Help with Biscuits

[YankeeGal]

Here's another Southern cooking secret (coming from a family line who has been in the Appalachian since the late 1600s).

The way to get very VERY flaky light biscuits, is to not overwork the dough. Handle the dough as little as possible. Basically when you work the dough, double it twice only.

Additionally, when you cut in the butter, lard, shortening, make sure that you can actually see the little bits in the dough. They should be smaller than pea sized.

[mama22qts]

I have been having trouble with my biscuits and I wonder if the humidity is to blame. Seriously!!

I'm going to try the recipe above, but I wonder also if crisco would make a lighter biscuit than butter. I always use butter but mine don't rise enough or adhere enough. I'm making these tonight -- will update later!

[mama22qts]

Ok y'all, I couldn't wait so I went ahead and made these! The verdict is ---

FABULOUS!!!

They are light and beautiful. I made cat's head biscuits, so the recipe above only made 11. The texture is perfect. I baked mine at 450 for 11 minutes, and I used a pizza stone.

The only change I'd make is I'd half the sugar in these. Oh, and I used sea salt instead of table salt. I boiled peanuts yesterday and now I'm out of table salt.

I can finally make good biscuits!!

Those of you raised in the south will understand when I say I've FINALLY done it! My grandmother would be proud.

Oh, and one more hint -- I did not roll these out. I just picked up a smidge of dough and shaped it in my hand.