Can someone help me why do I suck at making biscuits. They never taste right.Recipe called for2 cups flour1 stick butter1 Tablespoon Salt1 Tea spoon sugar1 1/2 tablespoon baking powder1/2 tablespoon Baking soda1/2 cup Buttermilk1/4 cup whole milkI froze the butter. Shredded it with a cheese grater. Mixed everything up. Rolled it out then folded it onto itself like 4 times. Then one final roll and cut out the biscuits with a cup.But the taste is all wrong as is the texture. What am I doing thats so bad
you never told your dad you loved him
>>22047464I did actually so thats not it.
Is that your biscuits there or some random picture? Post yours if those aren't yours. There are a few things I do that I don't see you typing that you're doing. Don't know if you're doing any of these differently or not but I'll post them:When I do these sorts of biscuits I'll grate the butter into a small bit of the flour I'll eventually use to keep it from sticking to itself, toss it briefly, and fridge it again. Ensures that the butter is cold and will incorporate with the least amount of mixing possible.I also make sure the buttermilk is in the fridge until I use it. Everything wants to stay cold here.When you put everything on the table it should not look like it's together at that point. If it's looking like a proper dough before you fold it then you'll be overmixing.When you're doing the folding on the counter, use a larger pastry cutter so you're not doing much hand contact.The two things that fuck most people up with these are letting things get too warm for too long, and overmixing. When you're portioning out the final biscuits, lightly flour your cup rim so that it's not trying to stick to the biscuits or squish them. Really you should use a circular mold that you probably have around the house. You want to cut through the layers, not smash them and the ring mold will do that a lot better.If you've not made these too much then as you get more efficient at bringing the dough together, you'll end up with better biscuits because you'll be mixing them less and giving them less time to warm up.
>>22047474That is my picture.As for overmixing how can I know. Because I stop as soon as everything sticks together. Usually there will be like a 1/6th of a remaining dough that looks like tattered ribbons not stickign to the main ball and ill like try to smash that into it
>>22047477It should look like you're not close to done mixing because you're not. A lot of it should be trying to crumble away and your dough should be more a pile of half-stuck crumbs than being properly together. Unironically check some baking channels and see what stage they get it to before rolling it out, because it's not intuitive.
>>22047461dont they need egg
you overmixed the dough and it started forming gluten
>>22047461skill issue and wrong flour. 450° oven 100% 300g white lily or other soft winter wheat self rising flour 60% 180g milk 15% 45g lard (or 60g cold butter) add lard to flour and break up in to pea sized pieces. add milk just bring together and do not knead. fold and flatten 5 times (no more). on last flatten make the thickness of biscuits you want. place on baking sheet. push thumb in center of each biscuit place butter in thumb print. bake until tops are medium brown. wait 30 minutes to eat. if you eat them too soon they will be slightly gummy inside.recipe can be increased by increasing flour and percentage of other ingredients. if you use buttermilk the amount will be different and I do not have an amount for that.
>>22047461>2 cups flour>1 stick butterseems high>1 Tablespoon Salt way too high>1 Tea spoon sugarnot needed unless you are making scones>1 1/2 tablespoon baking powderthis seems WAY to much.>1/2 tablespoon Baking soda>1/2 cup Buttermilk>1/4 cup whole milkthis recipe looks like a troll or fake recipe that someone would post of facebook.your biscuits look like a child made them. you did not roll them out thick enough. you over pressed them, and it looks like you just wadded the dough several times to make half the biscuits. no proper browning and your oven is probably not hot enough.
>>22047461Too much salt, try 1/2 Tsp to that much flour. Also, important to clarify it's all-purpose flour. Sugar is unnecessary.Double the baking powder.1/2 Tsp baking soda.3/4-1 cup buttermilk.86 the whole milk.Mix as described earlier, minimizing the chance for the butter to get warm and fold to create layers. When cutting, regardless of cup or cutter used, do NOT twist. Straight down only. Twisting seals the edges.Also, when placing on the pan, touching eachother will allow them to rise higher.
>>22047532Oh shit, I saw teaspoon on the baking powder. You want one tablespoon at most for 2 cups of flour.Also, Tsp = TeaspoonMake sure your baking powder isn't expired.
>>22047532twisting makes absolutely NO difference. I've tested it.
>>22047461What state are you from OPExtremely important information required.
You need a woman's life blog tier biscuit lesson
>>22047461Thats way too complicated.
>>22047507Thats 175% muffins
>>22047629ny
>>22047461Dang man. Personally I just use self rising flour and the recipe on the bag.2 cups self rising flour1/4 cup lard2/3 cup milkI also brush milk on top of the biscuits before putting them in the oven. That's pretty much it
>>22047461why are you freezing the butter?
>>22047461I would really like to know where you got this recipe, it seems like trash
>>22047477>everything sticks togetherThat's your problem right there, it should be barely holding together with obvious, visible chunks of butter. If it feels wet or sticky you fucked up and the butter is melting. if you keep working it beyond that and it turns into something really coherent like bread dough then it's really over.
>>22047461>>22047507>white lilyThis. OP just use white lily, way easier and better results.I don't measure so I can't give you exact measurements.I use white lily, frozen butter grated (a stick for the amount of biscuits you have pictured), and enough (very cold, put in the freezer while grating the butter) whole milk buttermilk to bring most of the flour together. It shouldn't be tacky or sticky. Mix it gently and as little as possible, just until it's together. Flour work surface, roll out gently, fold in thirds, rotate 90°, fold in thirds again, roll out gently and repeat. Cut with a sharp cutter so you don't pinch the edges closed, brush tops with melted butter, bake 400° until golden brown
>>22047461One of the problems is that flour in most of the U.S. is from hard wheat. To make fluffy soft biscuits, you need to use flour from soft wheat. I'm not making a joke here, this is actually a thing.White Lily flour works well if you can find it. If you aren't in the Deep South you won't find it. They don't sell it to Yankees (which is only half a word).
>>22047761Those look real good
>>22047981Thanks :,) That cast iron I used is so messed up though. I don't know what my family did to it over the years but I really need to figure out how to properly restore it. Its all crusty and stuff
>>22048004yeah thats quite the texture on that thing.its cast iron so there really is no wrong way to get the shit off. The reseasoning is the important part
>>22047670you don't understand bakers percentages do you idiot?
>>22047931you can get soft winter wheat flours on amazon.
>>22048004>Its all crusty and stuffthey probably didn't clean it properly after each use.
>>22047670Bakers aren't great at math. They meant to say "parts", but the word "percent" probably was the closest they could remember
>>22048707and i mean the bakers who came up with that shit
>>22048623The analogy here is somebody doing a 360 degree turn, which they refer to as a "baker's turn" when they actually meant they did a 180
>>22047461>1 1/2 tablespoon baking powder>1/2 tablespoon Baking sodaThat's WAY too much. You only need 1/2 tsp of baking soda total for 2 cups of flour, OR 1/2 tbsp of baking powder. So you have too much of both. If it has a weird salty soapy kind of taste then this is why. >1/2 cup Buttermilk>1/4 cup whole milkI think you might need a little more of this too since they look a bit dry. I'd add 1/4 cup more of either one.
>>22047461Those are the worst looking scones I've ever seen in my life. How do you fuck up scones that bad?
So the main thing im getting from this thread is using the white lily flour. My question is, what other users are good for this particular flour?
>>22047461>butter>not lardMake bannock instead, when the dough comes together roll it out to about an inch thick, and use circle cutterhttps://www.food.com/recipe/native-cree-bannock-bread-21818
oof 20 bucks for flour?
>>22048901Where the fuck do you live that it's that much? I live in Florida and I can get it for about 20% less than King Arthur Baking flour at Walmart or other general stores. Methinks that the "free delivery" amazon is offering there aint actually so free.
This thread is disturbing, I've been making 3.5cflour/5tsp baking powder biscuits for years, they always taste great. Im going to experiment with less powder.
>>22048906Its unfortunately not available anywhere near me. Im in NY
>>22048906>>22048970Walmart has this. All purpose isnt available for me
>>22048906Regional stuff is expensive on Amazon, two bottles of Crystal hot sauce is like $15 vs 1 for $3 at Whole Foods.
>>22048917That's a little more than necessary but still within the range of normal. It might alter the taste a bit but not enough to make it seem bad. OP's equivalent would be 16 tsp of baking powder for 3.5c flour.
>>22048917Yours is equiv to 2.1 cup per 1 tbsp, which nobody here said is bad?
>>22048991Isn't it closer to 63/8 ~ 8 tsp?
>>22047461look good to me just needs some sausage gravy on them.
>>22049088NO!!2c flour -> 3.5c flour = 1.75x1/2 tbsp baking soda is equivalent to 1.5 tbsp baking powder1.5 tbsp baking powder + 1.5 tbsp baking powder = 3 tbsp1 tbsp = 3 tsp9 tsp x 1.75 = 15.75 tsp
>>22047461Egg wash. Pre warm the pan. Finish broiling at same temp until it looks right in the last few minutes.
