Biscuit help needed!!!

[CF'er]

I am a Yankee living in the Deep South. My only experience with biscuits come from a tube in the refrigerator section of Kroger. I have started making homemade biscuits but need a little help.

I use 2C self rising flour, 1/4 C crisco, 1C buttermilk, 1T baking powder. I mix dry, cut in crisco, then add wet. Put on board and knead 3-4 times then roll and cut.

The biscuits are flaky but they don't rise very high. Some raise a little more than others. The batches haven't really baked the same. Any advice on how to get them to raise more?

 

[rie'smom]

The only biscuits that I can make are the refrigerated or Bisquik kind.

I'd try Bisquik. My biscuits are perfect every time and believe me, I'm no pro in the kitchen.

 

[lovesmurfs]

I was biscuit-challenged as well. Until I found the following recipe:

http://allrecipes.com/Recipe/JPs-Big-Daddy-Biscuits/Detail.aspx

Follow it, and you will never use another biscuit recipe again (or buy any canned biscuits). I do use the butter flavored Crisco shortening.

I have a KitchenAid mixer, and use this to great success.

 

[CF'er]

So you do it all in the Kitchen Aid? Do you use the paddle or wisk? Also, how much do you knead them? If you over knead will they be tough?

 

[Evil Genius]

Is the baking powder new? It loses it's oompf if it's been opened too long.

 

[Buckalew11]

So you do it all in the Kitchen Aid? Do you use the paddle or wisk? Also, how much do you knead them? If you over knead will they be tough?

I think anytime you over knead it'll get tough.

Also, in a pinch, Pillsbury frozen biscuits are very good (better than canned). I'm not a fan of bisquick biscuits for some reason but I like it for other stuff.

 

[GeorgeG]

I like the ones that come in a tube.

We moved down here from New York and quickly discovered that if you order biscuits out you need to specify if you do not want gravy on them. Otherwise, you get a plate of slop.

 

[lovesmurfs]

So you do it all in the Kitchen Aid? Do you use the paddle or wisk? Also, how much do you knead them? If you over knead will they be tough?

I've just started doing it the last couple of batches (before then, I used a Pampered Chef pastry blender--a hand whisk of sorts). I'm not sure what to call the attachment (came with the mixer). It's not the dough hook or the whisk. It's white and I think they call it the flat beater.

I don't use it to do the last kneading (but probably could using the dough hook), and I'm a rather distracted cook (i.e. I've no idea how long it took...). Once I add the milk and it's pretty well blended, I turn the dough out on a floured surface and do the kneading by hand.

It's a wonderful recipe, and I've never (either by hand or by mixer) had a bad batch, even when I used dry milk and water once when I'd started the batch and realized I didn't have milk.

 

[doxdogy]

I stumbled on a recipe on the Food Network a couple of months ago and the whole family loves it. The recipe is practically foolproof. The best way to mix biscuits is either with your clean hands or a wooden spoon. Next time I make them, I may substitute lard for the shortening.

http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html

 

[punkin]

Sorry if this is OT, but is there any way to make biscuits without any milk or buttermilk (I have to worry about people with lactose issues).

 

[doxdogy]

My husband is lactose intolerant and uses the Lactaid milk for his cereal. He has never had any issues eating the biscuits that are made with buttermilk.

Sorry if this is OT, but is there any way to make biscuits without any milk or buttermilk (I have to worry about people with lactose issues).

 

[punkin]

My husband is lactose intolerant and uses the Lactaid milk for his cereal. He has never had any issues eating the biscuits that are made with buttermilk.

Thanks. I might try it then.

 

[gaelic grace]

Trying new baking powder will probably help but good biscuits don't have to be sky high. My grandmother makes the best and hers are always on the smallish side and don't rise terribly high. I have heard canned biscuits called alot of things- my husband's family called them Whoppum biscuits- because you can whop them open, and my best friends family called them canned love. I don't use canned biscuits for breakfast or with meals but they make a mean Monkey Bread.

 

[Dr Pepsi]

I always use the recipe on the sack of self-rising flour, and I always use butter instead of shortening. MY buscuits always come out great. But then all my backed goods come out great (cakes, pie crusts, etc.), so maybe I just have the right touch or something.

Don't ask me to grill a steak, though. It'll either come out raw or a good substitute for shoe leather.

 

[DLBDS]

No baking powder needed! I make great biscuits with this simple recipe.....

2 C. self-rising flour (White Lily brand)
1/4 C. shortening (or lard)
3/4 C. milk (or buttermilk)

Optional:
Salt
Garlic Salt
Cheddar Cheese (just dump in a couple of cups before you stir dough up in the bowl)

Cut shortening into flour. Add enough milk to form a soft dough. Stir w/ a fork until dough leaves sides of bowl and then dump out onto lightly floured surface. Knead just until smooth (combined). (It doesn't take much!) Instead of 'rolling' out dough, work it out with your hands/fingers until it's about 1/2" thick. Don't over-work the dough! Start cutting out biscuits. Bake at 450* until golden brown. YUMMY! And it's soooo EASY!

 

[DLBDS]

I don't use canned biscuits for breakfast or with meals but they make a mean Monkey Bread.

AGREED!

 

[bigtinkfun]

If I'm in a hurry and can't make them by hand, I prefer Jiffy Mix or Martha White to Bisquick.

I mix the dough by hand, makes for a lighter biscuit. Too much handling makes for a tougher biscuit.

 

[EdiePA]

New baking powder -- a must!

And when you cut them, use a biscuit cutter and no "twisting" motion. Straight down, straight back up. Twisting "locks" the sides together and keeps them from rising.

Edie

 

[bicker]

My wife's a Southerner, and used to be quite persnickity about biscuit-making. That was until she found some great frozen biscuits in the supermarkets. Making biscuits from scratch just is no longer necessary AFASC.

Note, though, that they do NOT sell these great frozen biscuits up here in the North. The good ones are only sold down there.

 

[nana2tots]

I just use Self-Rising Flour, Crisco, and Buttermilk.