Help! My biscuits turn out like hockey pucks!
I am having problems making an edible biscuit. They won't rise, are not flaky and usually have to be thrown in the garbage. I have tried several different recipes and even Bisquik all with the same results. I know I am doing something wrong. Please clue me in!
Overmixing, perhaps? It's easy to handle the dough too much. Old baking powder? I've also heard that if you use a biscuit cutter, you shouldn't twist as you push down, because that seals the edges and keeps them from rising....I usually just make free-form biscuits instead of rolling and cutting.
One other potential issue is not getting the biscuits in the oven quickly enough after shaping (oven should be completely preheated and ready to go). Double acting baking powder activates partially on contact with moisture and partially on contact with heat, so the quicker you get the into the hot oven, the less of the moist part of the rise will be wasted. Let me also put a plug in for Rumford baking powder, which rocks.
Hey I have the same problem. I used buttermilk and shortening. I used a pastry knife to mix in the shortening, then I added buttermilk and BARELY mixed it together. I pat out the dough and used a biscuit cutter. Yes I twisted it down and put it immediately into a pan and had them touching and into the oven. My baking powder is fine, I replace it every six months regardless. So by reading all your responses, I need to use lard and not twist? I KNOW I'm not overworking the dough.
The problem is definitely over handling the dough. You are losing the layers of butter/flour that make biscuits flaky. The less you mix the better they will be. Once you add the liquid, you should barely mix. It's very much like making pie crust.
One word: Lard. Ok, you can use shortning. But the keys is to use either of these and ice cold water. You don't want to handle the dough much because you don't want the fat to melt.
Don't roll out the dough. Just pat it gently into shape and cut in a straight up and down motion with a very well dusted cutter. Turning your cutter will "seal" the edges.
Put the cut biscuits close enough together so they'll touch some when the rise. That way, they'll stop spreading and have no place to go but up.
Did I mention lard?
preheat your oven to 450 degrees. Move rack to topmost setting.
Cut the butter or lard into bits and put into the freezer in a small bowl till hard--5 min. or so. Have any other wet ingredients at room temperature.
Sift dry ingredients together using a hard sifter to ensure even distribution of sugar, salt and b. powder within the flour.
Cut the fat into the flour mixture till the size of fat peppercorns.
Working as quickly as possible, add wet ingredients to dry, by tossing together lightly with a fork. Get the dry bits at the bottom. Gather together with the fork.
Dump the dough out of the bowl onto a flour-dusted bread board or clean counter Press dough into a ball, dust lightly with flour only if sticky, so you can handle it. Knead it just 4 or 5 times till it holds together, and press as described into a 1" high circle.
Flour your sharp-edged circle cutter and press straight down. Move raw biscuits to an ungreased baking sheet. I like the double layer sheets--they don't overcook the bottoms. Place about 1" apart for slighly crusty sides or closer for softer sides.
Get the sheet into top shelf of hot oven immediately. Heat+b.powder=rise. Remove from oven when lightly brown on top. Use spatula to move to rack or cloth-lined basket.
Split and slather with sweet butter and preserve of choice.
Sometimes I add some parmesan to the flour and serve them with soup for a quick winter dinner.
Sometimes the flour can make biscuits heavier. Strong wheat flours, flour high in gluten can easily be overworked, activating the gluten. Soft wheat flour is sold particularly in the south to make light and flaky biscuits. So don't use bread flour for biscuits.