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Old 12-03-2004, 01:36 PM   #11
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buttermilk biscuits

PA Baker: You may be right, I dont think she worked her dough very much at all. I will try that.

Thank You. 8)
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Old 12-03-2004, 01:42 PM   #12
 
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Quote:
Originally Posted by PA Baker
be sure not to work the dough any more than you have to. The less you "man-handle" it, the more tender your product.

If you could post the measurements of your ingredients, that might help us to come up with some more possibilities.
I bet you are right PA Baker! A light and tender touch will do it!
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Old 12-03-2004, 01:52 PM   #13
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Buttermilk biscuits

PA Baker: The ingredients is 2 cups flour,2 1/2 Tbsp powdered buttermilk (cultured buttermilk blend) 2/3 cup water and 1/4 cup melted lard. Keep in mind she past away several years ago,so i could be wrong on some of these.
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Old 12-03-2004, 01:58 PM   #14
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Re: Buttermilk biscuits

Quote:
Originally Posted by Donnie
PA Baker: The ingredients is 2 cups flour,2 1/2 Tbsp powdered buttermilk (cultured buttermilk blend) 2/3 cup water and 1/4 cup melted lard. Keep in mind she past away several years ago,so i could be wrong on some of these.
You're sure you used self rising flour?

I'm going to stick with check the flour to make sure it's self-rising and not old, and try not to handle it much. Chocolate, do you have any other ideas?
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Old 12-03-2004, 02:05 PM   #15
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Buttermilk Biscuits

PA: Iam sure it was self rising flour. She might have sifted hers and I dont, would that make a difference.
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Old 12-03-2004, 02:22 PM   #16
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Yeah, it could Donnie. Sifting would aerate the flour, again, helping to make it lighter. Measuring before and after sifting can produce very different quantities of flour. Once you sift there's more volume, so if you measure after you sift you're using less flour than if you measure before you sift or not sift at all.

You may just have to experiement and play around a little to see what ends up working best.

Good luck and let us know how you make out!
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Old 12-03-2004, 02:23 PM   #17
 
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Sifting should not make too much difference - yes there could be a slight volume difference.

I don't like to melt my butter or shortening. I like to have it as cold as possible and cut it into the flour.

I think it helps with the tenderness and the rising of the biscuits -- like how butter works in making a puff pastry for example.
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Old 12-03-2004, 02:25 PM   #18
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I'm with you, choc. Same principle as for pie crust.
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Old 12-03-2004, 03:05 PM   #19
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buttermilk Biscuits

I am eating one right now and it's not bad with a lot of butter and jelly on it.

Their still too heavy but ill keep working on it.

Thanks everyone,
Donnie
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