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I want to make a light, fluffy buiscuit. I like the Pillsbury biscuits and the crescent rolls, you know the ones that come in the pop open can. Whenever I make biscuits they are heavy and doughy. I don't like the ones made with bisquick at all. Can anyone give me a recipe to make a light, fluffy, layered biscuit? I'm still sort of new to baking so please be specific with the recipe. Thanks in advance. I appreciate your help.
I use the basic buscuit recipe on the back of a bag of Martha White flour. I suspect you may be using too much flour, overkneeding it, or have your oven temp too low. Keep trying. It just takes time. Good Luck
Here's a tip I found. Don't knead the dough too much- just mix it until it's combined then spread it out on a floured board. Then fold the dough over a couple of times. Cut your biscuits and the layers create those airy pockets that make them fluffy.
When I read your post, I immediately thought of old fashioned Angel Biscuits - they are much lighter than regular biscuits - melt in your mouth. You mix them, let them rise 30 minutes and then bake. Here is the recipe.
Angel Biscuits
•1 package active dry yeast (about .25 ounce)
•1/4 cup warm water, about 110° F.
•2 cups warmed buttermilk, about 110° F.
•5 to 5 1/4 cups all-purpose flour
•1/4 cup granulated sugar
•2 teaspoons baking powder
•1 teaspoon baking soda
•1 tablespoon salt
•3/4 cup chilled shortening
•4 tablespoons chilled butter
•melted butter
Preparation:
Dissolve the yeast in the 1/4 cup of warm water. Set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat. Stir in yeast mixture and buttermilk, blending well. Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes. Bake at 400° for about 15 to 20 minutes. Brush tops with the melted butter while still hot. Makes about 2 to 3 dozen angel biscuits, depending on size.
I make mine with all butter, no shortening. Yum. I never did like the taste of Bisquick. Whatever recipe you use, be sure not to flatten the dough too low.
When I read your post, I immediately thought of old fashioned Angel Biscuits - they are much lighter than regular biscuits - melt in your mouth. You mix them, let them rise 30 minutes and then bake. Here is the recipe.
Angel Biscuits
•1 package active dry yeast (about .25 ounce)
•1/4 cup warm water, about 110° F.
•2 cups warmed buttermilk, about 110° F.
•5 to 5 1/4 cups all-purpose flour
•1/4 cup granulated sugar
•2 teaspoons baking powder
•1 teaspoon baking soda
•1 tablespoon salt
•3/4 cup chilled shortening
•4 tablespoons chilled butter
•melted butter
Preparation:
Dissolve the yeast in the 1/4 cup of warm water. Set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat. Stir in yeast mixture and buttermilk, blending well. Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes. Bake at 400° for about 15 to 20 minutes. Brush tops with the melted butter while still hot. Makes about 2 to 3 dozen angel biscuits, depending on size.
Cattknapp, can you substitute soured milk (milk, lemon juice, T oil) for the buttermilk...or do you have to use buttermilk?
Thank you Cattknap for the recipe. I am certainly going to try it. Appreciate you taking the time to type it all out.
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