Im 47 and when I was a girl my grandma made the best homemade bisquites.I just can't seem to do it right.?

Question

They always come out too hard. Got any recipes???

Answer 1

2 Cups flour
2 Tbs cold butter (cut into small pieces)
2 Tbs shortening (I use Crisco)
4 tsp baking powder
1/4 tsp baking soda
2 tsp kosher salt (I like kosher because I like the large grains in my biscuits)
1 Cup buttermilk

1. Combine flour, salt, baking powder, and baking soda in a large bowl
2. Add butter and shortening and cut-in with your fingers until they are totally incorporated: the fats should be dispersed into very small pieces
3. Add buttermilk and stir with a spoon until "mostly" combined
4. Dump onto a floured surface and knead lightly. Form into a 1 to 1.5 inch layer and cut with a biscuit cutter
5. Place cut biscuits onto a parchment paper lined baking sheet - place the biscuits close to one another, but not touching
6. Bake at 425 for ~20 mins - until the tops are golden brown.
7. Remove and eat

note: Your biscuits are tough because of over-kneading. Remember to have a light touch with the biscuits. Also remember that the dough doesn't have to be homogenous.

Answer 2

My grandma always used White Lily self rising flour, and to this day I can't find another flour that makes such a great biscuit. This is the recipe from their website (of course grandma never measured anything)

2 cups White Lily Self-Rising Flour
¼ cup vegetable shortening, butter, or lard
2/3 to ¾ cup milk or buttermilk

Preheat oven to 500oF.

Cooking Instructions:
Measure flour into a large bowl. Divide the shortening, butter, or lard into pieces and scatter on top of the flour. Work the pieces into the flour with at pastry cutter, two knives, or your fingertips until the pieces are about the size of peas. Gradually stir in milk or buttermilk, adding only enough to moisten the flour and hold the dough together.

Turn the dough onto a lightly floured surface. Knead gently two to three strokes. Using a light tough, pat or roll dough to ½-inch thickness. Cut with a floured 2-inch biscuit cutter, leaving as little dough between cuts as possible. Gather the remaining dough and re-roll one time. Discard scraps remaining after second cutting.

Place biscuits on a baking sheet with sides touching for soft Southern-style biscuits. If you prefer biscuits with crisp sides, place biscuits close together but not touching.

Bake for 8 to 10 minutes, or until tops are golden brown. Serve hot out of the oven.

Makes 12 biscuits.

Answer 3

One thing to remember, Cold Butter for the cut-in, if it starts to warm up, put it the fridge for 5 minutes
Quick Buttermilk Biscuits

1/2 c. butter
2 c. self-rising flour
3/4 c. buttermilk
butter, melted

Cut butter into flour until it resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Do NOT overmix. Turn out onto floured surface. Knead lightly 3-4 times. Roll to 3/4 " thickness and cut with a 2" cutter. Place on lightly greased baking sheet. Bake at 425F., 13-15 minutes. Brush with melted butter.

Answer 4

Biscuits

6 to 7 cups flour
1 cup Crisco
1 tblsp. salt
3 tblsp. baking powder
3/4 cup milk

Mix dry ingredients together. Cut in Crisco until particles are fine. Stir together. Knead lightly. Pat out to 1/2 inch thickness. Cut into 2 inch rounds. Bake at 450 degrees for 12 to 15 minutes, until golden brown.

Answer 5

It's never too late to get in touch with familly , give her a call and ask for the recipe , she will be glad you did.

Answer 6

I usually use bisquick, but my grandmother made hers from scratch... buy a box of bisquick and follow the directions on the box, but if it don't work, e-mail me, I have grams recipie...