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Old 10-18-2008, 12:59 PM   #11
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I'm new to cooking and baking and was wondering about the amounts of powdered milk to use when making drop biscuits. I've tried making them with regular milk and it comes out great. When I use the powdered the box says to use 1/3 cup of powder and 1 cup of water to make the 1 cup of milk the recipe calls for. I tried that and it works ok but definitely different from regular milk. I've been using 2/3 cup and they seem to come out better. Wondering if I should try using more. Anyone have experience with this? Is there a down side to using more powder to make it a little richer?
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Old 10-18-2008, 04:05 PM   #12
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The reason it's different from regular milk is probably because you are using whole milk when you refer to "regular milk" and powdered milk is a non fat milk so they won't come out the same. You can certainly experiment with using a stronger powdered milk...personally I always use buttermilk when I make biscuits.
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Old 10-18-2008, 04:42 PM   #13
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Thanks Mama! I did a search and read all the threads referring to powdered milk and someone suggested it was the fats are missing from dry milk. The suggestion was to add a little melted butter to add the fat. I'll give it a try.

P.S. Your right! I was referring to whole milk and non-fat dry powder. I guess the name non-fat could have been a tip that I missed.

Thanks again!

I just noticed your link and followed it. Very nice! I'll be spending some time there.
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Old 10-18-2008, 04:54 PM   #14
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You're welcome! I hope you enjoy my website!
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