here you go and i promise you anyone you make these for you won't get rid of them ever
2 cups of self-rising flour
1/2 cup of crisco
1 cup of buttermilk add a little more if you like fluffy biscuits
a pinch of salt
mix all preheat oven 350-400 degrees
bake for 15 min or golden brown take out of oven rub on butter put back for about 3min
best in the world
2007-07-20 13:52:38
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answer #1
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answered by misterware2u 1
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The ingredient that makes biscuits flakey is baking powder. It should be sifted one time with the flour & salt. The dry ingredients should stirred together then the shortening or butter should be cut in very well. (the dough should be like tiny peas, not grainy)
2007-07-20 14:58:28
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answer #2
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answered by Sharri C 1
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the butter /marg/lard /shortening plus the flour is what makes a bisquit flakey same thing goes for pie crust.
make sure your fat choice is good and cold and youve sifted your dry ingrediants before you cut the 2 together.ive even put it back into the fridge for awhile before adding the wet ingrediants.
oh ,and to whomever it was that said something about an egg, youre the one thats wrong.Ive made bisquits all my life and never once even heard of putting an egg in bisquits ,nor have i ever seen a recipe call for them.I do know that eggs help in the leavening process and help make things fluffy but not flakey.
peace><>
2007-07-20 13:55:49
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answer #3
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answered by matowakan58 5
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Actually, its the proper combination of TWO ingredients: shortening/butter and flour. These two ingredients must be mixed well enough to hold the biscuit together, but if combined too well will make the biscuit tough.
2007-07-20 13:34:00
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answer #4
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answered by Tom K 7
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Check your grocery's frozen bread section and try Sister Schubert's dinner rolls. Once I tried them, I've never wanted to make homemade again. My SIL always assigns me the rolls at Thanksgiving; though I make great desserts. She's very proud of her cooking abilities and afraid I might bring something that will show her up. This past year, I found out the day before that she wanted me to bring rolls instead of dessert. I didn't have time to make rolls from scratch, so I went to the store to find the frozen kind. I found Sister Schuberts and bought several pans. Well, everybody at the dinner was raving about how good the rolls were.
2016-05-18 22:47:06
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answer #5
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answered by ? 3
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lard
Aditional Info: Shortening is an artificial product full of trans fats. It'll give you a heart attack before even butter or lard.
Also it gives you gas.
2007-07-20 13:31:29
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answer #6
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answered by p106_peppy 4
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2 things 1) Sift the flour, adds air & takes out any lumps. 2) a good Vegetable shortening..
2007-07-20 13:32:58
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answer #7
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answered by Celtic Tejas 6
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its not the ingredients its the method that you make them
Cold fat be it lard butter or shortening
Cut the butter into the flour
minimum mixing
2007-07-20 19:09:00
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answer #8
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answered by Glow 3
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My hubby, who was an Army cook for 10 years, and makes the flakiest biscuits you EVER ate----
Says not over-handling the dough, and gently folding it as you knead it.
2007-07-20 13:46:01
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answer #9
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answered by Anonymous
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Flakiness is attributed to the butter/lard...and not over working the dough.
http://www.cooksillustrated.com/login.asp?did=3228&LoginForm=recipe&iseason=
2007-07-20 13:44:52
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answer #10
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answered by WineDiva 3
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