Anonymous
Post 04/10/2023 15:30     Subject: Please share biscuit tips
I thought real biscuits used lard, not butter.
Anonymous
Post 04/10/2023 15:18     Subject: Please share biscuit tips
Thanks all! Will try Lilly flour plus fold and press method.
Recipe uses heavy cream, which seems easier to distribute,
but what do I know. I’m from CA and not DH’s grandma, who was a biscuit queen 😉
Anonymous
Post 04/10/2023 15:17     Subject: Re:Please share biscuit tips
Okay, this is a long shot, but does anyone remember Furr’s Cafeteria and their biscuits? I would love to find a recipe similar to theirs, but I don’t know what kind of biscuit it was.
Anonymous
Post 04/10/2023 15:10     Subject: Please share biscuit tips
White Lilly flour plus Brenda Gantt on you tube.
Anonymous
Post 04/10/2023 14:54     Subject: Please share biscuit tips
Anonymous wrote:If you can say “maybe I kneaded too long” you definitely handled too long. You can’t knead biscuit dough or the butter begins to melt, the gluten develops, and they get tough. Cut in the butter until it is the size of peas, add the cold milk, and mix with a fork. Turn it into a board and turn it/press it two or three times just to get it to hold together. Sprinkle with four and pat it into a square shape to cut. Never knead!


+1. Do not knead, just fold and press.
Anonymous
Post 04/10/2023 14:52     Subject: Please share biscuit tips
Anonymous wrote:Pastry or 00 flour (low gluten). 1/2 butter 1/2 shortening. Buttermilk


White Lilly flour is the best for biscuits and much easier to find than it used to be.
Anonymous
Post 04/10/2023 14:40     Subject: Please share biscuit tips
Pastry or 00 flour (low gluten). 1/2 butter 1/2 shortening. Buttermilk
Anonymous
Post 04/10/2023 13:19     Subject: Please share biscuit tips
If you can say “maybe I kneaded too long” you definitely handled too long. You can’t knead biscuit dough or the butter begins to melt, the gluten develops, and they get tough. Cut in the butter until it is the size of peas, add the cold milk, and mix with a fork. Turn it into a board and turn it/press it two or three times just to get it to hold together. Sprinkle with four and pat it into a square shape to cut. Never knead!
Anonymous
Post 04/10/2023 13:14     Subject: Please share biscuit tips
Anonymous wrote:Freeze the butter and grate in in with a cheese grater. Don’t handle the dough too much. You want chunks of very cold butter to help create the flakey-ness.


Oh and cut them with a very sharp knife. You should be able to see the layers.
Anonymous
Post 04/10/2023 13:14     Subject: Please share biscuit tips
Freeze the butter and grate in in with a cheese grater. Don’t handle the dough too much. You want chunks of very cold butter to help create the flakey-ness.
Anonymous
Post 04/10/2023 13:10     Subject: Please share biscuit tips
James Beard is from Oregon, these are not going to be good biscuits.
There is an easy recipe that requires little skill and tastes great: https://www.americastestkitchen.com/recipes/5906-cat-head-biscuits
Anonymous
Post 04/10/2023 12:12     Subject: Re:Please share biscuit tips
I am too lazy to make biscuits the traditional way, so I make these - they use melted butter and cold buttermilk. https://www.melskitchencafe.com/the-best-drop-biscuits/. I know you want technique tips, but for times when you want something easy, these are great.
Anonymous
Post 04/10/2023 12:02     Subject: Please share biscuit tips
OP here. Thanks- I have a good recipe, credited to James Beard. I’m primarily looking for tips on technique.
Anonymous
Post 04/10/2023 11:16     Subject: Please share biscuit tips
No one will tell you their family recipe accurately, online. No one.
Anonymous
Post 04/10/2023 10:38     Subject: Please share biscuit tips
New to biscuit baking here. I made a cream-based recipe for Easter dinner. Family was super excited and they were tasty, but I felt they could have been better. Bottoms a little too brown and I wished they were flakier. I did add a little flaked salt after brushing with melted butter before they went in the oven, so that was good! Maybe I over kneaded the dough. TIA for suggestions!