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Cooking & Baking

sharp_stick

(14,400 posts)

2. Are you cutting in cold butter?

Reply to Paper Roses (Original post)

Mon Dec 12, 2011, 05:56 PM

Dec 2011

I find that if the butter is allowed to warm up or if I handle the dough by hand too much and the butter warms up the biscuits don't fluff up.

Another option you can try, and one that my kids really like is using an extra 1/4 cup or so of buttermilk and dropping them onto the baking sheet rather than rolling them out. Nice and crispy on the outside and soft inside. This also makes a really good topping for chicken pot pie.

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Highlight:

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