Biscuit woes

[WendyJ]

I haven't tried this, but sounds like an easy way to test to see if it is still good. http://www.thekitchn.com/how-to-tes...cebook&utm_medium=social&utm_campaign=managed

 

[mrscoyote]

Cool, I'm gonna try that

 

[Britesea]

Baking Powder has a shelf life of only 8-12 months, but you can make it using Baking Soda and Cream of Tartar—both of which have an indefinite shelf life
Directions:
2 parts Cream of Tartar to 1 part Baking Soda. Mix thoroughly.

 

[baymule]

My biscuit recipe:

1 can beer
1 box Bisquick

Open beer, pour in bowl. Mix enough Bisquick in to make a dough. Pat out on floured surface, cut out biscuits with over turned drinking glass. Cut them kinda thick, don't roll the dough out thin. Place on greased cookie sheet and bake at 375 degrees 15 minutes or until done. Serve with butter and jam. Never fails!

I have been a failure at every recipe I ever tried, but this one. And I am a good cook too, just not biscuits I guess....

 

[goatgurl]

going to have to try that baymule. i have to admit i haven't made biscuits since i found out wally world sells the frozen ones that rise up and bake so nicely. i know, i know I'm a lazy bum, lol
and britesea thanks for the cream of tarter and soda info. I'm writing that down for future use.

 

[k15n1]

Beer, eh? That's a new one. Bisquick is pretty salty for my taste. It's just flour, salt, and baking powder, so I don't bother with it. I just don't see the labor/time/hassle savings in mixing a few dry ingredients. Oops, ranting...

I suggest you use the Betty Crocker recipe. Or read a bunch of quick-bread recipes and interpolate. Use fresh baking powder, knead as instructed (no more no less), and pre-heat the oven. Oh, and don't use diet fat. You need the real thing---butter or bacon drippings.

 

[mrscoyote]

I agree about the bisquick being salty. I always use real butter. So far the recipes all seem to be about the same.

 

[Britesea]

you could make your own biscuit mix, custom fit to your taste- whole grain? check. low sodium? check. gluten-free? check. healthy fat? check. I make mine from a mix of whole wheat and white flour (because straight whole wheat is a little too crumbly for me), coconut oil, salt and freshly made baking powder. I tried a gluten free mix once and found that I had to add less milk because it got soggy faster.

9 cups flour
1/4 cup baking powder
1 tablespoon (or less) salt
2 cups solid fat such as lard, coconut oil, butter or shortening

Combine dry ingredients in a large bowl, then cut the fat in until it resembles coarse crumbs (clean fingers work great here). Store in an airtight container in a cool dry place (or in the freezer for up to 8 months)

 

[mrscoyote]

thanks for the recipe. how much milk do you add ? a set amount or just eyeball it?

 

[Britesea]

well @mrscoyote, technically it's supposed to be 2 cups mix and 2/3 cup milk... but I tend to just eyeball it since if I measure it always seems to be a bit dry- except when I tried the gluten free flour.

I also use this mix to make coffee cake and shortcake ... just add some sugar (1/3-1/2 cup)