Crumbly biscuits - Mothering Forums
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#1 of 10 Old 01-02-2010, 12:44 PM - Thread Starter
 
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I made these biscuits yesterday http://www.mothering.com/recipes/better-butter-biscuits

and they were very crumbly. Meaning, they fell apart into chuinks when I tried to slice them in half. Can someone tell me what might have gone wrong? I followed the recipe excactly. I know most biscuits call for shortening, but these are butter (which I was excited about!), is that the problem?
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#2 of 10 Old 01-02-2010, 03:22 PM
 
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Originally Posted by vbactivist View Post
I made these biscuits yesterday http://www.mothering.com/recipes/better-butter-biscuits

and they were very crumbly. Meaning, they fell apart into chuinks when I tried to slice them in half. Can someone tell me what might have gone wrong? I followed the recipe excactly. I know most biscuits call for shortening, but these are butter (which I was excited about!), is that the problem?
You might try a longer kneading time.

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#3 of 10 Old 01-02-2010, 03:42 PM - Thread Starter
 
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Originally Posted by Llyra View Post
You might try a longer kneading time.
Thanks, I will do that. Do you think the baking powder amount sounds right? BEcause they tasted pretty strongly of it...
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#4 of 10 Old 01-02-2010, 04:28 PM
 
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Thanks, I will do that. Do you think the baking powder amount sounds right? BEcause they tasted pretty strongly of it...
That is a lot, isn't it? Could it be an error, maybe-- three TEASPOONS sounds about right to me.

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#5 of 10 Old 01-02-2010, 08:36 PM
 
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My bisctuir recipe calls for 2 c of flour and 3 tsp of powder, so I'd go with that.

And definitely knead it longer. The less kneading, the crumblier they are. 20-30 strokes should do it fine, and still give you a tender product.

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#6 of 10 Old 01-03-2010, 01:00 AM
 
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I usually use 4 teaspoons baking powder for 2 cups flour. Other thoughts: I find that the amount of milk I use can vary; seems to depend on humidity, in part--you want the dough to be fairly soft, though not super-sticky. Could also experiment with the amount of fat in the recipe. See what happens with up to 1/3 cup of butter.

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#7 of 10 Old 01-03-2010, 01:12 AM
 
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I made biscuits for Christmas brunch.

3 Tblsp of baking powder is a lot. Like others, my recipe is 1 Tblsp (equal to 3 tsp) to 2 cups flour. I also use 1/3 cup margarine/butter for that amount of flour.

and 3 minutes of kneading?! I knead my biscuits as little as possible. I essentially fold them over gently until it holds together and pat the dough out to cut. I probably only 'knead' the dough a dozen times or less.

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#8 of 10 Old 01-03-2010, 09:32 PM - Thread Starter
 
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Thanks for all the info everyone. I have made biscuits before, but none are fantastic, I thought it was because I don't use shortening. I will defnitely try the suggestions ehre. I wonder if there's a way to contact montehring mag and tell them that there may be an error in the ingredients amount...
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#9 of 10 Old 01-03-2010, 09:39 PM
 
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Yeah, I think they biffed it on the amount of baking powder. Go with a tablespoon.

I never have the patience to make pretty biscuits - I make drop biscuits. And I like them on the crumbly side, but I know there's a difference between tender and slightly crumbly vs falling apart and inedible!
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#10 of 10 Old 01-04-2010, 12:07 AM
 
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Quote:
Originally Posted by vbactivist View Post
Thanks for all the info everyone. I have made biscuits before, but none are fantastic, I thought it was because I don't use shortening. I will defnitely try the suggestions ehre. I wonder if there's a way to contact montehring mag and tell them that there may be an error in the ingredients amount...
shortening vs butter shouldn't make that much difference. Just....a slightly different flavor. I do agree not to work the dough too much.

I have access to recipes...but years ago, my dad and I set out to recreate his grandmother's biscuits, you know, the ones that get taller and lighter every time the story is told. He remembered not too much fat to 2 cups flour (1/4 to 1/3 cup is about right) and working the dough only a little. A very hot oven is important--I usually go about 450 degrees F. But the whole thing is very forgiving, really, and I enjoy the process of perfecting the product. There was a very funny "Good Eats" episode once, pitting Alton Brown against his grandmother in the battle of the biscuits. Science vs. "feel". I think it was a draw.

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