Wayne Boatwright wrote:
> Oh pshaw, on Thu 30 Nov 2006 04:44:13p, jmcquown meant to say...
>
> > merryb wrote:
> >> jmcquown wrote:
> >> Just wondering why y'all are using Bisquick or packaged- biscuits are
> >> so easy to make, and homemade are soooo much tastier.
> >
> > I used to be gifted at making biscuits. They were light and flakey and
> > rose oh so nicely! Doesn't matter that I always use "fresh" baking
> > powder, buttermilk, handle the dough as little as possible. In the last
> > 10 years my biscuits have turned out like hockey pucks. Hard round
> > lumps which, if I threw one at you and hit you with it, would cause some
> > serious damage! Somewhere along the line I lost my magic touch. So I
> > use Bisquick. It works for me
> >
> > Jill
>
> What kind of flour do you use, Jill? You should be able to get White Lily
> in the Memphis area, and it's about the best for biscuits. I can't buy it
> here, so I use pastry flour for mine. All-purpose flour has too much
> protein to make good biscuits. Having said that, I always have a box of
> Bisquick on hand, too.
>
> --
> Wayne Boatwright
> __________________________________________________
>
> Procrastination Day Has Been Postponed!
I use all purpose, and have never had a problem- I think it's the
method. I make mine like pie dough- Mix flour, baking powder, and salt-
I grate frozen unsalted butter into the flour- toss around gently to
get the butter evenly dispersed, then add liquid. Mix gently until it
holds together, and knead once or twice. You should still see chunks of
butter in the dough. I always cut into squares or triangles as
oppossed to using a cutter as rolling a second time is a bad idea. They
rise like puff dough and separate into layers. Perfect every time!