Profile

Sicilian9

We are semi-retired fulltime RVers and travel to see our country. We will soon be focusing on our beloved state of Texas.

  • Website
  • Location: Texas
  • Favorite foods: Tex-Mex above all. Then Italian, Chinese, etc.
  • Last bite on earth: This one's tough. It would be a struggle between fajita's with their mouth watering spices or huevos rancheros that make you feel warm and cozy.

Biscuits spreading too much

@MMinNYC...thanks for the suggestion but I'm not looking for a cream biscuit but one as described above.


@FatBaztard...love the name and I can see how you might think this was an article on aging. We all have too much spreading as we get older...lol

Biscuits spreading too much

@bleu...I agree with you. Everyone has contributed great suggestions and I'm so appreciative of the feedback. I guess this is part of trying to develop a new recipe. I think we should form a club called "Straight Down No Twisting" since we are all in agreement with that procedure for our biscuits:)

Biscuits spreading too much

@dbcurrie...you know, you may have a point here. I did change to King Arthur this time. I'm pretty careful about getting the butter worked in...not too much but enough that you can still see dime size pieces. The dough didn't appear to be wet...just the right consistency. I may do another batch with other flour.

@Aya...yes, I always cut straight down without twisting and I'm a fanactic on fresh soda AND baking powder. Thanks for the input.

Biscuits spreading too much

Thanks for your input.

@Aya...yes, I've been using a cookie sheet and they were getting high but it's been the last few times that they've started falling.

@Maureen...I've used several recipes that have called for both soda and powder....just the same as there are biscuit recipes for just soda or powder. That's one of the reasons I started researching it. I also use a biscuit cutter because I like the way they look after baking...that's if they didn't slid down:)

Biscuits spreading too much

Thanks for the responses. The end result of these biscuits is a nice crunchy outside with a nice softness inside.
@boobird...lol. Great thought.
@Jerzee Tomato...a round pan may be the right solution. I thought that everything was still cold enough when they went into the oven. I'll try freezing them again prior to baking. I'm always aware of not handling too much. I know the end results of that one:)
@Larikatz...the "baking soda/baking powder ratio thing" was found on this very website under "Research". It was an article written by Kanji, a contributing editor, and very interesting. I had been researching it prior to finding his article and felt that his was the most relevant research. I do feel it plays a role in making biscuits. As we all know, there are many different types of biscuits and recipes. The baking soda/baking powder one happens to be the one that I'm experimenting with. Thank you for sharing your recipe.

Biscuits spreading too much

I've been working on a recipe for biscuits and also researching the effects of baking powder vs baking soda (many thanks to Kenji on this site for clarifying the subject.) The past two times that I've made the biscuits they have started spreading out while baking. I've placed them 1" apart, used frozen butter and worked rapidly so that the baking powder and baking soda wouldn't loose their "gas". This has just started happening the last two times I've made the biscuits. Any suggestions.

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