light biscuits

FH · Joined: 26 Jul 2007 Posts: 4

i have been copy cating Red Lobsters bisquits for some time, but i don't
like the
fact that when i make them with Bisquick, they are solid and heavy.

can someone recommend (or post) a recipe that would be light / fluffy /
airy?

thanks for any help.

Archived from group: alt>food

Ward Abbott · Joined: 26 Jul 2007 Posts: 49

On Tue, 7 Aug 2007 10:52:23 -0700, "FH" wrote:

>i have been copy cating Red Lobsters bisquits for some time, but i don't
>like the
>fact that when i make them with Bisquick, they are solid and heavy.
>
>can someone recommend (or post) a recipe that would be light / fluffy /
>airy?

It is the flour that makes light biscuits. You need a soft winter
wheat flour like White Lily. They have it available on line since I
don't know where you live.

Here is my thirty year old tried and true recipe.

@@@@@ Now You're Cooking! Export Format

Classic Biscuits

breads

2 cup White Lily self rising flour
1/2 teaspoon baking powder
1/4 teaspoon soda
1 1/2 teaspoon sugar
4 oz shortening
3/4 cup buttermilk
1/4 cup butter; melted

Preheat oven to 450F.

Cut shortening into dry mixture with a blender. Add buttermilk and
stir until combined.

Knead 15 times on floured board. Add more flour if too damp. Roll
out and cut biscuits. Bake for 10 minutes or until golden brown.
Brush tops with melted butter after removal from oven.

Yield: 8 servings

** Exported from Now You're Cooking! v5.82 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

FH · Joined: 26 Jul 2007 Posts: 4

thank you very much! Smile

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