how do you make your biscuits soft and fluffy?

Answer 1

I'm assuming your are interested in the lusious, risen, tender-crisp Southern biscuit and not the Hard-Tack known as a Biscuit in other parts of the world. I suggest using pastry/cake flour, it's milled for delicacy but all purpose works just fine, just don't over work it. Also, the lipid you use, be it butter, shortening, lard or a combination of these, should be cut into small pieces so less time will be taken to break it down into the flour and ice cold so the flour will adhere and layer not combine and become oily when your work with it...that WOULD make a Biscuit! I also suggest either cold cream, half and half or buttermilk as your liquid over water, for texture and richness.

Work quickly and remember, you are not looking for a very smooth dough but a slightly crumbly product that will hold together when compacted. Bring your dough together, wrap it and let it rest in the refridgerator for about 15-20 minutes so any glutens that started to form relax. When ready to bake, roll your dough out on your barely floured surface to desired thickness. Make sure your cutter is sharp and always floured. Cut straight down, if you twist the cutter before hitting surface you will bind the layers and the biscuits won't rise a well as they should.

No Silpat or parchment in your pan or on your sheet, biscuits need a hot oven (450) to rise quickly and not toughen. they block the heat! No additional oil needed either!

Here's a basic recipe, give it a shot.

Good Luck!

Buttermilk Biscuits

2 cups four, plus more as needed
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, lard or solid vegetable shortening
3/4 cup buttermilk

1. Sift the dry ingredients into a roomy bowl. Cut in the shortening with a pastry blender or fork until the mixture has the texture of coarse corn meal. Add the buttermilk and mix with your hand, lightly but thoroughly. Add a little more flour if the dough is too sticky. Knead for 1 minute. Wrap in wax paper or foil and refrigerate until well chilled, at least 20 minutes.

2. Preheat the oven to 450 degrees F.

3. Roll the dough from the center out to a 1/2 inch thickness on a lightly floured surface or pastry cloth. Cut the dough into the desired size biscuits.

4. Place the biscuits on a dark baking sheet and bake until golden brown,10 to 12 minutes.

Answer 2

use butter make sure it is cold, sift flour before mixing it in, do not over knead. Have you tried looking on Epicurious or other recepie websites where they have good recepies that may be helpful too. I have tried using bisquick and I find it to heavy, I do like the biscuits that they have in the can all you have to do is pop the can open and put the biscuits on a cookie sheet and bake, they come out the best for me. Good Luck!!!!

Answer 3

When you make biscuts the key is to not handle them long. If you over work the dough it makes them tough and flat. Mis them with your hands not a spoon and only touch the dough enough to blend. I have always used a kitchen towel. After mixing dough pour about a cup of flour on a kitchen towel and knead the dough inside the towel cut them out with a cleaned can with both ends cut out. Good luck and remember dont over work your dough

Answer 4

I'll tell you the secret....it's the flour! I use White Lily flour, which is a very soft flour. I have to order it via their 800 number. So since I pay shipping and handling to have flour shipped to an island off Washington State, either I am nutz, or the flour makes a HUGE difference. you decide

Answer 5

I agree with Renoir. Biscuits are supposed to be hard. The name is French and means 'twice cooked', but I've never figured that one out.

Answer 6

Biscuits shouldn't be soft and fluffy, they should be crisp and crumbly. Are you thinking of fairy cakes or scones perhaps?

Imagine a soft digestive, bourbon, petit beurre, nice, barmouth, jammy dodger or jaffa cake - UGH!!!

Answer 7

Go to the link below....Martha White Kitchen has some wonderful recipies.

Answer 8

call them cakes - aren't biscuits supposed to be hard?

Answer 9

Personally i dip them in my tea

Answer 10

It's not so fluffy, I try to shave my privates every so often. Thanks for asking.