tough biscuits?

Question

I have made biscuits so many times that I joked to my mother, even if I were in a coma, I could still make them reflexively if I had the ingredients in front of me. They are one of my favorite breads. One problem that keeps cropping up, though, is that my biscuits are always tough, crisper and harder in texture that I'd like, I want them to be soft and buttery and flaky. What can I do to fix this problem? Am I working the dough too much or not adding enough butter or overbaking them? Help needed from experienced biscuit bakers.

Answer 1

My first guess is that you are overworking your dough. You are developing the gluten in it, which makes the biscuits tough. It's great thing to have gluten in yeast bread, but not quick breads!

So after you've cut your butter and shortening (I use a blend of both) into the dry ingredients, add your milk. Toss w/ a fork or spatula just until moistened into a ball. Stop! Don't mix it anymore. You wan to have little climps of flour and fat throught the dough... this is what makes the biscuits light and flaky.

So turn the dough out onto a floured surface. Don't knead! Just pat out, and fold the dough over irself 3-4 times. This is what creates layers of flakiness. But dont' use the heel of your hands, just floured fingertips and a light touch. To cut them out, dont' use a glass or a paper OJ can... it will mush the edges together, which prevents rising. Use a sharp cutter to cut thru the layers, twisting as you cut straight down. You should be able to see the layers in the cut edges.

Brush w/ a little melted butter if you like, and bake. You shoudl have fluffy, flaky, tender biscuits!

Answer 2

You are probably working the dough. Cut in the amount of butter or lard called for in the recipe, then add the liquid as you would with a pie crust only moistening the dry ingredients. Form quickly into biscuit shapes. Overbaking would result in a crisp texture. Oh man, I haven't made biscuits for a long time and just thinking about them is making my mouth water.

Answer 3

Work the dough just until it stays together and turn out on a floured surface. I do not roll it, I just pat it out gently and cut. Brush tops of biscuits with oil, not butter. Bake quickly at 400 and watch closely. Test for doneness when they start to brown.

I'll be over soon with a jar of homemade jelly. :D

Answer 4

Yep, working the dough too much and possibly baking them a bit too long. Just work the dough until your ingredients, preferably chilled, come together. Then cut them out and bake them for a bit less (say a minute or so) than you normally do.

Answer 5

Well, it sounds like you are working the dough too much. It's okay if the dough is not smoothe. Mix them as little as possible. I would avoid adding more fat, as that will make them the consistency of pie dough.

Good Luck

Answer 6

A secret I learned while working in a cafe` was lard. Not the kind which you buy in a grocery store that is hydrogenated. That won't work at all. We got ours from a restaurant supply, and it is kind of semi-solid. It is the best for bisquits & pie crust. I'm not sure how to get it retail, but if you can find it, you'll be glad you did!

Answer 7

Well, sorry but the lack of shortening is whats making them tough. The shortening, or butter creates the layers in the biscuits.

Answer 8

Take them out of the oven 3 minutes earlier than you usually do.

Answer 9

working the dough to much

Answer 10

I have made yummy soft biscuits using melted butter & adding cream of tartar to the flour, sugar, baking powder mix. dunno if it's the melted butter or the cream of tartar...but they come out really good. it's quick to whip up & quick to bake.