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.
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.
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.
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).
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.