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The secret to making good biscuits
#1
I am horrible at making biscuits. They are hard, dry lumps. I have tried multiple times over the years, even tried a recipe from my Southern friend @Tac. Biscuits are easy to make but always a failure for me. I saw this article today and they indicate that it could be the flour I am using. According to the author, the Southern secret to fluffy biscuits is White Lily flour. White Lily flour is easily found down South. I have never seen or heard of it.

Why Most of America Is Terrible at Making Biscuits
There’s a scientific reason no one outside the South can nail them.
To make a good biscuit, “you want a flour made from a soft wheat,” he says. “It has less gluten protein and the gluten is weaker, which allows the chemical leavening—the baking powder—to generate carbon dioxide and make it rise up in the oven.” It turns out that in most of the U.S., commonly available flours are made from hard wheats, which serve a different purpose.

I am going to order some of this flour and try making biscuits again.

This site has recipes
https://www.whitelily.com/
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#2
My "secret"

Perfect every time.  Yeah3

Although it's getting harder to find in most grocery stores.

[Image: e90380f3-738d-4f65-bb88-729e5dd90290_1.d...86de4.jpeg]
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#3
It's a very fine, soft flour.  Probably is White Lily Flour.
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#4
(02-13-2020, 05:09 PM)Guest Wrote: My "secret"

Perfect every time.  Yeah3

Although it's getting harder to find in most grocery stores.
Do you sift your Bisquick before using it?
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#5
(02-13-2020, 05:50 PM)Lily Wrote:
(02-13-2020, 05:09 PM)Guest Wrote: My "secret"

Perfect every time.  Yeah3

Although it's getting harder to find in most grocery stores.
Do you sift your Bisquick before using it?

Never sift.  And when perfectly mixed it should still be a little lumpy.
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#6
(02-13-2020, 04:31 PM)Lily Wrote: I am horrible at making biscuits. They are hard, dry lumps. I have tried multiple times over the years, even tried a recipe from my Southern friend @Tac. Biscuits are easy to make but always a failure for me. I saw this article today and they indicate that it could be the flour I am using. According to the author, the Southern secret to fluffy biscuits is White Lily flour. White Lily flour is easily found down South. I have never seen or heard of it.

Why Most of America Is Terrible at Making Biscuits
There’s a scientific reason no one outside the South can nail them.
To make a good biscuit, “you want a flour made from a soft wheat,” he says. “It has less gluten protein and the gluten is weaker, which allows the chemical leavening—the baking powder—to generate carbon dioxide and make it rise up in the oven.” It turns out that in most of the U.S., commonly available flours are made from hard wheats, which serve a different purpose.

I am going to order some of this flour and try making biscuits again.

This site has recipes
https://www.whitelily.com/

Oh boy, I made quite a few batches of hockey pucks before getting the hang of biscuit making.   One thing I learned was to not knead the dough.  Kneading develops gluten, and that's not what you want with biscuits.  I just fold the dough over a few times, then roll it out.

I use Simple Truth organic flour most of the time (no RoundUp in my biscuits, please), but love to use Einkorn (ancient grain wheat), too.  It's the most gorgeous stuff, like velvet.  Very low gluten;  even ppl with gluten intolerance can eat it.  It's just far more healthy/nutritious than frankenwheat.  Costs more and has a tiny bit of a learning curve, but is so worth it.

https://bluebirdgrainfarms.com/product/o...nka-flour/

https://jovialfoods.com/organic-einkorn-...flour-2lb/    <the one I use.
It is no measure of health to be well adjusted to a
profoundly sick society.
   - Jiddu Krishnamurti
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#7
Yep. My from scratch biscuits are not so good so I use this mix that I buy.

[Image: hU2WHzH.jpg]

Works great. My fav way to make them? A little wet and sloppy and make drop biscuits and then pour sausage and gravy over them. Let me know if you don't know what drop biscuits are
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#8
(02-13-2020, 09:50 PM)Guest Wrote: Yep.  My from scratch biscuits are not so good so I use this mix that I buy.

[Image: hU2WHzH.jpg]

Works great.  My fav way to make them?  A little wet and sloppy and make drop biscuits and then pour sausage and gravy over them.  Let me know if you don't know what drop biscuits are

I make pancakes with that.
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#9
(02-13-2020, 09:56 PM)Mmmkay_Ultra Wrote:
(02-13-2020, 09:50 PM)Guest Wrote: Yep.  My from scratch biscuits are not so good so I use this mix that I buy.

[Image: hU2WHzH.jpg]

Works great.  My fav way to make them?  A little wet and sloppy and make drop biscuits and then pour sausage and gravy over them.  Let me know if you don't know what drop biscuits are

I make pancakes with that.

Makes great drop biscuits too.  I have a big spoon that I use to plop them out on the cooking sheet.  They rise up and are flakey and fine and delicious.  Try it sometime.  Don't follow the biscuit recipe on the box, that is for rolling them out.  Well I guess follow it a little but keep adding milk until it is a little sloppy and not something you can roll out like usual.  Then spoon that as lumps onto a cookie sheet and shove in the oven.

ladle some good sausage and gravy on that and it is fantastic
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#10
Use premixed biscuit flour with the baking powder already in. 4 cups of flour, one stick of salt free butter and 3/4 cup of crisco. Mix well with hand pastry blender. Pour in about a cup of buttermilk and start mixing with a wooden spoon in a big bowl. Add whole milk until ita stick wet. Sprinkle flour on top and push down even. Have even preheated to 500. High heat is key. Scoop out dough and make biscuit in hand. Put biscuit on oven stone. Do this with all dough. Place in oven and watch till tops are nice and brown. Use spatula to remove from stone. Thank me later.
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