As you can see, flat, non fluffy biscuits. They also happened to taste bland and kind of floury.
This time around I used the following ingredients from the King Arthur Flour Baker's Companion cookbook:
2 cup unbleached all-purpose flour
1 teaspoon salt
1 tablespoon sugar
2.5 teaspoon baking powder
4 tablespoods butter
1/4 cup shortening
1/2 cup half-and-half
1 large egg
a-I mixed flour, salt, sugar and baking powder together.
b- I cut the butter into tiny cubes and tossed them into the dry mix along w/the shortening
c- used my hands to work the butter and shortening into the mix. I stopped when I had all the butter into various lumps and the shortening was clearly merge with the mix
d-I whisked the egg and milk and then poured it into the mix and stirred for just a bit, till the mix was no longer wet but still very lumpy and dryish...
e- dumped it on a lightly floured surface and put flour on my hands as well and kneaded it about 4-6 times and then used my hands to flatten it out to about 3/4 inch thick.
f- cut the dough with a biscuit cutter- the exact one my grandmother used when I was a kid, matter of fact- and put them on a lightly greased pan.
g- baked for about 17 min till they look like you see above...
The one step I skipped was the recipe called for sticking the flattened out dough (before I used the cutter) into the freeze for 1 hour. I've never heard of doing this making biscuits from any other recipie and to be honest, I didn't have the patience to try it. But would that have made all the difference?
Can anyone see where I may have gone wrong?
Thanks for reading, eager to learn!