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Thread: Biscuits won't rise
December 31st, 2008, 07:16 PM #1Recipe Buddy
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Biscuits won't rise
I have changed the flour, bought new baking powder.........nothing works...
I may be kneading to much or not enough any suggestions would greatly be appreciated....
December 31st, 2008, 07:25 PM #2
Re: Biscuits won't rise
Hi cakes -
Follow this simple seven-step process for perfect biscuits every time.
Stir the flour to loosen it up before measuring. Measure the flour by lightly spooning it into a measuring cup.
Cut in shortening with a pastry blender (or with two knives in a crisscross motion) until the mixture looks like coarse crumbs. Cutting in distributes bits of shortening throughout the flour before the liquid is added. As the biscuits bake, the shortening melts in pockets which produces the tender, flaky layers. For extra-flaky biscuits, leave the shortening in larger, pea-sized chunks. Lard or butter may be substituted for the shortening.
Mix by making a well in the dry ingredients and adding the liquid all at once. Stir with a fork only until a soft ball of dough forms and the mixture leaves the sides of the bowl. The dough should be soft. If the dough is dry, add an additional 1 to 2 tablespoons milk. Using buttermilk instead of milk will give the biscuits a tangier flavor and moister texture.
Knead by turning the dough out onto a floured surface or pastry cloth. Roll the dough around to lightly coat it with flour. Knead just enough to thoroughly combine the ingredients, 10 to 12 times.
Roll out the dough with a rolling pin to an even 1/2-inch thickness. Biscuits double in height during baking.
Cut with a floured cutter. Push any leftover dough scraps together and gently reroll them.
Bake in a preheated 450 degrees F. oven on a lightly greased baking sheet. For a golden crust, use a shiny baking sheet. Dark cookie sheets will cause the biscuits to over-brown on the bottom. For crusty sides, place the biscuits 1 inch apart. For soft sides, place them close together. Brush hot biscuits with melted butter or margarine, if desired.
1. Use the right flour. Never use bread flour but use a soft, low protein flour. The proteins in wheat flour, when hydrated and worked, create the gluten strands that make our breads chewy. A pastry or cake flour has less protein. All-purpose flours have less protein than bread flours.
2. Don't overwork the dough. Working the dough develops the gluten. Handle the dough as little as possible.
3. Keep your butter and dough as cold as possible. If you are using butter in your biscuits, the trick is to keep it a solid, not a liquid. If the butter gets warm and melts as you handle the dough, the texture of the product will be very much different. With little bits of butter imbedded in the dough, those bits will melt during baking, create steam, and make for flaky separations in the biscuit.
I hope this helps.
December 31st, 2008, 07:42 PM #3
Re: Biscuits won't rise
Handle your dough gently and don't over handle. It could be the recipe you are using as well - have you tried switching recipes?
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