Re: Translating from the American

In article <sv9aa2t8t0qbggam57rf20u4ao61fjb20a@xxxxxxx>,
Joy Beeson <jbeeson@xxxxxxxxxxxxxxxxxxx> wrote:
On Thu, 29 Jun 2006 13:25:27 GMT, djheydt@xxxxxxxxxxx (Dorothy J
Heydt) wrote:

Which is probably not something you can do with the ones that
come out of a tube, but if you're making them from scratch ...

I've got to come up with an excuse to make yellow biscuits. You start
with a recipe for buttermilk biscuits -- which *won't* contain any
sugar; if you put sugar in, it's shortcake -- and substitute tomato
juice for the buttermilk. Definitely a savory bread.

Yes, that would be. I've never done 'em like that, but it would
work.

Which herbs to use: I've got oregano, thyme, garlic, chives, garlic
chives, compact marjoram, bronze fennel -- I don't think the basil can
spare a leaf right now; I should have watered it last week -- and a
whole hedge of lemon balm.

I always used just the "Italian herb" mixture that comes from the
store: marjoram, thyme, rosemary, savory, sage, oregano, and
basil, it says on the label. Soak 'em in the sour milk you're
going to make the biscuits with.

You can fry a biscuit, and you can make the dough so sticky you have
to drop it from a spoon, but if you don't put in fat, if it's not
solid fat such as lard, butter, or bacon grease, and if you don't cut
it into the flour before adding any liquid ingredients, it's not a
biscuit.

Agreed.

Dorothy J. Heydt
Albany, California
djheydt@xxxxxxxxxxx
.

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