I got up at 0200 this morning and made biscuits and gravy for the office.
No pics?Made some butter this evening and used the butter milk it produced to make biscuits.
Nothing better.
85…How much have you lost.
I eat the frozen ones out of a bag. They good enough for a fat boy in the morning timeAnd I’ve still got half a can, yes, canned biscuits, in the fridge that I am thinking of putting in the air fryer.
Boldest thing I’ve done, is admit to the above.
HEY, they get the job done and make for a happy wife at breakfast.
Use self rising, with the extra baking powder. Put them in a cast iron pan, the high sides help them rise also.Attempt 1View attachment 688436
Well, at least I tried. The more times you fail the closer to success right?
Had regular flour and not self rising. Extra baking powder but didn’t get any rise.
How old was your baking powder?Extra baking powder but didn’t get any rise.
My aunt used to make biscuits that were about 1/2" thick and as hard as rocks, similar to hockey pucks. My uncle and cousins thought her biscuits were the greatest thing ever, but I was used to my grandmother's biscuits which were nearly 2" thick and full of "cotton". I could not eat them.
How old was your baking powder?
Also, a little baking soda, assuming you use buttermilk (acid) helps.
I picked up some white Lilly self rising and a new container of baking powder. I may try again tonight.Use self rising, with the extra baking powder. Put them in a cast iron pan, the high sides help them rise also.
That should still be good. The self rising flour will be well mixed out of the bag, better than you will get by sifting. Yes, try, try again.Maybe a month. I buy the small containers and use it to make homemade pancakes several times a month.
Try like my recipe in the OP, use salt instead of sugar. Fold dough over a few times and cut the biscuits an 1 1/2” thick, remember don’t twist the cutter as that’ll keep them from rising.I picked up some white Lilly self rising and a new container of baking powder. I may try again tonight.
I’ve got two different batches of homemade pizza dough in the works for tonight… hopefully dinner is better than breakfast.
They followed the recipe "exactly, except for the differences".Try like my recipe in the OP, use salt instead of sugar. Fold dough over a few times and cut the biscuits an 1 1/2” thick, remember don’t twist the cutter as that’ll keep them from rising.
People in this thread are like “I tried your recipe but used lard instead of butter, this instead of that”
lol. No wonder they didn’t come out like they wanted them to.
1/4 cup of sugar was in the recipe. Use 1/4 cup of salt?Try like my recipe in the OP, use salt instead of sugar. Fold dough over a few times and cut the biscuits an 1 1/2” thick, remember don’t twist the cutter as that’ll keep them from rising.
People in this thread are like “I tried your recipe but used lard instead of butter, this instead of that”
lol. No wonder they didn’t come out like they wanted them to.
1/4 cup of sugar was in the recipe. Use 1/4 cup of salt?
Butter is in the freezer. I’m trying this again now before I attempt pizzas
Try like my recipe in the OP, use salt instead of sugar. Fold dough over a few times and cut the biscuits an 1 1/2” thick, remember don’t twist the cutter as that’ll keep them from rising.
People in this thread are like “I tried your recipe but used lard instead of butter, this instead of that”
lol. No wonder they didn’t come out like they wanted them to.
When trying something new, try the actual recipe FIRST...and THEN make changes!
😆
I tried a teaspoon of salt instead of the sugar and liked them better
Baking is science, not art.
Kinda pan you cook them in?Second round last night, tasted ok but they just widened mostly. No rise. And I made sure I wasn’t twisting the cutter (although the urge was strong)
I’ll keep getting up to bat and swinging for the stars.
They look good. If you want them taller, cut them smaller and put more of them in there, they’ll rise right upOld school cast iron with high sided. Used a lower sided lodge skillet first time.
Second attempt.
View attachment 689210
They tasted good. That was the only cutter I had.
I’ll try that next lap. 😎
I did buy a set of cutters, but used a water glass for years. Works just fine.Use a water glass, jar, etc
Whatever is the size you want that you can find
No need for a special cutter.
Ok. Here’s the recipe
2 1/2 cups of self rising white lily flour.(the brand makes a difference)
1 tablespoon of baking powder(I know I’m using self rising flour, but if there’s doubt, look at the picture above)
1/4 cup sugar( or this time I used a couple ounces of honey straight from the hives of @beamernc )
1 stick unsalted butter grated (cold and hard)
I don’t measure the buttermilk I just add it and mix until all the flour is mixed(drier the better)
Mix all this stuff in a bowl
Put on a floured pastry mat, counter top, cutting board, stove top(whatever you mix dough on
Toss a little dry flour on top and fold and knead a few times until the outside isn’t sticky
Then I dip my cutter in flour so it doesn’t stick(you need to reflour the cutter every couple of biscuits), cut your biscuits and put them in a buttered cast iron pan, or at least that’s how I do it. Important, don’t twist the cutter as you cut, straight down and back up. Twisting will cause them not to rise. Bake at 450 until they start to brown on top, brush with melted butter and bake 5 more minutes
Beautiful