|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
TIPS FOR BISCUITS |
|
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best TIPS FOR BISCUITS recipe on the web!! One secret to making flaky biscuits is thoroughly blending or "cutting in" the shortening and dry ingredients. A pastry blender, which breaks the shortening into little lumps, works great for cutting in. If you don’t have one, you can crisscross two table knives through the flour and shortening or use a wire whisk. For nice-looking biscuits and even baking, roll or pat the dough to an even thickness. Here’s a clever trick for rolling dough to the right thickness every time: Use two sticks, 1/2 inch thick and 14 inches long, as a guide. Place the ball of dough between the sticks, and roll or pat the dough to the thickness of the sticks. Anyone who works with wood can make a pair of these guides. See photo in How to Make Biscuits, below. Use a biscuit cutter dipped in flour to cut the dough, pushing the cutter straight down through the dough. If you twist as you cut, the biscuits will be uneven. Cut the biscuits as close together as possible. If you don’t have a biscuit cutter, use the end of an opened 6-ounce juice can or other narrow can or glass, or use cookie cutters for fun shapes. Dip in flour before cutting. After cutting as many biscuits as possible, lightly press(don’t knead) the scraps of dough together. Roll or pat the remaining dough to 1/2-inch thickness and cut. These biscuits will look slightly uneven. Biscuit Cures Great Baking Powder Biscuits Are: Light golden brown outside High with fairly smooth, level tops Tender and light Flaky and slightly moist inside Problem: Possible Cause: Not high - too little baking powder - too much mixing - oven too hot Dark bottom crust - oven rack placed too low in oven - oven too hot Tough - too little shortening - too much mixing or handling - too much flour Not flaky - too little shortening - too much mixing - not kneaded enough From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Bran Muffins Chocolate Chip Muffins Blueberry Muffins Streusel Topping TIPS FOR NUT BREADS Zucchini Bread Banana Bread Sour Cream Coffee Cake Apple Coffee Cake Danish Puff TIPS FOR BISCUITS Baking Powder Biscuits Praline Pan Biscuits Easy Garlic-Cheese Biscuits Scones Dumplings Popovers TIPS FOR PANCAKES AND FRENCH TOAST Pancakes Puffy Oven Pancake Banana-Pecan Pancakes Crepes French Toast Waffles Corn Bread Southern Buttermilk Corn Bread YEAST BREAD BASICS Traditional White Bread Country Loaf French Bread Sun-Dried Tomato and Olive Bread Asiago Bread Cinnamon-Raisin-Walnut Wheat Bread Honey Whole Wheat Bread Dark Pumpernickel Rich Egg Bread Sourdough Bread Sourdough Starter Focaccia Dinner Rolls Herb Buns Caramel Sticky Rolls Four-Grain Batter Bread Fresh Herb Batter Bread Oatmeal-Molasses Bread Garlic Bread Texas Toast TIPS FOR BREAD MACHINE BREADS Classic White Bread Whole Wheat Bread Multigrain Loaf Jalapeño Corn Bread Cheese-Onion Bread Mediterranean Herbed Bread Raisin-Cinnamon Bread HOW TO MAKE BISCUITS HOW TO MAKE YEAST DOUGH BAKING STONES AND TILES MISTING AND CREATING STEAM |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
