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Am I the only one who can't stand when people add eggs to biscuit dough?
I was at a potluck last weekend and this lady brought what she called "buttermilk biscuits" but they were dense and yellow inside. I asked her what she did different and she said she always adds an egg to the dough. I was like no that's basically a scone. Eggs make it tough and cakey. Real biscuits just need butter flour and buttermilk. Why do so many home bakers think eggs make everything better? Does anyone else run into this?
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elizabeths512d agoMost Upvoted
Yeah "dense and yellow" says it all right there. That's a scone pretending to be a biscuit. Eggs give it that color and make it more like a muffin texture. Real biscuits are supposed to be flaky and light, not dense and heavy like that. I see this all the time at church potlucks and it drives me crazy. People need to keep eggs out of their biscuit dough.
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blair_webb2d ago
Right there with you. My grandma would have taken one look at those "biscuits" and thrown the whole batch out. She always said if your biscuit looks like a lemon bar, you messed up somewhere. I see people adding eggs thinking it makes them richer or something but it just ruins the whole point. The best biscuits I ever had were just flour, butter, buttermilk and a prayer basically. Anything else and you're just making bread shaped like a circle.
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