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Thread: How big are your Biscuits

  1. #1
    Senior Member MissSandra's Avatar
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    How big are your Biscuits

    I was at a farm stand recently and asked the owner if the biscuits were here own she said yes but
    she would not say what she did to get them to rise so High! they must have been 3-4 inches high
    Other than comming out of a can , Care to share your recipe for big busicits and the secrets to
    extra high biscuits?
    Thank you
    Sandra
    Warm Regards,
    Sandra

  2. #2
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    To get biscuits that high she must roll them out thick, like about 1". I roll mine about 3/4" and mine are a good 2" high.
    This will make some people cringe, but I get the best biscuits when I use lard for shortening. I also add an extra 1/2 tsp. baking powder. I do not over mix and add as little wet ingredient as possible. When I turn them out if dough is dry I sprinkle with water and knead in just enough so dough can be rolled. Shortening should be cold, just like pie crust. I cut large biscuits (grand size). I just use an ordinary baking powder biscuit recipe.
    I really like buttermilk biscuits but haven't found the secret of making good ones.

  3. #3
    Super Member sewNso's Avatar
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    that's the way to get bigger biscuits. just cut them bigger, and thicker. self rising flour is the way to make easy quick southern biscuits. and crisco. i believe the recipe is on the side of the flour bag. out of flour at the present.

  4. #4
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    Yep! Cut them thicker and DO NOT over knead!!


    Quote Originally Posted by Barb44 View Post
    To get biscuits that high she must roll them out thick, like about 1". I roll mine about 3/4" and mine are a good 2" high.
    This will make some people cringe, but I get the best biscuits when I use lard for shortening. I also add an extra 1/2 tsp. baking powder. I do not over mix and add as little wet ingredient as possible. When I turn them out if dough is dry I sprinkle with water and knead in just enough so dough can be rolled. Shortening should be cold, just like pie crust. I cut large biscuits (grand size). I just use an ordinary baking powder biscuit recipe.
    I really like buttermilk biscuits but haven't found the secret of making good ones.

  5. #5
    Super Member meanmom's Avatar
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    My favorite recipe is out of an Amish cookbook I have had for years.It makes a big batch and i keep them in the freezer and just pop them in the oven frozen. I just made a batch this morning. It makes 30 to 35 biscuits.
    BISCUITS
    6 cups flour, 1/2 cup instant dry milk, 1/4 cup baking powder, 1/4 cup sugar, 2 tsp salt, 2 tsp cream of tartar, 1 cup cold lard or crisco, 1 cup butter, 1 3/4 cups buttermilk
    Combine dry ingredients, mix well. cut butter and crisco into chunks cut in with pastry cutter until it looks like small peas. stir in buttermilk. Dump onto floured pastry cloth knead about 8 to 10 times until it holds together.Do not overwork dough. Roll out 3/4 inch thick and cut into biscuits. Bake at 400 for 13 to 15 minutes. Freeze remaining biscuits on a cookie sheet until hard. Place in plastic bag when hard. If frozen bake 15 to 18 minutes.

  6. #6
    Super Member athomenow's Avatar
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    I only wish I could make a biscuit that would rise at all. Mine are not attractive or good. Ex used to say if war broke out the army would want them as weapons! That's why he's an EX.
    Debra

  7. #7
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    My biscuits are big due to heredity. That was a bit of "leaven" ty. O.K., go ahead and groan.

  8. #8
    Super Member KimmieH's Avatar
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    oh your bad! funny though

    Quote Originally Posted by eimay View Post
    My biscuits are big due to heredity. That was a bit of "leaven" ty. O.K., go ahead and groan.

  9. #9
    Super Member sewNso's Avatar
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    Quote Originally Posted by athomenow View Post
    I only wish I could make a biscuit that would rise at all. Mine are not attractive or good. Ex used to say if war broke out the army would want them as weapons! That's why he's an EX.
    the secret is to use self rising flour. and the recipe on the side of the package. stir barely enough to get the liquid mixed in. the less the better. pour the whole bowl of mix on to a lightly floured surface, shape into a ball on the counter. handling as little as possible. pat somewhat flat. do not use a rolling pin. the thicker the dough, the thicker the biscuit. cut with a floured drinking glass. place in preheated pan with melted shortening. just takes a little practice. they don't have to be pretty.

  10. #10
    Senior Member Sew and Sew's Avatar
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    Well I always critique my biscuits, I love the angel biscuit recipe, using one package of yeast....they cook well and they freeze well. Just love them.

  11. #11
    Super Member SouthPStitches's Avatar
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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

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    Senior Member Kat Sews's Avatar
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    My biscuits are always taller and tastier when I use beer instead of buttermilk.

  13. #13
    Senior Member dojo36's Avatar
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    from the freezer to the oven to the table in about 15 minutes. buy pillsbury frozen buttermilk biscuits. they're great.
    love people and use things, don't use people and love things

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    Senior Member PuffinGin's Avatar
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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.
    ~Ginny

    Voyage upon life's sea. To yourself be true. And, whatever your lot may be, paddle your own canoe. -Sarah Bolton

  15. #15
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    What "package" are you talking about? My bicuits are baaaaaaad. I'd love a recipe for just the 2 of us.

  16. #16
    Super Member nannyrick's Avatar
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    I use lard in my pie crust and is the flakiest crust ever. I hae used it for years.
    I even heard Emeril LaGasse say that it makes the best crust and biscuits.
    Everyone, try it you"ll love it.
    so many quilts to make, so little time.

  17. #17
    Super Member EasyPeezy's Avatar
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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

  18. #18
    Super Member OHSue's Avatar
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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.

  19. #19
    Senior Member patimint's Avatar
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    Quote Originally Posted by eimay View Post
    My biscuits are big due to heredity. That was a bit of "leaven" ty. O.K., go ahead and groan.
    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.
    Patimint

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    Quote Originally Posted by dojo36 View Post
    from the freezer to the oven to the table in about 15 minutes. buy pillsbury frozen bauttermilk biscuits. they're great.
    a person after my own heart. I love the Pillsbury Grands, and they are big and fluffy! My family loves them!

  21. #21
    Super Member Kappy's Avatar
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    Quote Originally Posted by meanmom View Post
    My favorite recipe is out of an Amish cookbook I have had for years.It makes a big batch and i keep them in the freezer and just pop them in the oven frozen. I just made a batch this morning. It makes 30 to 35 biscuits.
    BISCUITS
    6 cups flour, 1/2 cup instant dry milk, 1/4 cup baking powder, 1/4 cup sugar, 2 tsp salt, 2 tsp cream of tartar, 1 cup cold lard or crisco, 1 cup butter, 1 3/4 cups buttermilk
    Combine dry ingredients, mix well. cut butter and crisco into chunks cut in with pastry cutter until it looks like small peas. stir in buttermilk. Dump onto floured pastry cloth knead about 8 to 10 times until it holds together.Do not overwork dough. Roll out 3/4 inch thick and cut into biscuits. Bake at 400 for 13 to 15 minutes. Freeze remaining biscuits on a cookie sheet until hard. Place in plastic bag when hard. If frozen bake 15 to 18 minutes.
    Do you mean that you "bake" all the bisquits and then freeze or just freeze the dough? I love biscuits but they sometimes take more time than what I have. Would be great to just take em out of the freezer.
    Life is good, God is great.

  22. #22
    Super Member Kappy's Avatar
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    Quote Originally Posted by Sew and Sew View Post
    Well I always critique my biscuits, I love the angel biscuit recipe, using one package of yeast....they cook well and they freeze well. Just love them.
    What is the Angel biscuit recipe?
    Life is good, God is great.

  23. #23
    Super Member valsma's Avatar
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    Mine are however big they make them before they put them in the can. :-)
    Tammy

    Life Is A Banquet and Most Poor Suckers Are Starving!

  24. #24
    Super Member Jo M's Avatar
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    Here is my favorite recipe for biscuits. It is so super easy (only 2 ingredients!) and super good.

    2 cups self-rising flour
    1 to 1 & 1/2 cups whipping (or heavy) cream

    Combine ingredients, stirring with a fork until blended. If dough is too stiff, add more whipping cream. Turn dough out only a lighlty floured surface and knead 5 or 6 times only. Roll (or pat) dough to 1/2 to 3/4-inch thickness. Cut with a biscuit cutter or a glass dipped in flour to keep from sticking to dough. Place on baking sheet and bake at 450 degrees for 10 to 12 minutes. Yield: about 1 dozen biscuits.

    I have to admit that I follow in my mother's footsteps - she always put a little touch of melted bacon grease on top of each biscuit before backing. She kept a little jar of bacon grease in the fridge for such things.
    Jo

  25. #25
    Junior Member terry leffler's Avatar
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    Where do you get lard?

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