How do I make my baking powder biscuit dough stick together?
I am trying to make baking powder biscuits for strawberry shortcake. i followed the recipe on the baking powder can and i was trying to roll them out but the dough doesn't stick together very well. I was able to get some biscuits cut but not very easily. Should I add more shortening or more milk?
Best Answer
If its dry adding some kinda liquid would help. Probably just needs a little more. Also helps to see the recipe. It probably said x amount of cups of flour it makes a difference if it was sifted before vers straight out of the bag. Better to go by weight instead of volume.
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Why is my biscuit dough not coming together?
1 \u2013 Not Enough Fat Either the recipe itself didn't call for enough fat or it was just measured incorrectly. Fat acts as a lubricant in cookie dough, greasing it up so that it is smooth and pliable. Without enough fat, the dry ingredients will not be sufficiently lubricated and may not bind together well.What makes biscuit dough sticky?
Whether your dough is simply far too warm or your dough has a lot of egg or butter in it, it will become increasingly sticky to the point where you cannot really even work with it. Depending on the type of dough you are working with, this can even end up happening if you handle the dough in your hands for too long.Why are my baking powder biscuits so crumbly?
When the fat is cut too small, after baking there will be more, smaller air pockets left by the melting fat. The result is a baked product that crumbles. When cutting in shortening and other solid fats, cut only until the pieces of shortening are 1/8- to 1/4-inch in size.Best Baking Powder Biscuits
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Answer 2
Most biscuit doughs should be kind of wet, not dry or crumbly. If your dough is so dry that it won't stick together you've probably used too much flour and you need to add more liquid.
One trick for cutting biscuits without altering the texture with additional flour it to place the rolled dough in the freezer for 30-45 minutes before attempting to cut it. This is more helpful for doughs that are wet.
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