You Are Making Your Biscuits Wrong!

Post
michaelcarraher
Cheeseburger
2011/07/23 12:55:08
See the article in tomorrow's New York Times Sunday magazine:
http://www.nytimes.com/20...rong.html?ref=magazine
Foodbme
Porterhouse
Re:You Are Making Your Biscuits Wrong! 2011/07/24 03:26:56
As alluded to in the article, the secret to good biscuits is not as much as the ingredients but how you knead to  handle the dough with TLC!
post edited by Foodbme - 2011/07/24 03:29:27
lornaschinske
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/24 10:30:12
I have yet to get decent biscuits since we crossed into TX heading west!  NM SUCKS for biscuits... and they don't know how to make grits out here either!
Sundancer7
Fire Safety Admin
Re:You Are Making Your Biscuits Wrong! 2011/07/24 10:44:51
I cook a lot but I have never ever been able to make a decent biscuit.  Mamaw Smith makes them with ease but it sorta makes a mess also.
 
I know Hardees is not a favorite among many out there but I sure do wish I could make a biscuit like they do.
 
Paul E. Smith
Knoxville, TN
Foodbme
Porterhouse
Re:You Are Making Your Biscuits Wrong! 2011/07/24 16:53:05
Sundancer7
I cook a lot but I have never ever been able to make a decent biscuit.  Mamaw Smith makes them with ease but it sorta makes a mess also.
I know Hardees is not a favorite among many out there but I sure do wish I could make a biscuit like they do.
Paul E. Smith
Knoxville, TN

Southern Ladies are born with a specal gene for making biscuits! It just comes naturally!
And I'm a Hardees Biscuit Lover too!
tcrouzer
Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/24 19:51:10
On a recent trip to Charleston SC, my sister and her friend had wonderful biscuits at Poogan's Porch. She wanted me to try the recipe and tell her what I thought, so tonight I finally got around to making the recipe:
 
Poogan's Porch Biscuits (source: internet)
5 cups self-rising flour
1/4 cup sugar
2 TB baking powder
1/4 lb. shortening
2 cups buttermilk
 
Mix flour, sugar, and baking powder. (I sifted these ingredients into a bowl.)
 
Cut in shortening with hands. (I used a pastry cutter - because my hands are warm from a week of 100 temps here in NC!)
 
Add buttermilk and mix well until all is incorporated. Pat out to 3/4-inch thick. Cut biscuits and place 1/2-inch apart on a parchment lined baking sheet.
 
Bake at 350 degrees for 10-15 minutes. (Now here is where I begin to have my doubts. I always bake my biscuits at 450 for 10-12 minutes and they rise up nice and light.)
NOTE: I halved the recipe!
You be the judge:
 

 
I baked these another 3 minutes at 450 and they began to brown just a little. I would never serve such anemic looking biscuits, no matter how good they taste. Makes you wonder if the recipe was meant to be deliberately misleading.
 
These taste really good, very light and flaky. They were completely done at 350 for 15 minutes, but the pic is how they looked after that baking time at that temp. I might make them again, but bake at a higher temp.
Teresa
post edited by tcrouzer - 2011/07/24 20:02:41
lornaschinske
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/24 23:16:24
Most folks make the mistake of either handling the dough too much  and/or rolling it out too thin. Most any basic recipe or Bisquik/baking mix will turn out a decent biscuit if you don't play with the dough too much.
Foodbme
Porterhouse
Re:You Are Making Your Biscuits Wrong! 2011/07/24 23:21:15
lornaschinske
Most folks make the mistake of either handling the dough too much  and/or rolling it out too thin. Most any basic recipe or Bisquik/baking mix will turn out a decent biscuit if you don't play with the dough too much.

See post #2 above and biscuits made with Bisquick should be outlawed in all 50 states and Canada. They're TERRIBLE!!!
TJ Jackson
Filet Mignon
Re:You Are Making Your Biscuits Wrong! 2011/07/24 23:49:22
Sundancer7
I know Hardees is not a favorite among many out there but I sure do wish I could make a biscuit like they do.

Count me as a fan of the Hardee's breakfast biscuit as well
 
stopped for them twice on the most recent trip we took.  Good eats, despite being a big ole chain
mbrookes
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/26 22:22:38
Another biscuit mistake is twisting the cutter. That seals the edges and keeps the biscuits from rising. Use a sharp cutter and press straight dowm.
sk bob
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/26 22:53:50
sometimes its just better to go out for biscuits & forget about making your own no matter how many times you try & get disappointed.
I learned that with fish.
Foodbme
Porterhouse
Re:You Are Making Your Biscuits Wrong! 2011/07/27 00:14:48
sk bob
sometimes its just better to go out for biscuits & forget about making your own no matter how many times you try & get disappointed. I learned that with fish.

Making Biscuits is like playing golf!
It can be frustrating and takes practice to perfect it.
Every once in a while you make a good one and that keeps you coming back!
Foodbme
Porterhouse
Re:You Are Making Your Biscuits Wrong! 2011/07/27 00:29:27
tcrouzer,
I use Pioneer Buttermilk Biscuit Baking Mix and the recipe calls for preheating and baking at 450 degrees for 12-14 minutes. Even at that, I sometimes need to leave them in another minute or two to brown up. I also brush them with melted butter AFTER baking. Gives them a nice bronze color.
You might try starting out at 450 degrees. If that doesn't work, you may have a problem with your oven not giving you the temp it says it's giving. Stick a reliable oven thermometer in there to make sure you're getting the heat it's supposed to be giving. Many ovens are mis-calibrated!
 
tcrouzer
Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/27 07:05:09
Not a thing wrong with my gas oven - I use it every week to bake many loaves of bread that I take to the local farmers' market during the season. After calling my results in to my sister, she said that the biscuits they had at Poogan's Porch were very pale and not browned at all. I followed the recipe to the letter, even though I doubted baking any biscuit at 350.
 
I suggest anyone try to find the Southern Biscuit Flour Formula L biscuit mix if you want a step up from Bisquick and other biscuit mixes. It is a Midstate Mills product from North Carolina that I learned about in another forum. If you have a Food Lion, Lowe's or Harris Teeter in your area, they may carry the biscuit mix.
Rusty246
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/27 09:18:37
My BF thinks he makes the BEST biscuits in the entire world...ask him to make biscuits and he's on cloud nine! He uses both whole milk and buttermilk, self rising flour, solid crisco, I think that's it.  The problems:  although they have great flavor, they never rise, they never bake in the usual alloted time, he usually ends up putting them under the broiler, and they fall apart horribly. Impossible to make any type sandwich out of them.  I will never mention any of the above it would totally deflate his ego....
Also, he can eat biscuits with every meal.  I feel the biscuit is more of a breakfast item although I like them with fried chicken. Thanksgiving dinner, I prefer rolls.  If he wants biscuits he can eat them. My Mother and he do not speak to this day because she told him she had NEVER heard of biscuits on Thanksgiving and that it was totally ridiculous.
brisketboy
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/27 10:37:58
I like biscuits as much as the next guy but I'm shocked to see no mention of a biscuit McMuffin. For shame.
mar52
Sirloin
Re:You Are Making Your Biscuits Wrong! 2011/07/27 12:16:23
A friend in South Carolina's mother made biscuits fresh from scratch every morning we visited with her.
 
The were the best I've ever had.  She had a drawer bin in her kitchen cabinets that held probably 50 pounds of flour.
 
I get bugs in mine in a sealed crock!
 
She had six kids and not one of them have ever been able to make biscuits like their mom's or even good.
 
It's an art.
tcrouzer
Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/27 13:30:55
When I was a little girl, I'd stand and watch my grandmother make biscuits each morning when we visited: a clean (linoleum) countertop, a mound of flour, shortening or lard dropped on the flour, mixed in with only her fingertips, then buttermilk stirred in, again by hand to form a dough. After she cut out the biscuits and gathered up all the scraps of dough to pat out and cut again, the counter would be almost cleared of all flour and dough. With my grandfather's sausage gravy, the best meal I ever ate!
ces1948
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/27 22:31:41
Biscuits they aren't just for breakfast anymore. I get a daily recipe from whatever company that sells Grands. Probably Pillsbury or Kraft. In the last week I have gotten a recipe for BBQ pulled pork on a biscuit and today a grilled tostada biscuit.
Foodbme
Porterhouse
Re:You Are Making Your Biscuits Wrong! 2011/07/27 23:42:55
ces1948
Biscuits they aren't just for breakfast anymore. I get a daily recipe from whatever company that sells Grands. Probably Pillsbury or Kraft. In the last week I have gotten a recipe for BBQ pulled pork on a biscuit and today a grilled tostada biscuit.

CANNED Biscuits?????????" />" />
Blasphemy!!!!
 
lornaschinske
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/28 09:01:00
"Whomp-em-on-the-counter" biscuits are good "homemade" biscuits if you are a working person!  I used to work 9 hours days (4 hours on Fridays) in a sewing factory and I knew women who would make scratch biscuits for their NON-WORKING husbands every morning for breakfast. Some of them wouldn't eat a canned biscuit. I told them they needed to let their husbands make the biscuits themselves if they didn't want canned biscuits. It was surprising how many of the hubbies could eat a canned biscuit after that exchange. As for biscuits.... Hubby knew where the oven was.
This is the recipe I use to make biscuits Baking Powder Biscuits and I omit the sweetener
Really good easy  biscuit recipe King Arthur Flor Gauranteed Biscuits
 
KAF Biscuits & Scones
post edited by lornaschinske - 2011/07/28 09:05:04
ces1948
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/28 13:16:32
They also sell Grands and several other brands frozen, in a package  not a tube. May give them a try. I like biscuits, always have. Probably have had hundreds. IMO if I'm going to drag out the flour, lard, buttermilk etc and make a big mess the result has to be worth it in my eyes. Based on my past experience that wouldn't be the case.
fishtaco
Double Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/29 16:22:28
Ah, come on, nobody going to admit they use Bisquick or Jiffy mix to make biscuits?? I do.
lornaschinske
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/29 16:46:12
I used to use Bisquick and Pioneer brands of baking mix. Sometimes I still do. I do like those "impossible pies".  But I don't bake like I used to. These RV ovens suck dirt for baking even though I have lined the bottom with unglazed tiles.
ChicagoIrish
Hamburger
Re:You Are Making Your Biscuits Wrong! 2011/07/29 21:38:07
ces,
 
I love biscuits and gravy and have never been able to make a good biscuit myself.  But, I've found the FROZEN Grands biscuits (southern style) are nothing like the canned "biscuits".  The frozen variety are actually very good...not the airy things they try to pass off as biscuits in cans.
baileysoriginal
Double Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/29 23:03:05
I'm not a good baker - my few attemps at making biscuits have been pitiful at best - smothering them with sausage gravy didn't even help them.  I'm not a canned biscuit fan at all.  For a long time we bought Mary B's frozen biscuits and thought they were the best and only until about 3 weeks ago at the market there were no Mary B's and I opted for buttermilk Grands instead.
Wow - these are better than outstanding - light, fluffy and a great buttermilk taste - I bought another package last week. They're really good.
ces1948
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/29 23:21:47
I bought a pack of 12 frozen Grands buttermilk today. Gonna try them out this weekend both as biscuits and gravy and a sausage biscuit.
bartl
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/30 00:21:10
fishtaco Ah, come on, nobody going to admit they use Bisquick or Jiffy mix to make biscuits?? I do.

I use Insta-Bake by Hodgson Mills.
 
Bart
Foodbme
Porterhouse
Re:You Are Making Your Biscuits Wrong! 2011/07/30 03:07:54
fishtaco
Ah, come on, nobody going to admit they use Bisquick or Jiffy mix to make biscuits?? I do.

Nothing wrong with using a mix but there are better mixes out there. Bisquick and Jiffy are at the bottom of the Biscuit Mix food chain! Try:
http://www.marthawhite.com
http://www.old-mill.com/product/126/16
http://www.chguenther.com/consumerbrands/pioneer.aspx
post edited by Foodbme - 2011/07/30 03:10:01
lleechef
Sirloin
Re:You Are Making Your Biscuits Wrong! 2011/07/30 08:50:49
The only time I make biscuits is after I've made chicken fried steak......that's because I have left-over buttermilk.  They are quite easy to make from scratch and are very light and lovely.  You must not overwork the dough.  I would love to taste the famous biscuits at the Loveless Cafe.
Top
Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/30 10:28:01
Follow the recipe on the side of a Bakewell Cream can and you'll get perfect biscuits every time.
If Bakewell Cream is unavailable in your neck of the woods:
http://www.newenglandcupboard.com/
 
Top
Foodbme
Porterhouse
Re:You Are Making Your Biscuits Wrong! 2011/07/30 14:33:14
lleechef
The only time I make biscuits is after I've made chicken fried steak......that's because I have left-over buttermilk.  They are quite easy to make from scratch and are very light and lovely.  You must not overwork the dough.  I would love to taste the famous biscuits at the Loveless Cafe.

The Loveless Cafe has received mixed reviews lately on Roadfood. The original owners sold the place and as often happens when ownership changes, things change.
mar52
Sirloin
Re:You Are Making Your Biscuits Wrong! 2011/07/30 14:53:30
If I renamed mine hockey pucks, I make them perfectly.
lornaschinske
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/07/30 21:14:12
You can also buy Bakewell Cream from King Arthur
 
Am I the only one who makes baking mix from scratch? 
post edited by lornaschinske - 2011/07/30 21:17:24
claracamille
Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/08/20 14:12:10
My mom makes the best biscuits-lard, buttermilk, Lily White four.  My dad liked his biscuits a little crisp so my mom would place the biscuit pan with about 1T of lard  in the oven while it was preheating.  After cutting out the biscuits Mom would turn them over once in the hot pan to coat them on both sides with melted lard.  The best.
Jennifer_4
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2011/11/19 13:17:21
Here is my grandma's recipe, tweaked to make it even better...made this today...lightest, fluffiest biscuits ever!
 
2 cups all purpose flour
1 TBSP baking powder
1 tsp salt
1 heaping TBSP pancake mix
1/3 cup oil
1/3 cup milk (I used nonfat because that's what I drink)
1/3 cup buttermilk
 
sift dry ingredients into bowl, add wet ingredients, and mix with fork til combined.  Knead very lightly 10 times.   Pat into square and divide into 8 equal portions.   Place in very well oiled metal pan, making sure that top and bottom of each biscuit are greased with pan oil.   Bake at 450 degrees F for 14 minutes.
 
SpicyCheese
Junior Burger
Re:You Are Making Your Biscuits Wrong! 2011/11/23 06:08:33
I get a six-grain flour from the Amish bulk store.  I've been experimenting with adding that to my biscuit recipe so that they have great flavor but also rise.  I've also found that a butter/shortening mix works best. 
 
My biscuits are getting better each time and eventually I'll have something worth sharing.  But until then, I'm eating a lot of mistakes. 
emmymom
Hamburger
Re:You Are Making Your Biscuits Wrong! 2011/11/24 01:12:09
I make biscuits a lot, since I learned how to many years ago in Jr. High Home Ec class.  Mine tend to be a bit heavy and crumbly (that White Lily flour is kinda hard to find for us Yankees) but they are still good, and very easy to make.  Buttermilk really works better than regular milk,  it gives them tenderness and a bit of a tang.  I'm about to make sweet potato biscuits for the first time, for Thanksgiving tomorrow.  I bought a church cookbook from someone at work and he keeps bugging me to make something from it, so I will give them a try.  I've had them before with ham and red-eye gravy and liked them a lot.  Will report on how they turn out.
emmymom
Hamburger
Re:You Are Making Your Biscuits Wrong! 2011/11/24 11:42:44
Sweet potato biscuits are a hit!  Made 'em early this morning because they needed a higher oven temp. than the rest of the meal, and will heat them up at dinnertime.  But I sneaked one for breakfast, and they were great!  Easy to make, too.  They will now be a part of my biscuit repetoire.
Antilope
Hamburger
Re:You Are Making Your Biscuits Wrong! 2012/12/24 19:00:05
Extra Light Angel Biscuits

This makes a tender, cake like, non-flaky, delicious biscuit that has a slight yeast flavor. These are really a cross between biscuits and dinner rolls. These are the lightest biscuits that I have ever tasted. They almost fall apart when buttered.

The secret of this recipe is to create a substitute for Southern soft-wheat flour (which is similar to cake flour). This is done by combining all-purpose flour with cornstarch. Most Southern biscuits use Southern soft-wheat flour, which is usually not available in the rest of the U.S.

If you can imagine a cross between baking powder biscuits and Parker House rolls, that's an Angel Biscuit.

Ingredients
1 1/4 teaspoons active dry yeast (or 1/2 packet)
4 Tablespoons lukewarm water (105ºF to 115ºF )
2 1/3 cups all-purpose flour
1/3 cup corn starch
1 Tablespoon baking powder
2 Tablespoons white granulated sugar
1 teaspoon table salt
1/4 teaspoon baking soda
1/2 cup vegetable shortening (I used butter flavor Crisco)
1 cup plain yogurt (or buttermilk) - I make homemade yogurt, so that's what I use
Nonstick cooking spray
2 Tablespoons butter, melted

Directions:
Dissolve the yeast in lukewarm water in a small bowl or cup. Set aside until the yeast looks foamy, about 10-minutes. Reserve until needed.

Sift together, in a large bowl, flour, corn starch, baking powder, sugar, salt and baking soda. Mix well.
Using your fingertips, cut in the shortening until the mixture pieces are about the size of peas.
Stir the yogurt into the dissolved, foamy yeast. Mix well.
Stir combined liquids into the flour mixture using a fork. Stir just until moistened.

Knead the dough lightly to finish mixing, about six turns. Use a little additional flour or water to make dough workable, if necessary. Don't over mix.
Roll dough out on a lightly floured surface to 1/2-inch in thickness.

Cut out biscuits with a 2 1/2-inch biscuit cutter. Gather up dough scraps, roll out, and cut into additional biscuits. Or just cut out square biscuits.

Lightly coat a baking sheet with non-stick cooking spray.
Arrange the cut biscuits, with their sides touching, on the prepared baking sheet. Pack them together tightly, this causes them to rise higher. Cover with a damp paper towel.

Let the biscuits rise in a warm place until they have doubled in bulk, at least 2 hours.
Preheat the oven to 425º F.

Remove damp paper towel and bake the biscuits until they are lightly browned, about 15 to 20 minutes.

Brush the tops with the melted butter and serve hot.
CCinNJ
Sirloin
Re:You Are Making Your Biscuits Wrong! 2012/12/24 19:04:36
I wouldn't know a proper biscuit if it bit me. So agreed...I am doing something wrong.
Poverty Pete
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2012/12/24 19:17:09
Good biscuits don't bite. Good biscuits are bitten.   Come down south sometime, and I'll show you.
CCinNJ
Sirloin
Re:You Are Making Your Biscuits Wrong! 2012/12/24 19:21:14
I learned to fry a pie. I am due for a biscuit lesson.

Biscuits equaled cookies in my house.
Michael Hoffman
Double-chop Porterhouse
Re:You Are Making Your Biscuits Wrong! 2012/12/24 19:42:14
Get Poverty Pete to take you to the Loveless Cafe outside Nashville. I'm sure he can find it. They have pretty good biscuits. Of course, you can make some fine biscuits yourself using Bisquick and following a recipe right on the box. Sure it's cheating, but they're good.
Antilope
Hamburger
Re:You Are Making Your Biscuits Wrong! 2012/12/24 19:45:32
The difference is the protein the flour contains and this affects the final product.
Southern biscuits contain soft Southern wheat - see White Lily, below:
 
It's the variety of wheat grown and used in the South that makes their tender biscuits.
In the North or West, you either have to get Southern flour (White Lily, etc) or doctor the 
flour you have to make it lighter. Either use cake flour for biscuits or add 2 Tbsp of cornstarch
per cup to regular flour to make a substitute for Southern flour. This makes a real difference.

Here’s a list of some flours and their protein contents, from the book Cookwise by Shirley O. Corriher:
 
Cake flours (Swans Down, Softasilk): 
7.5 to 8.5% protein
 
Bleached southern all-purpose (White Lily, Martha White, Gladiola, Red Band):
7.5 to 9.5% protein
 
National brand self-rising (Gold Medal, Pillsbury): 
9 to 10% protein
 
National brand bleached all-purpose (Gold Medal, Pillsbury): 
10 to 12% protein
 
Northern all-purpose (Robin Hood, Hecker’s): 
11 to 12% protein
 
Northern unbleached all-purpose (King Arthur): 
11.7% protein
 
Bread Flour: 
11.5 to 12.5% protein
 
post edited by Antilope - 2012/12/24 19:57:56
Poverty Pete
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2012/12/24 19:55:18
So, Antelope, are you saying flour with less protein makes better biscuits?  Would that be because of a lower gluten content?  That make sense.
Antilope
Hamburger
Re:You Are Making Your Biscuits Wrong! 2012/12/24 19:59:53
Yes, that's the difference, lower protein and gluten for tender biscuits.
Poverty Pete
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2012/12/24 20:05:35
The other key, then, is to not overmix the batter. The more you mix, the more gluten you create.
Antilope
Hamburger
Re:You Are Making Your Biscuits Wrong! 2012/12/24 20:21:44
Right, use the right flour and don't overmix. It's okay to mix away when adding the shortening, but once you add the milk or other liquid, just stir enough and lightly knead to make the dough stick together. A wet dough with a little dry flour added to the outside so you can handle it is also better.
CCinNJ
Sirloin
Re:You Are Making Your Biscuits Wrong! 2012/12/24 20:35:58
Biscuits + bacon - coffee - pecans - with some orange!

That sounds like a wonderful Breakfast in Nashville.
Antilope
Hamburger
Re:You Are Making Your Biscuits Wrong! 2012/12/24 20:49:59
Make some bacon gravy (same recipe as sausage gravy) and serve over biscuits with crumbled bacon on top! 
CCinNJ
Sirloin
Re:You Are Making Your Biscuits Wrong! 2012/12/24 20:59:20
I LOVE SOS with cream gravy. Never had it over a biscuit. Just rye or white toast. I need to learn biscuits!
post edited by CCinNJ - 2012/12/24 21:00:23
love2bake
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2012/12/25 15:14:33
While I love a good buttermilk biscuit, these cream biscuits from James Beard are light and delicious and very easy to make. 
------------
Cream Biscuits
Recipe courtesy of James Beard
Ingredients
  • 2 cups sifted all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 to 1 cup heavy cream
  • 4 tablespoons butter, melted
Directions
Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Dip in melted butter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.
 
Antilope
Hamburger
Re:You Are Making Your Biscuits Wrong! 2012/12/25 15:25:51
Two-Ingredient Southern Cream Biscuits 

from Nathalie Dupree and Cynthia Graubart 

2 cups White Lily Self-Rising Flour (or other Self-Rising Flour that uses soft Southern wheat) 
1 cup whipping cream 

Mix until just moistened, don't over mix. 

Turn onto counter and pat into a 1/2 inch high rectangle. Fold dough in half, on top of itself and pat again into a 1/2 inch high rectangle. 

Cut out with 2 1/4 inch biscuit cutter. Stack scraps and press into another 1/2 inch high rectangle. Cut out until dough is gone. 

Bake for about 12-minutes at a 475° oven: bake for 6 minutes, rotate the pan, then check back after an additional 4 minutes or so to check if they're golden brown on top. Brush with melted butter and serve warm.
fabulousoyster
Double Chili Cheeseburger
Re:You Are Making Your Biscuits Wrong! 2012/12/27 21:14:22
After you put all the ingredients together, lightly mix till a soft dough forms.  Then pour it out to knead.  I knead about 4 times, thats it, really, on a surface.  Then pat it out and cut it with a biscuit cutter.  I think its the kneading.  You can see how JoyofBaking.com makes her biscuits to see how to do it right.  She does it right.