2 cups flour
4 tsps baking powder
1/4 cup butter
2/3 - 3/4 milk
shake of sugar
shake of salt
Blend like pastry, then add the milk til dough sticks. Either cut out with a glass or make biscuit "blobs". This makes about a dozen small biscuits.
OK, so this is my usual recipe. I think your recipe has less baking powder (thus less rise) and less liquid but more fat. I think maybe part of the issue might be how you mixed it? Did you use cold fat and cut it in like pastry? It works better that way. I have another TNT biscuit recipe that might work for you. Comparisons at least will help you adjust your current recipe.
BUTTERMILK BISCUITS
1½ cup cold butter
1/2 tsp baking powder
2 cups self-rising flour
3/4 to 1 cup cold buttermilk
Preheat oven to 425; grease a baking sheet or use a sheet of parchment paper.
Cut in butter and flour coarsely. Add milk, stir to just incorporate. Turn out on floured board, knead 3-4 times. Pat dough out to a rectangle 3/4 inch thick. Cut out biscuits, place on baking sheet. Dip your knuckles into a small dish of buttermilk, and lightly indent the biscuits. Bake 13-15 minutes, til light brown.
To make drop biscuits, increase milk to 1 to 1 1¼ cups flour and drop biscuits on baking sheet.
4 tsps baking powder
1/4 cup butter
2/3 - 3/4 milk
shake of sugar
shake of salt
Blend like pastry, then add the milk til dough sticks. Either cut out with a glass or make biscuit "blobs". This makes about a dozen small biscuits.
OK, so this is my usual recipe. I think your recipe has less baking powder (thus less rise) and less liquid but more fat. I think maybe part of the issue might be how you mixed it? Did you use cold fat and cut it in like pastry? It works better that way. I have another TNT biscuit recipe that might work for you. Comparisons at least will help you adjust your current recipe.
BUTTERMILK BISCUITS
1½ cup cold butter
1/2 tsp baking powder
2 cups self-rising flour
3/4 to 1 cup cold buttermilk
Preheat oven to 425; grease a baking sheet or use a sheet of parchment paper.
Cut in butter and flour coarsely. Add milk, stir to just incorporate. Turn out on floured board, knead 3-4 times. Pat dough out to a rectangle 3/4 inch thick. Cut out biscuits, place on baking sheet. Dip your knuckles into a small dish of buttermilk, and lightly indent the biscuits. Bake 13-15 minutes, til light brown.
To make drop biscuits, increase milk to 1 to 1 1¼ cups flour and drop biscuits on baking sheet.
