Make Paula Deen’s Biscuits at Home: Paula Deen Biscuit Recipe (2024)

FAQs

Are homemade biscuits better with butter or shortening? ›

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Too little fat will result in dry and heavy biscuits. The type of flour you use is important. Don't use bread flour unless the recipe calls for it and avoid whole wheat and other whole grain flours. They will make the biscuits tough and heavy.

The ingredients listed in order are: "sea salt, granulated garlic, black pepper, granulated onion, ground cumin, and other spices". I have used the recipe listed on this site and included equal amounts of garlic powder and onion powder.

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender.

Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

Fully incorporating the butter and flour guarantees tender, airy biscuits every time. Low-protein flours keep biscuits fluffy and light, never tough. Yogurt provides both hydration and structure, for biscuits that bake up straight and tall but moist.

Whether using a cast iron skillet or a baking tray, lay your biscuits so they are touching sides and all connected. This helps them rise higher, as they provide support for one another as they bake – kind of like a doughy shoulder to lean on!

A word of advice: Start with good ingredients. Biscuits, like many breads, only use a few ingredients so you'll really taste each one. Choosing good-quality butter, milk, and flour will pay off in the flavor of the end result.

My team members and I also found that the biscuits made with Crisco produced the greatest height. However, other teams found that the biscuits made with butter produced the greatest height. The varying results could be because of over-kneading of the doughs or the doughs not being flattened to exactly 1.5 cm.

What is the best flour for biscuits? ›

There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes.

The key to making great biscuits is to use cold butter. We dice up the butter and then refrigerate it until ready to use. Cold butter will produce the fluffiest layers in your biscuits. Do not over-mix – once liquids touch the flour, mix just until dry ingredients are moistened.

First, Day confirmed that storing biscuits in the fridge is fine as long as they're in an airtight container. This keeps the biscuit fresh for up to five days. “For long term storage, wrap biscuits in plastic wrap, then with tin foil. Store for up to one month in the freezer,” she said.

A multi-purpose mix made up of flour, sugar, salt, vegetable shortening and baking soda. Bisquick is a brand-name product produced by General Mills.

Bisquick went on sale in 1931 as a ready-to-bake biscuit mix and was, and still is, extremely popular. The product has been updated since its launch, adding buttermilk and more shortening, to create a fluffier and lighter texture.

Ingredients. ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), SALT, BUTTERMILK, DEXTROSE.

When it's time to whip up a batch of biscuits or scones, don't worry if you are out of Bisquick. Most pancake mixes are very similar to Bisquick and contain flour, leavening, salt and hydrogenated oil. Pancake mixes may contain slightly more sugar, though, resulting in a sweeter final product.