Why Do Homemade Biscuits Fall Apart. As I am sure you already know biscuits like most baked goods require a certain relationship of the ingredients for the chemistry of the baking to work correctly. The old lard biscuit was never a high rise affair.
The Biggest Fattest Fluffiest All Butter Biscuits Recipe Homemade Biscuits Food Biscuit Recipe from www.pinterest.com
The way it works simply put is that when you knead the dough of your cake you are helping the gluten proteins bind together with the dough. I asked my mother who is from North Carolina how my grandmother made the biscuits she was so famous for. I just saw a King Arthur one that is simply equal amounts by weight of self rising flour and heavy cream.
By the way in old timey southern language a plural for biscuit was never used so there was a biscuit or many biscuit Also working the shortening into the flour not long enough or too long can cause the same thing.
These biscuits tend to fall apart if you try to cut them so that is why Id like to try a different recipe. The butter has not been incorporated evenly leaving pockets of your cooked biscuits that are dry dense and filled with flour. Ive experienced a more crumbly product which comes from a dough that is too dry by just a little bit more buttermilk. Too much shortening and not enough causes crumbly biscuit.
