I want a REAL biscuit!!!!

Hmpf.  Just returned from our trip back to see my family...North Carolina...home of real biscuits! 

Now, I just this very second took my first batch of UK-made biscuits out of the oven.  And they're disgusting.  Blech.  They look funny and taste even funnier.  They look browner than usual (like, the insides...the flour looks brownish, like it's whole-wheat, which it's not).

I used self-rising flour, milk, and white Flora.  Used the same quantities I'd use in NC and baked at 260 C, the rough equivalent of 500 F for about 10-15 minutes.   

So, now, the only variable is Flora v. Crisco.  Anyone had a similar problem?  Anyone have a good UK biscuit recipe? (and don't give me no Bisquick recipe!  that's not a real biscuit!)   

Now I want them and I never ate them in the first place

The closest I've found is this on the Sainsbury's website and it's not even close, one problem I have is the sour milk ingredient!!!!

Scones

Prep and cook time: Up to 30 mins

Serves: 8


Ingredients
225g (8oz) self-raising flour
30g (1oz) butter
1/4 tsp salt
1/2 tsp bicarbonate of soda
15g (1/2oz) caster sugar
150ml (1/4 pint) sour milk or buttermilk

Method
Sift the flour, salt and bicarbonate of soda into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs.

Stir the milk into the flour to form a soft, but not sticky, dough.

Turn the dough onto a lightly floured baking sheet and shape the dough into a round about 15cm in diameter.

Either mark the dough into 8 wedges or use a pastry cutter to cut out rounds. Bake immediately at 350°F/180°C/gas mark 4 for 12-15 minutes until well risen and golden brown.

Top tips: bake the dough immediately as the raising agents begin to react as soon as they become wet.

Options: for savoury scones, add herbs or cheese and dried mustard. For sweet scones, increase the sugar to 30g (1oz) and add sultanas.

Photography by Linda Burgess
Cutlery provided by Fortnum and Mason

Nutrition Info (per serving)
135 calories
4 g fat, incl. 2g saturates
1 g fibre

Yummmm...scones.  I have found making real biscuits here int he UK is 90% a butter problem.  I am not sure why that is but I have not yet been able to make some good ole southern style biscuits.  Good luck, Stacey's recipe looks promising, or at least quite worth making. 

Aubrey

I think self-raising flour might be a problem - my mother never uses it.

Try this one:

Buttermilk biscuits

2 c plain flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp lard or veg shortening (try Trex)
3/4 buttermilk (the huge Tesco in Newcastle should have this Lola!)

Preheat oven to 450F (Lola, make sure that you are converting F to C correctly AND that your oven doesn't run too hot - every rental flat I've had the oven runs hot).

Sift together flour, baking powder and baking soda, and salt into a large bowl. Work the lard in with your fingertips or pastry blender until the mixture is like coarse meal. Beat in the buttermilk until a stiff (not wet) dough is formed. Turn dough onto a floured surface and knead gently for 1 minute. Roll out and cut into 1/2" thick circles. Place on ungreased baking tray. Bake 12-15 minutes or until nicely browned.

Recipe from Chesapeake Bay Cooking by John Shields

I've got to say, 98% of the time I am a home-made cooking gal, all from scratch.  When it comes to biscuits in Scotland, I've resorted to Bisquick.  It's all I can do to get around the lack of crisco, and it works for me.  I know it's not the same as a home-made butter milk biscuit, but it's certainly better than nothing...

Doesn't Trex or White Flora work just the same as Crisco?
I've used it to bake chocolate chip cookies, and it worked great...

Doesn't Trex or White Flora work just the same as Crisco?
I've used it to bake chocolate chip cookies, and it worked great...

I'm sure they may, but I got frustrated with trying all the different brands...one day I may try something new, who knows

My first thought was that your cooking temp is too high.  I've always made biscuits at about 400F, never 500.  And check your oven temp with a thermometer instead of relying on your oven settings. 

I'd also ditch the self-rising flour and just use baking powder.  Good luck!

I gotta agree with many of you - flora itself is going to be way to heavy for light and fluffy biscuits. Id say use trex or stork which is more like crisco. Best of luck on another batch. let us know how it goes.

We bought buttermilk at waitrose when I was there for biscuits.  Yummy biscuits.

To make pretend buttermilk, add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. In many baking recipes, you can also just use plain yogurt or soured cream instead of buttermilk.

I think it's a flour issue. Even back home you have to be picky about your flour. It has to be bleached white flour made from soft winter wheat, and you need butter milk and two types of fat--a combination of lard (or Crisco if you can't deal with that thought!--it's not the same though!) for the flakiness and butter (not margarine!!!) for the tenderness and flavour.  I can make biscuits, used to be famous for them amongst friends and family back home, and even made some last time I was there, but I cannot CANNOT make them here. They are gross. I have come up with a far inferior approximation (something that might please a Yankee--haha, no offense meant, just kidding!) that I posted somewhere here a while back. But you are right, Lolabola, it just ain't the same! Boo hoo!

Can you get canned biscuits? Heat up some bacon grease - add some flour and milk - and voila - Kentucky Fried Breakfast.  My BF was drinking Coke the other night and I asked him where he'd be without all the wonderful American products and he replied "a lot thinner!" LOL!

Peace from the U.S.
Amy

Kentucky Fried Breakfast

  Hiya from one KY girl to another 

Sadly...no canned biscuits over here.   :\\\'(

From reading other baking threads on here...there is a difference in the flour, and that's possibly where you've gone astray.

The difference is mainly in the flour... I have a gluten content cheat sheet I can post for you guys to help.  It has average gluten contents for both US and UK flours and allows a closer approximation.

The same thing is happening with my bread recipes.  You don't need to add gluten to many flours here as they already have a higher content.  I just need to find it for you.. it's somewhere here... honest...

* vnicepeeps digs through piles and piles of stuff

Though of course with my bread it's rather nice as I seem to be making the biggest fluffiest loaves ever which leaves me right chuffed.  Love Hovis extra strong....

Have any of you just tried making cream biscuits instead?  They might work better.