The one I tried was supposed to be a traditional recipe where you boil the potatoes in their skins then let them firm up overnight, grating them the following day before frying with a little onion.
Indeed yes, how kind of you! View attachment 59028
look what I found, considerably darker and shinier(And he trained as for MMA for a good number if years, and would not pick a fight lightly, as some if his current problems stem also from that)...
That is so interesting! Thank you so much!I am very intrigued by the morning buiscits and gravy. I just bought buckwhat flour today will have a take on a recipe this weekend hopefully...Ok, there isn't really a standard "Full American Breakfast," as hard as I've tried to get one established.
However, if you go to a typical American diner, there will be different breakfasts offered as specials, and if you have a light appetite, you might choose one egg and two strips of bacon and toast. If you're a little hungrier, you might add hash browns/home fries/fried potatoes, and on and on, until you get to the total package, which would likely be two eggs any way you like, meat (bacon, ham, or sausage - links or patties), the potatoes, toast or biscuits (and I don't mean cookies) and gravy, and a short stack of pancakes.
That last breakfast will usually have a name like Big Bubba's Belly Buster.
For me personally, I did recently post what I grew up with for breakfast every day, because I grew up on a farm, where we raised nearly all our own food:
Eggs, fried or scrambled
Bacon and sausage (patties)
(American) Biscuits and gravy
Fried potatoes
Sliced tomatoes (in season)
Sliced raw onion
Fruit pie
Occasionally, it would also include pancakes and anything left over from the night before, like fried chicken.
Nowadays, I have cereal Mon-Fri, and save the weekends for my cooked breakfasts.
I am not sure buckwheat flour would make a good American biscuit? I think it would be dense instead of light and fluffy. Is there a reason you would prefer buckwheat flour over regular all purpose or self-rising?
Good that you mentioned it. I am very green in cooking, But open to learning and experimenting. Yes, I read buckwheat is not really a grain, but an edible seed, and I should avoid as much carbs as possible. Should. However, I can eat carbs now and then and then balance it out with proteins and veggies. So, you are right, the recipe should be followed, does it have to be white wheat flour? I just came home from work and was just about to look through the recipes...is there a buiscuit recipe here you recommend?
I get why you want to try to eat more healthy and that is why you chose buckwheat flour, but it's sort of like drinking a diet soda with a big greasy cheeseburger, fries (or chips), and then a big chunk of cake or pie for dessert
The diet soda is not going to help cut back on the calories (much).
Thank you. Ok, I will look for AP flour, I think I might have some left...we have the 'oštro' (rough) and "glatko"(smooth) flour kinds...I have too little of baking experience to know which is better for which, but as JAS_OH1 said buiscits should be fluffy, Probably the smooth one...
Thank you so much. I might bake them for my kid and my parents, and thus diminish the quantity I would eatI get why you want to try to eat more healthy and that is why you chose buckwheat flour, but it's sort of like drinking a diet soda with a big greasy cheeseburger, fries (or chips), and then a big chunk of cake or pie for dessert
There is nothing healthy about biscuits and sausage gravy! So yes, it should be white wheat flour. It would be best to just cut the recipe down so you aren't tempted to eat the whole batch of biscuits (because they are that good).
I kind of just wing it, I don't really use a recipe anymore I have been making them for so long. They are simple to make. And sometimes I cheat and use a baking mix. I like using buttermilk for my biscuits most of the time, I think it's tastier.
This one below looks pretty good and is similar to how I make them (you might have to figure out the conversions):
Chef John's Buttermilk Biscuits
Chef John uses a pastry blender. It's not necessary, I don't use one, I just stir the ingredients with a fork or spoon. Some people do "drop" biscuits and don't roll them out. It doesn't change the flavor. TastyReuben has cookbooks, he might have a good recipe to share.
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Yes, they make a nice addition to a dinner meal, you don't have to make them for breakfast with gravy. I sometimes just eat a biscuit with some butter alone or (butter and strawberry jam) for a snack.Thank you so much. I might bake them for my kid and my parents, and thus diminish the quantity I would eat
Oooh ok, I get it now, you are right, good comparison!
I am very sure they are delicious. I can't wait to get on with making them.
Wonderful! Thank you! I will take a look at all three recipes and see what might be the easiest for my level. Or will just go bold and have a take at the most difficult one
They look about the same except Chef John uses butter and the other two use shortening.Wonderful! Thank you! I will take a look at all three recipes and see what might be the easiest for my level. Or will just go bold and have a take at the most difficult one
