I've had somewhat better success just now with my bisquits & gravy...no paste. But my biscuits are unacceptable. I know the problem is my baking powder, which I purchased in Sept '04, but just opened last month. Being the can was still sealed and air hissed when I opened it, I had hoped it was still 'alive.Two years and 8 months has to be the culprit. .. . . .For my bisquits I use the recipe Micheal Smith the Canadian TV Chef uses...2 cups flour, 1 TBS baking powder, 1 tsp salt, and one stick of frozen butter, grated into the dry mixture...then 7/8 cup of milk. Don't overmix..My dough does not really 'come together' and as such I don't have well formed bisquits..maybe one should allow the butter to come to room temperature before forming the flat shape that the bisquits are cut from...Mr. Smith said to not overwork the dough mixture...I found the mixture becomes too sticky, as it warms, to form into the flat shape...maybe at my altitude 5400' abs I should use more milk. Thanks to all who gave me help with my 'paste. theChas.
But my biscuits are unacceptable. I know the problem is my baking powder, which I purchased in Sept '04, but just opened last month. Being the can was still sealed and air hissed when I opened it, I had hoped it was still 'alive.Two years and 8 months has to be the culprit.
It sure is. Baking powder is a mixture of an acid and a base which react to form carbon dioxide, which is how it makes baked goods rise without yeast. The acid and base are intended not to react with each other until water is present, but they will react in dry form albeit slowly. That hiss you heard was probably the carbon dioxide generated from this slow reaction.
But my biscuits are unacceptable. I know the problem is my baking powder, which I purchased in Sept '04, but just opened last month. Being the can was still sealed and air hissed when I opened it, I had hoped it was still 'alive.Two years and 8 months has to be the culprit.
It sure is. Baking powder is a mixture of an acid and a base which react to form carbon dioxide, which is how it makes baked goods rise without yeast. The acid and base are intended not to react with each other until water is present, but they will react in dry form albeit slowly. That hiss you heard was probably the carbon dioxide generated from this slow reaction.
Another opinion: I bought a huge (1/2 gallon size or 1 gallon size) container of baking powder at Costco at least 10 years ago. I have done nothing to preserve it other than keep it in a cooler room of the house (storage room) and keep the lid on it. It is still as good as the day I opened it. Dee Dee
But my biscuits are unacceptable. I know the problem is my baking powder, which I purchased in Sept '04, but just opened last month. Being the can was still sealed and air hissed when I opened it, I had hoped it was still 'alive.
You can test baking powder by putting some in a cup of water. It should foam up it still in good shape.
Brian
-- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com)
