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Old 10-14-2012, 11:51 AM   #11
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Here's the simplest biscuit recipe in the world, courtesy of Paula Deen:


Cream Biscuits

Ingredients:
  • 2 cups self-rising flour, plus more for dusting
  • 1 tablespoon sugar
  • 1 1/2 cups heavy whipping cream
Instructions:

Preheat oven to 500 degrees F.

In a medium bowl, mix the flour, sugar, and cream together until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.


I have used this recipe for years and I have found two things:

  1. If you fold the dough in half again each time you knead it, you get lighter, flakier biscuits
  2. If you replace the heavy cream with plain yogurt, the biscuits will have a sourdough flavour

BTW, you have shortening on your list of ingredients. I hate to break it to you, but vegetable shortening is a trans fat!
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Old 10-14-2012, 05:37 PM   #12
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I had one of these biscuits at the Whole Foods hot bar but they didn't sell them on the shelves. They were the best biscuits I ever tasted (but we must factor in the fact that I've denied myself bread-type items for a year). Whole Foods listed the ingredients and it said the biscuits were made by Sandy Dunn of Lexington. Her website said she concentrated on making a low sodium trans-fat-free healthier type biscuits but she gave no recipe of course. I don't plan to go into business making these so I think it's okay just for personal use to try to recreate them using the ingredients WF listed. But WF was vague. You all have helped a lot!!

Quote:
Originally Posted by Sir_Loin_of_Beef View Post
BTW, you have shortening on your list of ingredients. I hate to break it to you, but vegetable shortening is a trans fat!
Thank you for the warning Sir Loin, I'll steer clear of vegetable shortening and substitute a type of shortening that has no trans fat. Thank you for the recipe. It looks easy to make and ty for the helpful tips.

Whiskadoodle, the chicken pot pie is a great idea for my family.

SaltNpepper, What a good photo of your biscuits and gravy! Thx for the recipe

BakeChef, thank you for that tip. I have Earth Balance Natural Buttery Spread I can use ( 0 trans fat ). Will that work? It has 100mg of sodium per TBSP but that's only 4% DV and spread out over several biscuits. Low sodium is fine.

CWS, That's interesting info. When I mentioned "No Salt" I meant "No Added Salt". I'll use the Club Soda as you suggested. Thank you.

Zhizara and the Princess, thx for the tips
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Old 10-14-2012, 05:58 PM   #13
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The buttery spread may not have enough fat to use as a substitute. When in doubt, I'd go with your shortening, which I assume from your post is Spectrum Organics, and that's what I use, I actually have some biscuits in the oven right now made with that shortening.
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Old 10-15-2012, 12:45 AM   #14
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Spectrum Organics...perfect...thank you, bakechef. I was wondering what the best shortening is to use for these. I assume that has no transfat.

I can smell those biscuits baking, bake chef...m mm mmm I think I'm ready now to go out and buy the ingredients I need for these thanks to everyone for the recipe amounts and tips. I'm excited. I plan to share because I fear I'll eat more than my share
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Old 10-15-2012, 08:14 AM   #15
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Yup, spectrum organics is the only brand that I have found that is truly trans fat free. Crisco and others say that they are, but still contain it, they use the 1/2 a gram per serving loophole to say that they are trans fat free. I've used the spectrum with great success in most recipes that call for shortening.

I get mine at target in the grocery section, or at whole foods. I've seen it in other grocery stores too.
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Old 10-15-2012, 01:04 PM   #16
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Quote:
Originally Posted by mollyanne View Post
Spectrum Organics...perfect...thank you, bakechef. I was wondering what the best shortening is to use for these. I assume that has no transfat.

I can smell those biscuits baking, bake chef...m mm mmm I think I'm ready now to go out and buy the ingredients I need for these thanks to everyone for the recipe amounts and tips. I'm excited. I plan to share because I fear I'll eat more than my share
Yes, Spectrum Organics. I've been using it with good results!
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Old 04-20-2017, 03:40 PM   #17
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I am having crumbly biscuits, here is my recipe, please help
White Lilly Self rising flour : 2 3/4 cup
Using Crisco liquid Veg.Oil. 1/2 cup
Milk. 1 cup + smidge
More
I mix with fork, dump onto floured surface and only nead about 2 or 3 times,
Then pinch of dough & roll gently into ball , put in pan & gently pat down.
I bake at 450 for 20 min. They are great right out pod oven, but if I heat them up next day in microwave or the oven they are crumbly.
Please help!
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Old 04-20-2017, 04:34 PM   #18
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Hi, Camille. Welcome to Discuss Cooking

It looks like a couple of your ingredients may have gotten cut off. Are there salt and/or baking powder or soda in your recipe?

I think the liquid vegetable oil might be the problem. Biscuits are usually made with butter or solid shortening.
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Old 04-20-2017, 04:48 PM   #19
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Quote:
Originally Posted by GotGarlic View Post
Hi, Camille. Welcome to Discuss Cooking

It looks like a couple of your ingredients may have gotten cut off. Are there salt and/or baking powder or soda in your recipe?

I think the liquid vegetable oil might be the problem. Biscuits are usually made with butter or solid shortening.
+1

I use half lard (instead of the shortening) and half butter lately.
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Old 04-20-2017, 07:59 PM   #20
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White Lilly flour , self rising has the salt & baking powder in it, I didn't have any problems with it rising. I tried just butter & it was to buttery for me & I tried just laurd & a friend of mine said she uses liquid vegetable oil & her biscuits taste good, but I haven't ever had a re heated biscuit of hers to see if it crumbles.
Thanks , I think I will try half laurd & half butter to see.
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