How can I make biscuits that are edible?

Question

I like to cook breakfast on Saturday morning. I use flour, baking soda, milk, salt and cut in some butter with a pastry thingy. They always come out flat and hard enough to kill small animals. Help!!

Answer 1

Today is your lucky day! I'm generally an excellent cook (if I do say so! :)) but I'm the same way with biscuits--I don't burn them, but they never rise correctly, and the bottoms get very hard. I had some leftover cream from another recipe I made over the weekend, and I wanted to use it, so I found a recipe for "Cream Biscuits" in my Fanny Farmer book and made them last night. Have you ever had KFC or McDonald's biscuits? They're like that (texture wise--extremely light and fluffy) but not nearly as greasy. I coudln't believe they turned out!! I'm so used to making awful biscuits. Anyway, here you go, and good luck--your family will LOVE them!

Cream Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
1 to 1 1/2 cups heavy cream
6T. unsalted butter, melted and cooled

Preheat the oven to 425 degrees F.

In a large bowl, whisk together the flour, baking powder, sugar, and salt. Slowly add 1 cup of the cream, stirring with a rubber spatula, to form a smooth dough. Add up to 1/2 cup additional cream if mixture is too dry, being careful not to overwork the dough or the biscuits will be tough.

Turn out onto a lightly floured surface, knead for 1 minute, and pat into a square, about 1/2-inch thick. Cut into 12 squares and dip into the melted butter to coat on all sides. Place on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove from the oven and serve hot.

(I had some melted butter left over, so I brushed it over top of the biscuits when they came out of the oven!)

Answer 2

You are a guy, aren't you? Didn't take a lot of chemistry lab and put up with that hot, stinky environment with the lead-covered benchtops. Uh huh.

Give up on the scratch biscuits for a while. Get Bisquick or Jiffy.

Put in a little butter. Make sure the pan is lightly greased. Follow the measurements exactly. Preheat the oven.

If they are still rock hard, increase the amount of milk. If they are STILL rock hard, decrease the cooking temperature a little. If they are STILL rock hard, give up and buy those biscuits or rolls that come in a tube, pop open and then are placed in the oven.

Answer 3

Easy and fool proof recipe

2 cups Self rising flour
1/4 cup vegetable oil
2/3 cups milk
2 tablespoons butter

mix together all ingredients in order until well blended
(a bread machine works great for the mixing part if you just use the dough cycle to blend ingredients)

Bake at 400 degrees until lightly browned.

NOTE: bread will double in size so don't make your biscuits too big.

* recipe can be used for pie crust if you substitue all-purpose
flour in place of self rising flour. Roll out dough very thinly.
* leave mixture whole once blended and cover with 1/2 tsp lemon juice & 1 tbs cinnamon & 1/2 cup sugar mixture for breakfast cinnamon rolls.
* add 1/2 tsp sugar to the mixture for a sweet flavor

Answer 4

use the martha white or the white lily self-rising flour, depending on how many biscuits youre going to make, use about 4 cups of flour and a half cup of crisco oil, and use buttermilk to mix the ingredients with, have your dough kinda firm and break off small pieces of the dough, roll into a ball, press down and place on a greased cookie or biscuit pan. continue until finished, and then take a small amount of crisco in your hands and lightly go over each biscuit and place them in the oven. they comes out soft, flaky and ooooh so good!.lol

Answer 5

I CANNOT believe that guy took the time to type all those ha's! What a waste of time! (His and mine, for scrolling through it!)

Anyhoo...Bisquick makes great biscuits. I add green onions and cheddar to mine, and increase the milk just a little bit, as the cheese dries out the dough.

And don't listen to the man-bashers! I would love it if my hubby would cook anything besides bacon sandwiches!!! :-)

Answer 6

The problem is the butter! In baking, butter makes things crisp, shortening makes it soft (especially in cookies). Use shortening -- you can find butter flavored ones if you want to keep the buttery taste. You can also brush the tops only of the buscuits with melted butter to keep some buttery flavor. I sometimes pass a stick of butter over my finished biscuits as I take them from the oven to flavor them a bit. You can also try butter milk (or "sour" your milk with a bit of vinegar) for more rise and tang.

Answer 7

Risk it for a chocolate biscuit.

Answer 8

self rising flour , milk (water) , miceral whip 1 tablespoon grease pan drippings on top cook 20min. at 400 degrees time may very

Answer 9

make them out of a can

Answer 10

I thnk there is already enough harassment for your qn.