1. A major cause of flat biscuits is something few people think of, using old baking powder. Regardless of the expiration date on the container, if it has been opened over a couple of months, don't use it for your biscuits. You do not need to throw it away, just use it for other baking, not your biscuits.
2. Do not overwork the dough. Biscuits do not need prolonged kneading. This will make heavy, tough biscuits. After you roll the dough out on your board, simply fold the dough over on itself about three times. Then Stop! Next, gently form a round shape and roll it out with your rolling pin.
3. When you cut out the biscuits from the dough, push the biscuit cutter straight down, then straight up. Do not push down and twist. This compacts the edges of the dough and causes uneven cooking and flat biscuits.
4. Always pre-heat your oven completely (generally 425-450 degrees). Different ovens vary in the time required to get up to temperature. I recommend you always allow at least 15 minutes after turning the oven on before putting the biscuits in. A cold (or not fully pre-heated) oven is a major cause for failure of the dough to rise (flat biscuits).
5. This should be obvious, but if you want big, fat biscuits you need to start with thicker dough. Thin dough makes thin biscuits. When you roll out the dough it should be 1/2 to 1 inch thick (or more if you want).
6. For really soft, fluffy biscuits substitute a 50 - 50 mix of milk and heavy cream (whipping cream) for the liquid called for in the recipe.
7. Use a 2 1/2 inch biscuit cutter to cut out the biscuits. This size seems to rise more than larger biscuits.
8. If your recipe calls for regular milk try substituting buttermilk. It provides better flavor and seems to make lighter biscuits. If you do not keep buttermilk on hand (I don't), you can make a substitute by adding a tablespoon of white vinegar in a cup of regular milk. Stir and allow to sit for a minute before use.
2. Do not overwork the dough. Biscuits do not need prolonged kneading. This will make heavy, tough biscuits. After you roll the dough out on your board, simply fold the dough over on itself about three times. Then Stop! Next, gently form a round shape and roll it out with your rolling pin.
3. When you cut out the biscuits from the dough, push the biscuit cutter straight down, then straight up. Do not push down and twist. This compacts the edges of the dough and causes uneven cooking and flat biscuits.
4. Always pre-heat your oven completely (generally 425-450 degrees). Different ovens vary in the time required to get up to temperature. I recommend you always allow at least 15 minutes after turning the oven on before putting the biscuits in. A cold (or not fully pre-heated) oven is a major cause for failure of the dough to rise (flat biscuits).
5. This should be obvious, but if you want big, fat biscuits you need to start with thicker dough. Thin dough makes thin biscuits. When you roll out the dough it should be 1/2 to 1 inch thick (or more if you want).
6. For really soft, fluffy biscuits substitute a 50 - 50 mix of milk and heavy cream (whipping cream) for the liquid called for in the recipe.
7. Use a 2 1/2 inch biscuit cutter to cut out the biscuits. This size seems to rise more than larger biscuits.
8. If your recipe calls for regular milk try substituting buttermilk. It provides better flavor and seems to make lighter biscuits. If you do not keep buttermilk on hand (I don't), you can make a substitute by adding a tablespoon of white vinegar in a cup of regular milk. Stir and allow to sit for a minute before use.
