CollectionsBiscuits
IN THE NEWS

Biscuits

FIND MORE STORIES »
FEATURED ARTICLES
FOOD
June 30, 2016
Makes 12 servings For the biscuits: 5 cups all-purpose flour 11/4 teaspoons salt 1 teaspoon baking soda ¼ teaspoon baking powder 11/2 cups 83 percent European style cultured butter (unsalted), chilled and cut into small cubes 2 cups buttermilk 1 to 2 tablespoons heavy cream For the gravy: 4 tablespoons butter 1 pound pork breakfast sausage (uncased) 2 teaspoons fresh ground black pepper 1/3 cup flour 1 quart whole milk Salt to taste 1. Make the biscuits: Preheat oven to 425 F. Combine dry ingredients in a bowl, and whisk to break up any lumps.
FOOD
July 11, 1990 | By Polly Fisher, Special to the Daily News
Dear Polly: I have a biscuit recipe that calls for heavy cream instead of milk, and no shortening. I love the biscuits, but don't always have cream on hand. What will happen if I make the biscuits with milk instead? - Beryl Dear Beryl: If you simply substitute milk for the heavy cream, the biscuits are likely to be tough and unappetizing. That's because cream provides both liquid and fat. It's a substitute for both milk and shortening in ordinary biscuit recipes. You can still make the biscuits with milk, but you must also add some butter or other fat to compensate for the fat content of the cream, which is what makes the biscuits tender and flaky.
FOOD
August 9, 1992 | By Andrew Schloss, FOR THE INQUIRER
Things western, from wearing apparel to dancing, are pretty hot these days, fueled by the American spirit of freedom, the love of wide-open spaces and Garth Brooks. To capture the essence of the Old West, today's urban cowboys need only put on some Rocky Mountain jeans and a John Wayne cavalry bib shirt, and rustle up some western-style grub - good, slow-cooking, full-flavored and thoroughly American food. Back in the old days, when the cowpokes rode the range, there always seemed to be an aging cowboy with a limp in his swagger and frying grease on his chaps who cooked the food on the cattle drives.
FOOD
April 29, 1992 | By Denise Breslin Kachin, SPECIAL TO THE INQUIRER
The phone was ringing off the hook at the Best Bakery Inc. in Lansdale on a sunny, early spring morning. While one business call normally would not stop production of cookies and biscuits at most bakeries, the making of almond cookies came to a complete halt while owner Shashi Patel answered the call. Speaking in the language of his native India, Patel, 40, wrapped up his phone business and immediately rejoined his brother Kiran, 41, on the assembly line. The two took the sweet cookie dough and rolled and shaped it into round cookies.
FOOD
July 29, 2010
Metal canister sets replaced wood in the mid-1800s to protect flour and sugar from moisture. These enamel reproductions by Kraft Klub are reminiscent of those used in the '50s when people actually used flour and sugar to make bread and cake, instead of boxed mixes. Available in aqua, red and white, the price seems reasonably retro. Snack Smart Almondina, maker of the thin crunchy biscuits we've come to love, has a new chocolate cherry variety that is simply scrumptious. They're dairy-free, kosher, and free of cholesterol, coloring and preservatives.
FOOD
April 29, 2016
Makes 16 biscuits with strawberry topping For the topping: 2 pints strawberries 1 tablespoon sugar 8 ounces vanilla yogurt For the biscuits: 11/2 cups flour 1/4 teaspoon salt 4 teaspoons sugar 2 teaspoons baking powder 6 tablespoons cold butter 3/4 cup whole milk 1. Preheat the oven to 400 degrees F. 2. Wash, hull, and slice the strawberries. Place them in a bowl and sprinkle with the sugar. Set aside. 3. Stir together flour, salt, sugar, and baking powder in a large bowl.
FOOD
March 3, 2011 | By Dianna Marder, Inquirer Staff Writer
Dinner at the Kensington home of John Vick and Amanda Jaffe is as simple as roast chicken, mashed potatoes, salad, and biscuits - and as complicated as farm-raised, sustainably grown, homemade, and locally sourced. Jaffe uses chicken from Griggstown Quail Farm outside Princeton, unaltered by hormones or antibiotics. Vick mashes the All Blue potatoes, a variety that produces colorful flesh as well as skin, from Tuscarora Organic Growers in Hustontown, Pa., adding butter from Hometown Provisions in Lancaster County and whole milk from Trickling Springs Creamery in Chambersburg, Pa. For his biscuits, Vick blends heirloom cornmeal from Rineer Family Farms in Lancaster and buttermilk from Maplehofe Dairy in Quarryville, Pa. The salad greens, baby arugula, and baby spinach were grown hydroponically at Woodland Produce in Fairton, N.J., by a farmer who recently got a grant from the USDA to install photovoltaic cells in order to run his greenhouses on solar energy.
NEWS
August 29, 2012 | By Kevin Riordan, Inquirer Columnist
At Pride Paws, homemade dog biscuits are hot items. "Sometimes we sell them as fast as we can bake them," says manager Renee McCormac. The biscuits helped launch the nonprofit Medford retailer, which offers developmentally disabled young adults a place to work and prepare for "the next, better job," says founder Joe Ritzel. He and his wife, Linda, of Marlton, are part of a close-knit group of Special Olympics parents who established Pride Ventures Inc. Joe is its board president and Linda is a trustee.
FOOD
October 30, 1991 | by Bonnie Tandy Leblang and Carolyn Wyman, Special to the Daily News
BETTY CROCKER LIGHT BROWNIES FUDGE BROWNIE MIX. $1.29 to $1.49 per 20.5- ounce box. BONNIE: Once the reduced-fat trend hit the baking aisle, it seemed only a matter of time before some company would introduce a light brownie mix. That company turned out to be Betty Crocker. Betty Crocker's new Light Fudge Brownie Mix contains less fat and calories per serving. Compared to an original Betty Crocker fudge brownie, for instance, each light brownie contains 4 fewer grams of fat and 40 fewer calories.
ENTERTAINMENT
September 17, 2009 | By BETH D'ADDONO For the Daily News
Guy Savoy, the storied three-Michelin-starred chef with eponymous palaces of gastronomy in both Paris and Las Vegas, will be cooking with his friend Georges Perrier at Le Bec-Fin on Sunday and Monday. The event is already sold out, and the $200-a-plate dinners will include a few of Savoy's favorite ingredients, including, of course, truffles and foie gras. We wondered if he always eats that way. He replied to our questions by e-mail. Q: You are most associated with elegant, gourmet French cuisine.
1 | 2 | 3 | 4 | 5 | Next »
ARTICLES BY DATE
FOOD
September 15, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 12 biscuits 11/2 cups sifted unbleached all- purpose flour (sift before measuring) 1 tablespoon baking powder 1 teaspoon salt 11/3 tablespoons packed light brown sugar 1/4 teaspoon pumpkin pie spice or cinnamon 1/4 cup chilled butter, cut into cubes 1 cup cold mashed sweet potatoes or yams (microwave 2 large potatoes in advance, and chill) 3 to 5 tablespoons whole milk For the glaze: 2 tablespoons milk For the topping (optional): 4 tablespoons softened butter whipped with 1/4 teaspoon cinnamon 1 tablespoon brown sugar 1. Position a rack in the center of the oven, and preheat to 425 degrees.
FOOD
June 30, 2016
Makes 12 servings For the biscuits: 5 cups all-purpose flour 11/4 teaspoons salt 1 teaspoon baking soda ¼ teaspoon baking powder 11/2 cups 83 percent European style cultured butter (unsalted), chilled and cut into small cubes 2 cups buttermilk 1 to 2 tablespoons heavy cream For the gravy: 4 tablespoons butter 1 pound pork breakfast sausage (uncased) 2 teaspoons fresh ground black pepper 1/3 cup flour 1 quart whole milk Salt to taste 1. Make the biscuits: Preheat oven to 425 F. Combine dry ingredients in a bowl, and whisk to break up any lumps.
FOOD
May 5, 2016 | By Maureen Fitzgerald, FOOD EDITOR
When I arrived at Prince Hall Elementary last week for our last cooking class - the grand finale, when the students cook for family and friends - there were no students to be found. Because school had been dismissed at noon that day, we had made a plan to start cooking right away and have guests arrive at 2 p.m. However, miscommunication had the kids sent home with instructions to return at 1 p.m. "And it's really a challenge to get the kids to come back once they go home," said Benjamin David, the teacher who has been helping with our classes at the school in West Oak Lane.
FOOD
April 29, 2016
Makes 16 biscuits with strawberry topping For the topping: 2 pints strawberries 1 tablespoon sugar 8 ounces vanilla yogurt For the biscuits: 11/2 cups flour 1/4 teaspoon salt 4 teaspoons sugar 2 teaspoons baking powder 6 tablespoons cold butter 3/4 cup whole milk 1. Preheat the oven to 400 degrees F. 2. Wash, hull, and slice the strawberries. Place them in a bowl and sprinkle with the sugar. Set aside. 3. Stir together flour, salt, sugar, and baking powder in a large bowl.
NEWS
February 5, 2016 | By A.D. Amorosi, For The Inquirer
It's weird hearing that your musical heroes are eating right, sleeping well, and in overall good shape. Not to mention driving minivans, making suburban shopping runs, and hanging out with the neighbors. That's just not rock 'n' roll. Yet when it comes to jamtronica icons the Disco Biscuits - formed at the University of Pennsylvania in 1995 and named for the '70s feel-good drug Quaaludes - living healthily and stealthily looks good. "Well-being works, especially as you get older," says bassist Marc Brownstein, 42. "I'm significantly healthier now than at 22. That translates into the music.
FOOD
July 10, 2015 | By Michael Klein, For The Inquirer
What's new Mitch Prensky, the caterer behind the bistro of Supper on South Street, has a storefront for his Southern-style biscuit sandwiches. Scratch Biscuits opened this week at 1306 Chestnut St. The shop, which offers all sorts of varieties, is open from 7:30 a.m. to 7:30 p.m. Monday to Saturday. It also opens from 11 p.m. to 1 a.m. Fridays and Saturdays, selling $5 chicken sandwiches out of the shop's back door on Drury Street near 13th Street. Xfinity Live, the entertainment center in the heart of the sports complex in South Philadelphia, has embarked on a $6 million renovation and expansion.
ENTERTAINMENT
September 30, 2014 | By A.D. Amorosi, For The Inquirer
It's no secret the Disco Biscuits love to play. Formed at the University of Pennsylvania in 1995, named for the '70s feel-good drug Quaalude, the Biscuits merged the jam-band form familiar from the Grateful Dead and the all-day-all-night sensibilities of a techno-tronic rave with electronic beats and boings to match. Along with launching Camp Bisco's music festival for improvisational bands and DJs in Upstate New York, the Biscuits play mini-fests, called City Bisco, where they take over your town and several venues for a stretch.
ENTERTAINMENT
July 9, 2014 | BY MATT NESTOR, Daily News Staff Writer nestorm@phillynews.com, 215-854-5906
BEHIND THE stage, seagulls bobbed and boats rocked in the Delaware River current. Out front, dancers swayed and bounced in tiered rows. Onstage, the bands played, one after another, each accompanied by a new instrument, one that wasn't so prevalent at the last Jam on the River festival in 2008: the laptop. Arguably the most divisive instrument since the electric guitar, the laptop has impacted nearly every music genre and even forged new ones, like the so-called jamtronica that brought thousands to the River Stage at Penn's Landing in late May. Jam - the open-ended, improvised end of the rock music spectrum - was once ruled by the Grateful Dead and Phish, which comes to the Mann Center tonight and tomorrow for two sold-out gigs.
NEWS
September 27, 2013 | BY JONATHAN TAKIFF, Daily News Staff Writer takiffj@phillynews.com, 215-854-5960
SUPPOSE YOU threw a party, and everybody came. Or, at least, all your buds from far as well as near. That's what the guys in the Philly-based "trans-fusion" (jam-meets-electronica) band Disco Biscuits are hoping for, with their second annual City Bisco festival holding down the fort on two stages today and tomorrow at the Mann Music Center. "It's definitely the party of the weekend," proclaimed Aron Magner, keyboardist for the headlining band that closes both bake-offs. Tonight it's with a hip-hop- strong support team, including Big Boi, Method Man and Redman, then tomorrow in a mix with electronic dance music "controlists," like Gigamesh, Emancipator, Shpongle, Lee Foss and more.
NEWS
March 22, 2013 | By Carolyn Hax
Question: What can I say when my father starts talking about how he will be dead in X number of years? He usually says by age 65 - seven years from now - but once he predicted he will die at age 68, the day after his 50th anniversary with my mom. There is nothing wrong with him that lifestyle changes wouldn't fix, but his father was in ill health for several years, and Dad is afraid of that. I don't expect to change his mind, but I am looking for a respectful response that lets him know I think he's spouting "horse biscuits" (as he himself would say)
1 | 2 | 3 | 4 | 5 | Next »
|
|
|
|
|