Awww, Biscuits!?

Question

Whenever I make biscuits they always turn out dry and flavorless. I have tried various recipes, but I can never get that restaurant quality that I am looking for. I even use real butter!

Any suggestions?

I appreciate the "store bought" idea. But, I really enjoy baking and biscuits are my only failure.

Answer 1

You are overworking the dough.
I have the same problem.
Try to handle to dough less.

Answer 2

Ever try buttermilk? My little old southern grandmother swears by it.
Buttermilk Biscuits
3 cups self-rising soft flour
10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled, plus 6 tablespoons unsalted butter, melted for brushing the tops (optional)
1 1/4 cups buttermilk

Preheat oven to 425 degrees F.
Place the flour and chilled butter in a medium mixing bowl. Work the butter into the flour with a pastry cutter, a fork, or your fingertips until the butter pieces are a little larger than an English pea, but not larger than a lima bean. If you are using your fingers, work quickly so that the heat of your hands won't melt the butter.

Pour in all of the buttermilk and, using light pressure, fold the mixture a few times with a plastic spatula until it holds together. Do not overmix. In order to make light biscuits, it is important to work the dough as little as possible.

Turn the dough out onto a floured board and knead it quickly and gently 6 to 10 times or until it begins to be almost homogenized. There will be large pieces of butter throughout. Sprinkle a little flour under the dough so that it won't stick to the board and lightly dust the top of the dough so that it won't stick to the board and lightly dust the top of the dough so that it won't stick to the rolling pin. Roll the dough out to about 1/2-inch thickness.

Cut the dough into 2-inch rounds, place on an ungreased baking sheet, and bake in the preheated oven for about 15 minutes. I like the biscuits to be crispy and brown on the top and bottom, but not dry in the middle. Remove the baking sheet from the oven and brush the tops of the biscuits with the melted butter. Serve right away.

Answer 3

These are very good and light. They have baking powder, baking soda and yeast in them but you don't let them raise like you do regular yeast breads.

Angel Biscuits

1 pkg yeast
1/4 c warm water
2 c buttermilk
5 c flour
1 T baking powder
1 tsp baking soda
1 tsp salt
1/4 c sugar
1 c butter

Combine yeast and warm water. Let stand 5 minutes. Add buttermilk and set aside. Sift flour, baking powder, baking soda, salt and sugar. Cut in butter. Add buttermilk mixture and mix until just moistened. Turn out, knead 4-5 times and shape into a ball. Then roll out to 1/2" thick and cut with a 2" biscuit cutter. Bake in a preheated 400º oven for 13-15 minutes or until golden brown. Makes 4 1/2 dozen.

Answer 4

Hey cheat like I do. These taste just like homemade biscuits but are so easy to make.
Sour Cream Muffins Recipe Courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Bag Lady





2 cups self-rising flour
2 sticks butter, melted
1/2 pint sour cream

Preheat oven to 350 degrees F.
Combine all ingredients and spoon into small, un-greased muffin tins. Bake for 20 to 30 minutes.

Answer 5

I suggest using shortening instead of butter or use butter flavored shortening.

Butter has about 15% water. I think the extra water affects the quality of the baked goods, while shortening is 100% fat and tends to produce a flaky(er) biscuit.

Answer 6

I am from the south where it is pretty much a sin if you can not make homemade fluffy biscuits. Well I guess I am a sinner because I have never been able to. I found in the freezer section at the grocery store frozen biscuits that are awesome. You cannot tell the difference. My mother n law was so impressed that she starting buying them and that is all that she will use now. They also have the buttermilk kind.
Try those and I bet you will love them and never try to make them again. Good luck!

Answer 7

Use shortening instead of butter. Use the butter when they have finished baking. My grandmother used something else and her biscuits were the best tasting. If you aren't health conscious, use buttermilk and lard instead of milk and shortening. Then put butter inside the hot biscuits. Nothing is better ( tasting, that is).

Answer 8

The secret to good biscuits is that the less you work the dough the better. They may not have the nice shape but they taste a lot better.

Answer 9

Do you use buttermilk in them??? If not, you should and like the other lady said dont use butter use shortening.

If the dough is too dry you might be using too much flour.

Answer 10

hahahahaah!I saw that comercial thats a good way to block a curse you lil brat of a bulldog!