My apologies for being so dreadfully late with this post. I honestly thought I'd be EARLY, but ahhh, best laid plans. I got my weeks mixed up and thought that our TWD week was the previous week, so I made these biscuits and was all proud of myself and then realized my date error. No big deal though, now I'd have time to get the post done and up in advance, right? Well, evidently not! Where is that free time I sometimes have to create my posts? It seems to have gotten lost, so if you happen to find my free time, would you please send it back? It is sorely missed.
Looking at the photos above, you can see that the butter-made biscuits spread a bit, while the shortening ones did not. Neither batch rose how I thought they should, though. And I used a brand new container of baking powder...
Since I made these in advance, I decided to give the recipe another shot. This time I used 1/2 shortening and 1/2 butter in the recipe.
So why didn't they rise as much as they theoretically should have risen? The photo in the book shows puffy, tall biscuits. I was SUPER careful to use a very light hand and stop mixing before it was over done, only kneaded the dough the suggested 10 times, etc. I did mix the dough with my hands, could my body heat have anything to do with it?
I did not twist the biscuit cutter after using, I lifted straight up. But I didn't flour it each time, so maybe it stuck to the edges a bit, preventing them from rising up. Or maybe my biscuit cutter is too old, so the edge has gotten dull, so it squishes the edges together when it cuts, again preventing the rising. Hmmph. Any thoughts? I would love a big fluffy biscuit.
But here is another question. Why do people make baking powder biscuits instead of buttermilk ones? Could I use buttermilk in this recipe instead of the milk?? That might be worth a try...
The recipe can be found here, or on pages 211-212 of Baking with Julia.
So, I know this post is dreadfully late, but I hope some of my TWD bakers will let me know their thoughts. I want to perfect the biscuit!