Biscuit help needed
I'm looking to serve a Christmas ham on biscuits. I've got the ham, but am at a loss on where to get the biscuits in D.C. I need a couple large bags, but don't want to spend a lot of money. I know I would find them at some of the nearby Amish markets, but won't be able to get to one of them.
Anybody have any ideas for sources of ready-made biscuits? Or if not, are the tubes of bake-your-own that they sell at supermarkets any good?
I know I'm not telling you what you want to hear, but in my opinion, if you care about the quality of the biscuits, you will have to bake them yourself. There is no other alternative. Personally, I think the refrigerator type that is sold in supermarkets is so bad as to be inedible. Especially for a special occasion dinner.
I agree with Woodley that homemade is better than refrigerator, but what came to mind as a good place to get quality biscuits would be David Guas's new bakery, Bayou Bakery. He was the pastry chef at Acadiana, among other restaurants, so he knows biscuits.
901 New York Ave NW Ste 200A, Washington, DC 20001
I always use Parker House rolls for my ham "biscuits". They are less crumbly and hold up thru a buffet better than a traditional biscuit. I buy the frozen dough and let thaw & rise. Everyone loves them and it makes the house smell so good as company comes in. Fits the budget well, too.
The biscuit will be a critical part of the meal just as the bread in a good sandwich is as important as the makings. You won't find good biscuits in stores. But it's Christma and you're in luck. Biscuits are really easy to make. A lagniappe: use butter in lieu of any other fat.
I love biscuits and have tried a lot of different approaches on this topic.
Making your own from scrath is fine but I don't think you need to. Having scronged for lilly white flour and lard, I can honestly say, there isn't a whole lot of difference between some (don't get that flaky pilsburry stuff), and the biscuits I make and the grocery stuff. Let me say that there is a big difference between the grocery store stuff and stuff turned out by some great southern resturants I've been to. However, there is little difference between the stuff I make vs. the grocery store. So you can gauge your talents in this area.
I would strongly urge you to use bisquick. It is almost fool proof and turns out great biscuits and it is also extreamely cheap.