Easy Buttermilk Biscuits I Made It

Easy Buttermilk Biscuits

frankieanne 11 years ago
posted by Pintobean
Easy Buttermilk Biscuits
I made these this morning for a breakfast sandwich. They didn't rise up very well at all. I did try your trick, pso, of turning them over. I'm not certain what happened! The ones I made yesterday were taller than these. I wanted to make these because of the shortening, instead of the butter I used yesterday. I think I like the flavor of biscuits made with butter better. I could eat the ones I made yesterday plain. I had to put butter on these when I tasted them or they tasted too flour-y for me. I felt silly rating them four stars as I'm not a biscuit expert at all, but I just liked the ones I made yesterday better.
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sparow64 11 years ago said:

FrankieAnne, I think the problem, (as far as rising goes) is adding baking powder and baking soda to self rising flour. Very odd for the recipe to call for that. SR flour has baking powder and salt already, and you shouldn't need to add soda OR more powder either one. Just a thought...not that it matters since you liked the other recipe so much better anyway! : ) Think I will have to give the ones you liked a try.

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pointsevenout 11 years ago said:

I'll have to make these in a few days after I finish my cinnamon raisin biscuits so we can compare notes. Recipe looks OK. And, yes, you should have to knead it 8 to 10 times to start the gluten formation.
Going to use all-purpose flour and add the stuff to make it self-rising. Also going to use powdered buttermilk.
Shortening makes a softer crumb. Butter makes a better flavor. Mix the two 50/50 to get the best of both worlds.

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pointsevenout 11 years ago said:

....................Although you do have to be careful not to add too much extra baking powder or soda. Too much will cause the biscuits to sink/not rise because too much carbon dioxide is created and breaks through the gluten strands.

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pointsevenout 11 years ago said:

A good example that you can experiment on is my Sweet Cornbread recipe.
Three and a half teaspoons of baking powder will produce a lovely slightly crowned cornbread loaf. Add one extra teaspoon of baking powder will produce a loaf with a sunken middle.
If a little is good, then a little more is better, DOES NOT APPLY.

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mommyluvs2cook 11 years ago said:

I've had biscuits do that Frankie! I am not much of the biscuit make and can seem to NEVER get a good rise out of them, no matter the recipe. Can I blame it on the humidity? ;)

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frankieanne 11 years ago said:

I thought that looked weird, sparow. But, what I know about baking could fit in less than 1/8 of a teaspoon! :) I'd be interested to find out your outcome, pso.
I have a feeling I'm not much of a biscuit maker either, ml2c! :)

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pointsevenout 11 years ago said:

It's a good biscuit. Got a 3/4" rise, not the best, but it's tender and flavorful with a 50/50 split on the shortening/butter. Kneaded 8-10 times. Rolled out to 1/2". Folded in thirds. Then rolled out to 1/2" again. Cut with a nice sharp biscuit cutter, 3". You can see the difference in rise power on the edges of the biscuits when cut sharply.

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frankieanne 11 years ago said:

Yours definitely look better than mine, pso. I wonder how much that kneading had to do with the rise as well as the nice, sharp cut. Thanks for trying them and letting us know how yours came out.

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pointsevenout 11 years ago said:

Have to have some gluten development to trap the air. That's what kneading does. Too much and the air can't push the dough up and the biscuit gets tough. Too little and the air leaks out.

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