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Biscuit heresy?

I have been working on my acumen for making baking powder biscuits and have found a recipe that works.

Today I got a bug to make a batch and decided to try a shortcut:
- Into the Cuisinart went the dry ingredients, for a pulse or two
- Then in went the frozen shortening (butter-flavored Crisco)
- Pulse a few times to get to "crumbly" consistency

While I had everything out, I decided to mix up a SECOND batch to the point I end, above. Threw all that into a zipbag and threw THAT into the freezer for future reference.

Will the freezing of my "homemade Bisquick" cause me any issues, up to and including, being drummed out of the Biscuit Maker's Guild? Same question for use of the food processor?

I took the FIRST batch to completion, with buttermilk, and the completed product is darn tasty.

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  1. I would think it should work just fine, though you may need to get the frozen stuff up to room temp before mixing the dough. If you want to make it even easier, use dried buttermilk in the mix and then all you'll have to do is add water!

    Also, though you didn't ask -- try using butter! It's even yummier, IMHO.

    1. It may work fine. I couldn't make biscuits unless I could feel the dough. I don't chill anything,not for biscuits or pie. I just know how it's supposed to feel in my hand.Showing my age, aren't I?

      2 Replies
      1. re: MellieMag

        My mother and grandmother never chilled a thing for biscuits OR pie dough!

        1. re: MellieMag

          MellieMag, I love the feel of the dough too. I have recently in life learned the importance of chilling the dough for 30 minutes. although I'd say it does have a good outcome doing that, I much prefer the feel of it before it seizes up even the least bit. maybe watching gramma with her soft yet strong hands. she had the talent to feel to see if it was ready for next step.

        2. Using the food processor is perfectly fine. I'm not sure about the freezing, but hey, let us know how it works out!

          5 Replies
          1. re: piccola

            I have "hot hands" and eventually found that frozen shortening was a great offset to that.

            I extended to this to this experiment.

            I do go hands-on, of course, when kneading.

            1. re: Monch

              I meant more about freezing the whole mix to be used later. I've used frozen, grated butter in biscuits before, because it seems to work best for me.

              1. re: piccola

                Piccola,

                Gottcha. The dry mix is in the freezer for later this week.

                I'm extrapolating my experience that the longer the fats remain solid, the better my results seem to be....

                So...frozen dry mix with frozen bits of shortening "seem" to make sense.

                It's "red beans and rice" night at our household, maybe some hot fresh biscuits would go well on the side.

                I'll report out!

                1. re: Monch

                  Please do! Because it's a genius idea if it works.

            2. re: piccola

              food processors are ah-mazing machines. many a pie dough or bread dough for that matter in this household has been processed. some times it's a time issue. I'm in a hurry or it just seems like the time spent to do it all by hand won't measure up to what I also have to do now.

            3. My recipe for pie crust calls for combining flour, salt and shortening together (very coarse, uneven crumbs) and keeping the mixture well covered and in the refrigerator until ready to use... Measure two cups and add ice water and you can roll the crust out immediately, no waiting.

              The crust is incredibly flaky, but when I first posted about this technique on another Web site, people pretty much mocked me and said it was ridiculous. Then about two years later, lo and behold, Alton Brown did the same thing on his show and people said he was brilliant...

              My point is two fold... Be creative, it's not heresy. I admire you for trying something different. And, based on my pie crust experience, I think your biscuit idea may very well work as long as you don't overwork it.

              Report back, please.

              1. When I was growing up we always had a big tupperware container full of homemade bisquick -- recipes online abound; we used the one from More With Less -- and I can't imagine a problem with freezing it if you're using shortening.