Tell us about yourself!

Complete Your Profile
  • kschouest followed solobo1 year ago
  • kschouest commented on solobo's instructable The Science of Biscuits 1 year ago
    The Science of Biscuits

    OMG. OMG. OMG. Travis, I have been reading - and enjoying - myriad ibles for years. This ible clearly ranks as the longest I have ever read, but still, I read Each.And.Every.Word in one sitting, enjoying every informative morsel of wisdom along the way. And I even enjoyed reading the bazillion comments as well, because there are more interesting tidbits in there (as is usually the case). THANK YOU, THANK YOU, THANK YOU for your expenditure of time, trouble, and expense to do all these experiments and share the details! I have been on a quest to find the perfect biscuit recipe for 40 years (I'm 62), and I could probably fill a landfill with the discarded biscuits that happened along the way. So sad! But no more. I now feel empowered to produce a batch of biscuits that are exactly the tex...

    see more »

    OMG. OMG. OMG. Travis, I have been reading - and enjoying - myriad ibles for years. This ible clearly ranks as the longest I have ever read, but still, I read Each.And.Every.Word in one sitting, enjoying every informative morsel of wisdom along the way. And I even enjoyed reading the bazillion comments as well, because there are more interesting tidbits in there (as is usually the case). THANK YOU, THANK YOU, THANK YOU for your expenditure of time, trouble, and expense to do all these experiments and share the details! I have been on a quest to find the perfect biscuit recipe for 40 years (I'm 62), and I could probably fill a landfill with the discarded biscuits that happened along the way. So sad! But no more. I now feel empowered to produce a batch of biscuits that are exactly the texture that I am attempting to accomplish, and if it's not, I now know exactly where and how I need to tweak it for next time. This morning I made a batch using 2c flour, 1c whey (leftover from homemade yogurt), 1-1/2 tbsp baking powder, 1 tsp salt, and 7 tbsp butter (slightly frozen and grated - thanks for that wonderful tip!). I followed your tips for handling and baked at 425 for 15 minutes. The only thing I did that you didn't mention is my usual trick of adding a pan of water to my electric oven. I recently moved into an all-electric apartment, after having used a gas stove for several years, and I was quickly reminded, after my first baking attempt, how the dry heat can affect baking times and temperatures. I filled a muffin pan (dozen bins) 2/3 full with warm water and popped it into the bottom rack when I first turned the oven on. The water helps to keep moisture in the oven and prevents the food from drying out. It makes a huge difference for any flour-based recipes!My biscuits came out AWESOME! I will try another batch in the coming week with some homemade buttermilk. My daughter (who lives just minutes away) buys raw milk, and she always saves the cream off the top for me, which I typically use for my coffee. We have used the cream in the past to make homemade butter and buttermilk (which is the liquid leftover after the homemade butter forms). We enjoyed both, but as you noted, it's a bit of work, so it's easier to just use the cream for coffee. :) Plus, we are spoiled on Kerrygold butter from Ireland, so not as motivated to make homemade butter. :) But the resulting buttermilk from the homemade butter (from the raw milk) is great for use in recipes, so I think it's worth making a batch and doing a taste test. And on an unrelated note, I would also like to commend you on your writing skills. I try to temper my expectations when reading content on the Internet. No one is perfect. We all make mistakes in the haste of the moment (me included). But it is almost impossible for me to read anything that doesn't automatically get filtered through my professional editor's hat. As a result, more often than not, I am left cringing as I am reminded, line after line, that so many people just "don't know what they don't know" (or don't care) when it comes to the written word. Thank you for caring - and for getting it right! And on one last unrelated note, my grandson (now 19) has been into Parkour since he was a tween, so I naturally perked up when I read your comment on your blog about the broken collarbone. I'm glad you recovered from that. I hope that inspired you to be more careful in future Parkour adventures! :)And your son is adorable. He looks like a mini-you!I have bookmarked your blog and look forward to reading future entries on biscuit experiments ... or whatever else you opt to share with your readers. Thank you again for finally helping me SMILE when I bite into my homemade biscuits!~Karen S :)O'Fallon, MO

    View Instructable »