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cmcduff
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| Joined: | Mon Feb 23rd, 2009 |
| Location: | Canton, Georgia USA |
| Posts: | 4 |
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Posted: Mon Feb 23rd, 2009 01:05 pm |
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Hi everyone,
I wanted to know if anyone has a good recipe for "soft"biscuits. I I have tried the recipe in the cookbook, but wanted to see if anyone has other recipes using the ww flour.
Thanks 
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lovemyhome
Member
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Posted: Mon Feb 23rd, 2009 02:45 pm |
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This was a hard area for us. We were so used to light and fluffy biscuits. I can make light and fluffy biscuits now with whole wheat, but the taste is too wheaty for us. It over whelms what you are putting on it. This is just us. I would rather my family eat partial wheat biscuits than none at all. You can take this recipe and make light and fluffy whole wheat biscuits, just use all wheat instead of both kinds. This is our favorite biscuit now.
1 1/2 c soft wheat flour
1/2 c regular white flour
4 tsp. baking powder
3/4 tsp. salt
1/4 c butter
about 1 cup buttermilk
Mix flours, salt, baking powder. Cut in butter and then stir in buttermilk.
Put on floured surface and knead about 8 times. Cut and place on ungreased cookie sheet. Bake at 450 for about 10-15 minutes, depending on thickness.
*I have tried sifting the ingredients and not sifting, but they came out the same.
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Gigmaster
Member
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Posted: Wed Feb 25th, 2009 12:41 am |
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Here's how to make flufffy, great tasting whole-grain biscuits.
Pre-heat oven to at least 425 degrees (biscuits have to cook fast).
Have an iron skillet, or ungreased baking sheet handy.
1-3/4 cups Soft Spring White, freshly ground wheat.
1/4 cup Cornstarch (this is what makes them light).
Aprox. 1/8 cup (just a dab in the palm of your hand) shortening/margarine/lard/coconut oil...your choice.
Aprox. 1/2 cup whole buttermilk, or yogurt.
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
In a large mixing bow, sift all the dry ingredients together at least 3 times.
Cut in shortening until the flour looks 'pebbly', sort of like pea gravel.
Make a hole in the center of the flour, and pour buttermilk in it a little at a time, mixing it by drawing the flour from the edges into the milk. Keep adding and mixing a little at a time until the dough makes a soft ball, just so you can handle it.
Flour your hands, and turn dough out on a flat, lightly floured surface and knead about 12 times, or just so it is easy to handle. DO NOT OVER KNEAD! Less is always better as far as biscuits are concerned. You can even skip this step if you are making 'drop' biscuits.
Now, you can either make 'drop' or Cathead biscuits, or roll out the dough and cut them out, or shape them by hand. Place them in the skillet, or baking pan.
Here is the big secret: Make absolutely sure that the biscuits are touching each other. This will make them rise much taller. And do not grease the skillet, or pan. That will make them burn on the bottom before they are done.
Just before you pop them in the oven, take a brush, or your hand, and slather a little buttermilk on the top of each biscuit.
Bake for no more than 15 minutes. Watch them. When the tops are a beautiful Golden-Brown, take them out.
Serve with LOTS of real butter, honey and homemade jam or preserves.
I spent several years in Culinary School, learning how to cook all kinds of fancy things, but nothing ever beats the taste and smell of fresh biscuits! Everyone should learn how to make biscuits, as soon as they can stand up to the table. They are one of life's simple pleasures.
Bon apetit.
Last edited on Wed Feb 25th, 2009 12:46 am by Gigmaster
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cmcduff
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| Joined: | Mon Feb 23rd, 2009 |
| Location: | Canton, Georgia USA |
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Posted: Wed Feb 25th, 2009 07:52 pm |
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| Thanks for the suggestions! I'll give them a try.
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AshleyMcCord
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| Joined: | Thu Sep 1st, 2005 |
| Location: | Canton, Georgia USA |
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Posted: Thu Mar 19th, 2009 04:03 pm |
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Here is the recipe I use for biscuits: I adapted this recipe from a Paula Dean recipe found on Footnetwork.com
2 1/2 cups Soft White Wheat Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 1/2 cups Heavy Whipping Cream
1 Tbs. Honey Granules (also known as Sucanat w/ Honey)
Whisk together flour and honey granules. Stir in the whipping cream. Put a generous amount of flour on a board or your counter and sprinkle flour over the dough. Pour out onto board and knead about 4-5 times forming a nice smooth ball. Rolls out to desired thickness and cut with a biscuit cutter. Place on greased cookie sheet and bake at 500 degrees for 9 minutes.
These biscuits are light and fluffy and melt in your mouth! You will love them.
Ashley
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lovemyhome
Member
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Posted: Sat Mar 21st, 2009 12:13 am |
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| You are right, we LOVED them!! They were SO light and fluffy. This is my new biscuit recipe. I'm so glad you posted it. We love our bread and liked my biscuits. Now we love both!
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lovemyhome
Member
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Posted: Sat Mar 21st, 2009 08:56 pm |
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| I bought some more whipping cream today to make biscuits for supper tonight. What exactly is it that whipping can do for these biscuits? Making them for a family of 7 is expensive. Is there something else that could give me the same results?
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Gigmaster
Member
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Posted: Sat Mar 21st, 2009 11:41 pm |
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Yes...Whole Buttermilk (not low-fat).
lovemyhome wrote:
I bought some more whipping cream today to make biscuits for supper tonight. What exactly is it that whipping can do for these biscuits? Making them for a family of 7 is expensive. Is there something else that could give me the same results?
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Alison in KY
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| Joined: | Mon Nov 24th, 2008 |
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Posted: Tue Mar 24th, 2009 04:43 pm |
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lovemyhome wrote: This was a hard area for us. We were so used to light and fluffy biscuits. I can make light and fluffy biscuits now with whole wheat, but the taste is too wheaty for us. It over whelms what you are putting on it. This is just us. I would rather my family eat partial wheat biscuits than none at all. You can take this recipe and make light and fluffy whole wheat biscuits, just use all wheat instead of both kinds. This is our favorite biscuit now.
1 1/2 c soft wheat flour
1/2 c regular white flour
4 tsp. baking powder
3/4 tsp. salt
1/4 c butter
about 1 cup buttermilk
Mix flours, salt, baking powder. Cut in butter and then stir in buttermilk.
Put on floured surface and knead about 8 times. Cut and place on ungreased cookie sheet. Bake at 450 for about 10-15 minutes, depending on thickness.
*I have tried sifting the ingredients and not sifting, but they came out the same.
I made these last night and we all liked them, even though my husband said (what else) "They're pretty wheaty". My dough was a bit to wet, so next time I'll slowly add in that buttermilk to try and get it just so. Oh, we did use all wheat.
Also, if you want bigger biscuits then don't roll them to thin. Mine look like hockey pucks...I don't know why I thought my whole wheat biscuits would rise
Thanks for the recipes,
Alison in KY
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KSherrill
Moderator
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Posted: Wed Mar 25th, 2009 02:41 pm |
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| What kind of grain did you use? You can try using all soft white, or adding in a little oat groats. Sounds strange, but the oats can add a moist texture and nice flavor. I use mostly soft white with some oats for my scones and biscuits.
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Alison in KY
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Posted: Wed Mar 25th, 2009 03:14 pm |
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| I used soft I think.
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KSherrill
Moderator
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Posted: Wed Apr 1st, 2009 01:55 am |
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I never notice any of our whole grain goodies tasting too "wheaty," but I love freshly-milled, homemade stuff, so I'm probably biased. You could try adding a little honey or honey crystals to the recipe to sweeten the taste a bit. That might distract your husband's tastebuds from any perceived wheatiness.
To help your biscuits rise more, try letting them rest 15 minutes before putting them in the oven. This also works with muffins.
And Gigmaster had this good advice: "Make absolutely sure that the biscuits are touching each other. This will make them rise much taller."
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lovemyhome
Member
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Posted: Thu Apr 2nd, 2009 03:11 pm |
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| I just made some biscuits this morning, and I used mayonaise instead of butter. They were delicious!! My whole family agreed that this is the keeper recipe. For 2 cups of flour I used 7 TBS mayonaise.
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rachaelgillis
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Posted: Mon Apr 27th, 2009 06:49 pm |
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| Allison you should try the recipe Ashley posted with the adpated Paula Dean recipe. It is super yummy and soft!
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rachaelgillis
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Posted: Mon Apr 27th, 2009 06:53 pm |
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Ashley. My name is Rachael. I'm the brunette you talked to at the end of the getting started class last week (if you remember..). You told me to let you know how I liked the biscuits....we loved them! I also tried them like I used to make biscuits in the dark ages before the mill. I would use biscuick and buttermilk. That's all I'd use and they were always really good. SO, I tried that with the biscuick recipe and they were really good except needed more salt.
I'd love to keep in touch with you. I wish you guys weren't so far away otherwise I'd be in the store all the time. In fact, I'd love to work at the bakery. Here's an idea. Lets open one in the Lawrenceville Suwanee area!!
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