Go To ChefTalk.com
    Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Welcome to the ChefTalk Cooking Forums forums.

You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact contact us.

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Food & Cooking Questions and Discussion
Register Blogs Photo Gallery FAQ Members List Search Today's Posts Mark Forums Read

Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.

Reply
 
Thread Tools
  #1  
Old 11-01-2000, 06:34 AM
chefsoon
Guest
 
Posts: n/a
Confused Buttermilk Biscuits!

My B-milk biscuits keep turning out more grainy than velvety smooth. Am I kneading to much with to much flour on my work surface or am i just an idiot or what?

------------------
Blue Point-Chef
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
  #2  
Old 11-01-2000, 06:38 AM
chefsoon
Guest
 
Posts: n/a
Post

klkl
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3  
Old 11-01-2000, 09:39 PM
Registered User
 
Join Date: Aug 2000
Location: Maine, USA
Posts: 215
Katherine is on a distinguished road
Post

I'm not sure what you mean by "grainy", but I would never do anything that could be called "kneading" to biscuits. Add the liquid, just enough to bind the dough, dump it onto a floured surface, pat with flour, and shape or roll. Cut them and bake.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4  
Old 11-29-2000, 02:15 AM
Jesse
Guest
 
Posts: n/a
Tongue

Here is a recipe I use almost every day. Never 'knead' biscuit dough and use a soft winter wheat such as White Lily. You almost Never go wrong.

* Exported from MasterCook *

My Buttermilk Biscuits

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breakfast And Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups self-rising flour
White Lilly preferred
1/4 teaspoon salt
1 tablespoon sugar
1/8 teaspoon baking soda
3 tablespoons shortening
1 cup buttermilk, plus 1/4 cup if needed -- or
1/2 cup whipping cream -- plus
3/4 cup buttermilk
1/2 cup flour -- for shaping
2 tablespoons butter -- melted

1. Preheat oven to 475° F. Spray an 8-inch round pan with non-stick cooking spray.
2. Combine self-rising flour, salt, sugar and baking soda in a medium mixing bowl. Add shortening, cut into small pieces. With clean hands work the shortening into the flour. Mixture will take on a slight yellow hew and resemble coarse meal. Add buttermilk, mixing with a wooden spoon just until it holds together. Let stand about 3 minutes. Dough will be wet.
3. Spread about a quarter cup of flour onto your work surface (I use a wooden board) Dump the wet dough onto the flour, sprinkle some over the top to coat it. Lightly press the ball flat into a round, using well floured hands. Cut out biscuits, do not twist cutter, and place in the prepared baking pan. I use a well seasoned cast iron pan. Repeat making sure all biscuits touch so they rise UP and do not spread out.
4. Brush biscuits with melted butter and bake in upper center of oven until lightly browned, about 10 to 12 minutes. Cool for 1 to 2 minutes in pan. Cut biscuits apart and butter the biscuits while they are hot.

- - - - - - - - - - - - - - - - - -

Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #5  
Old 11-29-2000, 07:34 AM
m brown's Avatar
Cafe Moderator
Culinary Experience: Professional Chef
 
Join Date: May 1999
Location: outside of Dallas, BABY!!!
Posts: 2,139
m brown is on a distinguished road
Yawn

I find in having to use ap flour, adding starch and powdered sugar equals a smooth biscuit. for cobblers or short cakes I use heavy cream in place of the milk. mmmmmmmmm
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
Reply


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


All times are GMT -7. The time now is 05:14 PM.


Powered by vBulletin® Version 3.6.9
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.1.0
© 1998 - 2006 ChefTalk.com • All rights reservedAd Management by RedTyger

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118