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Post by librarylady on Nov 24, 2023 3:10:11 GMT
It's the flour--and the wheat from which it is made.
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Post by revirdsuba99 on Nov 24, 2023 3:19:20 GMT
Wander over the McDonalds and buy some of their biscuits that are frozen. Fairly light and fluffy, better then most. I also buy a biscuits mix. For the milk I add softened cream cheese to water to make the amount of milk I am supposed to use. They are fluffier!! Melt in your mouth fall apart in your hand biscuits!!
Pillsbury Homestyle Biscuit Mix. Just add milk!
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Post by sabrinae on Nov 24, 2023 16:37:08 GMT
I swear by King Arthur Flour for all of my baking. I think it really makes a difference in the flavor and texture of baked goods. Other than that, don’t overwork the biscuits- just enough to get them to come together. I know many southerners swear by white Lilly flour.
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Post by craftedbys on Nov 24, 2023 17:32:10 GMT
Grating your butter while frozen and keeping it in the freezer until ready to use makes a huge difference.
I discovered yesterday that a finer shred of grated butter makes for a softer texture.
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scrappyesq
Pearl Clutcher
You have always been a part of the heist. You're only mad now because you don't like your cut.
Posts: 4,029 
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Post by scrappyesq on Nov 24, 2023 17:58:41 GMT
I swear by King Arthur Flour for all of my baking. I think it really makes a difference in the flavor and texture of baked goods. Other than that, don’t overwork the biscuits- just enough to get them to come together. I know many southerners swear by white Lilly flour. YAAAAAASSSS!!!!
I started buying King Arthur during covid after watching something about how it's made and the employees all have a share. I've used it since then, and never really thought much about how it may be different than the flours i used over the years. I had NO IDEA how important flour brand was until yesterday. I stopped making homemade pie crust years ago because mine were gross.  Yesterday I took a chance because I needed to switch up my dessert a little bit, and WOW. The crusts were perfect (I made 3). I'll never go back.
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Post by librarylady on Nov 24, 2023 19:34:11 GMT
DH makes fantastic pie crusts and will only use Gold Medal for his pie crusts. We lived in SC 50 years ago and at that time the locals used a flour named Red Band for biscuits. DH thinks the brand was bought out and discontinued. (found the information)
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Yesterday I took a chance because I needed to switch up my dessert a little bit, and WOW. The crusts were perfect (I made 3). I'll never go back.