+ Reply to Thread
Results 1 to 3 of 3

Thread: Loveless Cafe Copycat Biscuits

  1. #1
    Join Date
    Jul 2011
    Posts
    324

    Default Loveless Cafe Copycat Biscuits

    Loveless Cafe Copycat Biscuits

    This makes a tender, cake like, non-flaky, delicious biscuit that has
    a slight yeast flavor. Serve with butter and jam.

    The secret of this recipe is to create a substitute for Southern soft-wheat flour (which is similar to cake flour). This is done by combining all-purpose flour with cornstarch. Most Southern biscuits use Southern soft-wheat flour, which is usually not available in the rest of the U.S.

    Makes a dozen 2-1/2 inch biscuits.

    Ingredients:

    1 1/4 teaspoons active dry yeast (or 1/2 packet)
    4 Tablespoons lukewarm water (105F to 115F )
    2 1/3 cups all-purpose flour
    1/3 cup corn starch
    1 Tablespoon baking powder
    2 Tablespoons white granulated sugar
    1 teaspoon table salt
    1/4 teaspoon baking soda
    1/2 cup vegetable shortening (I used butter flavor Crisco)
    1 cup plain yogurt
    Nonstick cooking spray
    2 Tablespoons butter, melted

    Directions:

    Dissolve the yeast in lukewarm water in a small bowl or cup. Set aside until the yeast looks foamy, about 10-minutes. Reserve until needed.

    Sift together, in a large bowl, flour, corn starch, baking powder, sugar, salt and baking soda. Mix well.

    Using your fingertips, cut in the shortening until the mixture pieces are about the size of peas.

    Stir the yogurt into the dissolved, foamy yeast. Mix well.

    Stir combined liquids into the flour mixture using a fork. Stir just until moistened.

    Knead the dough lightly to finish mixing, about six turns. Use a little additional flour or water to make dough workable, if necessary. Don't over mix.

    Roll dough out on a lightly floured surface to 1/2-inch in thickness. Cut out biscuits with a 2 1/2-inch biscuit cutter. Gather up dough scraps, roll out, and cut into additional biscuits. Or just cut out square biscuits.

    Lightly coat a baking sheet with non-stick cooking spray.

    Arrange the cut biscuits, with their sides touching, on the prepared baking sheet. Pack them together tightly, this causes them to rise higher. Cover with a damp paper towel.

    Let the biscuits rise in a warm place until they have doubled in bulk, at least 2 hours.

    Preheat the oven to 425F.

    Remove damp paper towel and bake the biscuits until they are lightly browned, about 15 to 20 minutes.

    Brush the tops with the melted butter and serve hot.
    Last edited by Antilope; 11-17-2012 at 09:56 PM.

  2. #2
    Join Date
    Jun 2006
    Location
    Stafford VA
    Posts
    656

    Default Re: Loveless Cafe Copycat Biscuits

    Antilope - Is White Lily considered the Southern soft wheat flour? That brand is available in Virginia at the Harris Teeter stores. I have a store about one hour away from me and I am close by often. That way the all purpose flour and cornstarch can be subsitited for the White Lily.

  3. #3
    Join Date
    Jul 2011
    Posts
    324

    Default Re: Loveless Cafe Copycat Biscuits

    I'm in California, but White Lily is made from soft summer wheat. Most all-purpose flour is made from hard winter wheat grown further north. I believe White Lily was bought, about 5 years ago, by Nestle's, and it's flour may have changed. Some people complained about this at the time.

+ Reply to Thread

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts