One GRITS Journey To Convert Beloved Southern Recipes to Paleo Approved, and Darn GOOD too!

This is my story of how I am striving to change my family's life, nutritionally, for the better. Here in the deep South Paleo is a foreign word. No one has heard of it, and gluten free is really almost as unheard of...
After reading Gary Taubes enlightning GOOD CALORIES, BAD CALORIES I was determine to change! Armed with my own two hands, the internet (thank God for, and all those wonderful blogs and podcasts available now, I am beginning my journey.
Please feel free to join me as I try to adapt all of our Southern Favorites into Paleo Appropriate Scrumptiousness!!! (and all Gluten Free) I will try to post all of the good ones, and may even blog about some failures along the way.

18 March 2011

The Southern Biscuit, the best in the WORLD!!! Heres Why...

Biscuits became iconic southern somehow.. And having had biscuits out of the south, I can agree that a true southern biscuit is something everyone should get to experience.... Biscuits up north, well they just cannot compare, don't bother!
As I have been researching lately, I found that we make better biscuits in the south because we just have better flour! How unfair! Biscuits are supposed to be light and flaky (well usually, sometimes you want a firmer biscuit..).. to reproduce this remarkable product there are a few musts...
A big One being a low protein flour!
Southern flour tends to have 8-9g protein, while northern flours can be closer to 11-12g!!!!  Bread Flour can have 12g...!!!!! What a difference !!!!
Our southern flour (like White Lilly) is automatically substantially lower in protein content than its Northern Counterpart.
So if you northerners want to make a true biscuit--you will probably have to order some flour!!!!

But I took this to heart as I am trying to make a Gluten Free biscuit that stands up! Low Protein??? How about gluten free flours!!PERFECT! I think rice flour may be the base for a really good biscuit.. Now to experiment. I have not been happy with a biscuit thus far... I will let you know when I make a good gluten free biscuit don't you worry....I will be way to excited to not share....

But back to talking  SOUTHERN biscuits. There are so many different southern biscuits, all good in their way. I mean you wanted want to eat country ham on a high fluffy biscuit right??? You need a more dense biscuit...
How many different biscuits has the south produced whose name has caught on??
We have angel biscuits, buttermilk biscuits, drop biscuits, sour cream biscuits, Beaten biscuits, the Flying Biscuit, I could go on....
its about what fat you use, what liquid, and of course the RIGHT flour!
A truly good Southern Biscuit is worth searching for, and worth mastering!!!!
I cannot wait to get my hands on THIS BOOK--
Southern Biscuits by Nathalie is supposed to come out in May 2011!!!!!!

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