Biscuits, do you miss them?

I wonder what the Frisco sauce is? Looks like thousand island dressing, which is also the "special sauce" on the Big Mac, I believe. Looks tasty, but I think I might die if I ate something like that now after so long without fast food. I might be in serious trouble when we go to Dallas in a few weeks, I expect lots of belly aches. But some of them will be worth it, I hope! 

It's a bit like thousand island...but more orange. It's wrong but good.
I love whataburger and Golden chick! And Double Dave's pizza rolls!

The funny thing is, I am so fanatical about cooking from scratch here, and the best ingredients, but there's something about Tx and the good (terrible) fast food there, I really love steak and shake :/ 

Agree with above comments. To blab further: What is Yorkshire Pudding? It's a bit of puffy bread with gravy served with meat. It's weird! I've eaten it a couple of times! It's not that great but it's not bad! If the Brits can eat something called yorkshire pudding in place of potatoes with meat (or is it served with the potatoes? blimey I guess so) then they CAN eat biscuits! Yay!

Actually, proper Yorkshire folk don't eat Yorkshire Pudding with meat, it's eaten as a starter with lots of onion gravy.
But thats what I was going to say though - is Yorkshire pudding available in the US? I've never seen it and yet you have roast beef!

Actually, proper Yorkshire folk don't eat Yorkshire Pudding with meat, it's eaten as a starter with lots of onion gravy.

A starter? Well I'll be... ya learn something everyday.

But thats what I was going to say though - is Yorkshire pudding available in the US? I've never seen it and yet you have roast beef!

It is if you make it.

It is if you make it.

That's my point! 

I've not seen the premade yorkshire puddings in the US but isn't it the same batter as popovers, just cooked slightly different?

But thats what I was going to say though - is Yorkshire pudding available in the US? I've never seen it and yet you have roast beef!

We served them with prime rib at a pub I worked at in Texas. They called the dish prime rib and pudding. 

I've not seen the premade yorkshire puddings in the US but isn't it the same batter as popovers, just cooked slightly different?

I would say yes.  We had popovers with our prime rib in Maine.  They are poofier than in the UK I think, but as far as I can tell it is the same batter.

Popovers...  so that's where I've seen Yorkshire Pudding before!

I would say yes.  We had popovers with our prime rib in Maine.  They are poofier than in the UK I think, but as far as I can tell it is the same batter.

Popovers?!      Yorkshire pudding batter is the same as pancake batter (UK type) but thicker consistency.

I know.  I madke yorkshire pudding every week.  The batter is the same batter for popovers, but oil tends to be hotter giving it more rise. 

Aww, thanks!   Here's the PM I sent Julia:

Here's an approximation of what I used/did:

2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp sugar (I like my biscuits a bit sweet - you could easily leave this out)
6 tbps cold butter
3/4 c whole milk + 1 tsp cream of tartar (or 3/4 c buttermilk, or equivalent)

I chucked the dry goods into my food processor and pulsed then added the cold butter and pulsed until the butter was all cut in - but you can easily do this by hand.  Added the milk mixture and pulsed again until just mixed - then turned out onto a floured board and kneaded a couple of times into a rough ball, then rolled out to about 1/2-3/4 in thick and folded in half before cutting out.  Baked for approx. 11 minutes at 450.  That's it! Smiley

Good luck! x

I tried this recipe today and it worked a treat.

The only thing I would say is that 3/4 cup of buttermilk makes the mix very wet, so I had to add some more flour, about half a cup. Next time, I'll start with 1/2 cup of buttermilk and add more as needed.

I tried this recipe today and it worked a treat.

The only thing I would say is that 3/4 cup of buttermilk makes the mix very wet, so I had to add some more flour, about half a cup. Next time, I'll start with 1/2 cup of buttermilk and add more as needed.

Good to know!  I haven't tried that particular combination of ingredients with buttermilk before, as it can be notoriously hard to find around here - just whole milk + cream of tartar.  My dough wasn't too wet at all with whole milk, but obviously the buttermilk is a different story!

It might be because I weighed my flour at a conversion of 5oz per cup.

Perhaps if I make it 5.5 oz per cup? That's the problem with measuring dry goods by volume, I guess LOL


Either way, they were absolutely bloomin lovely. I took a few down to my friends down the road and their 3 y/o son had one with butter and jam (scone stylee) and he loved it.

Making them for Thanksgiving, too


One question:

As a little experiment, I cut them all out and baked some straight away (rose beautifully) and about 5 hours later baked the rest for dinner (goes great with lamb casserole!), but the second batch didn't rise very well.

Do you think it would be OK to make the dough in the morning, then roll them out and cut them just before putting them in the oven? Perhaps giving it another quick kneading first? How far in advance CAN you roll and cut them? The final 15 minutes of a turkey dinner with all the trimming is pretty hectic. Last thing I need is to be rolling out biscuit dough 

It might be because I weighed my flour at a conversion of 5oz per cup.

Perhaps if I make it 5.5 oz per cup? That's the problem with measuring dry goods by volume, I guess LOL

That's odd because Gourmet Sleuth (my online cooking bible) says that 1 US cup of flour = 4.41 oz (125g).

That's odd because Gourmet Sleuth (my online cooking bible) says that 1 US cup of flour = 4.41 oz (125g).

Wow, the mix would have come out REALLY wet then!

I've always used 5oz because that's what my mum did LOL

Just goes to show the complications of dealing with dry ingredients by volume.