gaigai

SURE!!! It's called Pillsbury! Crescents, grands, whatever. Make biscuits from scratch???!!!! OH HELL TO THE NO!!!!!!

Plus, remember, I'm a yankee. I prefer yeast rolls. :mrgreen: :lol: :lol:

However, my grandmother, the pastry goddess did swear that you needed to use good old-fashioned lard, the kind you had to keep refrigerated, not the nuked shelf stuff.

greaterexp

One little tip that helps the biscuits rise well is to avoid twisting the cutter when you cut. Just press the cutter straight down without twisting and tap lightly to remove the dough from the cutter. I guess that by twisting it, the cutter creates a "seal" on the sides of the dough, keeping it from rising all the way. Of course a good recipe helps!

Rann

I really like the wire blender better than Amazon's. The dough doesn't climb up the side of the wire one.

mommafank

Honestly, there is no better "blender" than your hands----it is quick and the blending is the best! And yes there is something to not twisting the cutter.

ctschoone56

Use buttermilk for your liquid and do NOT over mix or knead.

ladyshuffler

They also have these in the frozen section.............take out only what you need....no waste...oh yea as if they would go to waste :-D

sheila bee

I have a cousin who make biscuts that flake apart.....I watched her but mine didn't cime out the same..some people just have the magic touch

joy

Sounds as if you put too much flour in them.... go by the recipe and you can't go wrong unless the recipe is wrong... and you don't cook biscuits in a hot oven.... about medium heat... perhaps 150 degrees...

CherryPie

All I do to make biscuits is bisquick and buttermilk. The buttermilk is the secret ingredient. Just make a soft dough. Place dough on a floured board or counter and knead a few times and then pat out to about 1/2" thickness. Cut out biscuits with a cutter or you can use a glass. I bake in a 425* oven until golden brown on top. I have fluffy biscuits every time. Good luck!!

catmcclure

Those are what is known down south as "Broke" biscuits. You make your biscuit dough and keep folding it and rolling it out. It's a biscuit version of a croissant. Time consuming, but worth it.