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Biscuit recipe

post #1 of 13
Thread Starter 
One day I made my deer stew, about the only cooking I'm good at. I figured I would make some biscuits, usually I make corn bread from a recipe on a bag of Yellow Indian. I didn't have any on hand so I went to the web and started looking for something quick and easy that I had the ingredients for. Anyway I came across the recipe below. I've tried it several times now. The first time they were dry as sand in the desert and hard as bricks but I think that was because I made them too thin. The next few times they were edible but still hard and dry. Can anyone advise me on how to make them a little moist. I tried not cooking them as long but then the middle was doughy. Any help would be appreciated.

Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup cold margerine or butter
  • 3/4 cup cold milk
Directions
  1. Preheat oven to 425 F Mix first 4 ingredients together in a bowl.
  2. Cut in butter with a pastry blender or a fork, or two knives, until crumbly.
  3. Add milk.
  4. Stir until it forms a ball.
  5. Add a bit more milk if necessary to make a soft dough.
  6. Roll or pat to 1 inch thick.
  7. Cut into circles with a biscuit cutter or a floured glass.
  8. Arrange on a greased baking sheet.
  9. Bake in 425 F for about 10- 12 minutes or until risen and nicely browned.
post #2 of 13
quick and easy.

Southern soft flour....White Lily works well, use self rising
Add 40% cream, mix lightly. Pat into1" thick square, cut into squares, dip in melted butter and bake 450 for approx 10 minutes.

Recipe is on back of bag or google cream biscuits. Great biscuits. Serious no-brainer. I've used them many a time for high end multicourse meals
ie:
Butternut soup with aged gouda biscuits.
cooking with all your senses.....
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cooking with all your senses.....
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post #3 of 13
Looking at your recipe, I see a few things - not enough fat; for 2 cups of flour, I use 1/2 cup butter or shortening. And 4 Tablespoons of baking powder seems like an awfully lot (I'll have to look at other recipes - I use self-rising flour and add 1/2 tsp baking soda, as I use buttermilk for the liquid). Also the instructions, re 'stirring' in the milk - once you have the butter cut into the dry ingredients (you want pea-size lumps of butter visible in the dough), make a well in the middle of the dry ingredients, pour in the milk and gently, gently fold together til the dough just comes together. Then turn it out on a well floured surface, and pat or roll. Too much mixing combined with not enough fat will make for hockey pucks. :)
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post #4 of 13
Need to stress what Marmalady touched on last: Sounds to me as if you've overworked the dough. Biscuits don't like that.

Combine the ingredients until they just come together. You're not making bread; just the opposite, in fact. Then, when you roll them out, let your girly side come to the fore. Barely pat out the dough, or if you must use a rolling pin, use little more pressure than the weight of the pin.

When you cut out the biscuits go straight down with the cutter. Do not twist and turn it. Doing so toughens the sides.

And, yeah, I'd get a little more fat in that recipe.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 13
My first thought was that you overworked the dough as well. I don't use a recipe to make biscuits, just eyeball it like my grandmother. I put sifted self-rising flour with roughly a tablespoon of baking powder into a large bowl, then using my hands, work in about a 1/4-1/2 cup of lard (sometimes shortening) into the flour making crumbs. I add about a cup of buttermilk and work until it's just to the point I can roll biscuits using my hands without the dough sticking to me. Then place with sides touching on a greased cookie sheet and bake.

I can tell when working the dough if I have overworked it. The dough should feel very soft to the hands and you can feel it start getting tough. That's when I know the biscuits won't be as light and fluffy as I like them.
post #6 of 13
Thread Starter 
Well you guys are right, I definitly over worked it.


I can tell when working the dough if I have overworked it. The dough should feel very soft to the hands and you can feel it start getting tough. That's when I know the biscuits won't be as light and fluffy as I like them.

By the time you can tell it is too late.
post #7 of 13
COrrect. Its quick, its easy, its yummy! Perfect snack for school children and working people!
post #8 of 13

biscuits

I make biscuits often (as well as all sorts of yeast products) and the 2 secrets of good, fluffy biscuits is: 1. do not overwork the dough;combine ingredients and work as lightly as possible and just until combined--no longer, and 2. keep ingredients chilled at all times--fat must remain cold so it stays in discrete tiny pieces, not soften or melt. Work the dough fast using cold fat and liquid and as soon as combined, quickly chill. Keep refrigerated until ready to bake. (You can even keep the dough in the fridge overnight.)

Enjoy good biscuits you are going to make next time.

George
George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
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George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
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post #9 of 13
Thread Starter 
OK last night I made the biscuits again using the many ideas I recieved from two forums. I used buttermilk instead of whole milk, I used twice as much butter and half the baking powder. I added a half cap of lemon juice. I used self rising flour and reduced the oven temp to 350 degrees. The biscuits turned out a 100 times better.

Thanks to all for the advice.
Paul
post #10 of 13
Light and fluffy biscuits take preparation technique and a few "secrets," both are easy. In preparing them, use a very light hand--mix ingredients until dry and moist just barely combined. Secret: keep ingredient and dough chilled at all times. The fat particles must remain discrete little pieces, not soft; they are the ones that keep the biscuit light and moist. As soon as mixed, place dough into the fridge, let rest for hours (or overnight), after cutting them out, back to the fridge and place them directly into the oven from the refrigerator. Try that!
George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
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George, Culinary Scientist and author of
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post #11 of 13
Thread Starter 
I'll give that a try next time.
post #12 of 13
You're still weak on a few concepts.  You don't add baking powder to self rising flour -- or at least not much.  Self-rising flour already has the baking powder in it -- that's what makes it self rising. 

Other than saving you the trouble of measuring a couple of teaspoons of baking powder and mixing it in, the advantage to using certain self-rising flours like Bisquick and White Lily is that they use "soft" (low protein) flours which make a more tender, "Southern" style biscuits.  There's absolutely nothing wrong with biscuits made from "stronger" flours, they're just different. 

There's not much to a biscuit recipe's ingredient list.  Sure we could go on and on discussing the relative merits of milk and buttermilk, strong and soft flours, and debate whether to use butter, shortening or lard or some combination and in what proportions.  But when it gets down to it, good biscuits are a lot more about technique than ingredients.  If you don't have a grandmother to show you, it helps to have a recipe that really takes the technique down to step by step.   

The approach looks as though it would be extremely beneficial for you.  But don't feel singled out.  You're hardly alone. After you learn to make tender, flaky, good biscuits you can start on the quest for ultimate biscuits and biscuit variations. 

If you want a recipe with a lot of explanation, detailed technique and... well... handholding, one which will put the biscuit thing together for you in one ball of yarn,  I have one.  It was originally written for someone asking very much the same questions and encountering the same hurdles.

Any way, take a look at this

BDL

PS.  If you're wondering why I'm not just posting the recipe in this thread, there's so much explanation it's rather long and CT has asked me to be mindful of bandwidth.  I'm not posting it in a separate thread in the Recipe or Baking Sections, because I've already posted something very similar on CT a couple of years ago.
Edited by boar_d_laze - 2/26/10 at 10:08am
post #13 of 13
Thread Starter 
Boar, thanks for the info. I will try some of these ideas next time.
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