The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Butter biscuits losing thier shape!

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priya_siv's picture
priya_siv

Butter biscuits losing thier shape!

I attempted the Butter biscuits from 'The Bread Bible' by Rose Levy Beranbaum and followed the recipe to the letter. It tasted wonderful but the biscuits lose thier shape on baking. Then tend to spread sideways and also bend a bit. Any ideas on what I am doing wrong?

txfarmer's picture
txfarmer

It's the same as baking butter cookies, if you put the unbaked dough in the fridge for a few hours, they will keep shape much better. Basically the outer crust would set before inner crumb get a chance to melt and spread. It's especially important in the summer, when the mixed dough tend to be soft.

BettyR's picture
BettyR

use shortening or lard. Butter has a lot of water in it and it will make your biscuits wetter when they bake than if you had used shortening or lard.


 


If you mix half shortening or lard with you butter it will make a big difference in the way they turn out. I'm not familiar with the recipe in the Bread Bible but when you make your biscuits you must knead them a little to develope a small amount of gluten or your biscuits won't hold their shape.

priya_siv's picture
priya_siv

Thanks! Will try these and let you know how it goes!


Priya