DvdLee's Biscuit recipe
twin2
When I woke up this morning I realized that the only thing I wanted to put in my mouth for breakfast was one of DvdLee and knead2quilt's wonderful biscuits. I made them up and enjoyed them heartily with my coffee and some Smucker's Michigan Tart Red Cherry jam and Orange Marmalade. Oh, my gosh. They are still the best ever biscuits!!! Hello to all you old timers who may remember me. It's been a while since I visited this site or posted anything and I don't recognize many of the names any more. Blessings on all of you wonderful cooks and bakers. We make the world a better place for our friends and families.
badge posted by: twin2 on February 20, 2015 at 1:09 pm in General discussions
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reply by: cwcdesign on February 23, 2015 at 8:08 am
cwcdesign
OK DL, you can't drop a meal like crockpot ranch buffalo chicken and not share the recipe. It sounds like it would be a hit in my family and I need a couple more crockpot recipes that aren't stew. N doesn't like stew 🙁
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And, welcome back twin2. I'm one of the newer members who have heard the long-timers reminisce about your recipes.
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reply by: dachshundlady on February 23, 2015 at 7:35 am
dachshundlady
I hadn't made your kaiser rolls in a while, twin2, so I had no "old dough". But I made them yesterday to go with crock pot buffalo ranch chicken and both were great. Now I have a piece of old dough in the fridge for next time!
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reply by: Mrs Cindy on February 23, 2015 at 5:37 am
Mrs Cindy
Twin2, welcome back! Sometimes finding the courage, deep within, to do the things we need to do is the hardest decision we ever have to make. I know from personal experience how difficult this last few years have been for you. I'm glad to hear you are coming out of the tunnel from the opposite end.
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Here's praying for a complete recovery from your cancer and many, many, more years of living close to and enjoying your little granddaughter and all your family.
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Please come back to the circle often. There is an abundance of love and support right here for all the down and gloomy days. Flour power, and His love, really works!
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~Cindy
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reply by: Mrs Cindy on February 23, 2015 at 5:29 am
Mrs Cindy
Yes! Listed as his Rustic Lentil Soup. It's one of the best soups ever. I've been making a batch every six weeks or so for TS's lunch. He swore he wouldn't eat beans of any kind, "and that includes those little lentil things!" That was three years ago. It's his favorite soup.
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~Cindy
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reply by: Rascals1 on February 23, 2015 at 1:41 am
Rascals1
I made the biscuits today dachshundlady they are good, with butter and honey, or what ever you put on them. You will enjoy them.
Cindy is the lentil soup recipe on here I'd like to try that also.
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reply by: twin2 on February 22, 2015 at 11:04 pm
twin2
Thanks, everyone, for the greetings and memories! I think of you people more than you know. Yes, I did move back to my beloved Michigan. Finally got the courage to end a really bad marriage and begin life over again with the object of my personal happiness and health in mind. I just love southwestern Michigan and live near my son and little granddaughter now. I have been having some health issues (aren't we all) this year, but thanks to a wonderful team of doctors and the support of a few wonderful friends and family, I seem to have licked cancer. Too early for a completely positive report, but all the news is good so far. Life is good and God answers our prayers.
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reply by: Mrs Cindy on February 22, 2015 at 7:46 am
Mrs Cindy
deleted post because I'm an idiot!!!
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~C
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reply by: dachshundlady on February 22, 2015 at 7:35 am
dachshundlady
Twin2, I was just thinking of you the other day! I still love your kaiser rolls. And your baking powder stollen recipe is a favorite. Didn't you move to Michigan or Minnesota? So glad to have you back and hope you'll check in with us. I have never tried David's biscuits but will have to now. ~Mary Ann
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reply by: Mrs Cindy on February 21, 2015 at 8:48 pm
Mrs Cindy
Annzie, I make David's Rustic Lentil Soup every six weeks. Every time I make it, it feels like David is right there, at my right shoulder, guiding me, talking me through it. Since this is the soup TS eats every single day for lunch, I'm careful to never run out. I put at least six 2 quart containers in the freezer. TS has found Black Beluga Lentils he orders for me in 10 pound packages. It takes a while to use them, but they make wonderful side dishes. I really love all of David's recipes. It's such a joy reading through them. It brings him to life!
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~Cindy
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reply by: annzie on February 21, 2015 at 10:41 am
annzie
Oh my, such a treat to see this 'blast from the past'! Double-blast, with the reference to DvdLee. Love his recipes! A favorite, which was mentioned fairly recently (or is it that I'm getting old and forgetful?) is his Lentil Soup, using the Petit Green French Lentils. And because of him, I STILL mail-order bacon (occasionally,but it's just THE best!) from Burger's Smokehouse in California, MO. Their sliced ham shanks, too, are a staple in our household.
Yes, the northeast is COLD, but hey, it's winter. And all this snow? It's 'Poor Man's Fertilizer'. I DO worry about those in the more southern states who are even colder than we are here in Maine!
Do visit again, Twin2!!!
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reply by: Mrs Cindy on February 21, 2015 at 5:13 am
Mrs Cindy
So good to see you back here again, twin2, you've been missed. There are still some of us oldies, but goodies around, as well as some really great newbies. This is still one of the best baking forums on the Internet.
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Again, glad you dropped in, come back anytime, or, just sit here a spell and enjoy your biscuits and coffee.
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~Cindy
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reply by: Mike Nolan on February 20, 2015 at 11:25 pm
Mike Nolan
I've been looking at another buttermilk biscuit recipe, but I like the proportions in David's recipe better (and it certainly comes well-recommended here), so I made David's biscuits tonight, they went well with honey and later with creamed tuna. I think I may have over-baked them by about 20 seconds, I'll know better next time. I used a 2 1/2 inch cutter, next time I think I'll make them more like 2" or 1 3/4".
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reply by: berwynbaker on February 20, 2015 at 8:13 pm
berwynbaker
twin2 good to see you again. Hope life has been treating you well. BB
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reply by: bakeraunt on February 20, 2015 at 7:18 pm
bakeraunt
Thank you, Swirth!
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reply by: Livingwell on February 20, 2015 at 4:19 pm
Livingwell
Saved for reference.
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reply by: swirth on February 20, 2015 at 2:21 pm
swirth
DvdLee's biscuit recipe is NOT in his recipes!
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Here is his authentic recipe for different flour quantities from a biscuit lesson he did for a BC member in SF, CA...I copied all of this from the oldBC long ago:
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reply by: swirth on May 13, 2013 at 7:56 am
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Here is the main part of that oldBC thread with DvdLee's recipe for southern biscuits...I'd copied this from that oldBC thread:
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Reply by swirth on October 23, 2012 at 12:27 pm KAF did some revisions to DvdLee's original biscuit recipe but here is his main recipe from the oldBC:
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7/2/2004
DvdLee
Forgot to add the basic biscuit ratio we used.
For each cup of White Lily Flour OR 3/4 cup bleached Gold Medal + 1/4 cup Cake Flour:
1 & 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2-2 & 1/2 Tablespoons butter (or 50/50 shortening/butter)
1/3 cup buttermilk
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So for a 2 cup recipe you'd have:
2 cups White Lily OR 1 & 1/2 cups AP + 1/2 cup cake flour
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4-5 Tablespoons butter
2/3 cup buttermilk
(continue to multiply the ratio proportions to increase the amount of biscuit dough)
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Preheat oven to 450F.
Blend all flour/dry ingredients together until well mixed.
Cut fat into flour until you can't feel any 'lumps' of butter -- but if you compress the flour it will almost hold together.
Add the buttermilk in one fell swoop and gently mix together (treat it like a muffin batter, mix as little as possible -- a dough whisk is GREAT for this)
Turn onto a floured counter - gently press the dough together using the motions of kneading -- but not as much pressure. The dough will come together. Press the dough out until its around 1/2" - 2/3" inch thick. Cut into rounds. Put on ungreased baking sheet. Bake for 13 minutes (you should check on them after 13 minutes -- they will more than likely take a little longer -- but 13 minutes is when you need to take a peek!)
You can brush the tops with sweet milk, butter or nothing at all. Presonal pref. here.
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DvdLee had visited K2Q in SF, CA when he was there for his transplant surgery and they got together for a biscuit making lesson...and the above recipe(s) were used in their lesson.
Hope this helps you, beabaker! Good to see you here!
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reply by: swirth on February 20, 2015 at 2:12 pm
swirth
bakeraunt...here you go for the KAF version:
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http://www.kingarthurflour.com/recipes/david-lees-biscuits-perfect-for-s...
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reply by: Mike Nolan on February 20, 2015 at 2:12 pm
Mike Nolan
David's recipes can be found here: http://community.kingarthurflour.com/users/dvdlee
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reply by: bakeraunt on February 20, 2015 at 1:59 pm
bakeraunt
Welcome twin2 from one of the newbies. Where can I find this wondrous recipe?
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reply by: kathyd on February 20, 2015 at 1:55 pm
kathyd
Well Twin2 nice to see you around. I don't visit as often as I should but when I saw the post and the reference to Dvdlee I just had to poke my nose in here. I have never made his biscuits but I should because I'm a biscuit girl for sure. My favorite recipe from him is his Tomato Soup. Lots of work but such a good soup. Again, welcome back and check in when you can. There are still some of the ol'gang that hang around still!
Enjoy your weekend,
KathyD