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What temps in the oven are you using??? I will go back and look at my biscuit/scone recipes---they are always great! Maybe you could post your recipe that you use and then we could go from there?
Nice to see you here!!! Why on earth would you leave the Northwest---GEESH---that's where we would prefer to relocate!!!
"Never eat more than you can lift" Miss Piggy
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ON THE RARE OCCASIONS THAT I CHOOSE TO GET FLOUR ALL OVER THE KITCHEN, THIS ONE SEEMS TO WORK:
Buttermilk Biscuits
(Cuisine, April 1998, Issue 8, p. 18)
Makes: 16 Biscuits Total Time: 35 Minutes Rating: Easy
Combine:
2 cups self-rising flour
1 1/2 cups cake flour
2 T. sugar
1 t. salt
1/2 t. baking powder
1/4 t. baking soda
Cut in:
1/3 cup vegetable shortening
Stir in:
2 cups buttermilk
Sift over Work Surface and Dough:
1/2 cup all-purpose flour, divided
Cut Biscuits with a 2 1/2
Brush with:
2 T. unsalted butter, melted
Heat oven to 475°. Spray two 8" round pans with cooking spray.
Combine flours, sugar, salt, baking powder, and soda.
Cut the shortening into the flour with a pastry blender mixture until shortening is no larger than the size of a big pea.
Stir in the buttermilk completely with a wooden spoon. Let stand 2–3 minutes. The dough will be very wet.
Sift 1/4 cup all-purpose flour onto the work surface. “Turn out” the dough onto the floured work surface. Sift remaining flour over dough. Flour hands. Turn and fold dough over several times in flour and gently pat to 3/4" thick.
Cut biscuits: Using a floured 2 1/2" cutter, cut dough into rounds — don’t twist! With a spatula, place cut biscuits into pans (6 per pan). Gently reroll scraps. Don’t overwork the dough or add additional flour.
Brush tops of biscuits with melted butter. Bake 15 minutes, or until tops are golden. Serve right away. I guarantee, these biscuits will make you go “white-eyed!”
The secret to great biscuits is to use the right flour, keep the dough moist, and don't overwork it. On a floured surface, "turn out" dough onto the work surface and gently pat to 3/4" thickness.
Nutrition Information (Per biscuit):
171 calories 33% calories from fat 6g total fat 411mg sodium
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© August Home Publishing Company
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Welcome, Walt,
I think the secret is in the aforementioned (geez, I sound like Perry Mason) as little handling as possible. I have the best luck when I practically ignore the darn things.
Ron, your recipe sounds good.
PJ
PJ