ISO: I am also bake-challenged. Whenever I make baking powder biscuits, they (ISO Biscuit recipe)...

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dawnnys

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or "baking-impaired", like Dawn_MO said, above, lol.

always come out like a hockey puck. I know this is a simple one, but can anyone post their recipe (and maybe more importantly, tips on exactly how they make them) for simple baking powder biscuits?

I would like to make some nice, soft tender ones for a special dinner in a month or so. Thank you!!

 
Angel Biscuits

1 pkg. (2+1/4 tsp.) instant yeast
5 cups flour
3 Tbs. granulated sugar
1 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup butter
2+1/4 cups buttermilk


Whisk together dry ingredients. Cut in butter until crumbly. Stir in buttermilk. Refrigerate overnight. Knead 3 to 4 minutes. Roll into rectangle. Fold in thirds. Roll out again. Fold and roll once more to 1/2 inch thickness. Cut, put on ungreased baking sheet. Cover and let rise.

Heat oven to 400 degrees F. Bake about 15 minutes until browned. Makes 2 1/2 dozen.

 
Yeah, but the angel biscuit is yeast-based one... I just want a simple T&T baking powder one :eek:)...

and while the sweet potato one is good I am sure, I just want a plain one (bp, flour, butter, milk, etc.). But I am obviously doing something wrong in my method, or using too much or too little of something. Seems like such an easy thing to make, but mine ALWAYS come out tough.

Maybe I bake them too long.

 
Oh! Maybe buttermilk is the key, making them rise more (less dense, more flakey?)...

oops - flaky.

I would like to make some that are similar to Bob Evans' or Cracker Barrel's.

Thanks again!

 
Add the liquid and just let the dough come together mixing with a fork.

Turn out on a board and bring it together and lightly pat it out flat. Do not roll too thin--half inch is nice. Cut by pushing the cutter straight down without twisting. I like buttermilk best. It is all in not handling very much--you get layers of flakiness.

 
Here's 2 different easy recipes. I've had these tagged to try .

Quick Buttermilk Biscuits

1/2 c. butter
2 c. self-rising flour
3/4 c. buttermilk
butter, melted

Cut butter into flour until it resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Do NOT overmix. Turn out onto floured surface. Knead lightly 3-4 times. Roll to 3/4 " thickness and cut with a 2"
cutter. Place on lightly greased baking sheet. Bake at 425F., 13-15 minutes.
Brush with melted butter.

Makes 1 dozen.
==================
Cream Biscuits Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: A Day at the Races



2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream

Preheat oven to 500 degrees F.
In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.

 
Here's my solution to your dilemma...Wal Mart Great Value Buttermilk Frozen Biscuits, don't laugh...

I moved to the middle of biscuit country, (Deep South), and have been challenged to produce good biscuits like DH's Mom and Aunties made. I made a lot of bad biscuits, trying to duplicate his memories. The surviving generation, his cousins, clued me in to Wal Mart Great Value Buttermilk Frozen Biscuits. They've been at our family reunions and gatherings for the last year, and everyone says "These are the best biscuits I've ever tasted!" No one suspects they are store-bought, until we tell them. As Jerry Clower says, " I guarantee it!"

 
I'm not laughing 'cause they are really really good-the frozen biscuits

Haven't tried WalMart'a but SueB's brand is good and they make a small "tea" size that isn't so huge.

 
Teri, thanks for the vote of confidence. I've used these frozen biscuits over and over again, and.

and never been disappointed. What a surprise!

 
REC. Tea Biscuits - good, tender and easy...

Tea Biscuits from Five Roses "Complete Guide to Good Cooking"

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoons salt
1/3 cup shortening (I use Tenderflake lard or butter)
1 cup milk

Preheat oven to 450 degrees. Combine flour, baking powder, and salt. Cut in shortening (lard or butter) with two knives or a pastry blender until mixture is the consistency of coarse cornmeal (I leave bigger "pea size" chunks of lard). Make a well in center of ingredients and add liquid all at once. Stir batter just until mixed. (It's like muffin batter, the less you mix the fluffier/flakier they will be). Turn dough onto lightly floured board and knead lightly for a few seconds. Roll or pat out to desired thickness. Cut dough with floured cutter and place on ungreased baking sheet. Bake 12 to 15 minutes or until done.

For Buttermilk Tea Biscuits:
Replace milk with 1 cup buttermilk and use only 2 teaspoons baking powder plus 1/2 teaspoon baking soda.
Add soda to dry ingredients (with baking powder etc.)

 
Thanks everyone. My problem was that I was over-mixing I guess...

that, or I was using too much milk.

 
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