Thread: Cast iron?

Originally Posted by Lynn

Attachment 257375Attachment 257376

Lodge #9. Awesome Flank Steak.

Ok, so now I'm confused. With flank, was always told it was tough if just fried. I flash fry on high to brown the meat, then cut across grain and slow cook for several hours. Delicious.
And Glenn, I know what we call a biscuit you call a cookie, so what's a biscuit?

Originally Posted by Grazor

And Glenn, I know what we call a biscuit you call a cookie, so what's a biscuit?

My friend, here's a link to one of Thousands of variations on how to make what we here in the States call 'Biscuits':

Chef John's Buttermilk Biscuits Recipe - Allrecipes.com

By the way, let me know how that Cornbread Recipe I sent you works out for you.

Originally Posted by cudarunner

My friend, here's a link to one of Thousands of variations on how to make what we here in the States call 'Biscuits':

Chef John's Buttermilk Biscuits Recipe - Allrecipes.com

By the way, let me know how that Cornbread Recipe I sent you works out for you.

Will do cuda, still looking for a "Gem" iron at the right price. Think I found out why they are called that here. My mother recalls they were used to make ginger gems, a type of sweet ginger sponge. Going to try find the recipe.

Grazor

This is the recipe I built my Biscuits from, I adjusted it slightly and use Real Home Rendered Leaf Lard now but still pretty close to this one.

https://www.ourstate.com/tupelo-honey-biscuits/


I never realized how crucial the Flour was, it makes quite a difference in the outcome, White Lily is impossible to find here in Idaho so I have used a couple of different SELF RISING flours..

First couple of times I made them I just used standard All Purpose Flour and got standard Biscuits good but not great, as I adjusted Flour and then switched to lard it made quite a difference in the results

Great timing as I just set out the makings for Biscuits this morning


Enjoy

Grazor,

Self rising flour is simply all purpose flour with baking powder and salt added in advance so it's ready to use.

Here's a link to a well known flour manufacturer's recipe to make it. You will find that there is a 'calculator' to adjust from volume to weight that might be useful.

Homemade Self-Rising Flour Recipe | King Arthur Flour

Pretty much just seared on the stove and then finished in the oven at 395 degrees. Probably could have used a minute less in the oven. I have done a bunch of Flanks like this and they turn out really juicy and tender. YMMV.......

The redder the bedder...........

Have fun.

Originally Posted by Grazor

Ok, so now I'm confused. With flank, was always told it was tough if just fried. I flash fry on high to brown the meat, then cut across grain and slow cook for several hours. Delicious.
And Glenn, I know what we call a biscuit you call a cookie, so what's a biscuit?

Cooking an omelette in a Griswold #6

The original non stick pans

Originally Posted by gssixgun

Grazor

This is the recipe I built my Biscuits from, I adjusted it slightly and use Real Home Rendered Leaf Lard now but still pretty close to this one.

https://www.ourstate.com/tupelo-honey-biscuits/

Enjoy

A little disapointed there was no honey in the recipe. That is what caught my interest.

Originally Posted by 32t

A little disapointed there was no honey in the recipe. That is what caught my interest.

You can of course always substitute Honey for Sugar or just add Honey for a sweeter biscuit...

If doing Biscuits & Gravy I usually just use the Sugar like this morning, but if I am making Biscuits to serve with Huckleberry Jam and Butter I will add the Honey..

Used the wife's Organic All Purpose flour this morning and back to a "Good" biscuit in the 12" Lodge





Tried a "Dutch Baby" the other day in the 10" Lodge pan,, tried one of the two recipes I found in the Cast Iron group I belong to, tasted great, will try the other recipe next time..