So I've been craving biscuits, but I have yet to find a recipe that isn't either a) too baking powder-y or b) not fluffy enough. I don't care if the recipe is time or labor intensive -- I just want my biscuits! :)
Any ideas?Does anyone have a good biscuit recipe?
Redhead is right. And bisquick is plain enough that you can add to it for different flavors. Try mixing in crumbled bacon (crispy) and cheddar, or cheese and chives.Does anyone have a good biscuit recipe?
3 cups Original Bisquick庐 mix
2 teaspoons grated orange peel
3/4 cup orange juice
1 package (3 ounces) cream cheese, softened
2 tablespoons orange marmalade
Sugar
1. Heat oven to 450掳F. Mix Bisquick mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 10 times.
2. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Mix cream cheese and marmalade. Spoon about 1 teaspoon cream cheese mixture onto center of each circle; sprinkle with sugar.
3. Bake 8 to 10 minutes or until golden brown.
There is a detailed making progress here
Personally a use Bisquick. It has the recipe on the box and do not fuss or mix too much as they are light and fluffy if you do not fuss with the dough too much. Also, you always have the box so you won't lose the recipe.
I, too, agree with Redhead. The recipe on the side of a Bisquick box is fast and easy. Don't cut your biscuits too large; keep them about 2 inches across. When I bake mine, I like to put some grated parmesan cheese on the top, after I brush it with melted butter. They bake up really tasty.
If you like, you can add other flavors when you mix the batter -- and DON'T mix it too much!!!! You can add garlic powder, onion powder, herbs, or other tastes as you wish.
Dave
U can try this different biscuit.....
Ingredients:
~~~~~~~~
All purpose flour or Maida : 2cup
Ghee : 1/2 cup
Custard Powder : 3 table spoon
Baking Powder : 2 or 3 pinch
Dry Grapes : 15 Sugar
sugar Powder : 1 cup
Vanilla essence : 2 drops
Preparation Method:
~~~~~~~~~~~~~~~
1. Mix sugar powder + Ghee --%26gt; It should be fluffy or very loose.
2. Sieve flour with soda,Mix the flour to the above mixture.
3. Nicely knead and mix custard powder,then grapes,essence-mix it well.
4. Make into balls %26amp; press slightly with hand , u can put any design u want on it.
5. It should be baked for 15 to 20 minutes.
These custard biscuits are very tastyful, for recipes u can see in this site.........
What is a good biscuit? In the American sense of the word, biscuit is a shortened bread, to be eaten hot. It should be baked in small portions, delicately browned, but not hardened on the outside, moist and light from the steam so suddenly developed in it from the quick baking, rather thick with a very soft, fine-grained crumb, but flaky and tender rather than porous and elastic like bread. Many cooks fail to realize this difference and vigorously knead their biscuit, not knowing that as soon as flour is wet it develops a sticky, elastic substance called gluten, which becomes more rubbery the more it is worked. For the same reason that one does knead bread, one does not knead biscuit.
The secret of baking good biscuit is to have the dough as soft as one can handle it, but not to handle it a bit more than is necessary after the wetting has been added to the flour, and to bake it in a quick oven.
Cookery experts have experimented with every possible variation of the cookery recipe until they have not only established the standard recipe; but have ascertained exactly the result of varying it in any given detail. But it is not enough to follow the standard rule; there is something in one's technique. Experience proves that a cup of flour will make five large fat biscuits, or ten or twelve smaller ones, but that the smaller ones are a little superior; that a proper degree of lightness is secured by two teaspoons of baking powder to the cup of flour; that half a teaspoon of salt will take away the flat taste of the dough without giving an appreciably salty flavor; that there should be about half as much wetting as flour; that two tablespoons of fat is enough shortening to make a tender, flaky crust, but that more makes it too rich, more like pie crust, and therefore apt to give a greasy, heavy crumb.
One's results depend largely upon the way the fat is mixed with the flour, the quantity of the liquid added and the method of adding it, and the subsequent handling of the dough. Whether one chops the fat into the flour with knives, feeling that this is cleanlier than to rub it in with the hands, or that the heat of the hands tends to make the mixture waxy, or whether one feels confident in the cleanliness of one's hands and finds that if the materials are properly cold one can be surer of the right results when guided by the sense of touch, the point to be aimed at is a mixture in which there are no fatty lumps and no unshortened flour; it should feel slightly mealy.
Whether the liquid to be added is water or milk, it should be cold, and the quantity should be half that of the flour used. This makes a dough too soft to handle. Stir it lightly just enough to wet the flour, and turn it out on a thickly floured board. By this method the dough should all come away clean from the pan. The top will be too soft and sticky to touch, but if you sprinkle it thickly with flour you can easily flatten it out with the hand or spatula and shape it up so it can be cut advantageously. The inside is still to wet to handle, so dip the cutter in flour to keep the dough from sticking to it. You may have to use a spatula to transfer the biscuits to the pan.
Make 2-inch rounds, and put them in a pan which has been dusted with flour to prevent sticking. Never grease the pan, nor the outside of the biscuit.
Lay the rounds so that they do not crowd each other too much, or as they rise they will become misshapen and too thick. Experiment has shown that they are much better when cooked twelve or fifteen minutes in the top of a quick oven, than twenty or thirty minutes lower down in a slow oven. Overcooking does not produce the ideal biscuit.
Does the kind of shortening matter? Not greatly, though, of course, butter is more expensive than other fats, and gives a characteristic yellow color, as well as a characteristic flavor which many people think too pronounced for a hot bread to be eaten with butter. Many cooking fats and compounds contain cottonseed oil, which in its changed form is not in the least objectionable, but unchanged cottonseed oil gives off a strong, offensive odor and is therefore highly objectionable. If you use sour cream, of course, use less shortening 鈥?how much less depends on the quantity and richness of the cream.
Of course, the measurements given here mean precise, level measurements. Accuracy in biscuit making, as in all other forms of cookery, makes all the difference between the unreliable products, the occasional brilliant successes and the frequent failures; of the hit-and-miss cook, and the consistently good products of the cook who knows not only the rule, but the principle by which she works. To summarize:
1 cup flour,
2 teaspoons baking powder,
1/2 teaspoon salt,
2 tablespoons fat,
1/2 cup liquid
with as much more flour as may be necessary to handle the sticky dough. Vary this recipe sometimes for specially dainty occas
3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening
Sift the flour to make sure there are no lumps. Add in
the baking powder, salt, and baking soda. Add the
Crisco slowly, working it into the dry ingredients.
You can use a large spatula or spoon, but I preferred
using my hands.
Next add the buttermilk, working it into the mixture
too. After everything is thoroughly mixed, plop it
down on a floured counter top or cutting board.
Turn you oven to 450 to allow it to preheat. While
it's heating up knead your dough until it is about
the consistency of clay that kids play with in
grade school. You can make it a little dryer
if need be by sprinkling more flour on your
counter or cutting board. As you knead your dough
it will pick up more of the flour.
After you have it the right consistency you can
shape your biscuits by hand or using a cookie
cutter. I preferred pinching off a chunk, rolling
it into a ball, and then patting it a little flat.
It takes a little practice to get you biscuits all
about the same size. If you want them more perfect,
you can roll out your dough using a rolling pin and
then cut them with a round cookie cutter. That
would look neater when you have company over.
Anyway, place you biscuits on a cookie sheet that
is either lightly greased or lightly sprinkled with
flour. If you use the flour option, be sure not to
put too much.
Bake these biscuits for rougly 18 minutes on the
middle rack in your oven (depends upon how hot
your oven is and how far this rack is from the
top). If the rack is too low you can move the
biscuits to the top rack the last minute of so
to get them browned just the way you want. Leave
them on the middle rack and thy should turn out
lightly browned.
Pop them out of the over and eat them while still
piping hot. That's the only way to get the butter
to melt just right.
Enjoy!
