Please help solve this seemingly lifelong problem that causes both my
biscuits and scones to be terrible.
I grew up watching my Mom make biscuits - it seemed effortless. They turned
out perfectly every time. She has now been gone many years - and I am stuck.
I know you cannot kneed the dough much or they will not rise. It seems,
however, that I can never find the right amount.
If I kneed it much at all, sure enough, they are almost as flat as when I
put them in the oven. If I don't kneed them much, the cooked biscuits fall
apart when you try to cut them (or eat them whole) and generally just seem
crumbly - from not really having the dough consistently mixed enough (I
guess).
The same thing happens on my attempts at both biscuits and scones - with
many different recipes.
This has got to be a technique issue.
Any suggestions?
GoodXRolln