Any body here like biscuits?

[oneshooter]

My Grandmothers recipe for Buttermilk biscuits.

2 cup flour
2 tbs butter (melted)
2 tsp soda
3 tbs brown sugar
2/3cup Buttermilk Modern buttermilk from the store is not as acidic as the old days. To make it react properly add 2 tbs of vinegar to the buttermilk.

Heat oven to 425 deg F

Mix all together, roll out on floured board and knead briefly. Roll to 3/8"-1/2" thick and place on pan. Press the left over dough together, roll to thickness and cut again. Melt 2 tbs butter and brush tops of biscuits.

Bake for 14 min.

Remove from oven and ENJOY!!

I make these in a Dutch Oven using oak coals. EVEN BETTER.

Oneshooter
Livin in Texas

[Andrew Leigh]

When doing a Yosemite and Grand Canyon tour some years back I purposed in my mind to try;

Biscuits and gravy (is this the same as the biscuits quoted above?)
A bowl of chilli
Jerky

as these seemed to be quintessential staples and at the very core of American culture. Now it may be that I go served some poor examples or it may be that my expectation levels were heightened by the anticipation but damn, I was a little disappointed.

Had biscuits and gravy at the Grand Canyon, mmmmmmm, OK but would not rush out to have them again.
Had chilli at Yosemite, was served in a sourdough bowl of bread, mmmmmmmmm, hardly a chilli pepper in sight.
Had some of that pre-packed Oberto's jerky that was sweet?

On the first two is may simply have been due to the fact that it was holiday resort food. On the Jerky never tried any other as the Oberto's scared me shitless. I think that culturally we get used to different tastes.

Your Dutch Oven we affectionately call a "Potjie" which is the Afrikaans diminutive for a pot. The food is called "Potjiekos" which literally means Small Pot Food. Our pots are slightly different having the classic round belly and the legs are longer to allow for more coals at the bottom. We do have flat bottomed "Potjie's" but these do not have any legs and must be placed on a suitable rack over the coals. We do a lot of Dutch Oven cooking over here and it is the sole preserve of the man in the house to prepare such meals.

The Boers used to make a buttermilk biscuits that was then dried bone dry into what we call a "Rusk". These keep for ages and are eaten generally by dipping into coffee to soften them up. Rusks are a great delicacy here, especially first thing in the morning with coffee as a substitute light breakfast. May try the above recipe at the next opportune time.

[sa-shooter]

When doing a Yosemite and Grand Canyon tour some years back I purposed in my mind to try;

Biscuits and gravy (is this the same as the biscuits quoted above?)
A bowl of chilli
Jerky

as these seemed to be quintessential staples and at the very core of American culture. Now it may be that I go served some poor examples or it may be that my expectation levels were heightened by the anticipation but damn, I was a little disappointed.

Had biscuits and gravy at the Grand Canyon, mmmmmmm, OK but would not rush out to have them again.
Had chilli at Yosemite, was served in a sourdough bowl of bread, mmmmmmmmm, hardly a chilli pepper in sight.
Had some of that pre-packed Oberto's jerky that was sweet?

On the first two is may simply have been due to the fact that it was holiday resort food. On the Jerky never tried any other as the Oberto's scared me shitless. I think that culturally we get used to different tastes.

Your Dutch Oven we affectionately call a "Potjie" which is the Afrikaans diminutive for a pot. The food is called "Potjiekos" which literally means Small Pot Food. Our pots are slightly different having the classic round belly and the legs are longer to allow for more coals at the bottom. We do have flat bottomed "Potjie's" but these do not have any legs and must be placed on a suitable rack over the coals. We do a lot of Dutch Oven cooking over here and it is the sole preserve of the man in the house to prepare such meals.

The Boers used to make a buttermilk biscuits that was then dried bone dry into what we call a "Rusk". These keep for ages and are eaten generally by dipping into coffee to soften them up. Rusks are a great delicacy here, especially first thing in the morning with coffee as a substitute light breakfast. May try the above recipe at the next opportune time.

Born here and 24 years old, I had no idea that rusks were a South African thing.... Oops

SAS

[Andrew Leigh]

I never said the Boers invented them, they just perfected them .

Many cultures have "rusks" it was simply a way of preserving bread.

[sa-shooter]

I never said the Boers invented them, they just perfected them .

Many cultures have "rusks" it was simply a way of preserving bread.

thanx, i feel a bit better now lol

SAS

[camouflage762]

Always been intrigued by the "Biscuit & Gravy" concept.

Sa-shooter: Do you know what "Dip n Ouma" means?

[sa-shooter]

Always been intrigued by the "Biscuit & Gravy" concept.

Sa-shooter: Do you know what "Dip n Ouma" means?

Im afraid to say that i dont but it sounds like a "pap n tik" type of thing

SAS

[Kreefstert]

Se my baby....voor ek jou oopbek soen....kan jy beskuit bak

[Andrew Leigh]

Always been intrigued by the "Biscuit & Gravy" concept.

It is a sweet scone type thingy with a savoury gravy.

[Andrew Leigh]

Se my baby....voor ek jou oopbek soen....kan jy beskuit bak

Translations for our Texan OP.

"Tell me baby ............ before our first French Kiss ................. can you bake rusks". Hence the importance of the activity.