"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Quick Breads, Muffins & Biscuits
Reply
 
Thread Tools Display Modes
 
Old 05-14-2011, 08:53 PM   #1
Cook
 
sunnysmile's Avatar
 
Join Date: Jul 2007
Posts: 60
Diagnose my biscuits please...

I usually have door stops for biscuits. I've worked on it and tonight I ended up with very light, soft biscuits. I CAREFULLY spooned flour into the cup and leveled it off with a knife. Usually I just scoop and shake to even it out, and I think I was getting too much flour in the recipe. The problem is that they just don't seem to rise. I cut them an inch thick, thinking they would rise, but they only slightly rose. Still delicious, just short. My recipe:

2 cups flour
1 1/2 T. baking powder
1 1/2 tsp. salt
1T. sugar
2/3 c. Crisco
2 cups buttermilk

I think my technique was good, but maybe my ingredients are off. It didn't occur to me at the time, but I think maybe the recipe should have had baking soda in it. Any thoughts? I'm getting close to a great biscuit...LOL

Forgot to say, I didn't have enough buttermilk, so I used half buttermilk and half regular milk. Also, I didn't twist when cutting them. Brushed the tops with cream before baking. Recipe called for baking at 450 for 8-10 minutes. I ended up baking them for 25. They just wouldn't get done, and they barely had a tinge of brown to them.

__________________

__________________
sunnysmile is offline   Reply With Quote
Old 05-14-2011, 08:57 PM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Dwarfism...LOL!

How do they taste? And what altitude are you?
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 05-14-2011, 09:00 PM   #3
Cook
 
sunnysmile's Avatar
 
Join Date: Jul 2007
Posts: 60
They taste just fine. No problem there. I am at 5000 ft. altitude. The texture came out perfect in my opinion. I refrained from working them at all. Dumped the dough on a floured counter and just patted it out with my hands.
__________________
sunnysmile is offline   Reply With Quote
Old 05-14-2011, 09:05 PM   #4
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 05-14-2011, 09:12 PM   #5
Cook
 
sunnysmile's Avatar
 
Join Date: Jul 2007
Posts: 60
Hmmm, my shortening was room temp, but I wouldn't think that would affect rising. I wonder.
__________________
sunnysmile is offline   Reply With Quote
Old 05-14-2011, 09:13 PM   #6
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Your biscuits have no fat, not enough baking powder and no baking soda. For the amount of flour you have, I suggest 6 tablespoons cold butter, 1 tablespoon of baking powder and 1/4 teaspoon of baking soda.

You can be as rough and tough with the ingredients as you like, until you add the liquid, so don't be afraid to be aggressive with getting the butter or lard rubbed into the flour. Once you start adding the liquid, then you need to process them as little as possible.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 05-14-2011, 10:05 PM   #7
Cook
 
sunnysmile's Avatar
 
Join Date: Jul 2007
Posts: 60
I am sorry, I corrected my original post. There was 2/3 cup crisco in the recipe. I used my kitchen aide to cut in the shortening, then just pulsed it when I added the milk. It was very sticky, but I didn't add more flour except to roll it out. Texture was great. I just want TALL biscuits!! I've tested my baking powder, and it bubbles in water...I just don't know how much it should bubble. It wasn't "violent" bubbling.

I had enough baking powder according to your suggestion, but you are right, the recipe needs baking soda. This is a recipe from allrecipes.com
__________________
sunnysmile is offline   Reply With Quote
Old 05-14-2011, 10:30 PM   #8
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
I would adjust your recipe as follows



2 cups flour ..................... 2 Cups Flour
1 1/2 T. baking powder....... 1 T. Baking Powder
1 1/2 tsp. salt.................. 1 t. Salt
1T. sugar...........................1 T. Sugar
2/3 c. Crisco......................1/2 Cup of Crisco Or Butter
2 cups buttermilk...............1 Cup Buttermilk..Or Milk...or Combination
.......................................1/4 t Soda

2 Cups of Buttermilk in 2 cups of flour seems excessive?
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 05-14-2011, 10:44 PM   #9
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Quote:
Originally Posted by sunnysmile View Post
I am sorry, I corrected my original post. There was 2/3 cup crisco in the recipe. I used my kitchen aide to cut in the shortening, then just pulsed it when I added the milk. It was very sticky, but I didn't add more flour except to roll it out. Texture was great. I just want TALL biscuits!! I've tested my baking powder, and it bubbles in water...I just don't know how much it should bubble. It wasn't "violent" bubbling.

I had enough baking powder according to your suggestion, but you are right, the recipe needs baking soda. This is a recipe from allrecipes.com
Sorry, I read teaspoon...not tablespoon...memo: make eye appointment!

Welcome to DC! I hope you enjoy it here.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 05-15-2011, 02:55 AM   #10
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,006
I make large, cats head, biscuits and the cooking time listed in the average recipe is not enough for them. I bake them at 450 for the the 10 to 12 minutes listed and then turn the oven down to 350 and give them another 10 to 15 minutes to finish baking.

You might also want to try the old Angel Biscuit recipes that use yeast, baking powder and baking soda. They will give you a higher rise.

I would also do anything that msmofet might add because she makes the prettiest biscuits I have ever seen in a home kitchen.
__________________

__________________
Aunt Bea is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:28 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.