Biscuit recipe request!!
Hello lovely Cooking community!
I am soliciting your best tried-and-true buttermilk biscuit recipes. I have no allergies, dietary restrictions, or ingredient aversions (i.e. bring on the lard!)
In return, I give you a Lebanese (and ve*gan friendly) version of the ubiquitous Mediterranean dish stuffed grape leaves/dolmathes.
Stuffed Grape Leaves
Ingredients
Use 1/2 (1 lb) jar of store-bought grape leaves (you can also use fresh grape leaves - make sure you blanch them in heavily salted water and then carefully dry them on paper towels before using). For the especially large leaves, you can cut them in half. Some people who like the rolls especially thick may just use the large ones folded in half (like "double bagging" )
1-2 red onions sliced
1-2 potatoes, peeled and sliced into discs
1-2 tomatoes circle-sliced
1-2 lemons, peeled and sliced
for stuffing - combine the following (raw) ingredients in a bowl:
1 cup "rose-grain" rice (there is also a fantastic variety called "Egyptian rice" in some markets)
1 cup chopped parsley
1 cup chopped tomato
1/4 cup chopped mint
salt to taste
2 tablespoons olive oil
1/2-1 lemon, squeezed
optional- pinch of all-spice
Take a small teaspoon of stuffing, place in the bottom (wider) base of each grape leaf, tuck in each side over into the middle and roll the leaf up so that it makes a long cigar-shaped roll. Once you've used up all the leaves, get a huge heavy pot and begin layering the following:
1 layer of red onions followed by a layer of potatoes. Place a layer of grape leaves on top (in circles as shown in this photo).
Then place a layer of lemons followed by another layer of grape leaves. Then place a layer of tomatoes and then the rest of the grape leaves on top. Then, VERY IMPORTANT, get a heavy glass plate and place on top of the entire set of layers to hold them down (this prevents everything from unraveling once the rice expands while cooking and allows it all to cook together). Add 2-3 cups of water with a little salt until everything, including the plate, is covered with water. Cook on hight until it boils and then turn the heat down to low or medium low heat for about 2-4 hours (even longer on very low heat if you can - just keep adding water and a little lemon juice and maybe a teensy bit of salt, if not using jarred grape leaves which are already brined), dep. on how many you've made. (try to taste the grape leaves and see if the rice is cooked, to gauge doneness. This is one of those dishes that cooks best, slow.
Keep checking the water to see how quickly it's being absorbed. If it's very quick, you may want to slowly add cold water, so that it doesn't dry out. Before serving, turn pot slowly upside down over a platter, the way you would a cake. You may need to drain the excess water first.
I am soliciting your best tried-and-true buttermilk biscuit recipes. I have no allergies, dietary restrictions, or ingredient aversions (i.e. bring on the lard!)
In return, I give you a Lebanese (and ve*gan friendly) version of the ubiquitous Mediterranean dish stuffed grape leaves/dolmathes.
Stuffed Grape Leaves
Ingredients
Use 1/2 (1 lb) jar of store-bought grape leaves (you can also use fresh grape leaves - make sure you blanch them in heavily salted water and then carefully dry them on paper towels before using). For the especially large leaves, you can cut them in half. Some people who like the rolls especially thick may just use the large ones folded in half (like "double bagging" )
1-2 red onions sliced
1-2 potatoes, peeled and sliced into discs
1-2 tomatoes circle-sliced
1-2 lemons, peeled and sliced
for stuffing - combine the following (raw) ingredients in a bowl:
1 cup "rose-grain" rice (there is also a fantastic variety called "Egyptian rice" in some markets)
1 cup chopped parsley
1 cup chopped tomato
1/4 cup chopped mint
salt to taste
2 tablespoons olive oil
1/2-1 lemon, squeezed
optional- pinch of all-spice
Take a small teaspoon of stuffing, place in the bottom (wider) base of each grape leaf, tuck in each side over into the middle and roll the leaf up so that it makes a long cigar-shaped roll. Once you've used up all the leaves, get a huge heavy pot and begin layering the following:
1 layer of red onions followed by a layer of potatoes. Place a layer of grape leaves on top (in circles as shown in this photo).
Then place a layer of lemons followed by another layer of grape leaves. Then place a layer of tomatoes and then the rest of the grape leaves on top. Then, VERY IMPORTANT, get a heavy glass plate and place on top of the entire set of layers to hold them down (this prevents everything from unraveling once the rice expands while cooking and allows it all to cook together). Add 2-3 cups of water with a little salt until everything, including the plate, is covered with water. Cook on hight until it boils and then turn the heat down to low or medium low heat for about 2-4 hours (even longer on very low heat if you can - just keep adding water and a little lemon juice and maybe a teensy bit of salt, if not using jarred grape leaves which are already brined), dep. on how many you've made. (try to taste the grape leaves and see if the rice is cooked, to gauge doneness. This is one of those dishes that cooks best, slow.
Keep checking the water to see how quickly it's being absorbed. If it's very quick, you may want to slowly add cold water, so that it doesn't dry out. Before serving, turn pot slowly upside down over a platter, the way you would a cake. You may need to drain the excess water first.