High As A Kite Biscuits I Made It

High as a Kite Biscuits

frankieanne 10 years ago
posted by Krumkake
High As A Kite Biscuits
Pso has made these and posted them in Lovebreezy's biscuit thread
Biscuit Threads
but these deserve a thread of their own! I finally successfully made biscuits! First time ever. With these and my leftover chicken from last night, I am set for dinner! I successfully cut this recipe in half and it made six biscuits. I even found my biscuit cutter. :-)
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NPMarie 10 years ago said:

Oh wow! Beautiful biscuits FA! I would love these with some homemade gravy..yum:)

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pointsevenout 10 years ago said:

Just a note on biscuit making. Make sure your baking powder and or baking soda is fresh. These ingredients setting in your pantry will soak up humidity and not be as active as they could be when used fresh. If you don't have a high usage rate of these ingredients, for better results buy fresh.

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NPMarie 10 years ago said:

That is so true Points..thanks for the reminder:)

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bakerme 10 years ago said:

Those biscuits look beautiful! I have a good biscuit recipe, but they don't come out nearly as tall as these. Reading the submitter's note about the bottoms burning, do you think using parchment paper would help that? Thanks for the link, Lovebreezy....saved.

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pointsevenout 10 years ago said:

No.

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mrpiggy 10 years ago said:

FA, I have never had a successful turnout with biscuits. Those look great. Congratulation : ). I dont know what I do wrong, so I have no idea how to correct. Could be old baking powder or soda. Eventually I will try for third time.

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lovebreezy 10 years ago said:

Another Review Here: High As A Kite Biscuits

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mommyluvs2cook 10 years ago said:

Those look so fluffy!!

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bakerme 10 years ago said:

Pointsevenout, why don't you think using parchment paper would keep the bottoms from overbrowning? I use it for cookies, biscuits, and scones and it seems to work for them.

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pointsevenout 10 years ago said:

Because it is a very hot oven at 480F. Parchment paper may work at lower temperatures but mostly it is a non stick tool. The bottom of the biscuit is going to brown the fastest in the high temp environment because it is closest to the temperature mass of the baking sheet which re-radiates heat collected from the oven to the biscuit.

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frankieanne 10 years ago said:

Oh, thanks everyone. These were very good! I was so pleased to finally have a good biscuit made by my own hands!
I don't know much about parchment paper, Bakerme. I do know that mine could have come out after nine minutes and they would have been perfect - both top and bottom. I'd suggest keeping an eye on them.

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bakerme 10 years ago said:

Hmmm, maybe I need to rethink these. My biscuit recipe bakes at 450 and parchment works for it.

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pointsevenout 10 years ago said:

Just keep an eye on the biscuits and when they start coloring up, pull them. It might be too because of all the cream the maillard effect is increased.

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frankieanne 10 years ago said:

You should post your biscuit recipe, Bakerme. A couple of us would probably like to give it a try. :)

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bakerme 10 years ago said:

The only differences between the High as a Kite Biscuits and mine are mine uses 2 tsps. sugar, 1 stick of butter, about 1 cup of milk, and bakes 10 minutes at 450 degrees. The other ingredients and instructions are the same. The High as a Kite recipe replaces butter and milk with heavy whipping cream.

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frankieanne 10 years ago said:

OK, got it. One stick of butter. Yep, that would work for me! :-)

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bakerme 9 years ago said:

I still have not tried Krumkake's recipe because I am worried about using parchment paper at such a high oven temp. I buy King Arthur parchment, a much better product than that sold in grocery stores, and just checked their web site to see what they say about using it:

http://www.kingarthurflour.com/shop/items/baking-parchment-paper-half-sheet

Note that the product description says it can be used once at 500 degrees.

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