My first batch were like hockey pucks.... gooey hockey pucks.
I mixed up my flour and baking powder and salt and crisco in the scripted amounts. Mixed up the milk and patted them out. Actually I rolled them. Someone said that was a no-no. Anyway, I cooked them for about 12 mins at 425. They barely browned and did not rise much.
I looked on line, and it said 1) don't overknead the dough. Just mix it up 2) pat it, don't roll it. 3) don't "twist" the cutter (a glass cup) as this seals off the dough.
Any thing else I am missing? The second batch (today) were barely edible, so that is some improvement. My mom used to make really fluffy biscuits, but she is old and can't explain to me what to do.
I plan to learn these, and then learn to make gravy. I have a bunch of term life insurance and hate the thought of just throwing that money away and not getting anything from it .
I mixed up my flour and baking powder and salt and crisco in the scripted amounts. Mixed up the milk and patted them out. Actually I rolled them. Someone said that was a no-no. Anyway, I cooked them for about 12 mins at 425. They barely browned and did not rise much.
I looked on line, and it said 1) don't overknead the dough. Just mix it up 2) pat it, don't roll it. 3) don't "twist" the cutter (a glass cup) as this seals off the dough.
Any thing else I am missing? The second batch (today) were barely edible, so that is some improvement. My mom used to make really fluffy biscuits, but she is old and can't explain to me what to do.
I plan to learn these, and then learn to make gravy. I have a bunch of term life insurance and hate the thought of just throwing that money away and not getting anything from it .