Give step by step info on How To Make Home Made Biscutts?

Question

I have searched the web, tried several recipies and still my biscutts are nothing like (Bad as I hate to) Hardys. I want a big man size like the restraunts serve.
Is there something about the handling of the dough I am missing? I follow package directions to the letter and pffft... pittiful. Altitude isn't a factor either by the way.

Answer 1

You may be overhandling the dough. Stir in the milk or buttermilk just until the dry ingredients are moistened. Overhandling makes the dough tough and dry.

Or, if you're working from scratch, don't overblend the margarine and flour mixture. A texture like coarse cornmeal with a few pea-sized lumps is fine. Again, overmixing will cause problems with texture.

Here's a copycat Hardee's Biscuit Recipe:

Hardee's Buttermilk Biscuits

Ingredients

4 c. self rising flour
1 T baking powder
2/3 c. shortening
1 T Sugar
2 c. buttermilk

Procedure

Mix dry ingredients together. Cut in shortening until mixture resembles coarse corn meal. Add enough milk to form a soft dough that can be rolled out. Do NOT knead dough, as this will toughen it.

Roll out to 1 inch thickness. Cut with large round cutter and brush tops with additional buttermilk. Place on greased cookie sheet and bake at 400 degrees for 15 minutes

Answer 2

It reads as if you have enough recipes to choose from so I'll cut to the how's. Use shortening and liquids at a temperature of about 70 degrees. The solid shortening, preferably part lard, is cut into the dry ingredients with a pastry blender or 2 knifes, until the mixture is of the consistency of course corn meal. Make a well in the center of these ingredients. Pour all the milk or milk and water in, at once. Stir slowly and carefully to start, then stir vigorously until the dough is fairly free from the sides of the bowl--for only a scant 1/2 min. turn dough onto a lightly floured board. knead the dough gently and quickly for another scant 1/2 minute--just long enough so the dough is neither knobby nor sticky and until the riser is well distributed. Roll the dough with a lightly floured rolling pin or pat it gently with the palm of the hand until it is about a 1/4 inch thickness. cut the dough in typical rounds, with a biscuit cutter that has been lightly dipped in flour. Do not twist the cutter. Brush the tops of the biscuits with melted butter. Place on an ungreased baking sheet. Bake at 450 degrees (or what your recipe calls for) until done--12 to 15 minutes.

Answer 3

Baking Perfect Biscuits




Follow this simple seven-step process for perfect biscuits every time.

Stir the flour to loosen it up before measuring. Measure the flour by lightly spooning it into a measuring cup.

Cut in shortening with a pastry blender (or with two knives in a crisscross motion) until the mixture looks like coarse crumbs. Cutting in distributes bits of shortening throughout the flour before the liquid is added. As the biscuits bake, the shortening melts in pockets which produces the tender, flaky layers. For extra-flaky biscuits, leave the shortening in larger, pea-sized chunks. Lard or butter may be substituted for the shortening.

Mix by making a well in the dry ingredients and adding the liquid all at once. Stir with a fork only until a soft ball of dough forms and the mixture leaves the sides of the bowl. The dough should be soft. If the dough is dry, add an additional 1 to 2 tablespoons milk. Using buttermilk instead of milk will give the biscuits a tangier flavor and moister texture.

Knead by turning the dough out onto a floured surface or pastry cloth. Roll the dough around to lightly coat it with flour. Knead just enough to thoroughly combine the ingredients, 10 to 12 times.

Roll out the dough with a rolling pin to an even 1/2-inch thickness. Biscuits double in height during baking.

Cut with a floured cutter. Push any leftover dough scraps together and gently reroll them.

Bake in a preheated 450 degrees F. oven on a lightly greased baking sheet. For a golden crust, use a shiny baking sheet. Dark cookie sheets will cause the biscuits to over-brown on the bottom. For crusty sides, place the biscuits 1 inch apart. For soft sides, place them close together. Brush hot biscuits with melted butter or margarine, if desired.

Answer 4

J.P.'s Big Daddy Biscuits
SUBMITTED BY: John Pickett


"This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls...you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals huge mongo biscuits."

Original recipe yield:
6 grand sized biscuits

PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min


INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Answer 5

Angel Biscuits II

Original recipe yield
2 dozen biscuits

INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
3/4 cup shortening
DIRECTIONS
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter (or glass dipped in a little flour). Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 10 to 12 minutes, or until browned.
These are delicious! Hope this helps..

Answer 6

Some claim the secret is to use real lard, rather than shortning or butter. I suspect the true secret, is just practice, practice, practice, as it is with most cooking techniques.

Answer 7

Try getting a box of BISCUIT they have recipes and ideas right on the box