Why do my biscuits always turn out hard and nasty tasting?

Question

It never fails that when I make biscuits from scratch that they taste horrible and are hard as rocks. I've tried various different recipes, but none work out. I just really really really want to be able to make genuine homemade biscuits without breaking out the bisquick. What am I doing wrong?

Answer 1

Here are some tips to help you the next time you bake them

1. Use a low protein flour. We prefer unbleached pastry flour.

2. Don’t over mix the dough. Over mixing the dough will develop the gluten.

3. Roll the dough to a uniform thickness so that they will bake evenly.

4. Roll the dough to 1/2-inch to 3/4-inch in thickness. The biscuits will approximately double in height when baked.

5. Space the cuts as close together as possible. Reworked scraps will not be as tender as the first cut biscuits since the dough has been worked more. Consider cutting squares or triangles so that you have fewer scraps. If you do so, use a ruler for uniform biscuits.

6. If you use a round cutter, don’t twist the cutter as you cut out the biscuits; press straight down.

7. Use a greased or parchment paper-lined baking sheet.

8. If you want crusty biscuits, place them about 1/2-inch apart. If you want soft-sided biscuits, place them closer and break them apart after baking.

9. For browner biscuits, brush the tops with butter or milk.

10. For taller biscuits, bake as quickly as possible after forming. Cool them on wire racks.

Here is a good recipe for you to try

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk

In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.

Answer 2

If you stir the flour and wet ingredients too long. That will make the dough become stretchy-its a whole scientific thing with glutens forming and changing...you can acutally make a 'meat' like product just by using flour and water.

You want fluffy, not firm. So just mix all the dry together in one bowl and mix all the wet ingredients together in another bowl, then mix the wet and the dry.

If you are making drop biscuts, then mix only till the ingredients are wet, if you are making rolled out biscuts, you will need to mix your dough a little longer and probally let it rest, then roll it out.

Also, check to see if your baking powder is fresh. That has a lot to do with fluffy, rising, etc.

Use an oven thermometer too, so you know your dial and the temp are the same-mine is off by about 25 degrees so for a 350 oven, i put it on 325...etc.

have fun baking!

Answer 3

What you need:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup shortening
3/4 cup milk

What you do:
Preheat oven to 450 degrees F (230 degrees C).
In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

Answer 4

There are several causes for tough baked goods. 1) Over mixing the batter or dough. This develops gluten which makes biscuits, muffins, pancakes, etc. dense & heavy. 2) Adding too much flour which leads to heavy & dry cookies. 3) Over baking which makes baked goods dry & hard. Get an oven thermometer so you can check if your oven runs hot, cold, or is right on the money. Always use a timer. 4) Not adding the correct amount of leavening (i.e. yeast, baking soda, cream of tartar, baking powder) or adding too much salt. 5) Flour dries a bit as it stored. Keep it in a tightly sealed container in a cool, dark place.

Answer 5

Sounds like you may be stirring them to much. You want to work in the liquid just enough to wet the dry ingredients. Turn the mixture out onto a floured board and pat lightly, then you can cut into the shapes you want. Another trick is to use milk instead of water, and stir in about 3 oz of cream cheese. Makes them light and fluffy. Good Luck!!!!

Answer 6

You're probably overworking them. Don't knead the dough any more than is absolutely necessary to get everything to stick together.

Answer 7

turn the heat dn your burning them

Answer 8

Add A LITTLE MORE LIQUID AND SHORTEN THE COOKING TIME.