boar_d_laze
Senior Cook
- Joined
- May 14, 2007
- Messages
- 334
Here's my basic ingredient list.
3 cups AP flour
6 tbs shortening
2 tsp baking powder
pinch baking soda
1/2 tsp salt
1 cup (about) buttermilk or milk
I've never been able to make a light, flaky biscuit with the sort of layering you get in the canned "flaky" biscuits like Grands -- which is a lot like the layering in croissants.
I can pretty much get the layering by rolling, folding over, rolling and folding over (with 6 layers per folding), but the biscuit dough gets overworked and starts getting heavy.
On the other hand, I can make very light biscuits as long as I don't over roll it -- which means no layering. ******, I want both.
I've also split the difference by rolling, folding, rolling and cutting -- but that seems to be the worse of both worlds. Not very flaky, and not very light.
I chill and rest after mixing, before rolling out. I mostly use baking powder with a touch of soda as leavening; and have experimented with adding yeast as well. Doesn't help much. I usually use buttermilk, but sometimes regular -- again, not much difference either way. I've used lard, vegetable shortening and butter -- lard is best. At least that much is established. For my own stupid reasons I prefer not to use Bisquick -- but FWIW, I've tried it and it's not real helpful either.
Help me out here.
Rich
3 cups AP flour
6 tbs shortening
2 tsp baking powder
pinch baking soda
1/2 tsp salt
1 cup (about) buttermilk or milk
I've never been able to make a light, flaky biscuit with the sort of layering you get in the canned "flaky" biscuits like Grands -- which is a lot like the layering in croissants.
I can pretty much get the layering by rolling, folding over, rolling and folding over (with 6 layers per folding), but the biscuit dough gets overworked and starts getting heavy.
On the other hand, I can make very light biscuits as long as I don't over roll it -- which means no layering. ******, I want both.
I've also split the difference by rolling, folding, rolling and cutting -- but that seems to be the worse of both worlds. Not very flaky, and not very light.
I chill and rest after mixing, before rolling out. I mostly use baking powder with a touch of soda as leavening; and have experimented with adding yeast as well. Doesn't help much. I usually use buttermilk, but sometimes regular -- again, not much difference either way. I've used lard, vegetable shortening and butter -- lard is best. At least that much is established. For my own stupid reasons I prefer not to use Bisquick -- but FWIW, I've tried it and it's not real helpful either.
Help me out here.
Rich