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Biscuit and shortcake confusion!

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Biscuit and shortcake confusion!

TorontoJo | Mar 13, 2006 09:29 AM

So after reading a recent thread on strawberry shortcake, I ended with a serious craving and decided to make it for dessert yesterday (along with braised short ribs, celery root puree and roasted brussel sprouts... total comfort food dinner!).

Never having made biscuits myself, I searched this board and epicurious for recipes and ended up completely confused! 375 v. 400 vs. 425 degrees. Cream vs. milk vs. buttermilk. Eggs vs. no eggs. Baking soda vs. no baking soda (though that seemed to be directly correlated to the presence of buttermilk). 1/3 c. liquid all the up to 3/4 c. liquid... all with the same amount of flour.

Yikes! Is there a "traditional" recipe for biscuits? What do the various ingredients (or lack of) add/subtract from the end product?

I ended up using one of the recipes posted in the shortcake discussion. Turned out quite nice, if a little flat (which may have been due to my baking powder).

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