My biscuits are light and fluffy. I want to have a more durable bottom crust so that I can make breakfast sandwiches with them. I use butter and no shortening.
I imagine the difference has to do with the amount of fat you use, and your technique. Please post your recipe!
Renee
Have you tried cooking them a bit longer? What type of baking sheet are you using? Sometimes the thickness of the baking sheet can have an effect on the end product.
please post ur recipe
The type of fat, the amount of fat, and the pan all make a difference in traditional biscuits. I've never made biscuits with butter, only shortening or lard, and I always bake them on cast iron and have "good bottoms".
The recipe on the Bisquick box makes a nice dense biscuit. I always take any left overs & make biscuits sandwiches out of them. Wrap them well & throw into the freezer for the kids to grab on school mornings. The bisquick biscuits stand up well to all this treatment & they hold together as the kids are walking to meet the bus.
I have found that Bisquick and other mixes result in way too fluffy biscuits.
I use all purpose flour and very little baking soda.
I also use the new Crisco "low fat" shortening with god result.
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