ok what is the secret to making biscuits
#44
Super Member
Join Date: Jun 2010
Location: Bay Area near San Francisco
Posts: 1,213
Originally Posted by cinnamon
Im 58 and mine turn out so hard you could play baseball with them it also does the same when I try to make pie crust
If you really want fairly good biscuits quickly, Pillsbury has some great frozen biscuits. I buy those and keep them in the freezer. I like biscuits and my hubby doesn't, so I'll use the frozen ones and only back two or three biscuits at a time.
#45
Super Member
Join Date: Nov 2010
Location: eastern Oklahoma
Posts: 1,873
If they are too hard try a bit less flour, and or add a little more shortening, Not oil.. Maybe the oven temp is too high if the burn. You Can do this. Try again when no one is there to be critical.Good Luck.
#47
Member
Join Date: Feb 2011
Location: Ohio
Posts: 60
I use a recipe from an Amish Cookbook.
Melt-In-Your-Mouth Biscuits
2 c. flour 2 T. sugar
2 t. baking powder 1/2 c. Crisco shortening
1/2 t. cream of tartar 2/3 c. milk (for drop biscuits
note... 1/2 c. milk (for roll out)
1/2 t. salt 1 egg, beaten
Sift dry ingredients and cut in shortening. I add egg and milk together and stir into the dry mixture. Bake 10 -15 min. in a 400 degree oven. Yumm.
When I make a double batch(s) I blend the Crisco in with the dry with the mixer. Big hit at Sunrise breakfast at Easter with sausage gravy.
Melt-In-Your-Mouth Biscuits
2 c. flour 2 T. sugar
2 t. baking powder 1/2 c. Crisco shortening
1/2 t. cream of tartar 2/3 c. milk (for drop biscuits
note... 1/2 c. milk (for roll out)
1/2 t. salt 1 egg, beaten
Sift dry ingredients and cut in shortening. I add egg and milk together and stir into the dry mixture. Bake 10 -15 min. in a 400 degree oven. Yumm.
When I make a double batch(s) I blend the Crisco in with the dry with the mixer. Big hit at Sunrise breakfast at Easter with sausage gravy.
#48
My mother made homemade biscuits every morning of the life she shared with my Dad. It was the 1st thing she taught us to cook. She used selfrising flour, A huge (heaping)tbl of shorting, mixed it together with her hands until you have pea sized pieces. Next was the buttermilk. No measuring for her. then she had flour on a piece of waxpaper. She patted the dough out and cut the biscuits. Baked them on a greased cookie sheet at 450 until golden brown.
I buy the pillsbury southern style frozen biscuits. I pour some vegetable oil on a pizza pan and take each frozen biscuit and turn each one in the oil until both sides are coated. I think the bag says to bake at 375 but I always up it to 400 degrees. Makes the best biscuits you will ever eat. they are so crispy on the outside and perfect on the inside, every time.
I buy the pillsbury southern style frozen biscuits. I pour some vegetable oil on a pizza pan and take each frozen biscuit and turn each one in the oil until both sides are coated. I think the bag says to bake at 375 but I always up it to 400 degrees. Makes the best biscuits you will ever eat. they are so crispy on the outside and perfect on the inside, every time.
#49
Super Member
Join Date: Apr 2010
Location: Snellville, Ga & Hiawassee
Posts: 1,994
The main secret is NOT to twist your biscuit cutter when cutting out the biscuits. My recipe for the best biscuits is: 1 cup self rising flour, 1 Tbsp. baking powder, 1 cup cream (not milk).
Mix into soft dough. Knead 5-7 times on floured surface. Pat or roll out to about 1/2" thickness. Place on baking sheet & bake at 450F for 8-12 min. until lightly browned.
Mix into soft dough. Knead 5-7 times on floured surface. Pat or roll out to about 1/2" thickness. Place on baking sheet & bake at 450F for 8-12 min. until lightly browned.
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