What’s wrong with my biscuits?
| November 04, 2011
In Coffee and Convo, Kitchen Basics
Featured Recipe: Bacon Cheddar Garlic Biscuits
If you've ever tried making biscuits, even from a biscuit mix and the result is akin to cardboard, your problem is not enough liquid.
Seems like I get asked quite often, probably because I grew up in the South, how do you make good biscuits? The secret, really is moisture. If when you are stirring your dough together, your dough is not moist and sticky, you don't have enough milk in there. (Some mixes call for water, but even those I prefer to use milk in.)
Day old biscuits should be dry and those are great for frying, using as shortcake or crumbling for breadcrumbs. But fresh-from-the-oven-biscuits should be light and fluffy and moist even before you butter them.
So don't be afraid to add up to 2 tablespoons more liquid than even the package calls for. You won't be sorry.
This recipe is based on using a prepared biscuit mix such as Bisquick (R) and the results are heavenly. For appetizer sandwiches, I split the biscuits, lightly butter them and add a thick slice of Roma tomato. No one will ever know you started with a mix.
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Your column and Web site have been a lifesaver for me many times. After 50 years of cooking 3 times a day for a family I feel like a novice, no confidence! Keep up the good work of educating young and old.
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