RoadXYZ
OR-WA-ID-CA
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No, I lost the recipe - what I need is the plain egg, flour, & milk recipe that my Mother-in-Law made for her son in his childhood.
Don't think there is anyone left in the family who remembers the recipe ... thought y'all might share a similar recipe to what I am looking for .. My MIL was from Arkansas if that is any help.
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skipnchar
Topeka or somewhere else
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Joined: 12/17/2003
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Here.s ONE that uses flour but they're kind of rare I think.
2 tablespoons flour
1/4 cup milk
3 tablespoons sour cream
2 eggs
salt and pepper
Optional Fillings
mozzarella cheese
salsa
mushrooms
stir fry mixed peppers
tomatoes
sausage
bacon
shrimp
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SuperDutyFiver
Long Valley, NJ, USA
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I hear that the secret to fluffy omelette is a scoop of pancake mix!
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ridingfamily4
Corona, CA
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I have never heard of either flour or pancake mix in an omelette. That is why I love coming here...learn something new every day!!
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Dave n Holly
Lansing IL
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ridingfamily4 wrote:I have never heard of either flour or pancake mix in an omelette. That is why I love coming here...learn something new every day!!
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chuggs
Florida
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Dutch Baby
I know it's not what you're looking for...but it sure is yummy!
Some things just cannot be replicated.
My late, Great Aunt could make...by hand...the lightest biscuits I've ever eaten in my 52 years of life. Back in the day...I even video taped her making them from scratch...step by step.
I have tried over and over again...and I just can't make them like she did. Her fingers where magic! She had four sisters...and two brothers...and none of them could make them like that either. Unfortunately, with her passing...there will never be another biscuit like them ever again. 
* This post was
edited 05/01/12 04:34pm by chuggs *
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SWMO
Southwest Missouri
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I've heard of adding a tspn of self rising to the eggs to get a rise. Possibly that is what she was doing. Water will give more fluff than milk, but milk is close and creamier.
Chuggs I'll bet she used southern flour, which is low protein and makes a big difference. White Lilly makes some really soft biscuits.
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chuggs
Florida
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I know for a fact that she used "White Lily Self-Rising Flour"... I have tried IDENTICAL ingredients... Flour, Shortening, Milk... by brand name... I sift it in the same type sifter... everything I can think of...
I just can't work the shortening into the flour with my fingers like she could. It was magic. She came out with these light fluffy biscuits...I come out with Hockey Pucks that taste like biscuit. Well mine aren't THAT bad...but they don't hold a candle to hers.
If you were to look at one of her round dough balls...as she put it on the sheet pan...you'd expect it to weigh a certain ammount. If she handed you one...you'd swear it was lighter than a marshmallow... then she would gently press it down with the knuckles of three fingers...and pop em in the oven.
Oh my gosh --- were those ever a delight. I'm going to have to dig out that old Mini-SVHS tape...and watch it again. I haven't humbled myself recently with another failed attempt.
I'm not half bad at making French Baguettes at home. I'm going to try to learn to make Croissants next... But I'm just not capable of making a biscuit that I feel is worthy. She ruined me!
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2 campers
Middleburg, Florida USA
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The big thing is Do Not Over Mix it.................. Now don't tell anyone. You will see the diference.
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SWMO
Southwest Missouri
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Chuggs mix 2 cups White Lilly, a tablespoon of baking powder, a pinch of salt and a cup of heavy cream together into a dough, then bake the biscuits at 450 for 12 minutes. See if that works for you. They won't be flaky, but oh so soft.
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