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Does anyone have a recipe for out of this world T-biscuits. I've made every recipe imaginable with no luck. they either don't rise or so grainy they fall apart as soon as to grab them. I must be doing something wrong. Everyone tells me it's the easiest thing to make...Not!!!
I'm not sure if these are what you're thinking of, but I've baked this recipe for Russian Tea Cakes several times, and they come put really well.
http://www.joyofbaking.com/Mexican%2...g%20Cakes.html
I'm not much help either, but I'm wondering if it isn't something about your ingredients, if you're having the same problem with multiple recipes.
Is your baking powder fresh? It does react with itself over time and go stale.
Are you using pastry flour rather than all-purpose?
What are you using to cut the shortening/butter in? Knives, fork, pastry cutter? Maybe try getting the particles a little smaller?
Tea biscuit?? Are we talking about American biscuits / British scones or American cookies / tea cakes/biscuits on the other side of the pond?
They're different baked beasts.
What are the differences?Quote:
Originally Posted by bmccasland
In the USA, a "biscuit" is a light, flaky bread, that uses a lot of solid fat like butter or shortening as part of its "leavening," uses no eggs or other binders, and is usually unsweetened. Making these biscuits is very similar to making pie crust, except that the proportions of flour and liquid are much higher in comparison to the shortening. Typically they're rolled out thick and cut with a circular cookie cutter. They're usually served for breakfast, warm with butter and jam, or in some parts of the country, smothered with sausage gravy.
In the UK, a "biscuit" is a sweet, heavy confection that typically uses eggs or another binder. They may be frosted, but no other toppings are added. The dough can be rolled thin and cut into various shapes, or dropped by spoonfuls onto a baking sheet to spread out during baking. They're usually served for dessert or an afternoon snack with tea. They're great warm out of the oven, but they're made to be served at room temperature as well. Americans call them "cookies."
And in Utah a scone is a blob of deep fried dough served with honey, syrup or jam.
yeah, and your McDonald's have the breakfast sandwiches in biscuits instead of english muffin. Sorry, that was the first thing that popped up with you were talking about the different biscuit types. They kind of remind me of scones, too.
I didn't know that "Russian Tea Biscuits" and the Viennese sugar balls are the same thing. My mother used to bake a ton of German/Austrian cookies/pastries around Christmas time. I loved those sugar balls, those melt-in-your mouth goodness. *sigh*
:eek: So interesting on different regional interpretations. :rolleyes:Quote:
Originally Posted by malkin
I was never keen on tea biscuits and now I know why -- they are 'thuddish' heavy things. :o based on the ingredients explained by helpful folks here.
I am picky on the type of scone that I prefer -- lighter versions with abit of real fruit mixed into batter and baked. Or dried fruit. Often these versions are made with some oatmeal, whole wheat flour, etc. Awhile ago I used to make a scone that used yogurt, not much sugar, flour, fruit, etc.
Thanks a lot, redrhodie. For the recipe. Now I have to get the bike out, again today, and drive down to the bakery. It was the term, "high quality butter" that did me in.Quote:
Originally Posted by redrhodie
It's all YOUR fault that I look this way.
okay, now I have to know. How does a Utah scone differ from a regular doughnut or a beignet? (I know beignets are always yeasted where doughnuts can be "raised" (yeast) or "cake" (baking powder).)
And Pardes, if you're as beautiful as that tree, keep eating that high quality butter! :D
When we go to the British Virgin Islands, the couple in one of the units from England always asks us over for tea and biscuits. Biscuits for them are cookies! A wonderful tradition by the way!
Lisa
I only ordered a scone in Utah once.
My husband at the time and I were moving from Southern CA to Salt Lake City. He was driving our stuff in a truck with his dad and uncle and I was driving our 13 month old. I wasn't feeling all that great, and ended up puking by the side of the road before Baker, CA, which is a paradise for tumbleweeds. The kid in her car seat was laughing her head off.
We spent the night in Baker, and the next day made it to almost Provo, still shakey and queasy. In the morning, I kind of felt like eating again and imagined when I saw scones on the menu that it would be a lovely and light, English style quick bread. When it showed up at the table, still sizzling in its fast food fat... my tummy was not at all happy.
Donuts and beignets can be yummy. I've never gotten around to eating a scone in Utah.
My boyfriend's English, and the first time I went there, it took me a while to understand that when they asked what I wanted for tea, it was supper they were referring to, and after the meal they asked what I wanted for pudding, I was thinking "uh, pudding?" when I was told it meant dessert. Flapjacks aren't pancakes but oat cakes, and lemonade is a fizzy lemony drink like sprite.Quote:
Originally Posted by itself
Go figure! :confused:
You think you people in English speaking countries all speak the same language....:rolleyes: :o
Ian loves to tell the story about how he dealt with the word "kitty corner" when he heard it for the first time...
Heeeellllooooo!!! Recipes anyone... :D
Let us know which version you mean, and I'm sure other recipes will be forthcoming:)Quote:
Originally Posted by violette
:confused: Whichever kind you mean... you must never have had a good one! American-style breakfast biscuits are light, tender and delicate morsels of deliciousness ... Cookies can be all over the map but certainly don't have to be "thuddish."Quote:
Originally Posted by shootingstar
they are the ones served with sausage gravy, Tim Horton's biscuits. almost look like strawberry shortcakes.
As I said before I don't have a standard recipe that I use (I think I usually go to the Joy of Cooking), but I ran across this troubleshooting page that has a lot of tips. They reiterate my first thought, that "More baking flops occur from old, tired baking powder than from any other cause."
It would help if we knew what country you are in. "Biscuit" means different things in different countries. Why don't you post one of the recipes that you tried and weren't happy with? Then we would have a better idea of what you want.Quote:
Originally Posted by violette
Also if you over mix the dough. My grandmothers used shortening (Crisco) in their biscuits, and White Lily flour (it's a southern thing). It seems that the buttermilk recipies (or use sour milk) makes a bit "lighter" biscuit too.
And if you want to be decadent, melt some bacon drippings in the pan (put in the oven while it's pre-heating). After you've cut your biscuits out, coat both sides in the melted drippings, then bake. (It helps if you slant the pan, so that all the drippings are at one end.)