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Old 05-15-2011, 03:45 AM   #11
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I think using 1/2 regular milk might not have given you the chemical reaction (gas) you need for the rising to take place properly. If so you could use some vinegar or lemon next time to curdle your reg milk. 1 tbs to 1 cup of milk should do it.
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Old 05-15-2011, 11:54 AM   #12
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Originally Posted by MoodyBlueFoodie View Post
I think using 1/2 regular milk might not have given you the chemical reaction (gas) you need for the rising to take place properly. If so you could use some vinegar or lemon next time to curdle your reg milk. 1 tbs to 1 cup of milk should do it.
This would be true if the baking soda hadn't been left out of the recipe.

I put 1 tablespoon in a cup measure and then add milk to make one cup. That way I have the exact amount of liquid.
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Old 05-15-2011, 12:45 PM   #13
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The best biscuits I ever made were from a Paula Dean recipe called Cream Biscuits. They only have 3 ingredients: 2 cups self-rising flour, 1 tablespoon sugar, and 1 1/2 cups heavy whipping cream. Sometimes I substitute plain yogurt for the whipping cream, which gives them a kind of sourdough taste.
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Old 05-15-2011, 12:54 PM   #14
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THe best biscuits I have ever made were from a wedding book

makes enough for 12 people (alot - but you can freeze them uncooked too)

4c flour
2 tbsp baking powder
2 tsp salt
1/2 tsp cayenne pepper
12 ounces unsalted butter
1 1/2 cups cream or milk

for egg wash on top before baking:
1 egg yolk
1 tbsp milk

The above is just a basic biscuit recipe. The book's recipe calls for chopped fresh sage, and to serve with honey butter
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Old 05-15-2011, 01:46 PM   #15
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My biscuits never rose much until I kneaded the dough 6 or 8 turns. I always thought that you shouldn't work the dough at all. Kneading them slightly activates gluten and gives the structure strength to rise.

Not working them will give you very tender biscuits but they won't rise much. Even short tender biscuits are good, but I like them to look pretty too!
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Old 05-15-2011, 01:48 PM   #16
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
The best biscuits I ever made were from a Paula Dean recipe called Cream Biscuits. They only have 3 ingredients: 2 cups self-rising flour, 1 tablespoon sugar, and 1 1/2 cups heavy whipping cream. Sometimes I substitute plain yogurt for the whipping cream, which gives them a kind of sourdough taste.
I agree, cream biscuits are the best that I have made and so darned simple. I have never made a sub for the cream, fearing that the loss of fat would ruin them, now you have me thinking!
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Old 05-15-2011, 08:31 PM   #17
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Being single, I make only four biscuits at a time, but you can easily double the amounts and this recipe will still work. This is my TNT recipe I use at least once per week.

Southern Biscuits

1 cup All Purpose Flour
2 Tbl. Very Cold Cubed Lard or Butter (Lard is better!)
1/2 cup Buttermilk (or 1/2 cup of whole milk mixed with 1 tbl. of white vinegar and let set for 5 minutes before using.)
1 Tbl. Sugar
1 tsp. Salt
1 tsp. baking Powder
2 Pinches (1/8 tsp.) of Baking Soda
Flour for kneading


1.) Preheat oven to 400 degrees F.

2.) Into a food processor add the flour, sugar, salt, baking powder, baking soda and lard or butter. Pulse a few times until it resembles coarse crumbs.

3.) Empty food processor mixture into a mixing bowl. Blend in buttermilk with a spatula just until the dough comes together. The dough will be sticky. Let it set for 5-10 minutes to hydrate all of the flour.

4.) Turn the dough onto a lightly floured surface. Knead gently by folding the dough 6 to 8 times. (DO NOT overwork the dough!)

5.) Using your hand, press the dough until it's about 2 inches thick.

6.) Cut out biscuits with a 2-1/2 or 3 -inch cutter, being sure to push straight down through the dough. Do not twist the cutter. (Twisting the cutter will cause the biscuits not to rise straight up).

7.) Place biscuits on an ungreased baking sheet.

8.) Brush the tops with milk.

9.) Bake for 18 minutes or until golden brown. Serve immediately.

Makes four (4) biscuits.
Thanks for this, Selkie!! I haven't made biscuits in years because all recipe's make too many, and I'm so inept at baking the thought of cutting down a recipe would doom me to certain failure.

Your recipe is all copied and ready to roll........umm pat. Crossing fingers for some luck. I'll be sure to buy some lard.
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Old 05-15-2011, 09:00 PM   #18
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Quote:
Originally Posted by Kayelle View Post
Thanks for this, Selkie!! I haven't made biscuits in years because all recipe's make too many, and I'm so inept at baking the thought of cutting down a recipe would doom me to certain failure.

Your recipe is all copied and ready to roll........umm pat. Crossing fingers for some luck. I'll be sure to buy some lard.
You don't even need to use a biscuit cutter. You can cut rectangles or squares. There should be less leftover dough than with round biscuits. Just remember to push the knife straight down through the dough, like Selkie wrote about the cutter.
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Old 05-15-2011, 11:56 PM   #19
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You don't even need to use a biscuit cutter. You can cut rectangles or squares. There should be less leftover dough than with round biscuits. Just remember to push the knife straight down through the dough, like Selkie wrote about the cutter.
Thats what I do. I use a bench scrapper to cut straight down then without lifting I wiggle side to side gently to seperate the biscuits.
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Old 05-16-2011, 12:31 AM   #20
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My biscuits never rose much until I kneaded the dough 6 or 8 turns. I always thought that you shouldn't work the dough at all. Kneading them slightly activates gluten and gives the structure strength to rise.

Not working them will give you very tender biscuits but they won't rise much. Even short tender biscuits are good, but I like them to look pretty too!
Thanks for this advice! I guess I went too far the other direction when trying not to overwork them. I didn't knead at all. Just dumped the dough and patted out to an inch thick.

Does anyone know how bubbly baking powder should be when you test it?
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