Baking Powder Biscuits

[hippywife]

This is one of those things, like pie crust, that I'm really only mediocre at. I made this recipe this morning and it was good, but still not what I wanted exactly.

http://www.eatmedelicious.com/2009/05/baking-powder-biscuits.html

What I want is a large biscuit that's crisp on the outside and tender on the inside. One that holds up to whatever you want to put on it, even an egg sammich that will hold its shape and not fall apart in your hands. These did that but still not quite there. I patted the dough out instead of rolling and used the top of a jelly glass that's about 2 and a quarter inches. I'm thinking I need to cut them larger, maybe? Would that work, do you think?

I'm thinking of trying one of the KA recipes the next time. Does anyone here have a favorite or tips on getting closer to what I'm looking for?

Oh, and what are your tips for getting them to rise nice and high? Close together or far apart on the baking sheet?

[NMDemDist2]

1. granny told me the key to light fluffy biscuits is

don't work them any more than absolutely necessary

it makes em tough

:hi:

[hippywife]

2. Yeah,

that much I got from the recipe and others like it. :hi:

Where you been, girl? Been missin' you 'round here. :hug:

[NMDemDist2]

3. been around, just not cooking AT ALL so

nothing to contribute around here :evilgrin:

not posting much either, it's high season at the Park and it's all I can do to stay on my feet from one day to the next.

I'll have more time (and energy) after Labor Day :hi:

[grasswire]

4. close together for high biscuits

....but they won't be as firm as far-apart biscuits. How thick is your dough?

And I think a long time ago you asked for my pie dough recipe. As soon as I find my file, I'll send along. I don't use the precise measurements any more, but someone new to the recipe should probably do so.

[hippywife]

10. That's what I thought.

I do leave it about 1/2 in. thick or even a wee bit more. And I would love to have your pie dough recipe and instructions. I have a container of beef tallow in the freezer that I'm dying to get out and use for a crust.

:hi:

[sandnsea]

5. A few things maybe

Was your milk cold? Maybe even put it all in the freezer for a few minutes. And don't knead the dough like the recipe says, just fold it together gently in the bowl and then do the same when you fold it out. Use a biscuit cutter because a glass might be too thick and kind of smoosh the outside and prevent a little of the rising.

Ex-hubby's grandma made the best biscuits. She also used lard but you shouldn't need to go to that extreme.

[grasswire]

8. I never thought about the glass preventing rising

I have always used a jelly jar for that. Hmmmm. A couple of years ago I went searching to buy a biscuit cutter, with absolutely no luck, even at a store that features country and vintage cookware. I'll keep looking. Couldn't find a donut cutter either.

[sandnsea]

9. Another grandma didn't roll them out

Her dough was in a nice smooth roll, and then she popped them off the end with a little twist between her thumb and forefinger. Beautiful perfect biscuits too, but they weren't crispy on the outside.

[Vinca]

6. My favor recipe is from "The Frugal Gourmet Cooks American."

It's called "Harriet's Southern Biscuits." I usually double the recipe and have any left over for breakfast with jam.

1 cup plus 2 Tbs. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 Tbs. Crisco
1/2 cup buttermilk
1 Tbs. Crisco for frying pan

Mix the dry ingredients together in a mixing bowl. Blend in the Crisco until the mixture is coarse and grainy. Harriet uses a fork, but I have better success with a pastry blender. Then, using a fork, stir in the buttermilk. Do not over mix. Put out on a floured board or marble pastry board and knead just a few times. Pat out the dough to about 1/2 thick. Cut with a biscuit cutter or a glass. (Flour the cutter.) Do not handle the dough too much or it will get tough.

Use a heavy black iron frying pan. Place the 1 Tbs. of Crisco in the frying pan and put the frying pan in the oven for about 7 minutes. Turn each once in the oil and bake the biscuits at 500 for 10 minutes, or until light brown.

[hippywife]

7. They might turn out tasting good but

Crisco is a no-no. Thanx, tho. :hi:

[Vinca]

11. You can substitute for Crisco. I've used both unsalted butter and

an organic shortening made of coconut oil. I think what makes the recipe work is the very high baking temperature.

[hippywife]

12. I have the organic palm oil shortening

that I might try the next time. And I might up the temp from 400 to 500.

Thanx! :hi:

[hippywife]

13. Tried a different recipe tonight.

Instead of attempting to fix what I didn't like about the other recipe, I went straight to the experts, which I should have done from the beginning.

Made this recipe with the organic palm oil shortening, 1% milk, and the 1 cup sub of white whole wheat flour, no other changes at all. I cut them with a regular sized canning jar ring. Brushed them with soft butter before putting in the oven.

http://www.kingarthurflour.com/recipes/baking-powder-biscuits-recipe

These definitely fill the bill (and the Bill! LOL)

[Vinca]

16. Those look good - I'll try them next time around.

It also has planted the idea in my head to make a day trip to the King Arthur store very soon.

[NashVegas]

14. I Know It's Heresy

But I stopped trying to make the perfect scratch biscuit (no matter what I tried they always came out like hard tack) and switched to Bis-quick. I have no shame.

[ejpoeta]

18. it's not heresy. i understand. but i think you could do it... it's just a matter

of how much you work the dough. I used to do that too.... and i still use cake mixes because i can't get cake. but i wouldn't give up. if you try the recipe i posted elsewhere in this thread, you can almost not go wrong.... unless you forget to add the salt... which i have done.... or the baking powder... which i have done. LOL! it's all about not overworking.... but i won't begrudge anyone for using bisquick... sometimes it's just easier.

[alfredo]

15. Beard on Bread has a good biscuit recipe.

I make drop biscuits using his recipe and they turn out fine.

You just have to keep trying until you screw it up and make a perfect biscuit. Just remember how you screwed up.

I had a girlfriend that didn't cook. She'd have a panic attack boiling water, but she figured out how to make light and tasty whole wheat biscuits. She never shared how she did it.

[ejpoeta]

17. I have a recipe i got from allrecipes that i have used for years.....

The recipe can be found here:

But i have done it so much I don't need to look. LOL!

2c flour
1 tbsp b. powder
1 tbsp sugar
1 tsp salt
1/3 c butter (5 1/2 tbsp)
1 c milk

Mix together dry ingredients. Cut in butter until crumbly. Add milk a little at a time and stir together just until looks doughy. Then you remove to a floured surface and knead very little. I just give it a couple of turns and then pat it down and then cut with a biscuit cutter. You want to work this dough as little as possible!! Then place in a 425 degree preheated oven on a cookie sheet for about 13 minutes. time may be a bit more depending on your oven. It is about 13 minutes for mine.

I have also occasionally made some substitutions.... I have put half wheat and half white flour and substituted the sugar for splenda in the past as well. These are great for leftovers if you store them in a ziploc bag. They stay soft. These are awesome and only take a few minutes to throw together. No more time than opening a can of grands... and they rise a lot too. if you read the reviews on the site, there are always great suggestions as well.