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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
07-26-2016, 08:01 AM
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Red Beans Are Delicious!
Yesterday being Monday of course Red Beans and Rice was on the menu for dinner last night.
Beans were cooked  I also made some biscuits and grilled some venison and hot sausages. Butter Dip Biscuits  Venison and hot sausages on the grill  Time to eat!  Yeah I know, like it needed more sausage on the side. Lol..... Great meal!  
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#3
07-26-2016, 09:41 AM
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I need some of those biscuits
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#4
07-26-2016, 09:59 AM
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absolutely
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#8
07-26-2016, 01:27 PM
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Red beans look awesome but I'd tear those biscuits up!! Please post up the recipe!
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#9
07-26-2016, 11:45 PM
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Quote:
Yes please! Sent from my iPhone using Tapatalk
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#10
07-27-2016, 06:05 AM
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Butter Dip Biscuits
Ingredients: 1 stick (1/2 cup) uns alted butter (see notes below) 2 1/2 cups allpurpose flour 4 tsp. granulated sugar 4 tsp. baking powder 2 tsp. kosher salt 1 3/4 cup buttermilk (see notes below) Directions: Preheat oven to 450F degrees. Spray an 8inch square baking dish with nonstick cooking spray. In a microwavesafe bowl (or you can use the baking dish that you'll be baking these in), melt stick of butter in the microwave. In a medium bowl, mix together the flour, sugar, baking powder and salt. Pour in the buttermilk. Stir until a loose dough forms. Dough will be sticky. Press biscuit dough into baking dish (right on top of the melted butter). It is easiest to spread it out with your hands. Take a sharp knife and cut the biscuit dough into 9 squares before baking. Bake for about 2025 minutes, rotating once during baking. If you notice that some of the butter that is coming up to the top is getting brown, just take a paper towel and dab around the edges a bit. Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Cook’s Note : I really recommend only using buttermilk with these but if all you have on hand is regular milk then you can use that (just not skim milk, that stuff is far too watery). Keep in mind though that when you use regular milk, you'll have to cut back on the amount you use because regular milk is much thinner than buttermilk. You may need to use about 1 1/4 cups 1 1/2 cups (start with less, you can always add more in). The buttermilk adds such great flavor to these biscuits so if you can get your hands on some, definitely give it a try. Also, if you use salted butter, make sure you leave out the additional salt that is added to the dough.
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#11
07-27-2016, 07:02 AM
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Sig..... what is your ratio of Beans to sausage?
I use 4 lbs to 4 lbs. But usually while eating them, I always think there should be more sausage. I don't use the electric knife anymore. It cut into the cutting surface too much.
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#13
07-27-2016, 08:44 AM
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it all looks good---i can smell it!
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#15
07-27-2016, 12:05 PM
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#17
07-28-2016, 06:49 AM
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Yes they do but they also have some really good posters that help out. Whats crazy is you can post one thing here and everyone is in amazement and post something there and get eleventy bazillion comment on what you did wrong.
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#18
07-29-2016, 10:08 PM
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What's TD?
Sent from my iPhone using Tapatalk
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#19
07-29-2016, 10:31 PM
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Quote:
I like a lot of sausage. Because I like a piece in every bite I take! Try some Rabideaux's sausage. It has a good strong smoke flavor. Last edited by redaddiction; 07-29-2016 at 10:47 PM.
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#20
07-29-2016, 11:14 PM
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Quote:
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