SHIVER ME TIMBERS wrote:
>...having trouble making sucessful
>biscuits I thought I'd ask for some advice
>in this newsgroup.
I've made perfectly flaked and perfectly browned buttermilk biscuits for
many years with the Bisquick you mention using. Follow the box
directions to the letter; handle the dough as little as possible, and
know that over-mixing the buttermilk into the dry ingredients is a
no-no. Smaller than pea-size (no more than 3/16") dry specks in the
dough are a good thing, and also what gives the final result of
flakiness. Absolutely use a metal baking SHEET, not a well sided pan of
any sort. If you have no sheet, turn your mentioned and well cleaned
pan over to use it's bottom, or bake the biscuits on doubled foil
instead, at exactly the time and temperature the box tells you to,
centering the rack, or setting it to no more that an inch or so higher
than center works just fine.

Picky ~JA~