ok what is the secret to making biscuits
02-24-2011, 09:11 AM
#23
Super Member
Join Date: Aug 2010
Location: CA & NM
Posts: 1,120
Originally Posted by nana katie
I use 2 cups of bisquick add 1/2 cup of sour cream and 1/2 cup of 7up or sprite jf it is a little dry, just add a little bit more 7up .Bake on 350 about 10 to 15 min or so till they are light brown on top. They are as light as a feather.
02-24-2011, 09:14 AM
#24
Super Member
Join Date: Oct 2010
Location: Prescott Valley, AZ
Posts: 1,329
Bisquick biscuits used to be good. Now I make my own. Just as easy and a lot cheaper. The secret is DO NOT OVER HANDLE. Got this recipe from allrecipes.com, submitted by Nancy Horsburgh:
2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening (I use butter flavored Crisco)
1 egg
2/3 cup cold milk
Combine dry ingredients with shortening until it resembles coarse crumbs. Beat egg with milk; stir into dry ingredients JUST until moistened.
Turn onto well-floured board. Press out to the thickness you like (I like about 3/4" thick). Cut with biscuit cutter. Place on lightly greased baking sheet. Bake at 450º for 8-10 minutes or until golden brown.
For those at higher elevations: Over 5000 ft reduce baking powder to about 2 1/2 teaspoons. (I've practiced a lot to learn this).
2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening (I use butter flavored Crisco)
1 egg
2/3 cup cold milk
Combine dry ingredients with shortening until it resembles coarse crumbs. Beat egg with milk; stir into dry ingredients JUST until moistened.
Turn onto well-floured board. Press out to the thickness you like (I like about 3/4" thick). Cut with biscuit cutter. Place on lightly greased baking sheet. Bake at 450º for 8-10 minutes or until golden brown.
For those at higher elevations: Over 5000 ft reduce baking powder to about 2 1/2 teaspoons. (I've practiced a lot to learn this).
02-24-2011, 09:14 AM
#25
Super Member
Join Date: Nov 2010
Location: Florida
Posts: 1,611
The last time I attempted to make biscuits, I decided that I was really making crackers. they didn't rise at all and they were hard. I did use baking powder. I followed the recipe exact and didn't mix too long. When I told my DH he got a good laugh out of it. I'm generally a very good cook. So for two very good reasons, I decided there is no need to try ever again. One, my Dh doesn't care if I make them or not- I choose Not! Two, I'm allergic to wheat. Good luck to you in making yours light and fluffy and tasty, too. :)
02-24-2011, 11:05 AM
#27
Super Member
Join Date: Aug 2009
Location: Washington State
Posts: 2,587
My family voted cream biscuits as their favorite. Here is a link to Smitten Kitchen's version:
http://smittenkitchen.com/2009/12/cream-biscuits/
http://smittenkitchen.com/2009/12/cream-biscuits/
02-24-2011, 11:44 AM
#28
Super Member
Join Date: Nov 2010
Location: Grew up in WV but retired in Between, GA
Posts: 1,046
ANGEL BISCUITS
1 pkg dry yeast
½ Cup warm water
5 Cups flour
1 tsp baking soda
3 tsp baking powder
1/2 tsp salt
3 Tbsp sugar
¾ Cup shortening
2 Cups buttermilk
1. Dissolve yeast in warm water, Set aside
2.Sift together dry ingredients, Cut shortening into dry mixture until well mixed, Add buttermilk and yeast and work together with a large spoon.
3, Place the dough in a large greased bowl, cover and refrigerate until ready to use. Take out only as much dough as needed, roll into a ½ inch thickness on floured surface, Cut with biscuit cutter.
4. Arrange on a baking sheet and let rise until doubled in size,.
5. Bake at 400 degrees for 10-15 minutes.
The dough will be a bit sticky so just roll out with a little flour on the board.
I often divide recipe in half.
-------------------------------
If you are making reg biscuits, do not over handle, bake at 425 until slightly brown about 12 minutes.
1 pkg dry yeast
½ Cup warm water
5 Cups flour
1 tsp baking soda
3 tsp baking powder
1/2 tsp salt
3 Tbsp sugar
¾ Cup shortening
2 Cups buttermilk
1. Dissolve yeast in warm water, Set aside
2.Sift together dry ingredients, Cut shortening into dry mixture until well mixed, Add buttermilk and yeast and work together with a large spoon.
3, Place the dough in a large greased bowl, cover and refrigerate until ready to use. Take out only as much dough as needed, roll into a ½ inch thickness on floured surface, Cut with biscuit cutter.
4. Arrange on a baking sheet and let rise until doubled in size,.
5. Bake at 400 degrees for 10-15 minutes.
The dough will be a bit sticky so just roll out with a little flour on the board.
I often divide recipe in half.
-------------------------------
If you are making reg biscuits, do not over handle, bake at 425 until slightly brown about 12 minutes.
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