:00You can stop worrying about transfat and start wor...You can stop worrying about transfat and start worrying about over-refined flour :-) Southerners don't like to share their secret, but after lurking about a few years I did find out that an ultra-refined white flour called <A HREF="http://www.chefscatalog.com/catalog/product.aspx?item=21108&sourcecode=6w4pfd410" REL="nofollow">"White Lily" </A>is how they keep their biscuits from becoming hockey Cheeko-sanhttps://www.blogger.com/profile/09353183982380601029noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1097647417618055492004-10-13T15:03:00.000+09:002004-10-13T15:03:00.000+09:00Hi Santos,
OMG it’s so simple! Just like that? ...Hi Santos,<br /><br />OMG it’s so simple! Just like that? I’ll definitely try this and post the result sometime soon.<br />Thanks a million!obachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1097611806921467832004-10-13T05:10:00.000+09:002004-10-13T05:10:00.000+09:00hi obachan
i have a very simple recipe for a tast...hi obachan<br /><br />i have a very simple recipe for a tasty biscuit. just add 1 to 1 1/2 c. of heavy whipping cream (unsweetened and unwhipped) to 2 cups of flour (self-raising or all-purpose, it doesn't matter--the self-raising will be a little fluffier). mix until it forms a ball, then knead very gently (less than 10 turns!), roll out and cut into squares or circles. bake on a greased sheet santos.https://www.blogger.com/profile/15941170936050458728noreply@blogger.com