Hudson Cream Self Rising Flour????
Angela Goodwin
grandma said that the secret is she only uses Hudson Cream Self Rising
Flour. Now she lives in West Virigina, and I'm in Washington. Is this a
national brand or is it some thing you can only get on the east coast, and
what makes it so special?
Angie
Vox Humana
"Angela Goodwin" <goodw...@screaminet.com> wrote in message
news:ufscnrb...@corp.supernews.com...
I grew up on the banks of the Ohio, just a few feet from the West Virginia
border. I have never seen or heard of this flour. It is definitely not a
national brand. Biscuits are best made with a low protein flour. I would
look for Martha White or White Lily SR flour. If you can't find a southern
brand or SR flour, I would use half cake flour and half AP flour and add 1
1/2 tsp. baking powder and 1/2 tsp. of salt per cup of flour. Biscuits are
very technique dependant, so even with the same flour, your first attempts
to make them probably won't yield results like your mother gets.
Mike Avery
Grandmothers don't like to give away the real secret of
theur biscuits.... the fact that they've been making them
longer than you've been alive.
My ex-mother-in-law (who I miss more than my ex-wife)
used to make incredible biscuits. She said they weren't
anything special, and that she hadn't made a good biscuit
since she stopped making them from scratch. She was
using bisquick mix, though she also used Pioneer mix from
time to time. She said all the mixes were about the same.
I watched her one time... pretending to just be drinking
coffee and trying to get my eyes to focus. She made her
dough very, very liquid. And her biscuits rose marvelously.
I've since learned most doughs and batters would rather
be a bit too liquid than a bit too dry.
As to Hudson Cream Self-rising Flour, it's a product of
Stafford County Milling in Hudson Kansas. It's pretty
widely available, and you can ask your grocery store if they
can get you some.
A good alternative, according to a friend who was raised in
the south, would be Martha White flour or biscuit mix.
You can make your own self-rising flour, the recipe was
given here not too long ago, and is available in many
cookbooks. Here's one set of instructions, stolen from
about.com:
1. In a large mixing bowl, measure 6 cups of flour.
2. Add 3 tablespoons baking powder.
3. Add 1 tablespoon salt.
4. Either sift together or mix with a wire whisk until well
combined.
Can be stored in airtight container for months.
For biscuits, you want a softer flour, not a bread flour.
I'd suggest all-purpose flour. And you might try replacing
some of the all-purpose flour with cake flour to make the
flour even softer.
Again, the big key is making sure the biscuit dough is
quite, quite wet. Not so wet it will flow like pancake
batter, but certainly quite moist. Pick a recipe you like
and start adding an extra tablespoon of milk or buttermilk
to it every time you make it. You'll know when you've gone
too far. Also, take the warnings to not over-knead the
biscuits very seriously.
Good luck,
Mike
Scott
regular recipe, or is a different recipe altogether called for?
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Cymru Llewes
> For making cheese biscuits, can you just add shredded cheeses to a
> regular recipe, or is a different recipe altogether called for?
"I tend to add shredded cheese and then cut down on the shortening a bit.
By bit I mean a tablespoon or so less shortening to about 1/2 cup of
cheese. But I don't measure when I make biscuits. I learned from my
mother and former mother-in-law and they never measured anything."
Cymru's recipe/formula goes something like this:
Scoop yea much flour into a bowl. Add about this
much Crisco with a pasty blender. Add milk and stir til it gets to this texture/feel.
Pinch off this much dough and roll in your hands til it's the right
shape. Bake til they are golden brown and you can smell them.
--
Cymru Llewes
Caer Llewys
Mike Avery
Like so many mothers and mother in laws, something was
left out of that recipe. I think you left out, "Add about
a tiddle of baking powder and smidge of salt" which
chould bo just before the "add about this much Crisco"
line....
Mike
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Cymru Llewes
> On 6 Jun 2002 at 8:40, Cymru Llewes wrote:
>> On Wed, 05 Jun 2002 13:54:09 -0700, Scott wrote:
>
>> > For making cheese biscuits, can you just add shredded cheeses to a
>> > regular recipe, or is a different recipe altogether called for?
>
>> "I tend to add shredded cheese and then cut down on the shortening a
>> bit. By bit I mean a tablespoon or so less shortening to about 1/2 cup
>> of cheese. But I don't measure when I make biscuits. I learned from
>> my mother and former mother-in-law and they never measured anything."
>> Cymru's recipe/formula goes something like this: Scoop yea much flour
>> into a bowl. Add about this much Crisco with a pasty blender. Add milk
>> and stir til it gets to this texture/feel. Pinch off this much dough
>> and roll in your hands til it's the right shape. Bake til they are
>> golden brown and you can smell them.
>
> Like so many mothers and mother in laws, something was left out of that
> recipe. I think you left out, "Add about a tiddle of baking powder and
> smidge of salt" which chould bo just before the "add about this much
> Crisco" line....
>
> Mike
"Actually what I left out is the fact that it needs to be self-rising
flour. Normally Martha White or Gold Medal whichever was on sale last."
Cymru thought it was obvious that it was self-rising flour because the
subject of the thread was Hudson Cream Self Rising Flour????
"I'm looking forward to moving back East so that I can get self-rising
flour at the store and have it cost about the same as the plain flour
instead of 40% more."
cpv...@gmail.com
Nyssa
of town near a Kroger, I have to pick up two or three bags
of this stuff so her biscuits will come out to her
specifications.
If you've got a friendly store manager, perhaps you could
request a special order of the flour then keep the extra
bags in your freezer until needed. That's what my neighbor
does with the extra bags and it doesn't seem to hurt the
flour over the months of storage.
Nyssa, who has the same feelings about Indian Head Plain
White Cornmeal...nothing else works right for her spoon
bread
cdwal...@gmail.com
Nyssa
I picked up for my neighbor there.
She claims the same thing: her biscuits don't come out right
unless she uses this flour. She also uses it for breading
fish or chicken that she's going to fry.
She's originally from West Virginia and used to stock up
whenever she went back for visits, so it's available
*someplace* in WV.
Nyssa, who realizes that the OP was make in 2002, but that
someone else may be interested in the topic too