Chef Lena Tries 4 Of The Most Famous Biscuit Recipes To Find The Best One
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Date: 2021-05-14
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Comments and reviews: 10
feedwinnie
Too much salt (is your butter unsalted, you didn't say, too much baking soda, makes them salty(all that sugar, it's a biscuit, not a dessert, your dough looks very dry, you're handling the dough too much, even with the rolling pin you're using a very heavy hand. Biscuits should have open sides all the way around, cut with a biscuit cutter and not twisted.
Your biscuits are always going to be lopsided if you cut them the way you are doing it. You're closing the edge. Another thing, biscuits are only going to get so flaky, then you're looking at making a whole other product, more similar to a croissant perhaps.
Biscuit dough should be handled with a light hand as little as possible and quickly as possible, only as much as necessary to pull the dough together. Dough should actually be more of a rough wet mess when turned out on floured surface, using just enough flour to keep from sticking when patting out and folding.
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Too much salt (is your butter unsalted, you didn't say, too much baking soda, makes them salty(all that sugar, it's a biscuit, not a dessert, your dough looks very dry, you're handling the dough too much, even with the rolling pin you're using a very heavy hand. Biscuits should have open sides all the way around, cut with a biscuit cutter and not twisted.
Your biscuits are always going to be lopsided if you cut them the way you are doing it. You're closing the edge. Another thing, biscuits are only going to get so flaky, then you're looking at making a whole other product, more similar to a croissant perhaps.
Biscuit dough should be handled with a light hand as little as possible and quickly as possible, only as much as necessary to pull the dough together. Dough should actually be more of a rough wet mess when turned out on floured surface, using just enough flour to keep from sticking when patting out and folding.
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Gregory
I've just started baking my own biscuits and at first, it didn't go well. I watched several videos, including this on about 6 months ago, and my biscuits didn't rise well and were hard. I followed the directions in the videos as closely as I understood them, but to no avail. My biscuits were just not good. Then about a month ago, someone in an article said the type of flower you use is as important as anything else you do. I was using bread flower. Come to find out, bread flower is made from high protein wheat. Not suitable for biscuits. If the flower has 4 or more grams of protein per 1/4 cup, it's too high. You need flower with 3 grams or less per 1/4 cup to make good biscuits. My biscuits are good now, light and fluffy. Also, I preheat my cast iron skillet with the oven, melt butter in it just before I put in the biscuits and the bottoms come out nice and crisp and the biscuits rise up nice and flaky.
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I've just started baking my own biscuits and at first, it didn't go well. I watched several videos, including this on about 6 months ago, and my biscuits didn't rise well and were hard. I followed the directions in the videos as closely as I understood them, but to no avail. My biscuits were just not good. Then about a month ago, someone in an article said the type of flower you use is as important as anything else you do. I was using bread flower. Come to find out, bread flower is made from high protein wheat. Not suitable for biscuits. If the flower has 4 or more grams of protein per 1/4 cup, it's too high. You need flower with 3 grams or less per 1/4 cup to make good biscuits. My biscuits are good now, light and fluffy. Also, I preheat my cast iron skillet with the oven, melt butter in it just before I put in the biscuits and the bottoms come out nice and crisp and the biscuits rise up nice and flaky.
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Donna
(1) Make sure the butter is unsalted. Otherwise, the biscuits may be too salty.
(2) Instead of cubing the butter, freeze the stick of butter first and grate the frozen butter on your box grater before adding to the flour mixture.
(3) If the bottoms are baking too dark, bake on a higher rack.
(4) To get a rise, make sure the biscuits are touching each other and are baked in a preheated castiron skillet or cake pan with high sides rather than baked on a cookie sheet.
(5) Brush melted butter on the tops before baking.
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(1) Make sure the butter is unsalted. Otherwise, the biscuits may be too salty.
(2) Instead of cubing the butter, freeze the stick of butter first and grate the frozen butter on your box grater before adding to the flour mixture.
(3) If the bottoms are baking too dark, bake on a higher rack.
(4) To get a rise, make sure the biscuits are touching each other and are baked in a preheated castiron skillet or cake pan with high sides rather than baked on a cookie sheet.
(5) Brush melted butter on the tops before baking.
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deejo
As for immediately cutting out the Crisco, it's a personal preference. My mom makes rolled biscuits, always with Crisco & buttermilk & they are the softest, lightest, tastiest & prettiest biscuits I've EVER seen or tasted. Plus, all of these tests but never talked about what kind of flour. That's one of the most important ingredients. A soft, winter wheat flour, like White Lilly, makes the best biscuits. Just my opinion. But it was a cute video.
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As for immediately cutting out the Crisco, it's a personal preference. My mom makes rolled biscuits, always with Crisco & buttermilk & they are the softest, lightest, tastiest & prettiest biscuits I've EVER seen or tasted. Plus, all of these tests but never talked about what kind of flour. That's one of the most important ingredients. A soft, winter wheat flour, like White Lilly, makes the best biscuits. Just my opinion. But it was a cute video.
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Majime
I was very confused while watching this video. She-s a phony Chef. Her linkedin mentions she was a barista for 8 years before working as an assistant for Delish.
The title -Chef- denotes a certain BASIC level of understanding of food science aka -how things work together. - She sounds completely uninformed. Delish should change the title and description.
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I was very confused while watching this video. She-s a phony Chef. Her linkedin mentions she was a barista for 8 years before working as an assistant for Delish.
The title -Chef- denotes a certain BASIC level of understanding of food science aka -how things work together. - She sounds completely uninformed. Delish should change the title and description.
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Lazer
All I'm seeing is people saying your suppose to do this and that and how did you forget this. A very negative comment section, but at the end of day isn't cooking an experiment of opinions and tastes that gives results. Even with her mistakes she got really nice biscuits at the end.
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All I'm seeing is people saying your suppose to do this and that and how did you forget this. A very negative comment section, but at the end of day isn't cooking an experiment of opinions and tastes that gives results. Even with her mistakes she got really nice biscuits at the end.
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BlueTikkaBreadMore
Do not Twist knife or cutters! straight down in and out. Keep all items cold, so you dont get butter sitting in bottom of pans. Folded ends will buckle, open the sides with trimming. Roll your trimmings into roses and bake. No waste.
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Do not Twist knife or cutters! straight down in and out. Keep all items cold, so you dont get butter sitting in bottom of pans. Folded ends will buckle, open the sides with trimming. Roll your trimmings into roses and bake. No waste.
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robyn
Freeze your butter and grate it. Use the top rack. Add 3 tbls of sugar to your dry mix. I like them sweet also. I would bake - 375 for 20 minutes. Recipe 2 is good to experiment with the added sugar. I don't like the square cut for biscuits.
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Freeze your butter and grate it. Use the top rack. Add 3 tbls of sugar to your dry mix. I like them sweet also. I would bake - 375 for 20 minutes. Recipe 2 is good to experiment with the added sugar. I don't like the square cut for biscuits.
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Melissa
Try cutting them. with a sharp knife. ni think they are getting smashed together on the side you are cutting them apart on. -Also try 7up biscuits. Do not use sprite or lemon lime soda. Both are to sweet. Only 7up.
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Try cutting them. with a sharp knife. ni think they are getting smashed together on the side you are cutting them apart on. -Also try 7up biscuits. Do not use sprite or lemon lime soda. Both are to sweet. Only 7up.
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Nopanda
You may have worked in a restaurant that served biscuits, but you obviously did not ever make biscuits before this video. BTW, the 4th recipe is not a biscuit, it's a shortcake (yes there is a difference.
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You may have worked in a restaurant that served biscuits, but you obviously did not ever make biscuits before this video. BTW, the 4th recipe is not a biscuit, it's a shortcake (yes there is a difference.
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