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  #1  
Old 01-26-2009, 09:14 AM
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Default Hungarian Cracklin' bisquits

These are a great biscuit for either buttering, or for a gravy meal. They are hearty and very tasty!

2 medium potatos, boiled and mashed in the same water
2 Lbs flour
2 Lbs bacon/skin cracklings, fine ground
2 Packages baker's yeast
1-2 tsp. kosher salt
2 Tbsp. sugar

Options: A clove of garlic chopped and boiled with potato mush
3/4 Lb of shredded cheddar

Mix all but crackings and knead well. Place in fridge for an hour or so. This is NOT supposed to be a "fluffy" thing.

Roll out a half inch or so thick..add 1/3 of cracklings, and fold across. Roll again and repeat till done.

Roll a final time about an inch thick and use a round cookie cutter. Let rise and hour or so, then bake in a greased pan around 350 for about 40, or till golden and done witht he toothpick test.

The flour ready to get the eggs and potato mush and yeast


The Potato mush W/salt and sugar added


The dough mixed up and rising


Baking most of the fat out of the bacon


And chopping up, then frying out to cracklin' stage





First rollout of the dough, 1/3 of cracklins added, rolled up and rolled back out...repeat 2X times more



Looks like this- left to rise a bit, then rolled out and cut into discs, onto a greased pan and left to proof about a half hour.



About 40 Min. at 350 and VOLIA!

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  #2  
Old 01-26-2009, 09:46 AM
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Mmmmmm Now that looks good.. Just need a sausage patty for that biscuit..
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  #3  
Old 01-26-2009, 07:10 PM
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Where they fluffier than last time Rich? They look real real good I got to say. Im gonna give this a go for sure.
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Old 01-26-2009, 07:46 PM
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those are just beggin for some sausage gravy!
I gotta give them a try myself!;)
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Old 01-26-2009, 07:49 PM
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Yessir... proofed for about a half hour was PERFECT. And thanks for the advice, BTW :)
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Old 01-26-2009, 10:34 PM
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Looking good Rich, Pass some of the over the border buddy.
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Old 03-05-2010, 03:11 PM
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My thoughts exactly....I will be making these very soon. One question how much water to boil the potatoes in?

I know this is a old thread but this looks to me like a great recipe.
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Originally Posted by Capt Dan View Post
those are just beggin for some sausage gravy!
I gotta give them a try myself!;)
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Old 03-05-2010, 03:24 PM
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Yowza!... This does look and sound good!.. How many eggs Rich?
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Old 03-05-2010, 03:59 PM
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Quote:
Originally Posted by Fishawn View Post
Yowza!... This does look and sound good!.. How many eggs Rich?
oops... 1 egg/pound of flour. You can actually omit them too they are not in the original recipe... but they do add a bit more richness.
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Last edited by Richtee; 03-05-2010 at 04:09 PM.
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Old 03-05-2010, 04:04 PM
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Quote:
Originally Posted by GOT14U View Post
My thoughts exactly....I will be making these very soon. One question how much water to boil the potatoes in?

I know this is a old thread but this looks to me like a great recipe.
It is good! Just enough water to come up to the top of the cubed taters... You want a "slurry" for lack of a better word... The dough should end up fairly stiff, but you can always add water if it's "lumpy" and not smooth.
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Old 03-05-2010, 04:37 PM
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Rich, I think if you put one of those on top of your head your tongue would slap your brains out tryin to get at it Buddy.
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Old 03-05-2010, 04:39 PM
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Quote:
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Rich, I think if you put one of those on top of your head your tongue would slap your brains out tryin to get at it Buddy.
More likely my bro would snatch it before I got that far...
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Old 03-05-2010, 05:06 PM
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Now that looks freaking awesome. I will need about 5 of those tomorrow morning after my going away party tonight.
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Old 03-05-2010, 05:07 PM
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Great recipe Rich and thanks GOT14U, for reviving it. Believe it or not I was just thinking about B+G for breakfast. Now I just need the perfect sausage gravy.
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Old 03-05-2010, 05:14 PM
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I'm on for them! Nice....think i'll get Louie to make some Tomato Gravy to go with em!
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Old 03-05-2010, 05:21 PM
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Quote:
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I'm on for them! Nice....think i'll get Louie to make some Tomato Gravy to go with em!
Tomato Gravy??? Do tell, sounds very southern, Cajun?
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Old 03-05-2010, 05:23 PM
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Tomato Gravy??? Do tell, sounds very southern, Cajun?
Add a thread in sauces, 88... I'm interested too :{)
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Old 03-05-2010, 05:46 PM
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Add a thread in sauces, 88... I'm interested too :{)
I'll get Louie on it when she gets home....
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Old 03-05-2010, 05:51 PM
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this is you keeping your cholesterol down is it rich ?

I could eat a few of those. You know I'm thinking they'd go great with strawberry jam, and be excellent with peanut butter for a full on Elvis snack !

How many does it make - cos that's about 4 lb of dough you end up with there (obviously I've added the cheese :-)
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