tag:blogger.com,1999:blog-7469625599029614098.post2960718389333123350..comments2023-08-06T05:51:51.708+02:00Comments on Kakemilla: Biscuits - Amerikanske Rundstykker (Eggfri) / Biscuits - American Bread Rolls (Eggless)Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7469625599029614098.post-12771115594164589812013-03-13T07:30:52.045+01:002013-03-13T07:30:52.045+01:00Hi again Reeze!
Glad to hear that! Love it when I ...Hi again Reeze!<br />Glad to hear that! Love it when I find a great recipe that works as well. Better sticking to it then! You have a great page and blog by the way! :)Kind regards, Camilla :-)Kakemillahttps://www.blogger.com/profile/17285603797725276250noreply@blogger.comtag:blogger.com,1999:blog-7469625599029614098.post-16355785815311284802013-03-08T19:08:26.950+01:002013-03-08T19:08:26.950+01:00Norway is lovely. Can't wait for my next trip ...Norway is lovely. Can't wait for my next trip to Oslo. I have plans to emulate one of your Norwegian bread recipe, will keep you posted on the results. I have to say, after trying a number of Hveteboller recipes, I think I have found the one I like most. <br /><br />Happy Baking,<br /><br />ReezeReese Darraghhttps://www.blogger.com/profile/03922180365532718618noreply@blogger.comtag:blogger.com,1999:blog-7469625599029614098.post-5737440080224170002013-03-08T07:47:45.479+01:002013-03-08T07:47:45.479+01:00Hi Reeze!
Sorry for the delay in replying to your ...Hi Reeze!<br />Sorry for the delay in replying to your comment! Thank you SO much for your lovely feedback! I really do appreciate it and I will definetely try out your tips next time I make these!<br />So, how did you like Norway then? Great place, eh? And yes, hveteboller is absolutely delicious! Hope you found a good recipe and I hope you would like to try out one of my recipes under the labels Cakes with yeast or Norwegian. There you will find more traditional Norwegian cakes and food. I'd love to hear from you again!<br />Kind regards, Camilla Kakemillahttps://www.blogger.com/profile/17285603797725276250noreply@blogger.comtag:blogger.com,1999:blog-7469625599029614098.post-90940054700813274662013-02-22T21:33:59.538+01:002013-02-22T21:33:59.538+01:00Hi hi Kakemilla,
I happened to stumble upon your ...Hi hi Kakemilla,<br /><br />I happened to stumble upon your blog while researching for a good hveteboller recipe. I fell in love with the sweet cardamon scented bun during my stay in Oslo, hence the hunt for a good recipe. <br /><br />While you are on the subject of biscuit, I thought I should put in my two cents on it. <br /><br />You are absolutely correct when referring to biscuit as mainly a Southern staple. We hardly eat them here, up in the New England area (East Coast of the US). Our preferred breakfast of choice is mainly pancakes, waffles, bagel with cream cheese, eggs, and bacon, of course. While for lunch, we used a lot of what we termed as sub-rolls, for our hot and cold sandwiches, rye, and white or whole wheat bread as we called it.<br /><br />Buttermilk is normally used for biscuit while soured milk is a fine substitute. One of my best friend is from the South and her mum had taught me how to make a good biscuit some years ago. We normally use shortening over butter as the fat in biscuit, the earlier will give your biscuit a flakier texture. Also, I will not recommend to handle the dough too much as it will result in a tough biscuit. The method I was taught is to use a pastry cutter or two knives to cut the fat (at room temperature) into the flour mix. Once it resembles coarse breadcrumbs, go ahead and add in the liquid. Bring the dough together with a spatula and scrape the entire content onto a heavily floured work surface. From there, I was advised to just fold the dough into itself not more than 5 times. Cut the dough with a pastry cutter, placed it on a baking sheet. Brush with melted butter and bake at 450F for 10 to 12 mins. If you prefer, you can brush some melted butter all over the biscuit after they are done baking.<br /><br />A good biscuit, as Ma Mae (my friend's Southern mother) puts it, is one that stand taller than a lamp post. Also, they prefer to serve biscuit with sausage gravy for breakfast while others will have it with butter and jelly (jam).<br /><br />Hope the piece of info helps.<br /><br />Hadet bra!<br /><br />Reeze<br />Reese Darraghhttps://www.blogger.com/profile/03922180365532718618noreply@blogger.com