tag:blogger.com,1999:blog-21022931.post6486046653163641307..comments2024-03-05T12:31:16.066-05:00Comments on Mother's Kitchen: Loveless Cafe BiscuitsCynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-21022931.post-57981753652104094092023-09-02T17:36:40.163-04:002023-09-02T17:36:40.163-04:00I eat at the Loveless Cafe a couple of times a yea...I eat at the Loveless Cafe a couple of times a year. I live about 2 1/2 hours from Nashville so I don’t get there often, but I when I do I eat as many biscuits as I can hold!! The homemade jams they serve along side the biscuits are incredible!! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-8878685122385780172019-04-19T09:55:01.114-04:002019-04-19T09:55:01.114-04:00In addition to self rising flour, baking powder, b...In addition to self rising flour, baking powder, baking soda and yeast, I think you need to add Gluten to the recipe. All the times I had made bread was a failure, until I added a teaspoon of Vital Wheat Gluten. It was a game changer. Also, most restaurants use a fake liquid butter flavored "oil" called Butter It. People just love it, especially on buttery parmesan hot wings. I would also have to agree that the recipe is an angel biscuit.Daisey Moonshinehttps://www.blogger.com/profile/03181864329361659595noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-67167057595550213622017-07-26T13:23:56.557-04:002017-07-26T13:23:56.557-04:00Well I'm allergic to all beef and pork caused ...Well I'm allergic to all beef and pork caused by a tick bit. Can't come in contact with beef or pork products. Just ate there they said the use Lard. So I couldn't eat the biscuits Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-49479774836220631812017-01-09T11:52:26.958-05:002017-01-09T11:52:26.958-05:00I've heard she used melted lard instead of sol...I've heard she used melted lard instead of solid shortening.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-52099401251538032312017-01-07T06:27:17.583-05:002017-01-07T06:27:17.583-05:00The receipe calls for self rising flour so usually...The receipe calls for self rising flour so usually you wouldn't have to add sugar,salt & baking sodaMissynoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-55619906967047543752016-10-17T13:20:33.266-04:002016-10-17T13:20:33.266-04:00I just collected all the ingredients for the biscu...I just collected all the ingredients for the biscuits above and can't wait to make them. I am from GA, but I live in Portland OR. I remember cafes in the South having biscuits that are like the ones described above, they are not crumbly like most recipes I see. My great Aunt made them too years ago. I found this recipe by searching for "bread-like biscuits", I knew it had to be a thing but there is practically no info on it...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-30926158960435310672016-01-28T10:50:56.908-05:002016-01-28T10:50:56.908-05:00As a transplanted southerner in Michigan, Mejier h...As a transplanted southerner in Michigan, Mejier has always been the source for southern comfort ingredients. But now King Arthur now makes an unbleached self-rising flour that is wonderful for these recipes. http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-self-rising-flour-5-lb, all the benefits of White Lily or Martha White in a healthier mix. I have used their malted barley flour for years for all kinds of quick breads. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-43067487606685719822014-10-29T21:26:16.147-04:002014-10-29T21:26:16.147-04:00I was there today and they are still using white L...I was there today and they are still using white Lilly flour. I saw the empty bags.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-30229980182400925542014-10-05T07:24:20.530-04:002014-10-05T07:24:20.530-04:00If you want to refrigerate it, do it before the ri...If you want to refrigerate it, do it before the rise. Cynthiahttps://www.blogger.com/profile/13307035157000793203noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-7939614245408811442014-10-04T22:06:46.830-04:002014-10-04T22:06:46.830-04:00Having just visited the Loveless Cafe for the firs...Having just visited the Loveless Cafe for the first time, this year, I agree that the bisuits are amazing. I will try this rcipe myself very soon. The question I have is, when you say that you can leave the dough in the fridge, do you let it rise first (2 hours) and then store it or do does it rise in the fridge? Thank you!Unknownhttps://www.blogger.com/profile/12862768450869126812noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-1346777092693584402014-08-14T04:27:10.652-04:002014-08-14T04:27:10.652-04:00There's just something about biscuits and the ...There's just something about biscuits and the ones at the Loveless Cafe are amazing.<br /><br />I have moved back to the UK now and I miss biscuits so much - self raising flour is the easy part here...buttermilk powder not to be found anywhere so I will have to try and convince my Texan Mother-in-Law to send some over. <br /><br />The pics look fab so I'm really looking forward to trying these!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-89877030993073717732014-01-15T19:16:03.808-05:002014-01-15T19:16:03.808-05:00New Yorkers like French Bread. REAL people love bi...New Yorkers like French Bread. REAL people love biscuitsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-31101492732644674672013-06-19T19:46:59.905-04:002013-06-19T19:46:59.905-04:00Hi. In an interview, Carol Fay stated, “They (Lov...Hi. In an interview, Carol Fay stated, “They (Loveless Cafe) had been using powdered milk, buttermilk, and water.” ... “But with powdered milk, you make a dough that chunks and gunks. So I took it out of the recipe.” <br />I have watched all the videos and read everything I could, as well. On the various talk shows, she was never consistent with the ingredients she used. But, biscuits have basic ingredients, and, I agree she adds yeast. She made the dough...lets it rise...and then when she needed the dough...grabbed what dough she needed, rolled it out, cut, and then let the biscuits rise 30 minutes before baking. Letting the remainder of the dough sit and ferment never hurts.<br />We may never know her exact recipe, but we can come close enough. I've learned enough from her to 'tweak' a recipe to make some Cathead biscuits. :) <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-47359245062661817712013-02-19T19:44:17.532-05:002013-02-19T19:44:17.532-05:00The following are comments I have found on the net...The following are comments I have found on the net: The biscuits won some award. They use White Lily Self-Rising Flour, Real Buttermilk and melted lard. The biscuits are mixed up and let set overnight in the refrigerator to rise. They brush them with butter before and after baking.They let them set for 30 minutes before baking them. They bake at 400* for 15 min. or so. I remember on the Ellen Show, Ellen helped Carol Fay mix them up and one of the ingredients smelled like gin. That could be the yeast. I still think they are some sort of Angel Biscuit.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-53446124818682732342013-01-09T01:54:34.557-05:002013-01-09T01:54:34.557-05:00This comment has been removed by a blog administrator.Buy Biscuits Onlinehttp://www.browntree.in/categories/Biscuitsnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-45027321666578431492012-07-15T08:48:31.208-04:002012-07-15T08:48:31.208-04:00this has my mouth watering. Being a Nashville nati...this has my mouth watering. Being a Nashville native, I make some pretty darn good biscuits myself, but nothing compares to the Loveless Cafe's. I can't wait to try this recipe!Fortune Cookieshttps://www.blogger.com/profile/17336291956469689578noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-20586341774776763992012-05-09T17:01:37.472-04:002012-05-09T17:01:37.472-04:00I assure you Anonymous there are a lot of us who c...I assure you Anonymous there are a lot of us who care. I am compling a lsit to try, I found your link from Noshings. Thanks for sharing!Theresenoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-75604984738244771202012-04-29T09:44:30.068-04:002012-04-29T09:44:30.068-04:00Who cares for biscuits French bread is betterWho cares for biscuits French bread is betterAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-1538521874688836332012-04-28T10:39:49.946-04:002012-04-28T10:39:49.946-04:00Gotta try! Thanks for sharing the recipe!Gotta try! Thanks for sharing the recipe!Beth Kanehttps://www.blogger.com/profile/11325061447158875295noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-60974643549997000272012-04-28T09:53:12.812-04:002012-04-28T09:53:12.812-04:00Does this mean that you have some warm biscuits co...Does this mean that you have some warm biscuits cooling in your kitchen? Might have to stop by, ummm to borrow some sugar?Ellie Bhttps://www.blogger.com/profile/10366009431784265320noreply@blogger.com