My first thread, and I’m fairly confidant it’s a subject that hasn’t been covered yet.
Yesterday morning, I wanted to make Mr. Bunny some hot, tasty homemade biscuits. And, for the fourth consecutive time, failed miserably. They didn’t puff, they didn’t brown, they didn’t COOK, they didn’t do a damn thing but turn to rock hard, crumbly little pucks of what tasted like it could have been decent biscuits, had I not screwed up some unidentified but apparently extremely important step of the biscuit-baking process.
So what is it??? This recipe is from the Moosewood cookbook: flour, baking powder, salt, sugar, buttermilk (okay, to be honest I was fresh out of buttermilk and substituted regular milk instead) & canola oil. I followed the directions to the letter, even using their divide-in-half-place-one-half-on-other-and-press-down method instead of kneading. My baking powder was fresh, and I sifted people! Honest! And the results were…well, see above. I am pretty sure that the buttermilk, or lack thereof, was not responsible, since I’ve tried other recipes before with the exact ingredients called for and received the same, unappetizing result.
As stated, this is the fourth time I’ve screwed up biscuits, from four different cookbooks, so it’s obviously me. Is there some secret I don’t know about? Can someone help me???