Question about Buttermilk Biscuits

[MikeCh]

Why do ALL recipes specify that the biscuits need to touch each other in the pan prior to baking?

I know they turn out better this way, but why is that? Is it a communal-effort with biscuits or something?

 

[Mike]

Biscuitphobic?


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[MikeCh]

Biscuitphobic?


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LOL! Exactly!

 

[Garth]

Buttermilk adds acid to the mix which is a chemical reaction that is a bit slower . If they are not touching they brown all over and do not rise as well. Touching they rise higher and softer centres .
They also have a shorter self life. Hope you know how to make gravy .

 

[MikeCh]

Buttermilk adds acid to the mix which is a chemical reaction that is a bit slower . If they are not touching they brown all over and do not rise as well. Touching they rise higher and softer centres .
They also have a shorter self life. Hope you know how to make gravy .

Thank you Garth! Now that is an explanation I can understand.

Yes, we make a nice white (country) gravy too when needed.

 

[slowgeezr]

Wrong! It's so my wife can have an "innie" biscuit, she doesn't want the crust. I prefer the "outies" myself.

 

[CPP]

Why do ALL recipes specify that the biscuits need to touch each other in the pan prior to baking?

I know they turn out better this way, but why is that? Is it a communal-effort with biscuits or something?

Why you ask, "This should give enough air between the biscuits to allow even heating, but not so much space that the biscuits spread out when they rise".