Crumbly Biscuits? Here's Exactly What You're Doing Wrong

Crumbly Biscuits? Here's Exactly What You're Doing Wrong
#homemadebiscuits #biscuitsrecipe #collardvalleycooks
Hey y'all, it's Tammy with Collard Valley Cooks! We often get asked, "Why is my biscuit crumbly?" So today we're doing an experiment to answer that very question. Join us as we explore the baking science behind creating perfect homemade biscuits, trying different shortening amounts to demystify the biscuit recipe. This video offers practical cooking tips to help you master how to make biscuits, ensuring your southern biscuits are always tender, never crumbly.
Master Cookbook Recipe #103) Buttermilk Biscuits
 2 cups self-rising flour
 1 pinch baking soda
 3/4 to 1 cup whole buttermilk, amount varies
 1/4 cup vegetable shortening, Crisco
Blend shortening and flour until shortening is pea-sized. Mix in a little soda, then gradually add milk until no dry flour remains and the dough is thick.
Note: The Amount of buttermilk will vary depending on the type you buy. Some are thin while others are thick.
Sift flour onto the counter, add dough, and sift more flour on top. Knead 4-7 times, then pat to 3/4 to 1 inch thick. Cut biscuits, place in a greased pan, pat tops with buttermilk, and bake at 500°F for 15–20 minutes. Flip biscuits upside down after baking to keep bottoms crisp.
“Granny Benefield made 1 1/2 dia. biscuits in an 11x7 pan. She had a small side oven she always made her bread in.” - Tammy
Tammy’s Tip: Mama baked biscuits at 450°F, while Granny used 500°F for smaller ones. Try both temperatures to see which you prefer—500°F browns biscuits faster and yields a softer crumb.

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Join Tammy from Collard Valley Cooks as she conducts an experiment to understand why biscuits can be crumbly, a common question in the kitchen. This video explores different methods for a perfect biscuit recipe, focusing on how to make biscuits with varying amounts of shortening. You'll gain valuable cooking tips and kitchen tips and tricks to ensure your homemade biscuits are always delicious and never crumbly.