Strange request - a tough biscuit

[mom]

Most people want flake biscuits - my grandmother were tough - more on the line of an English Muffin Texture - they did not have yeast in them. I know some people say "Yuck" but we loved them - they would really hold syrup if you punched a hole in them and filled them up - plus it's a taste of my childhood

I never got her recipe - anyone have something similar -

[Shamrock1121]

I guess you want to know all the things you can do to a regular biscuit dough to make it tough. ;)

- Tough biscuits are a result of over-mixing or over-kneading the dough. By mixing more and kneading more, you develop more gluten in the dough. In most quick breads, like biscuits, you generally try to AVOID gluten development.

- The second cuts (after you cut the first ones you wad the dough back up and knead it a little and re-roll and cut it) are usually much tougher than the first cuts because you over-work the dough.

Personally, I avoid second cuts by cutting biscuits into squares with a pizza cutter - no leftover dough to contend with.

- Another thing that causes tough biscuits is the way you cut them. Normally I'd advise to cut straight down and don't twist the biscuit cutter. The twisting motion mashes the dough so that the dough doesn't pop up when they hit the oven.

See if any of those things help to get the tough biscuits you are looking for.

-Karen

[mom]

Thanks Karen - I told you it was a strange request and just proves there is no accounting for taste.

[gregabob]

Most people want flake biscuits - my grandmother were tough - more on the line of an English Muffin Texture - they did not have yeast in them. *I know some people say "Yuck" but we loved them - they would really hold syrup if you punched a hole in them and filled them up - plus it's a taste of my childhood

I never got her recipe - anyone have something similar - When I was a kid, I made something called 'ship's biscuits'- tasted good, but hard....my family still teases me about them to this day. I remember the recipe was very simple, but the exact recipe I don't remember.....