The Cook wrote:
On Mon, 12 Jun 2006 08:16:11 -0500, "jmcquown"
wrote:

Michael "Dog3" Lonergan wrote:
"Rich"
:


If you're measuring leavening for baked goods, level carefully. If
you're just cooking, eyeball it.

--Rich

I know you are responding to Mike but I can't help myself. I can't
bake worth a damned. I made scratch biscuits a few weeks back.
Followed the recipe exactly. Instead of biscuits I wound up with
hockey pucks.

Michael

I used to be able to make a mean batch of buttermilk biscuits.
Somewhere over the years I lost the knack. Can't figure it out;
nothing changed about my recipe or the method. What used to turn
out meltingly soft and flaky now turns out, as you say, hockey
pucks. Go figure.

Jill

Are you using "southern" flour? I have also noticed that some of the
buttermilk is full fat. I don't know if either of these makes a real
difference or not.

It never made much of a difference what flour I used 25 years ago, but
normally I bought Martha White or Lily for making biscuits. I cannot
honestly say I paid much attention to the fat content in buttermilk back
then but I do notice these days it seems to be all non-fat which definitely
could have some affect.

Or maybe you just don't hold your mouth right when you are baking.

LOL! This is one reason I don't bake anymore

Jill