You overworked your dough. That is why they were hard. Use a very light touch, the dough should just barely come together. Also putting them in/on the pan with the sides of the biscuits touching will help them to rise. Also, I know trans fats are bad, but you can't make real biscuits unless you use shortening or lard.

I'm not giving up! I tried again--they were flaky (to the point of falling apart--too much shortening) but still did not rise at all. I put them touching and still no rising. I'm going to try adding baking powder tomorrow. I use low carb milk instead of water and I don't heat the milk but cold milk is how we made biscuits before. I may be adding too much liquid cause the dough is real sticky. This has become a challenge.

Let me know if anyone has any improvements...we can incorporate them!!!

And, I buy my carbquik from "netrition.com" in the huge bags...it's cheaper that way....

bob

hey, how much are the ingredidents for the recipe? sue

what is the size of ingredents for flour , crisco ? sue

I tried and my son said they were dry. They did seem to rise some and were not hard. Just a dry taste. If anyone gets a good combination please share.

Apparently, Crisco now has a fully hydrogenated shortening product (with the green label). Fully hydrogenated products are not harmful like partially hydrogenated products. (Partially and Fully Hydrogenated Fats) I haven't seen it yet but am on the look-out.


Also, my family always uses buttermilk to make biscuits. The women in my family believe that it renders a more moist, light and fluffy, and better flavored biscuit. (Don't let the PA location throw you... I'm a transplanted Southern girl.)

Phyllis

Hi,
As for the sizes...well..it's a "feel" thing....I asked the same question....but basically, a fist sized ball of lard, and then just keep adding water and carbquick...there are no actual measurements....sorry..

bob

just fyi (was checking it out in my home fitday, guessing wildly at quantities based on the picture to ballpark the concept):

carbquick, 1 cup (I had to estimate, their nutrition label has the unhelpful 'grams' and no volume measure): cal: 960 fat: 0 carb: 112 fiber: 80 prot: 64

lard, 1/3 cup: cal 629 fat 70 carb 0 fiber 0 prot 0

tot 1589 cal fat 70 carb 112 fiber 80 prot 64

The example showed 7 biscuits in the pic but I'm going to guess at 10 since one could force that number I guess. In which case, each biscuit would have about Cal 159 fat 7 carb 11.2 fiber 8 prot 6.4 (ecc 3.2)

I'll have to try these when I can eat them. But fyi, we don't ever keep Crisco in the house b/c we don't use it enough to justify it. Whenever DH makes biscuits (he's the cook) he always uses butter! And they are awesome!!!

Pure unhydrogenated plain and simple lard. The original shortening, and still the best.

ps: I simply no longer believe the marketing coming out of the chemical, um, food corporations. Fully hydrogenated is not harmful? Pffffft, that's what they said about margarine for all these years and now look where we are. Naaaah. No fake shortening for this gal.

these look awesome!