Message Font: Serif | Sans-Serif
No. of Recommendations: 0
Hi! I'n not that familiar with RL biscuits but I did go on a biscuit-making quest a while back.

I'd ditch the Bisquick and use biscuit flour (like Lily White, Southern Biscuit etc.) with baking powder and salt as per the recipe on the bag. This site explains why and shows how they tested different flours:

Everything should be as cold as possible so the oven melt produces plenty of steam (that's where the height comes from, says "Cooks Illustrated").

I got more height, too, when I folded the dough several times on a floured surface. I was afraid of overworking but you can fold, turn, and fold without overworking the dough.

I'm guessing it's harder for drop biscuits to get high (heh) because they won't have the layers of steam pockets but that's just a guess.

I got better results when I used a hotter oven and a metal sheet or rimmed pan instead of a Pyrex baking dish. Those two factors actually got the worst results, which was sad because that's how my mother always made them (even though in hindsight they were a bit hocky-puckish side).

Good baking :-)

Print the post  


What was Your Dumbest Investment?
Share it with us -- and learn from others' stories of flubs.
When Life Gives You Lemons
We all have had hardships and made poor decisions. The important thing is how we respond and grow. Read the story of a Fool who started from nothing, and looks to gain everything.
Contact Us
Contact Customer Service and other Fool departments here.
Work for Fools?
Winner of the Washingtonian great places to work, and Glassdoor #1 Company to Work For 2015! Have access to all of TMF's online and email products for FREE, and be paid for your contributions to TMF! Click the link and start your Fool career.