sunnysmile
Cook
- Joined
- Jul 13, 2007
- Messages
- 60
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.
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.
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