Fighter Biscuits: Difference between revisions
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=Summary:= | |||
Fighter Biscuits are a staple item of the Calontir Soup Kitchen to nourish the army at foreign wars. | |||
==General Tips== | |||
* Double bag the biscuitis to keep them fresh and bug free. | |||
* Freezing, then thawing them often makes them soggy, so best to make fresh right before leaving home, and cool completely before putting in bags to prevent condensation. | |||
* If they must be frozen, let them cool thoroughly first. Get as much air out of the bags as possible, and double-bag them. Make sure everything is well sealed. If sufficient cooler space, put them in a tupperware-style container in addition to double-bagging them. | |||
* A dry paper towel included in the bag also helps control condensation. | |||
* Baked on site is awesome! | |||
=Elasait's Recipe= | |||
Yields 45-55 Biscuits | |||
Ingredients: | |||
* 1 pound breakfast sausage (I use sage), | |||
* 1 pound shredded sharp cheddar cheese, | |||
* 1 pound Bisquick or other baking mix (I prefer Trader Joe's if you have access to one, it's also cheaper, but Bisquick will do fine), | |||
* 3/4 to 7/8 cup milk. If you do use TJ's baking mix, you need the higher milk amount, because it is a little drier due to its lack of trans fat. | |||
Directions: | |||
*Mix it all together into a fine sticky mess. Roll out 1 to 1 1/2 inch balls. Put on a greased or nonstick baking sheet, and bake at whatever the temperature for biscuits on the baking mix says, for a couple of minutes longer than the biscuit instructions say. | |||
Do NOT pre-cook the sausage! It will cook as they bake, and the additional grease adds moisture. The main complaint about fighter biscuits is that they are too dry. | |||
*Let them cool thoroughly, then they can be frozen in ziplock bags. Get as much air out of the bags as you possibly can, and double-bag them. Make sure everything is well sealed. In my experience as long as the bags are well and truly sealed, they keep pretty well for several days in a cooler. You just have to make sure they stay dry. If I have sufficient cooler space, sometimes I also enclose them in a tupperware-style container in addition to double-bagging them. A dry paper towel included in the bag also helps control condensation. | |||
[[Category:Recipes]] [[Category:Soup Kitchen]] | |||
Latest revision as of 11:44, 1 February 2020
Summary:[edit | edit source]
Fighter Biscuits are a staple item of the Calontir Soup Kitchen to nourish the army at foreign wars.
General Tips[edit | edit source]
- Double bag the biscuitis to keep them fresh and bug free.
- Freezing, then thawing them often makes them soggy, so best to make fresh right before leaving home, and cool completely before putting in bags to prevent condensation.
- If they must be frozen, let them cool thoroughly first. Get as much air out of the bags as possible, and double-bag them. Make sure everything is well sealed. If sufficient cooler space, put them in a tupperware-style container in addition to double-bagging them.
- A dry paper towel included in the bag also helps control condensation.
- Baked on site is awesome!
Elasait's Recipe[edit | edit source]
Yields 45-55 Biscuits
Ingredients:
- 1 pound breakfast sausage (I use sage),
- 1 pound shredded sharp cheddar cheese,
- 1 pound Bisquick or other baking mix (I prefer Trader Joe's if you have access to one, it's also cheaper, but Bisquick will do fine),
- 3/4 to 7/8 cup milk. If you do use TJ's baking mix, you need the higher milk amount, because it is a little drier due to its lack of trans fat.
Directions:
- Mix it all together into a fine sticky mess. Roll out 1 to 1 1/2 inch balls. Put on a greased or nonstick baking sheet, and bake at whatever the temperature for biscuits on the baking mix says, for a couple of minutes longer than the biscuit instructions say.
Do NOT pre-cook the sausage! It will cook as they bake, and the additional grease adds moisture. The main complaint about fighter biscuits is that they are too dry.
- Let them cool thoroughly, then they can be frozen in ziplock bags. Get as much air out of the bags as you possibly can, and double-bag them. Make sure everything is well sealed. In my experience as long as the bags are well and truly sealed, they keep pretty well for several days in a cooler. You just have to make sure they stay dry. If I have sufficient cooler space, sometimes I also enclose them in a tupperware-style container in addition to double-bagging them. A dry paper towel included in the bag also helps control condensation.