spidercook
Assistant Cook
- Joined
- Aug 30, 2009
- Messages
- 3
Hey ya'll! I am new to these forums, new to baking. Having grown up in the south, I am blessed with amazing memories of my grandmother cooking yummy breakfast foods like pancakes and amazing biscuits. Now that I have kids of my own, I want to share these warm memories with my little girls but alas, my baking skills leave much to be desired Which is why I am here.
After three failed attempts at biscuits from scratch, I'm looking for some help. My most recent attempt can be seen here:
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
My 'process':
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!
SpiderCook
After three failed attempts at biscuits from scratch, I'm looking for some help. My most recent attempt can be seen here:
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
My 'process':
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!
SpiderCook