Topic: Need help: flat, lumpy biscuits :(

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Posted at July 30, 2015, 6:50 am:

Twice now I've tried making Alton Brown's biscuit recipe from his "I'm Just Here for More Food" book. I don't have the book in front of me, but IIRC the ingredients are (I may be off on the baking powder, soda, and salt)
170g/2c flou
4tbs butte
14g baking powde
4g baking sod
6g sal

1c buttermil
1/3c plain yogur
1 eg

Baked for about 15 minutes at 450F


The biscuits taste great, but I'm having two problems

1. The dough is so gooey that I cannot use my biscuit cutter to cut it. I have to resort to scooping some up with a spatula and slapping it onto my baking sheet. The result of course is an irregular and lumpy shape

2. Alton says in his book that the biscuits should rise to 2-3 times their original height due to the steam created when baking. Well, mine come out pretty much the same flat, lumpy size they went in at


Am I doing something wrong here? What can I do to get nice-looking, fluffy biscuits?

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

Not knowing his method you should do well to use fresh baking powder a...

Yes, that is basically the method.

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Free Rider, I live in El Paso, we're basically in the desert, althoug...

My recommendations would be to watch the liquid content carefully, so ...

I believe the problem is the recipe.

Even if it's a drop biscuit recipe, which needs to be little lumpy mou...

Whats the difference between American biscuits and English scones, the...

There isn't too much difference between American soda biscuits and sco...

Thanks for the feedback folks.

Scones get eaten at anytime in our house, as you say though not with a...

I think in that case it would be an interpretation of what one thinks ...

I suppose it's what one is used to.

UPDATE: I made this recipe again, but this time deleted the egg and o...

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