Biscuits For Two I Made It

Biscuits for Two

frankieanne 8 years ago
posted by Bakerme
Biscuits For Two
OK, folks, I think we are just going to have to accept the fact that biscuits aren't my forte. I made these with my new cutters suggested by Bakerme (thank you!) and followed the directions very closely. I cut without twisting, brushed off the excess flour (well, blew off the excess flour) and turned them upside down. You can see in the picture of the ones on the pan that the sides on them are pretty dang flat. There is one that is really funny looking that is the results of me putting the scraps together. However, that being said, they did turn out nice and fluffy inside and certain did taste wonderful. So, I guess I can make biscuits that taste good but are cosmetically - well - kinda ugly! hehe This is my third or fourth attempt at biscuits. I think I'll stick to shrimp. :-)
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pointsevenout 8 years ago said:

Recipe looks OK. Could bump up the butter to 1/3c.
I would pat the dough out to 1" instead of 1/2".
Did you use cold butter and cut it in to about pea size?
What is the use by date on your baking powder can?
We are going to make you a biscuit maker. Don't give it up!
You'll always get a runt when making the last of the scraps.
I'm concerned that all the biscuits are crowned.
You know I'm going to have to make this recipe so I can see your concerns.
Just ate my last two biscuits this morning so I'm on it like a baker wearing flour.

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pointsevenout 8 years ago said:

Biscuits are crowned and breaking open at the top. My first thoughts are the sides of the biscuits are being sealed in some manner.

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bakerme 8 years ago said:

Awww, Frankie, I'm so disappointed that my recipe didn't yield the much hoped for results we both wanted :( I have absolutely no idea why they came out so flat for you. Was your baking powder good?? I'm really stumped, but am glad to hear the insides were nice and fluffy. Don't give up! Now that you have nice biscuit cutters, there's got to be a biscuit recipe out there with your name on it! Since you make such awesome things, I really really appreciate you trying my recipe :)

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frankieanne 8 years ago said:

I checked the baking powder can last week before I shopped to make sure it was ok. Good until 01/2016. I bought brand new flour, too, just to make sure it wouldn't be that. Yes, I used cold butter straight from the refrigerator and did cut it into pea size little pieces of butter using a pastry cutter. I also stirred it all around to make sure it was distributed evenly.
I'm sure it wasn't your recipe, Bakerme. Operator error of some kind. :-P Thank you. :)
Thanks for the words of encouragement, pso. I really appreciate it. I do want you to make these. I'd like to see your results.

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bakerme 8 years ago said:

I noticed the peaks, too, and that threw me, as I'd never seen that before. I use Gold Medal bleached all-purpose flour, sometimes using half all-purpose and half cake flour; either SawnsDown or SoftasSilk, whatever I have on hand at the moment. I'm really nervous about Points trying the recipe because he's a professional baker - yikes! On the other hand, I'm interested in getting his professional opinion.

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mommyluvs2cook 8 years ago said:

Biscuits always turn out tasting good for me, but never get a good rise. I think it has some to do with the humidity where you live maybe or the weather that day? Lol! I think they look really good though, don't give up!

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pointsevenout 8 years ago said:

No time like the present!

See pics on the recipe page.
Two first press biscuits and the scrap biscuit in the background.
Used 3" cutter. Patted out to 1".
Baked for 15 minutes.
Did 2 batches using the 1c flour measure. Both batches baked at the same time. Each batch made 3 biscuits.
Increased the fat to 1/3 c, splitting it between butter and shortening.
First batch, which is shown in the pics on the right, only rose 1/2". Flat tops.
Second batch, which is shown in the pics on the left, rose a full inch. Flat tops.
Second batch I used 1/4tsp cream of tartar.
Both batches were kneaded a dozen times.
I'm thinking not enough gluten is formed kneading only 3 to 5 times. Could be the cause of FA's biscuits blowing a hole in the top of her biscuits. That would keep the rest of the biscuit from raising evenly.
I also suggest using an additional 1/2tsp baking powder. If that yields more rise then I would try using some additional cream of tartar for even more rise.
Doubling in height is the acceptable standard for a good biscuit.
Only used 5tbsp milk on both batches.

Thank you kindly, Bakerme, for thinking I'm a pro. It's not true, but it makes me feel good.

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frankieanne 8 years ago said:

Wow, yours look fantastic, pso! I'm very jealous. :-)
I did only knead them about five times. I also noticed a little wet spot when I was kneading. I used the whole 1/2 cup of milk. Maybe a little less would have helped. I think maybe patting the dough out to 1" may be a good idea. There is less of a chance for all the dough to get smushed down flat that way. I think. ha
I'll have to try again sometime.
The weather. Good answer. It was drizzly here today for once. My kitchen isn't used to that. :)

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bakerme 8 years ago said:

Thanks for the critique, Points! If I pat the dough out any higher than 1/2-inch, the biscuits fall over, so I stick with the consistent results I get from patting them 1/2-inch thick. You know so much about baking, cooking, and the science behind it all that I was sure you must be a professional baker. :)

Ml2c, that's so true about humidity effecting the outcome of a recipe. The other factor is the cook or baker. You know what they say about giving the exact same recipe to ten different cooks and getting ten different tasting things!

Frankie, I just know you can make biscuits! I almost gave up before finding this recipe. It's absolutely true that it's just a matter of practice, practice, practice. We ate a lot of duds before I finally got the hang of it. Whether it's my recipe or another one that finally works for you, you will get it! :) If you do try my recipe again, just add enough milk for the dough to come together. Oh, I forgot to ask how you like the biscuit cutters!

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pointsevenout 8 years ago said:

By my side by each comparison, a little tweaking of the recipe is warranted to get a better rise. It's important not to knead the dough enough to get hockey pucks but it's also important to knead it enough to create a little gluten so that the structure will hold the carbon dioxide that promotes good rise. I think so many recipes shy away from kneading the dough enough because they are afraid of over-kneading and making that dreaded rubber biscuit.
FA's pic is a testament to under-kneading, in that, the carbon dioxide tore through the top of the biscuit and escaped instead of being held in the biscuit by the gluten.
So, YES, increase the knead direction. And, YES, increase the amount of baking powder and/or cream of tartar as attested to by my side by each comparison pics.

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bakerme 8 years ago said:

Thanks, Points, I will change the directions to increase the knead time. Does 8-10 times sound good to you?? I trust your judgement on that. I won't change the amount of baking powder until I try it for myself and see the result. Since everyone is different, I want to make sure I get the results you did before I attach my name to it.

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pointsevenout 8 years ago said:

FA, I wouldn't sweat the liquid portion of the recipe too much. It's really not as critical in making biscuits as it is when hand kneading bread. That is of course if there is not enough liquid in the dough.
There is a technique in making biscuits, where, the dough is stirred up in the bowl to create the gluten. The dough is wet enough to almost run through your fingers.
With heavily floured hands, pick up a wad of the dough and pass it from hand to hand, shaping it to the biscuit shape and placing it directly onto the baking sheet.
How many ways to skin a cat?
Bakerme, there is not a problem with crowding the biscuits, even making them touch. They will support each other when rising so they do not fall over.
It's a personal preference that I like tall biscuits.

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bakerme 8 years ago said:

Points, since you recommend changing the recipe directions to indicate more kneading, how many times do you think the dough should be kneaded? Does 8-10 times sound about right to you?

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pointsevenout 8 years ago said:

Eight to ten kneads sound OK. I used a dozen on your biscuits. And I absolutely insist you do your own testing to maximize your recipe.
Be careful when playing around with the cream of tartar. As I read somewhere that using too much will yield an unpleasant bite. A quarter of a teaspoon added to your recipe yielded a half inch of extra rise.

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bakerme 8 years ago said:

OK, directions changed to read 8-10 times of kneading. Thanks so much for your recommendation! These come out perfectly for me every time and I want everyone that tries them to have the same good result. :)

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frankieanne 8 years ago said:

I'll have to try this again with more kneading. I like the sound of that technique of creating the biscuits by hand. I was also wondering about cutting square ones with a sharp knife.
I like the biscuit cutters just fine, Bakerme! I like that they nestle inside each other. Very handy in my crowded cooking gadgets drawer. :)

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bakerme 8 years ago said:

Frankie, I know what you mean about storing things in overcrowded drawers and cabinets! I've heard of bakers that pat the dough into a rectangle and cut it with a sharp knife or bench cutter to get square biscuits so they don't have to deal with re-shaping scraps. The same company that makes the round cutters you just bought also makes square cutters. I just can't wrap my head around a square biscuit!

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pointsevenout 8 years ago said:

Yep, there's another way to skin a cat.
Pour the dough out onto a greased or powdered baking sheet and pat it out to the desired shape. Square out the edges with a pizza wheel or sharp knife and score the dough to the desired size biscuit. Use scraps from the squared out edges to make one last biscuit.

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pointsevenout 8 years ago said:

I guess you gotta be a square biscuit lover or a round biscuit lover.
I'm a round biscuit lover only because that's the biscuit stamp I have.
I can see the advantage of a square stamp too. It takes out all the little steps in making the round biscuits.
Pat the dough out in the baking sheet and stamp out the square biscuits, lining up the cut edges. Pull out the scrap from the perimeter and make the final biscuit. Biscuits are already crowded and ready for the oven. Disadvantage, can't flip them.

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bakerme 8 years ago said:

Round biscuits just look more "normal" to me. Same with scones. American coffee shops sell them triangle shaped, not to mention they're being dry and crumbly. My British friends assure me that round is the traditional shape for a scone and they should taste like a biscuit, just a tad sweeter. They hate American "scones"! Here is my scone recipe posted under my old screen name of bestcooker. You can see how similar it is to my biscuit recipe: Scones For Afternoon Tea

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frankieanne 8 years ago said:

Oh my gosh, Bakerme! My boss loooooves scones. Saving that one.
I may try that square biscuit thing. What have I got to lose at this point? :-P

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frankieanne 8 years ago said:

You know, these biscuits are good. I am heading off to bed and wanted a bit of a snack and grabbed a cold one. I can taste the sugar and then the salt and then the butter. Tasty things for a cold biscuit.
Think I'll grab another and maybe put some jelly on it. :-P

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bakerme 8 years ago said:

Yep, they taste as good cold as they do right out of the oven! I think it's the butter, which I prefer over the shortening called for in the original recipe I got. Ya can't beat butter for flavor! ;)

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pointsevenout 8 years ago said:

All this biscuit baking rhetoric has me wanting to make a biscuit recipe of my own. I have one from way back when, using bacon rendering for the fat. It's an unfinished, as in needs more tweaking, recipe. Believe I'll make another recipe without the exotics.
Getting very low on baking powder. A trip to the store is in order.
Did a sample recipe this morning, making square biscuits using a pizza wheel and squaring out all four edges. Enough scrap to make a 3" cut biscuit and a 3" hand formed biscuit. Both of them out rose the square biscuits.
All these upcoming biscuit experiments probably aren't good for my diet.

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bakerme 8 years ago said:

Points, do develop a biscuit recipe of your own that we can try. That would be fun! Especially trying one made with bacon. Oh yeah! When I was growing up, everyone loved an elderly neighbor's coffeecakes. Her secret turned out to be rendered chicken fat!

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pointsevenout 8 years ago said:

OK............I've posted my own biscuit recipe. It's easy enough halved. And still tender the next day.

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frankieanne 8 years ago said:

Bookmarked, pso. I like the food processor technique in it.

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NPMarie 8 years ago said:

Here's PSO's recipe: Biscuits
They look so good...love me some biscuits & gravy right about now:)

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bakerme 8 years ago said:

Saved. I don't have a food processor, so will have to mix them up by hand, which is not a problem for me. I do have a quick question, though. I read somewhere that when cutting in both butter and shortening, you should start with one and cut it in almost all the way before adding the other. Now I can't remember if it's the butter first, then the shortening, or what. Thoughts??

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frankieanne 8 years ago said:

Looks like pso has the shortening going in first and then the butter, Bakerme.

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pointsevenout 8 years ago said:

Shortening first. Butter is more temperature sensitive. You could freeze the shortening for a while to make it as hard as the butter.
The oven temp should melt the fats fast leaving holes in which the carbon dioxide will take up residence.

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bakerme 8 years ago said:

Thanks, Frankie and Points! Rereading the recipe just now, I don't know how I missed that the first time around. I keep my shortening in the refrigerator, so it will be cold when I cut it in.

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pointsevenout 8 years ago said:

I keep my shortening in the fridge too, but to keep it cold, not to let it go old. :-)
Sometimes I freeze it so it chops like cold butter. Keeps it from smearing.

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frankieanne 8 years ago said:

Hmmmmm. I'm gonna go put my shortening in the refrigerator right now!

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bakerme 8 years ago said:

Points, I didn't get what you said about your shortening being old, but when I checked the post this morning, I see I misspelled cold and ended up with old. Good grief. Changed!

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pointsevenout 8 years ago said:

:-) Just pokin' the bear. :-)

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bakerme 8 years ago said:

;)

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