Comments on: Buttermilk Biscuits with Chives http://www.modernbeet.com/archives/223 Thoughtful Eating: Sustainable, seasonal, local food Mon, 23 Jan 2012 21:37:25 -0700 hourly 1 http://wordpress.org/?v=3.0.4 By: Jen http://www.modernbeet.com/archives/223/comment-page-1#comment-51317 Jen Sat, 30 Jan 2010 19:38:35 +0000 http://www.modernbeet.com/archives/223#comment-51317 Hi David -- Elvis liked buttermilk, eh? who'd have thought... the green onion version you mention sounds great, as does the orange/tarragon. This morning I am actually making a version of these where instead of forming biscuits, you pat the dough into a sort of crust with an indentation. You then fill it with a little gravy and top it with some sauteed spinach, crumbled breakfast sausage, and an egg (think breakfast biscuit pizza) Hi David — Elvis liked buttermilk, eh? who’d have thought… the green onion version you mention sounds great, as does the orange/tarragon. This morning I am actually making a version of these where instead of forming biscuits, you pat the dough into a sort of crust with an indentation. You then fill it with a little gravy and top it with some sauteed spinach, crumbled breakfast sausage, and an egg (think breakfast biscuit pizza)

]]> By: david http://www.modernbeet.com/archives/223/comment-page-1#comment-51168 david Thu, 28 Jan 2010 22:21:02 +0000 http://www.modernbeet.com/archives/223#comment-51168 Thanks for the freezing tips! I feel the same way as you about buttermilk, as did (does?) Elvis Presley, from what I've heard. The chive biscuits are lovely. If geography and the seasons conspire to deprive you of chives, you might fry chopped green onions, draining the excess oil before incorporating. They're certainly less subtle, but well paired with a little pepper and a nice old crumbly cheddar, either mixed in conservatively or served with. Thanks for the site! -david or fresh tarragon and a little orange peel (no onions). Thanks for the freezing tips!
I feel the same way as you about buttermilk, as did (does?) Elvis Presley, from what I’ve heard.
The chive biscuits are lovely. If geography and the seasons conspire to deprive you of chives, you might fry chopped green onions, draining the excess oil before incorporating. They’re certainly less subtle, but well paired with a little pepper and a nice old crumbly cheddar, either mixed in conservatively or served with.
Thanks for the site!

-david

or fresh tarragon and a little orange peel (no onions).

]]> By: Saltpepperlime http://www.modernbeet.com/archives/223/comment-page-1#comment-7194 Saltpepperlime Tue, 16 Sep 2008 10:47:18 +0000 http://www.modernbeet.com/archives/223#comment-7194 Thanks, Jen. I have never heard of amarath flour...I'll look into that and see if I can find it here in France. Your idea about potato flour is really good! I'll bet that goes great with buttermilk. Thanks, Jen.
I have never heard of amarath flour…I’ll look into that and see if I can find it here in France.
Your idea about potato flour is really good! I’ll bet that goes great with buttermilk.

]]> By: Jen http://www.modernbeet.com/archives/223/comment-page-1#comment-7150 Jen Mon, 15 Sep 2008 15:58:28 +0000 http://www.modernbeet.com/archives/223#comment-7150 Saltpepperlime -- I've had good luck using amaranth flour for biscuits before, but haven't done too much experimentation beyond that. Generally for quick breads, a lower gluten content is desirable (i.e. cake flour, AP flour rather than bread flour); so the conclusion seems to follow that if you're going to use low or gluten-free flours, biscuits & quickbreads are the place to do it. I bet using some potato flour would be tasty here too. Saltpepperlime — I’ve had good luck using amaranth flour for biscuits before, but haven’t done too much experimentation beyond that. Generally for quick breads, a lower gluten content is desirable (i.e. cake flour, AP flour rather than bread flour); so the conclusion seems to follow that if you’re going to use low or gluten-free flours, biscuits & quickbreads are the place to do it. I bet using some potato flour would be tasty here too.

]]> By: Saltpepperlime http://www.modernbeet.com/archives/223/comment-page-1#comment-7149 Saltpepperlime Mon, 15 Sep 2008 15:46:44 +0000 http://www.modernbeet.com/archives/223#comment-7149 This might sound strange, but I was wondering if you think any other kind of flower would work here? I have a hard time digesting wheat flower.(Very possibly, the answer is 'nothing', because the wheat flower probably makes the buttermilk stand out and taste so fabulous...) This might sound strange, but I was wondering if you think any other kind of flower would work here? I have a hard time digesting wheat flower.(Very possibly, the answer is ‘nothing’, because the wheat flower probably makes the buttermilk stand out and taste so fabulous…)

]]> By: julia http://www.modernbeet.com/archives/223/comment-page-1#comment-6959 julia Wed, 10 Sep 2008 12:25:19 +0000 http://www.modernbeet.com/archives/223#comment-6959 yay for train travel! it's not the most convenient thing to do on the west coast - i think it's great that you embody such a sustainable way of life, and not just in the kitchen. yay for train travel! it’s not the most convenient thing to do on the west coast – i think it’s great that you embody such a sustainable way of life, and not just in the kitchen.

]]>