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Cooking & Baking

Paper Roses

(7,632 posts) Mon Dec 12, 2011, 05:51 PM Dec 2011

What is the secret of baking powder biscuits? [View all]

I follow the recipe, roll out to the suggested 1/2 inch thickness and when they come out of the oven, they are still 1/2 inches. Why do they not rise? My baking powder is fresh.
Just took out a batch and they taste great but are still thin. How do I make those nice, fat ones I see pictured?

16 replies

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

I don't know the secret but I like thin bisquits with an nice crisp brown top and bottom. n/t TexasProgresive Dec 2011 #1

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

Acid, which is why pseudo-buttermilk works well. It reacts with the baking soda in baking powder. tridim Dec 2011 #5

DrDan has it I think.... my MIL had 6 year old Baking Power and wondered why her baking wasnt rising pkdu Dec 2011 #6

Wanna post your recipe? housewolf Dec 2011 #7

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

Yup! I was using a glass to cut the dough. As I look at ther finished product, Paper Roses Dec 2011 #12

you can also use two knives sharp_stick Dec 2011 #13

Yeah, I had no idea about the problem of using a glass to cut biscuits.. grasswire Dec 2011 #14

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

I use milk that I have soured with cider vinegar or lemon juice most of the time. kestrel91316 Dec 2011 #16