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Good Gravy!Read the article this discussion is about
This archived discussion is "read only". « Previous 1 2 3 Next » » tamara_peters - Re: My mouth is watering! In response to message posted by jerrib:Hi again. Jerri's post reminded me that I forgot to buy a bottle of beer yesterday for the biscuits. Argh! I do have some non-alcoholic beer, and was wondering if that would make any difference. Think I'll try it and see. I also do have a recipe for a beer bread, if you'd like it, that is very good as well. OMG! I sure do love comfort food. ;-) -- posted by tamara_peters
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Wow,Tamara! Would you post the recipe for "beer bread" somewhere? I love to make bread and have some bottles of "lite" beer (almost a sin in our house) that were brought by a guest months back that I'd like to use up...hate to put anything in the compost pile or pour down the drain. Meanwhile, Lisa, will try the beer bisquits sometime this weekend. -- posted by Georgene A. Bramlage » tamara_peters - Re: Re: Re: My mouth is watering! In response to message posted by Cercis:One Beer Bread recipe coming up.  3 cups self-rising flour 1/3 cup sugar 1 12 oz. can of beer Mix all ingredients and pour into a greased loaf pan. Bake at 375 degrees for 40 min. Melt 1 stick of margarine and pour over the bread. Bake 15 more min. or so until golden brown. -- posted by tamara_peters
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Goodness, gracious Tamara! That's "beer bread?" Here I was expecting something long and complicated...I can hop onto that one tomorrow, after I buy some SR flour and make a stop in the beer aisle at the supermarket. I am currently in Roanoke, VA at my daughter's as opposed to western MA where I live and garden. Southern cooks apparently use a great deal more self-rising flour than northern ones do...so findng some is no problem. Now, another question for all involved in this discussion...does the type or quality of beer make any difference to the taste of the biscuits or bread in these recipes? All of my family are "beer snobs" so except for the lite and non-alcoholic stuff that occasionally turns up for BYO parties, they stick to heavier or lighter seasonal brews, most often from local breweries and microbreweries. Maybe, I should just experiment and let everyone get fat :+) Thanks for the recipe and advice / comments, if any. -- posted by Georgene A. Bramlage » lperry - Re: Hi Lisa. In response to message posted by roslinds:Your are so right about drippings! What are we to do? It seems that no matter how I try, I just can't get the fat out of the recipes without losing a little something. Maybe if we had never tasted gravy made with it we wouldn't miss it so much. ;-) Glad you stopped by for a chat...you're gonna like those biscuits! Lisa -- posted by lperry » lperry - Re: Re: Re: Re: Re: My mouth is watering! In response to message posted by Cercis:No kidding, that must be the easiest little bread recipe I've ever seen, which means I can't wait to try it! Now, you guys have both brought up a few very good questions. First of all, I believe that any beer, non-alcoholic or lite or full-bodied should work. It is my understanding that it is the action of the bubbly on the baking sodas and powders that give beer breads a little extra lift and a lighter texture. So, if this is true, technically, Ginger Ale would work also. As far as brews are concerned, it seems to me, and maybe we should consult Paul Ruschmann over at Beer Traveler http://www.suite101.com/welcome.cfm/7918 on this, but the flavor would be somewhat impacted by the choice of beers, although I think it would be minimal. It's probably going to be a very subtle difference since not much beer is used anyway. The alcohol content should not make any difference. We don't buy beer very often around my house, so I've always just grabbed a domestic, whatever-is-on-sale brand. Usually, we'll have a party or someone leaves a couple in the fridge and that's when I remember to make some good ol' beer biscuits. On the topic of flour: self-rising will work the best, of course, but all-purpose should still give acceptable results. Wow, I need to do a little studying up on science in the kitchen for this discussion! :-) Hope that helps a little and let us all know how the baking goes! Lisa -- posted by lperry » tamara_peters - Re: Re: Re: Re: Re: My mouth is watering! In response to message posted by Cercis:Yup, LOL, anything I cook at home these days has to be simple and quick. I've found that something called Honey Brown is really great in the bread. I can't remember if that was the brand name, or just the type though. I was wondering the same thing about what one to use in the biscuits. Thanks for the links and answers Lisa. I did try using all-purpose flour in the bread once, and it didn't rise at all. It was very flat and inedible. Argh! Hmmmm, maybe I'll try the ginger ale? ;-) -- posted by tamara_peters » tamara_peters - Re: Re: Re: Re: Re: My mouth is watering! In response to message posted by Willow4:You're very welcome. I'm so glad to hear you enjoyed the beer bread. It's one of my favorites. Did you end up using the honey brown, or did you try something else?
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Georgene A. Bramlage
