Easy homemade biscuits
Self-Rising flour already has the leavening agent (baking powder) and salt added in the flour mixture. First off, let’s start with the most common complaint any new biscuit maker has.
I hear this one a lot! We all know biscuits shouldn’t be hard. So, what could possibly be the problem?
When using all-purpose flour to make biscuits, you have to add some sort of leavening agent to get your dough to rise when baking. But, when you use self-rising flour, it already has the leavening added so you don’t have to worry about adding in baking powder or salt. And I’m telling you, this White Lily Self-Rising flour is better than any other Self-Rising flour on the market (and I’m not getting paid to say that either). It makes all the difference!
If you are using a recipe that calls for all-purpose flour and baking powder, then perhaps it’s the baking powder that is the problem. This is actually pretty common. Always check the expiration date on your can or box before baking. You’d be surprised how long that stuff sits in your pantry. Also, put a small bit on your tongue. It should taste metallic and almost “zing” your tongue. But once again, if using self-rising flour, it already has baking powder added so no need to worry about this.
We ain’t making bread here. Biscuit dough (unlike bread dough) does not like to be handled and kneaded a lot. A couple of folds and then cut them out. That’s it. You do not knead the dough until smooth and elastic, like you would bread.
Some folks pack their measuring cups when measuring flour. I used to do this too. It’s a common mistake. And then you wonder why the mixture isn’t coming together like it should. Do. Not. Pack. This goes for any kind of baking you are doing. This isn’t like measuring brown sugar. You do not pack the cup. And it’s for this reason, I do not measure directly from the flour bag.
When you scoop directly from the flour bag, you tend to pack the flour in the cup and that will result in too much flour in your batter. The best way to measure flour is to have the flour in a bowl or a flour canister where there is plenty of room to work. I give the flour a good stir first with a fork. This loosens it up a bit and helps stir a little bit of air in there. Then I dip my measuring cup in the flour and scoop off any excess flour. No packing. Just dip and scoop off excess. Either using your finger or a butter knife.
You are using the wrong cup to measure.
You tried to change the fat content.
Buttermilk is thick. And some recipes require that thickness. So if your buttermilk substitute is not thickened, it may not work in your recipe. There is a buttermilk powder on the market. It works fine, but honestly, nothing tastes quite like good, real buttermilk to me. But the powder usually works in a pinch. Fat is needed in most baking recipes for a reason so keep it there unless the recipe creator has given instructions that a substitute can be used. And another mention of note when making biscuits:
1 3/4 cups White Lily Self-Rising flour
1 cup heavy cream
1/4 cup melted butter (for tops of biscuits)
If you follow these few suggestions here, I promise you will have a beautiful, fluffy and amazing tasting biscuit. If you can get your hands on some White Lily Self-Rising flour, then I know you will never go back to using anything else again because everyone will be so impressed by your soft and fluffy biscuits. Southern bakers swear by this flour for a reason.
- 1 3/4 cups White Lily Self-Rising flour
- 1 cup heavy cream
- 1/4 cup melted butter for tops of biscuits
- Preheat oven to 500F degrees (yes, that is the correct temperature)
- Spray a baking sheet with a little nonstick spray.
Measure out flour into a large bowl.
- Gradually stir in cream, adding enough to moisten flour to a sticky dough.
Mix gently then turn dough out onto a lightly floured surface (use the self-rising flour). If it is too sticky to handle, add just a sprinkling of self-rising flour to the top.
Fold the dough ta couple of times to form a ball.
Pat or roll dough gently to a 1/2 inch thickness.
- Take your biscuit cutter and dip it in a bit of the self-rising flour (this will keep it from sticking to the dough as it cuts).
Then begin to cut out biscuits as close together as possible. Do not twist your biscuit cutter when cutting them out.
- Place biscuits on your prepared cookie sheet.
- Brush the tops of the biscuits with a bit of melted butter.
- Then place biscuits (one sheet at a time, in the middle rack) in preheated oven and bake for about 8-10 minutes or until tops are golden brown.
To Store: Cool biscuits completely. Wrap in plastic wrap or place in freezer storage containers. Biscuits can be frozen for up to one month. To reheat: Place biscuits on baking pan and bake 5 to 10 minutes at 400°F. Refrigeration is not recommended.