Sometimes I make biscuits.

[hippywife]

They are nice and tender inside and taste good. I've made baking powder biscuits and cream biscuits. Perfectly acceptable, and brushed with butter before baking, but I can never get them a nice crisp (yet not hard) golden brown on the outside except on the bottom.

Any ideas on how to achieve this? Would moving the rack to the highest position in the oven do the trick, do you think? :shrug:

[EFerrari]

1. Higher position? A little egg wash?

:shrug:

I don't make biscuits very often.

[Warpy]

2. The butter wash keeps the tops soft

but an egg wash would make them crisper, harder and shinier.

[wildflower]

4. I agree, it's probably the butter

I first learned this from the Ain5 book. I hadn't realized before that brushing butter or oil on bread would soften it.

[hippywife]

6. I'll try egg wash next time

but even without butter, they don't get as deep a brown color as I'd like. :shrug:

[wildflower]

10. A couple of other ideas I also learned from the Ain5 people

1. As you know, of course, they use steam to help the bread get dark and crispy. Might be too much for biscuits. But the other thing is...

2. They talk about how white flour will brown and crisp, but whole wheat won't because of the oils in it. Do you use a lot of whole wheat?

[hippywife]

12. I did replace 1/4 of the AP

with white whole wheat. Can't bake anything that doesn't have at least a small addition of whole grain.

[NMDemDist2]

19. my stepmom swears you just melt the butter on the pan, don't brush the

bisquit with it. so only the bottom is in the butter

and her biscuits are the best

[surrealAmerican]

3. What kind of pan do you use?

Perhaps an insulated cookie sheet would keep the bottoms from browning faster than the tops.

[hippywife]

5. Cookie sheet

with the biscuits close but not touching so they'll rise well but not be soft on the sides.

[grasswire]

7. this can be tricky....

....but how about turning on the broiler for just a moment at the end of cooking time? I've done that with something that just won't brown. It's risky, though -- gotta pay close attention.

[hippywife]

8. That's a thought.

But my broiler is separate from my oven. I could still try it but I'm thinking of moving them all the way up to the top position first to see if that does any good. Probably be a while since I don't make them very often.

[housewolf]

9. What kind of flour do you use?

and can you link to a couple of the recipes you've used recently?

[hippywife]

11. I use KA all purpose and

replace 1/4 of it with KA white whole wheat.

This is the one I tried yesterday:
http://smittenkitchen.com/2009/12/cream-biscuits/

I did brush the butter on both sides rather than dip them. Maybe there was too much butter since it wouldn't have had the chance to run off?

[AwakeAtLast]

13. I've seen biscuit bakers brush the butter after they come out of the oven

I think without the butter on top they will get the crisp top, but then when you brush the butter on top while they are hot out of the oven - ooh, my mouth is watering just thinking about it!

[housewolf]

14. More on biscuits

The pictures of SmittenMitten biscuits you pointed to also appear pretty pale. I agree with others that the issue may be dipping/brushing with butter prior to baking.

Do you ever make Buttermilk biscuits? I've always loved them much more than baking powder or cream biscuits. Do you subscribe to Cooks Illustrated? They have a WONDERFUL drop biscuit recipe that SO easy and delicious, and browns & crisps up beautifully. They are simple to make and Oh! so tender but with a gloriously crisp exterior.

Their picture:



My pictures of the biscuits I made this morning (just a half-batch). The directions say to brush with melted butter after baking. I wasn't paying attention and brushed the melted butter before I put them in to bake. I baked them for a minute or two longer than the recommended time. Boy, are they delicious (especially with that black raspberry jam I've been hoarding!). They used a greased 1/4 cup measuring cup to portion their dough, while I used a 1/4 cup disher/scoop, so mine are not as high as their (also could be due to the melted butter).

Before they went in the oven



Fresh out of the oven

[hippywife]

15. No, I don't subscribe to Cook's Illustrated.

Over time I've come to think they really aren't all that. They do some things really well but I don't agree with everything they recommend.

I have this thing against drop biscuits. They were all my mom used to make. She never made nice rolled biscuits ever that I can remember.

For lack of a better example, when I used to eat at McDonald's for breakfast, their biscuits (which are made by Bama, BTW) are more what I'm going for. Nicely brown and crisp on the outside but tender inside. A biscuit that will hold up to a breakfast sandwich.

Thanx for all your assistance. :hi:

[hippywife]

16. Your biscuits look lovely, BTW.

And it's not everyday I say that to another woman. :rofl:

[housewolf]

17. You're such a riot!

:hi:

You have me rolling on the floor laughing too!

Good luck with your biscuits-hunt. If you keep experimenting, you'll find what you want... I'm sure of it!

:loveya:

[Tesha]

18. don't tell anyone, but...

I've made biscuits with Bisquick that have turned out like you're describing. But there are recipes all over the web on how to make your own mix


Here's one:
9 cups flour
1/3 cup baking powder
1/4 cup sugar
1 1/2 cup shortening
1 tablespoon salt
1 cup powdered milk (optional)
2 teaspoons cream of tartar (optional)


Measure out all dry ingredients and place in a large mixing bowl or in a food processor.
Add the shortening. Cut in to the dry ingredients or use the pulse on a food processor.
Store in an airtight container.
Use as you would in recipes calling for the mix. ( to make biscuits I just added cream / 12 min @450)