Friday, December 08, 2006

Need help with Biscuit recipe

I may be able to make whole wheat bread, but I have problems with biscuits. I've made this recipe about 4 times and while they are okay, they could be better. I've tried white flour and whole wheat, regular milk and soymilk. They never really rise or get fluffy at all.

Here's the recipe I'm using:

2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1/3 cup butter or margarine, cold
3/4 cup milk, cold

1. Preheat oven to 425 F Mix first 4 ingredients together in a bowl.
2. Cut in butter with a pastry blender or a fork, or two knives, until crumbly.
3. Add milk.
4. Stir until it forms a ball.
5. Add a bit more milk if necessary to make a soft dough.
6. Roll or pat to 1 inch thick.
7. Cut into circles with a biscuit cutter or a floured glass.
8. Arrange on a greased baking sheet.
9. Bake in 425 F for about 10- 12 minutes or until risen and nicely browned. (in my oven it usually takes 15 minutes).

Any suggestions?

Barbara

6 comments:

Vivacious Vegan said...

I'm going to think about this and I'll let you know.

AnnMarie said...

Try not rolling them out and simply drop onto the sheet with large tablespoons. This is how I always make biscuits--it's so much easier to do! Are your leaveners fresh? If they are a couple years old, that could be the problem.

Johanna3 said...

i never make biscuit so i cant really help.

I make the bread this time as you tell me and work wonderfull, the best bread i ever make!

thanks!

Ruthie said...

Barb --

I've never added sugar to a biscuit batter. I don't know if that helps. Have you ever tried the Easy Biscuits in How It All Vegan? If you want, I will give you the recipe, just email me veganruthie!YAHOO*com. Oh and I have one more thought. I'll get back to you.

Ruthie said...

This is from my dad, he makes vegan biscuits often:
First, you might try self-rising flour. Self rising flour already has the baking soda and baking powder necessary for making biscuits in in so you don't need to worry about proportions. Since there is no yeast and the leavening is done by chemical reactions, sugar should not help anything

Johanna3 said...

Happy Holidays!