(since 1999)



Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia


and other Publications

An extensive selection of free magazines and other publications



See also: Biscuit Recipes

BISCUIT Cooking Tips

Use buttermilk when baking biscuits.  The acids in buttermilk help to tenderize biscuits and other baked goods.

Biscuit Tips:

• Want variety? Make biscuits extra large or small; roll them out thin; or, make them tall, crisp or soft, buttermilk or plain milk. They can be dropped from a spoon, cut with a knife, a floured biscuit cutter or a floured glass.

• Always sift dry ingredients together for even distribution of leavening. Otherwise, yellow or brown flecks result.

• For tender, flaky biscuits, cut shortening in thoroughly, using two knives, a fork or a pastry blender, until dough resembles meal.

• To make a soft dough, stir the liquid into the dry ingredients just until the dough leaves the side of the bowl and forms a ball. Knead gently 10 to 12 strokes to blend all ingredients and assure tall, plump, evenly textured biscuits. Kneading with the fingertips helps avoid overhandling.

• Cut dough straight down. Do not twist.

• For crusty biscuits, place ¾ inch apart for baking. For softer ones, place closer together. For a golden color, brush raw tops with milk.



  Biscuits to Butternut   |   Biscuits   |   Black Beans   |   Black Berries   |   Black Eyed Peas   |   BLT   |   Blueberries   |   Boiling, Boiling Point   |   Boniato, Cuban Sweet Potato   |   Bonne Femme   |   Borage   |   Borlotti Beans   |   Boston Butt   |   Bouquet Garni   |   Bread   |   Bread, High Altitude   |  British Cooking   |   Broccoli   |   Broccoli Rabe   |   Browning   |   Brussels Sprouts   |   Buffalo Meat   |   Bulgur   |   Burnt Taste   |   Butter   |   Buttercup Squash   |   Butternut Squash  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages