I want a REAL biscuit!!!!

Cream biscuits?  Are they like scones?  I can make scones all day long and they're just fine....there's just something with biscuits that's a bit wonky!  I think you guys are right--it has to be the flour!  Maybe if I used bread flour or cake flour or something? 

I have to respectfully decline canned biscuits....yeck! I grew up in a biscuit-making family and the thought of canned biscuits is akin to the thought of hot dogs in a jar!   

 

Try McDougal's Self-Raising Sponge Flour. It's fairly light.

sort of lola... I found the recipe on food TV... by a lady that is from Savannah, GA.... the name escapes me at the moment...

from another nc girl.... i have made very good to excellent biscuits using all butter (freeze it, then grate it in your flour with a cheese grater and DON'T HANDLE DOUGH TOO MUCH)  and doves organic white flour. one thing to note; the baking powder here is only half as potent so you have to use twice as much as stated in your american recipe. that makes a big difference. good luck.

Ok -- this is an old thread...but yaye me!  I made the best biscuits that I've ever made last night, from scratch here in England.  Now, I should qualify that by saying that I've not made homemade biscuits a lot in my life -- and the times I remember making them, they either came out flat or heavy & nasty.  The recipe I used was called a 'Buttermilk' biscuit recipe but the cookbook author suggested using yogurt instead of buttermilk, so I used Greek yogurt!  I used 1 c regular English all-purpose flour, and 1 c self-rising flour -- not sure why, I just decided to experiment.  And I used butter (not shortening or Flora or whatever).  And twice the amount of baking powder that the recipe called for -- since it was an American recipe.

They rose up really nice, were light and golden brown!  Now, I think next time I'll work on getting them to be just a little flakier -- maybe a little more butter?

you know, if they'd just plop a cracker barrel in the midlands, nobody would have this problem

Oh my goodness I just read through this thread and saw my replies. I can't believe how much my eating and cooking have changed. Even though I'd never eat it myself, I still have to recommend lard and real butter for a truly southern biscuit, though!

Oh my goodness I just read through this thread and saw my replies. I can't believe how much my eating and cooking have changed. Even though I'd never eat it myself, I still have to recommend lard and real butter for a truly southern biscuit, though!

I know!  This post was probably the last time I made anything with flour that wasn't wholemeal!