Why are my biscuits always flat and has a sharp taste ?Does anyone have a biscuit recipe that rises fluffy ?

they taste like too much baking powder, but does not rise or brown completely.Why are my biscuits always flat and has a sharp taste ?Does anyone have a biscuit recipe that rises fluffy ?
The recipe by Chris M has WAY too much baking powder. It should be no more than 1T BP for two cups flour and even that is a lot.





Post your recipe so we can tell what you are doing wrong. Are they drop biscuits?Why are my biscuits always flat and has a sharp taste ?Does anyone have a biscuit recipe that rises fluffy ?
Make sure your baking powder is still good by taking 1/3 c hot water and mixing in 1 tsp baking powder. If it is good, it should fizz and have fine bubbles. I suspect part of the problem with the biscuits not rising is that your baking powder is no good.


Secondly, you only need to be using 1 1/2 to 2 teaspoons baking powder.


Thirdly, mix ingredients just until combined and knead only 4 or 5 times before rolling and cutting biscuits. If you overwork the dough, the biscuits will be hard and tough instead of light and fluffy.
HOMEMADE BISCUIT MIX





Basic Mix:





4 cups all-purpose flour


2 cups cake flour


1/4 cup baking powder


1 1/2 teaspoons salt


1/2 lb. Crisco





Sift together flours, baking powder and salt. 1 well combined, cut in Crisco using paddle attachment of mixer.


Store in refrigerator for up to one month. Can be used as a substitute whenever biscuit mix is called for in a recipe.








Biscuits:





2 cups basic mix


7/8 cup milk or half and half








Measure 2 cups of basic mix into a bowl and stir in approximately 7/8 cup milk (or 1/2 c. plus 6 tablespoons) using a fork. For richer biscuits, use half and half, or mix cream with milk.


Turn out onto a lightly floured board and knead for approximately 30 seconds, being careful not to over work the dough.





Roll into a circle 1/2'; thick. Cut into biscuits using a floured biscuit cutter or slice into wedges. Place on a baking sheet.





Press centers of biscuits with thumb or the back of a spoon, and brush lightly with cream or milk.





Bake in a preheated 450掳F oven for 10 to 15 minutes.





Makes 10 to 12 large biscuits.





Submitted by: CM
Your recipe looks fine


Your problem may be that you're mixing your dough too much. All you need to do is combine your wet ingredients with your dry and don't worry if it's still lumpy, let it sit for five minutes and it will look fine. also you really don't need to knead your dough very much because if you do then they won't bake very well
Three things...


1. Make sure your baking powder is fresh


2. Don't handle the dough too much. That will make it like a rock in a heartbeat.


3. Put the sheet pan with the biscuits on the top rack of the oven. They'll brown there.


Note: your oven may not be calibrated correctly. Get a cheap oven thermometer and hang it from a rack. You should be able to read it from the window with the door closed. If you have the oven on say.... 375 degrees and the thermometer reads 360 then you know you need to set the temp 15 degrees higher.


Aside from that....... get a new biscuit recipe! lol
To make them really rise, use yogurt in place of the fat or oil.





For truly luxurious biscuits, replace the fat with whipping cream and the milk with yogurt.





Valerie Davis


http://cookingsharp.blogspot.com/