How big are your Biscuits
11-07-2011, 04:18 PM
#11
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Location: So Plymouth, NY
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I had a similar reaction eimay "I try to ignore the size but not looking in a mirror". Seriously though, there is a very good biscuit recipe I just used tonight for the allrecipes.com J.P.'s Big Daddy Biscuits. As good a recipe as I've come across
11-08-2011, 02:46 PM
#14
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Location: Minnesota USA
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Another person whose reaction when I saw that post title was similar to eimay's. I was thinking that I just don't talk about things like that on-line. My apologies to the OP. I'm sure all the other more serious answers will result in you being able to have bigger biscuits in the future.
11-09-2011, 04:49 PM
#17
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Join Date: Mar 2010
Location: Canada
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I use Fannie Farmer's recipe with butter (instead of shortening) and buttermilk. Mine always comes out light, tall and fluffy. The trick is not to overwork the dough. Light hand just like making pie dough. You should still see a few pieces (pea size) of butter when you roll/pat the dough down before cutting. Happy baking!
Here's her recipe.
http://www.epicurious.com/recipes/fo...Biscuits-40048
Here's her recipe.
http://www.epicurious.com/recipes/fo...Biscuits-40048
11-09-2011, 05:57 PM
#18
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Location: Ohio
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My favorites are also Angel Biscuits but that is because you can make them ahead of time and keep them in the refrigerator for later use.
But for regular biscuits I use a recipe from Cooks Illustrated called Mile High Biscuits. I don't think it is the ingredients as much as the handling. They use buttermilk and you do minimal mixing which is what folks here are already saying. But for me the real trick was that instead of rolling, to shape them you drop large spoonfuls of the dough inot a bowl of flour, roll it genlty in the flour until it is coated. I am always good at holding back on the mixing, but I usually mess up on the rolling and handling at that point. I also mix mine in a food processor, but that isn't necessary.
But for regular biscuits I use a recipe from Cooks Illustrated called Mile High Biscuits. I don't think it is the ingredients as much as the handling. They use buttermilk and you do minimal mixing which is what folks here are already saying. But for me the real trick was that instead of rolling, to shape them you drop large spoonfuls of the dough inot a bowl of flour, roll it genlty in the flour until it is coated. I am always good at holding back on the mixing, but I usually mess up on the rolling and handling at that point. I also mix mine in a food processor, but that isn't necessary.
11-09-2011, 06:53 PM
#19
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Join Date: Aug 2010
Location: Hamilton, Montana
Posts: 968
I started laughing as I saw the question "how big are your biscuits" my answer was "way to big, cause I eat to many biscuits". I know this is suppose to be a serious question & my apologies to the writer os this thread. By the way the Amish reciepe sounds really good. I am going to try it.
11-10-2011, 09:11 AM
#20
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Join Date: May 2011
Location: Portland, OR
Posts: 93
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