October 21, 2021 - 7:57am
Has anyone ever hear of rising biscuits over warm water overnight?
I had a recipe.
It was involved, so it got put away(AWAY, that mysterious place. That you have to trip over to find.)
I remember making it, using and 8x8 pan for the biscuits and a 13x9 pan to put the water in.
Left it on the stove overnight.
Was disappointed in the morning, that, I didn't make a fresh cut on all sides of the biscuits.
So. they rose lopsided.
I have gone through the better part of 60 years of recipes.
And, GONE! : 0
I have tried all kinds of terms to find even one recipe. Nope.
King Arthur Flour, replied that it would have to contain yeast.????
I've seen Angel Biscuits, BUT.
Leavening agents are yeast or baking powder/soda.
Yeast will rise in room temp or above (like over warm water)
Baking powder will have some action at room temp but rises in the oven.
"sausage gravy" is a southern U.S. thing. Maybe explore that avenue. Not sure how it got up to Chicago unless part of a southern style something.
In the Great White North we have UK style scones (and yes, those Yankee triangle "scones" at Starbucks). Not to be confused with Utah scones, which are fry bread.
They're all quick bread (ie non yeast) cousins.
Thank you for your guidance.
Are we talking cookies, buns or scones? What country is the recipe from? Year?
Biscuits for gravy(sausge)
with less yeast and a cold kitchen. I think the recipe you're looking for is a version of Angel biscuits with less yeast or a very cold kitchen so that getting the yeast to rise would require placing them over hot water.
Finding a recipe using a particular warming method before baking certainly narrows the chance of finding such recipe. Can you remember any specifics about the recipe? Is it only for one 8x8 pan or several? Large batch of dough kept in the fridge and portions taken out when needed? Or did it use any prepackaged ingredients like Bisquick or mix?
In the 80's many versions of Angel biscuits (scones) came out In the second wave after the 50's. Here is a video of one method that uses yeast but a one hour rise, and uses butter and pwd milk. Cup recipe, large batch, lots of tips and explanations.
Try searching: angel biscuits small recipe slow rise. And see what pops up.
The next recipe is for 9 angel biscuits but several things could be changed....one no longer needs to activate instant yeast and the yeast can be reduced considerably, try 1/4 tsp. Crowd them in your pan to get higher biscuits (sound familiar?) then raise them slowly overnight. Over hot water if the kitchen is cold.
Here is a small metric yeasted scone recipe, just leave out the nuts and stuff and reduce the maple syrup to one teaspoon of sugar for savory. This one is small batch but slow rise in the fridge, has a good look about it.
I'm narrowing in on Angel Biscuits too, with a Wet Rise overnight.
I'm seeing that the newer recipes, seem to be afraid of letting dough out overnight.
Even my mother-in-law left her cinnamon rolls out to rise overnight.
And, thank you for the links. : )
Yes, I enjoy Phillis' cooking.
The newer recipes are set up for a rise of an hour or so, and if you leave them out overnight in a heated house they will over-rise, deflate, and get an unpleasant taste. The little yeasts choke on CO2. (https://www.ehow.com/info_12306190_happens-leave-bread-dough-rise-long.html)
This is why Mini Oven is carefully suggesting using both less yeast, and a fridge or a really cold kitchen, to slow the rise -- if what you really want is an overnight rise.
If what you are aiming for is fresh biscuits first thing in the morning (and what could be better?) I'd put them into the fridge to rise overnight, covered by something so they don't dry out.
I was trying to narrow down to one recipe.
I've narrowed to angel biscuits, is where this biscuit recipe falls unser.
Thank you, for your insight.
to loose a recipe. You may find a better one! :)
The original lost recipe might be used in conjunction with a gas stove, the water filled pan over the pilot burner or oven exhause burner, again, in a cold kitchen and a method of raising a slow rising dough faster. Very hot water or having the burner on might turn out disappointing as it could cook the dough or kill the yeast instead of just warming it.