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Cooking & Baking

(51,666 posts)

16. I use milk that I have soured with cider vinegar or lemon juice most of the time.

Wed Dec 14, 2011, 02:32 PM

Dec 2011

Enough acid, enough baking powder, fresh baking powder, and minimal handling. Plus lard rather than shortening - makes it SO tender.

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Highlight:

What is the secret of baking powder biscuits? [View all] Paper Roses Dec 2011 OP

Are you cutting in cold butter? sharp_stick Dec 2011 #2

Bad batch? izquierdista Dec 2011 #3

Great tip! I'll remember this. Lucinda Dec 2011 #8

how old is your baking powder DrDan Dec 2011 #4

Wanna post your recipe? housewolf Dec 2011 #7

what are you using for a cutter? grasswire Dec 2011 #9

you can also use two knives sharp_stick Dec 2011 #13

how tall do you want them to be? grasswire Dec 2011 #10

Try a really high temp. Like 500 degrees for 10 minutes. Vinca Dec 2011 #11

biscuit leavening 101 Major Nikon Dec 2011 #15