Originally Posted by KLogan8388
The dry ingredients are measured in mixing spoons for dry ingredients. So, I suppose that would be by volume?
Thank you for your suggestions Mozart. I'll definately give that a try. Getting the pea sized blobs has not been a problem when working with my hands. However, I can see how working in the buttermilk with my hands could lead to overworking. I think I'll also give the flattening out by hand thing a try. I've used a roller both times and when baked seem to have to 'perfect' of a top on them. But, the ones I make from the scraps by hand seem not have more of a ragged top. With the biscuit cutter (a three inch cookie cutter) I generally punch it straight down through and slide it away so I can pick up the biscuit.
Where do you think the bitterness is coming from? Do you think it is the harder flours that I'm using? The flours I've used have both been 10% protien. I've heard that the white lily is softer so I think that might help the bitterness. Also, do you think I could reduce the baking soda or omit it from those recipes. I've read or heard somewhere that soda can make things a little bitter.
Not sure because I've never had bitterness in mine, but like I said, I use self rising flour so not baking power or baking soda is added. If you don't want to use self rising then you may have to play with the soda. That recipe seem like a lot to me when you gave it, but I don't use it so am not sure.
Oh, and always brush the tops with plenty of melted butter as they come out. Crisco imparts zero taste and the rest have very little. Only the butter really adds flavor along with the buttermilk. For that reason, I would never use all Crisco.
Actually, I've heard that pure lard will produce the best combination of taste and texture, but I have never used it.