On Fri, 01 Apr 2005 07:13:04 GMT, SHIVER ME TIMBERS
> wrote:



>The saga continues.
>
>Betty Crocker Biscuit mix.
>
>Take mix - add milk.
>Kept adding mix until dough wasn't sticky,

If you are using a mix, the INSTRUCTIONS should be on the package
somewhere. Stop guessing at how much milk to add and how much mix to
use.
Mix quickly with a fork until dry ingredients are just moist. It will
be lumpy.


> added a bunch of mix to
>metal cake pan,
> rolled and neaded dough in pan,

Do not knead biscuit dough. It makes the biscuits tough. Simply pour
your completed biscuit mix (with liquid added) onto a little plain
flour (or dry mix if you don't have flour) and pat it down with your
hands to desired thickness. FOLLOW THE INSTRUCTIONS to find the
thickness. That may be one reason your biscuits are "raw" in the
middle.

> flattened it out into
>two strips, one higher than the other.

Biscuits aren't made in strips, and again, the bulk of the strips may
be causing the poor results. When you have your dough patted flat, use
the rim of a drinking glass or even a knife to cut your biscuits to
shape. You can also go the "drop biscuit" route and simply drop your
dough onto the baking sheet in big lumps.
>
>Baked at 450 degrees for twenty minutes and then turned off oven and
>left for another half hour.

Again, check your instructions, but baking should be at 450 degrees
for only 10-12 minutes. NO broiling, NO leaving them in the oven for a
half hour.

>Maybe I should stick with the tube of Pillsberry doughboy stuff outta
>the freezer section of the grocery store.

If you follow the directions, listen to all the advice you've been
given, and then still can't manage plain biscuits, then yes, maybe you
should.