# Biscuit 911 (calling all chefs) **URL:** \ **Category:** Cafe Society\ **Created:** [June 7, 2004, 4:56pm UTC](https://boards.straightdope.com/t/biscuit-911-calling-all-chefs/249118 "2004-06-07T16:56:42Z")\ **Posts on this page:** 7\ **Page:** 2
**Author:** ![tdn](https://avatars.discourse-cdn.com/v4/letter/t/94ad74/32.png) [@tdn](https://boards.straightdope.com/u/tdn)\ **Post date:** [June 7, 2004, 11:59pm UTC](https://boards.straightdope.com/t/biscuit-911-calling-all-chefs/249118/21 "2004-06-07T23:59:55Z")
> [@JuanitaTech](#): > > I use two cups of all purpose flour, four teaspoons of baking powder, a quarter teaspoon of baking soda (if I’m using buttermilk and if I’m not, I skip it), two tablespoons each of butter and shortning. I use my dough/pastry blender or the tines of a fork to cut the fat into the flour mixture. I leave some of the fat the size of peas and others so that they resemble crumbs. > > I then add a cup of cold buttermilk or regular milk and, using a fork, mix just until everything comes together. A little better, but not much. I rolled them a bit thicker (.75 in), but they still only rose a bit. The baking powder was OK, the soda was store-bought fresh. And I followed your recipe exactly. So I think we’re back to technique. I can’t help but think you must knead it a little. The big problem with mine is that they are very uneven on top, and they crumble easily. I bet this is letting steam escape preventing rising. And the texture is mealy, not airy. I wonder if just a little gluten production would help that. ---
**Author:** ![flickster](https://avatars.discourse-cdn.com/v4/letter/f/7bcc69/32.png) [@flickster](https://boards.straightdope.com/u/flickster)\ **Post date:** [June 8, 2004, 12:32am UTC](https://boards.straightdope.com/t/biscuit-911-calling-all-chefs/249118/22 "2004-06-08T00:32:33Z")
Here’s the recipe we have used for many years (thanks to _Southern Living_) 2 cups flour 1 tablespoon baking powder 2 tsp sugar 1/2 tsp salt 1/2 tsp cream of tartar 1/2 cup shortening 3/4 cup buttermilk 1/2 tsp baking soda Sift 1st 5 ingredients together, cut in shortening combine buttermilk & baking soda, mixing well, then add to dry ingredients, stir only until mixture is combined and moistened. Turn out onto floured surface, dust with flour and roll with floured rolling pin until 1/2 inch thick. cut out biscuits and place on baking sheet, bake at 450 for 10 minutes or until golden brown. Not sure how many you are cooking for, the above makes about 10 biscuits. I usually increase everything by 50% or double when all the family is home. I have also used this recipe when we had a gas oven, so that should not be a problem either. ---
**Author:** ![UrbanChic](https://avatars.discourse-cdn.com/v4/letter/u/9dc877/32.png) [@UrbanChic](https://boards.straightdope.com/u/UrbanChic)\ **Post date:** [June 8, 2004, 3:55pm UTC](https://boards.straightdope.com/t/biscuit-911-calling-all-chefs/249118/23 "2004-06-08T15:55:38Z")
> [@tdn](#): > > A little better, but not much. I rolled them a bit thicker (.75 in), but they still only rose a bit. The baking powder was OK, the soda was store-bought fresh. And I followed your recipe exactly. No. No kneading. It sounds to me like your dough is too dry. Are you using the same cup to measure both your flour and your milk? You should be, if you’re not. Are you thoroughly mixing your dry ingredients before adding the milk so that your leavening agents are mixed into the flour well? I use the scoop and scrape method to measure the flour and, after knocking the cup against the inside of the sink to remove the excess flour, I use the same cup to measure my milk. Finally, and I don’t know anything about this, but would your (high) altitude have anything to do with anything? I don’t know your location, so I’m basically grasping at straws here. JuanitaTech, who firmly believes everyone should be able to make a good biscuit. ---
**Author:** ![Beadalin](https://avatars.discourse-cdn.com/v4/letter/b/3be4f8/32.png) [@Beadalin](https://boards.straightdope.com/u/Beadalin)\ **Post date:** [June 8, 2004, 4:12pm UTC](https://boards.straightdope.com/t/biscuit-911-calling-all-chefs/249118/24 "2004-06-08T16:12:47Z")
> [@](#): > > _Orginally posted by **Lamar Mundane** :_ > I’d recommend eliminating all kneading. Put all the milk in at once and stir until the dough barely holds together. Bingo! When you’ve mixed your dry ingredients and cut in the butter (or whatever, but I use butter to great success), make a well in the center of them. Pour in the cold milk all and once and stir briefly, then turn the dough into a floured surface and roll it out (gently, and to about 1/2-inch thickness). ---
**Author:** ![Trunk](https://avatars.discourse-cdn.com/v4/letter/t/87869e/32.png) [@Trunk](https://boards.straightdope.com/u/Trunk)\ **Post date:** [June 8, 2004, 4:45pm UTC](https://boards.straightdope.com/t/biscuit-911-calling-all-chefs/249118/25 "2004-06-08T16:45:25Z")
is it possible that **tdn** is in a bad location or a bad altitude. Doesn’t that affect things like biscuits and cakes? ---
**Author:** ![Lamar\_Mundane](https://avatars.discourse-cdn.com/v4/letter/l/85f322/32.png) [@Lamar\_Mundane](https://boards.straightdope.com/u/Lamar_Mundane)\ **Post date:** [June 8, 2004, 4:54pm UTC](https://boards.straightdope.com/t/biscuit-911-calling-all-chefs/249118/26 "2004-06-08T16:54:14Z")
> [@Trunk](#): > > is it possible that **tdn** is in a bad location or a bad altitude. Doesn’t that affect things like biscuits and cakes? Less oxygen= longer time to rise, but I live at a mile up and don’t have any problems. Letting the dough sit for a few minutes before putting it in the oven is a good idea. Make sure the oven is fully preheated before putting in the biscuits, too. ---
**Author:** ![tdn](https://avatars.discourse-cdn.com/v4/letter/t/94ad74/32.png) [@tdn](https://boards.straightdope.com/u/tdn)\ **Post date:** [June 8, 2004, 5:28pm UTC](https://boards.straightdope.com/t/biscuit-911-calling-all-chefs/249118/27 "2004-06-08T17:28:14Z")
Well, I live on a hill. Near the shore. My dough was plent wet. And my oven was preheated. [Previous page](https://boards.straightdope.com/t/biscuit-911-calling-all-chefs/249118.md?page=1)