Originally Posted by
Battle Axe
You could tile the driveway with some of my baking. For baking powder biscuits, too much stirring is the problem. Lumpy batter is a good thing. They say the gluten is too far developed if you keep stirring. How about using extra yeast, watch raising temps, humidity.....find a good bakery.
I use my stand mixer to make my biscuit dough, then turn out onto a floured surface flatten the dough and cut. Since starting this my biscuits are so fluffy and raise to almost 2 1/2 inches tall.