Biscuits Supreme I Made It

Biscuits Supreme

frankieanne 8 years ago
posted by Berry
Biscuits Supreme
I cut this in half. I think I did a bit better this time although my scrap reworking needs reworking. I got pretty close to double as I patted my dough to 1/2". Flipped them over, too. These were sooo fluffy inside! Really soft. The directions are a bit lacking but I've had enough instruction I knew what to do. :) The two in the back are the scrap ones. The one on the left was cut.
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pointsevenout 8 years ago said:

Looking good FA.
Don't know if the cream of tartar is necessary.
It is a scaled down version of my recipe sans the shortening for tenderness.

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frankieanne 8 years ago said:

Thank you, pso. I am particularly proud of that nice one in front. :)

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pointsevenout 8 years ago said:

What brand of AP flour do you use?

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bakerme 8 years ago said:

Wow, you did it, Frankie! Those look good and you can be rightly proud of them! See? I knew you could do it. Yay, you!!! Other than the cream of tartar, the recipe is very similar to mine. ;)

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frankieanne 8 years ago said:

I use Gold Medal flour, pso. No offense to your recipe at all and I plan on trying it again but I find I like the taste of an all butter biscuit better when the biscuits are cold. I always have leftover biscuits because I can't eat them all.
Thank you, Bakerme! I was pretty pleased with myself. I used this one with the cream of tartar as I had a brand new bottle of the stuff.

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NPMarie 8 years ago said:

Wow is right, they look perfect! Good job FA!

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pointsevenout 8 years ago said:

You loose the tenderness not using shortening. Did you know you can buy butter flavored shortening?

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pointsevenout 8 years ago said:

Gold Medal is a good standard flour for making the biscuits. I was concerned that the flour you were using had a low protein content, in that, one of your biscuits had a small crater blowout while the others had good flat tops. It's the one in the front left of the pic.
Percent protein content is what allows one to develop gluten which traps the air.

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frankieanne 8 years ago said:

I haven't seen butter flavored shortening lately, pso. I will have to say these were really fluffy inside though, if that is what you mean by tender. I did notice the small peak on the top - yes.

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pointsevenout 8 years ago said:

Yes. Fluffy is part of the overall structure and tenderness is part of it. It also includes the crust. Butter makes a tougher shell to the biscuit. The addition of shortening softens the over all feel of the biscuit when bitten. It's more noticeable the day after.

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bakerme 8 years ago said:

Frankie, we, too, prefer the flavor of an all butter biscuit. I find that using half all-purpose flour and half cake flour helps keep the texture of my all butter biscuits tender. Everyone has their own personal preferences, so make what works best for you!

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mommyluvs2cook 8 years ago said:

Yay, so glad you finally got some to work out for you, beautiful!

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frankieanne 8 years ago said:

Thank you, Michelle. :)

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