-2
votes
1answer
74 views

Melted biscuits [closed]

When I was young, my mother had us on a non-wheat non-sugar diet for reasons. So she made some sweet biscuits that were sugar-free (had honey or something in them instead of sugar - or something - ...
3
votes
1answer
66 views

Waay too much baking soda, can I salvage these tea buscuits somehow?

I baked something from the 2014 Canadian Milk Calendar's April page, cheddar onion tea buscuits, but I didn't have cream of tartar nor baking powder, and in a rush I substituted far too much baking ...
-1
votes
1answer
305 views

How to make biscuits having flaky texture even after using water in the dough?

Many people say that cookie dough having water or milk in it makes the end result quite rock hard, and many people told me to bind the dough entirely out of fat to make it flaky. But how do the big ...
3
votes
3answers
5k views

How to substitute butter with combination of butter and shortening in cookie/biscuit making?

Sometimes when I bake cookies, they either come out too soft or they become rock hard. I have read somewhere that baking cookies with butter makes is spreadable in the oven and gives it crispy ...
1
vote
1answer
342 views

“Cream Biscuit” a little raw in the middle

After having some problems initially, I managed to get my "cream biscuits" to rise by measuring the ingredients correctly according to this recipe. However, after 15 minutes of baking, the inside is ...
1
vote
2answers
434 views

Why won't my cream biscuits rise?

I am trying to make these "cream biscuits". However, they just will not rise (tried 4 times) and end up looking very flat. I thought my problem was that I work the dough too much, but I tried it ...
5
votes
4answers
280 views

What is the best way to chip your butter when making biscuits?

I love biscuits and have made many. The one thing that gets me is cutting the butter. I have used several different approaches with varying degrees of success. What works for you.
1
vote
2answers
207 views

Getting biscuit mix to rise…again

Was looking through my pantry and I found some instant biscuit mix that is still good by date. When I tried making a batch of the mix, the dough did not rise at all. I made something that resemble a ...
9
votes
5answers
32k views

Why is lye used in some recipes for cookies?

I have seen some recipes for cookies which include lye (water boiled with ash) among the ingredients. Does anyone know what the purpose is? Is there any other ingredient that can replace lye? Thanks ...
3
votes
2answers
451 views

Can I make cakes in a tagine?

I am living in Marrakech and in our new place I don't have an oven, and don't really want to buy anything expensive as we will only be here for a few months. I would like to make cakes/biscuits (and ...
1
vote
4answers
2k views

How to make softer biscuits?

Sorry to ask a rather non-specific question, but I am actually trying to formulate an example. Suppose you have a recipe to make biscuits, but what you get is quite hard, and you would like to have a ...