J@mes wrote:
>The mix SHOULD be good. if it's too wet add flour, if it's too dry add more
>milk.
>
In general, wetter is better. If your biscuits don't rise well, it's probably because you added too much flour. A friend raved about her mother's biscuits being awesome. We went to visit her parents, and the biscuits were awesome. Lighter, fluffier, tastier than I'd ever had before. I praised her mom's biscuits and mom spoke up, "Oh, these aren't much. I used a mix. I got tired of doing all that work, I have enough to do! I use either Bisquick or Pioneer - they're both OK. Most folks don't add enough liquid, so they can't rise right."
I added more liquid the next time, and sure enough, they rose better.
And that worked with a regular recipe too.
Here are two of my favorites...
-Begin Recipe Export- QBook version 1.00.14
Title: Home Economics Biscuits
Keywords: Biscuits, Quick breads, Bread
Home Economics Biscuits
It is hard to imagine a breakfast better than Fried Quail,
Quail gravy, and these biscuits. These biscuits are very
light, tasty, and have never failed me yet, even if the
recipe did come from a Home Economics course. (The only
change has been to get away from the original recipes
insistence on all-purpose, enriched, bleached white flour.
There are endless nutrional debates on the subject, but I
feel the unbleached product just tastes and handles better.)
INGREDIENT LIST
2 cups of all-purpose unbleached white flour,
1 TBSP baking powder,
1 tsp salt,
4 TBSP fat (Crisco, and etc.),
3/4 cup milk.
INSTRUCTIONS
Sift:
2 cups of flour.
I reccomend white unbleached flour, although I have used
whole wheat pastry, all-purpose bleached white, or bakers
flours with success. Resift with:
1 TBSP baking powder, and
1 tsp salt.
Cut in:
4 TBSP fat (Crisco, etc.)
with a fork or pastry knife, until the mixture resembles
coarse corn meal. Stir in:
3/4 cup milk
with a fork to make a soft dough. (If the dough is made
slightly more liquid the biscuits will rise higher and be a
bit lighter. I have used as much as a cup of milk. This is
a matter of preference, so experiment a bit.) Turn out onto
a floured board and knead for 1/2 minute. Roll or pat out
to 1/2 thick, cut and place on an ungreased sheet. Bake 10
minutes in a 450 F oven (or until nicely golden brown).
-End Recipe Export- From the kitchen of Mike Avery )
-Begin Recipe Export- QBook version 1.00.14
Title: Buttermilk Biscuits (Joy Of Cooking)
Keywords: Bisquits, Biscuits, Buttermilk, Bread, Quick, Joy Of Cooking
Ingredients:
1 3/4 cups sifted all-purpose flour (cake flour may be used)
1/2 tsp salt
2 tsp double acting baking powder
1 tsp sugar
1/2 tsp baking soda
1/4 lard or 5 TBSP butter
3/4 cup buttermilk
Instructions:
Because of the buttermilk, this recipe has a very tender dough.
Preheat the oven to 450 degrees F.
Sift and measu
1 3/4 cup all-purpose flour (cake flour may be used).
Re-sift with:
1/2 tsp salt,
2 tsp double acting baking powder,
1 tsp sugar, and
1/2 tsp baking soda.
With two knives, a fork, or a pastry blender, cut in:
1/4 lard or 5 TBSP butter.
Add and LIGHTLY mix:
3/4 cup buttermilk.
Turn the dough onto a lightly floured board. Knead it gently for 1/2
minute. Pat the dough to a 1/4 inch thickness. Cut with a biscuit cutter
or jelly jar. Bake 10 to 12 minutes.
-End Recipe Export- From the kitchen of Mike Avery )
Enjoy!
Mike
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