Yeah...I do that with my scones... Heavy Cream is a good technique for getting the fats evenly distributed without overworking the dough.
Flakey might not be the word I'm looking for anyway. Her biscuits had a very even crumb to them. The amazing thing was how LIGHT and AIRY they were. Great for soaking up fresh picked blackberry jam (hot off the stove)... Good grief --- there I go again, getting all worked up over those childhood memories...
Oh, but those childhood memories are so great. My mom used to make a recipe that my Austrian Grandma'am used to make and we'd all eat it like we were starved. Not the right spelling, but it was called Shinicklities. A dumpling dough was made out of white bread and milk then very finely diced hard salami was added in. Dumplings were formed and dropped into a pot of hot chicken broth. Pure heaven! My one cousin's wife is Polish and he sent me a Polish recipe from her that is supposed to be this, but with a different name. Mom didn't make it very often, but just for rare special occasions and didn't use a recipe. I'm afraid to even try it.
Darrell & Madonna
Furkid, GSD Sigfried
2001 Patriot Thunder by Beaver
Jeep Grand Cherokee
I know it's not what you're looking for...but it sure is yummy!
Hubby says this is real close - so will try it soon.
Sorry I took so long to get back to you ... having finished up a volunteer then relocating, etc. took time. Thanx for posting this.
PS: BTW I always made my biscuits from flour, etc. until after I married a Southen boy and my biscuits were not his Mom's ... asked his Mom and would you know it .... she used Safeway's Bisuit Mix. So I began to use a mix and he got happy. What can I say ...
Full-Time RV'rs - Grandma, Grandpa, & Petunia, 8 yr old Chi
Your mind is a Garden, Your thoughts are the Seeds,
You can grow Flowers, Or you can grow Weeds.
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!!
IHOP does that to their omelettes. I find that it makes them a little "heavy/chewy".
Would this be it? My sons used to beg me to make this on Saturday mornings!
Hootinany Pancakes
1 stick butter or margarine
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
Melt the butter in a 9x13 pan in a 400 oven until bubbly. Beat together remaining ingredients until smooth. Pour this mixture into the pan. Bake for 25 minutes. Cut into squares and serve with syrup. As this bakes, it goes up the sides on the pan but it won't run over.
SDPat wrote: Would this be it? My sons used to beg me to make this on Saturday mornings!
Hootinany Pancakes
1 stick butter or margarine
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
Melt the butter in a 9x13 pan in a 400 oven until bubbly. Beat together remaining ingredients until smooth. Pour this mixture into the pan. Bake for 25 minutes. Cut into squares and serve with syrup. As this bakes, it goes up the sides on the pan but it won't run over.
Sort of the same gameplan as Yorkshire pudding my mother used to make. Hot drippings from roast beef in the pan. So delicious. She got her batter recipe from an English lady. I've made it a time or too but not the same. Missing ingredient is Mom...gone 12 years now.
Offline
