Biscuit failure.....boooo

[overcome]

I love to make buttermilk biscuits from scratch. It gives me such a feeling of accomplishment, bc I only started cooking two years ago (exDH did all the cooking). To me, making biscuits from scratch speaks of a dedicated cook. My dad is from the south so they have sentimental meaning as well.

My Recipe calls for White Lily flour,but I've never been able to find it. Last week I was in the baking aisle and what do you think I saw?? Yep, white lily flour... it is self rising.

So I made my beloved biscuits. They were horrible. They tasted terrible. Entirely too salty. I'm so disappointed! I'm thinking the baking powder in the flour, in addition to the baking powder in the recipe, was too much. I followed the recipe exactly the way I always do.

Another thing, it was the first time I used my new food processor to cut in the flour. I don't think that would change the taste though, just the consistency.

Any advice? Thoughts?

[Smillow]

I don't think you add additional salt & baking powder to self rising flour...

See:

http://en.wikipedia.org/wiki/Flour

http://southernfood.about.com/cs/breads/ht/self_rise_flour.htm

http://bakingbites.com/2007/08/what-is-self-rising-flour/

In any case, I would make sure that you use self rising flour within the expiration date as baking powder definitely expires and doesn't work anymore!

[kristenk]

What flour were you using before that worked well?

[trentsmom]

Self-rising flour has some of the additional biscuit ingredients already added. Several years ago I bought White Lily self-rising flour, and I remember that I really liked one of the recipes on the back. Can't remember if it was for biscuits or pancakes.

Anyway, good luck with the biscuits. I've been trying to make good ones on and off for years. I hope it's something that I'll eventually be able to do. I think I tend to overmix.

[overcome]

What flour were you using before that worked well?

I was using regular King Arthur flour and they turned out fine. Not awesome, but good.

As I've had time to think about this, I agree w PP that I shouldn't have added salt and baking powder or maybe soda, not sure which one. I will check out those links for sure. Wish my recipe had indicated that!!

I have to decide if I want to go back to my old ingredients or fiddle around with the White Lily flour. I'm discouraged now, so I'll wait a few days before I make anymore attempts. Hmm. I hate to waste food.

[Rainbows&Roses]

Can you post or link to the recipe you use with success? Mine never rise that well or get flaky.

[overcome]

Here is the link to the recipe I've used....
http://www.food.com/recipe/southern-buttermilk-biscuits-26110

[kwc]

White Lily makes self-rising and regular flour... looks like your recipe is for the regular...

Maybe try this White Lily recipe instead?

http://www.whitelily.com/Recipes/Details.aspx?recipeID=3780