biig wrote:

> I make bisquick biscuits a lot and have no problem.....maybe it's your
> oven??? They don't taste like biscuits you get in the south, but for a
> mix they are pretty good. Maybe try brushing them with a bit of melted
> butter? HTH....Sharon in SW Ontario Canada
>
> SHIVER ME TIMBERS wrote:
> > What's a biscuit lover to do. (clipped)

First off, get an oven thermometer. Try it in different spots in your oven.
My bisquits like a hot oven, so warm it up before you bake. Using your oven
thermometer, see how long it takes 10-15 minutes or whatever. Are you at high
altitude? Make altitude adjustments according to package or local ag agent.
And if you overwork your batter by kneading and/or rolling you could make it
tough. Easy does it, just a few kneads and rolls, coupla minutes. Drag them
puppies outta the oven when they get done, leaving them in would overbake. If
you cover them nicely with a tea towel or cover, they will get softish, but
stay warm. Leaving them open will get them cooler, but they'll be crispyish.
A nice easy recipe - self rising flour and thick cream or half-and-half to
texture, then roll and bake at 400F. Maybe buttermilk? Haven't tried it yet.
Would not want a no-fat buttermilk tho, need the fat.
Edrena