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Posted

Ray, I'll message you a couple of biscuit recipes if you want to give them a whirl.

I used to be an Eagle, a good ol' Eagle too...

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Posted

What UKRay is calling biscuits, we Yanks & Rebs tend to call "cookies". On the other hand, what we call biscuits just might be what they call "scones"... correct me if I'm wrong. In either case, American-style biscuits are delicious with gravy poured over them, or as a breakfast sandwich with sausage, ham, eggs or any number of other delicacies inserted.

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Posted

That would be most kind, Winterbear.

What sort of consistency are these biscuits of yours? Are they like a bread? Are they hard like a cookie?

We do have muffins over here that are rather like a soft bread roll - is that the sort of thing you mean? McDonalds sell 'em with bacon and egg in 'em. check out: MUFFIN

Ray

"Some mornings, it's just not worth chewing through the leather straps"

Ray Hatley

www.barefootleather.co.uk

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We use beeswax in our leather dressing and melt it, outside on the gravel, in a double boiler over a gas burner. The only hazzard we have come across is the huge numbers of honey bees which come around as soon as the wax gets warm. I believe this is something they do because they think the hive is on fire. Rather than arm waving and generally panicking as is usual when a horde of bees descends on one, we now offer some sugar on a plastic lid and this keeps the bees happy until we get our dressing done.

DJ

[font="Comic Sans MS"][size="3"][color="#a0522d"]"Growing old is compulsory - growing up isnt"
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Posted

That would be most kind, Winterbear.

What sort of consistency are these biscuits of yours? Are they like a bread? Are they hard like a cookie?

We do have muffins over here that are rather like a soft bread roll - is that the sort of thing you mean? McDonalds sell 'em with bacon and egg in 'em. check out: MUFFIN

Ray

On the way then. I'll send the three basic types I typically eat at home or at friend's homes: yeast, buttermilk, and baking powder.

Most biscuits are sort of bready, but usually firmer and denser overall. The McDonald's things are what are sold here as "English Muffins" and aren't considered a biscuit. Entirely different taste and texture.

I used to be an Eagle, a good ol' Eagle too...

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Posted (edited)

Here's a picture of some Southern style, buttermilk biscuits. Wonderfully soft, but more dense than a croissant or loaf of bread.. Mostly eaten for breakfast, with jelly, honey or butter, or covered in a thick, white gravy made with flour and sausage. They are also traditionally served as a side with fried chicken as a lunch or dinner meal.

buttermilk-biscuits-m.jpg?300:300

Edited by woodandsteel
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Posted

They look like what we call Scones. We often have them as sweet variety with raisins, sultanas or dates in them or a savoury type with onion and bacon and cheese in the mixture and also just plain, it depends what sort of mood the "Kitcheneer" is in on the day. Very nice!

Tony

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Posted

So Ray, how about some pictures of your deep fryer and the dipping process?

Drygulch Leatherworks- Baldwin City, Kansas

www.drygulchleather.com

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I use a cup warmer and a short glass pan, that way I don't have to listen to the wife. Rob

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I've done this a bit. I used a big baking dish over a bbq grill.

The warning sign is smoke. The smoke point of beeswax is very close to its flashpoint, so if it's smoking, turn the fryer off and leave it for a bit.

It sounds like you've got the right kit to extinguish a fire. Treat it just the same as a deep fat fryer fire.

The most useful learning I got from hardening veg tanned leather in beeswax was to put it in a 50 degree C oven for an hour or two before hand to make sure it is completely dry. If there's any moisture in the leather it'll shrink and buckle as soon as it hits the hot wax.

-- Al.

Medieval Stuff: http://wherearetheelves.net

Non-Medieval, including my machines: http://alasdair.muckart.net

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