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Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #102

Updated on September 15, 2019
Carb Diva profile image

Exploring food facts, folklore, and fabulous recipes, one ingredient at a time.

I'm Not Here

As I write this I'm enjoying my first morning cup of coffee and Day No. 2 of the month of September has just begun. The days are still warm and sunny bright, but the evenings are cool and crisp. What is happing as you read this? I have not a clue.

Why you may ask, did I begin this article so long ago? I knew that mid-month my family and I would be going on a short road trip, exploring whatever museums, hiking trails, or brewpubs we find along the way. This little column takes at least 4 hours of work each week, and if I'm taking in the beauty of nature, poking around in an antique shop, or exploring dusty relics there are not 4 hours to spare.

So, this episode will be different from the rest.

Short.

Brief.

Built upon a some questions that were posted on one of my other articles and came from an unknown source. Let's get started with two pieces of mail from 'anonymous.'

Questions About Biscuits

Several years ago I wrote, "How to Make Perfect Biscuits." It's my 4th most popular topic, with 10,000 page views to date. And, as new people find it, I continue to get questions, such as:

"Thanks for sharing your biscuit baking insight! Are there variables to time & temperature if using an electric oven and which oven rack position is best? Also after 12 minutes of baking how should the biscuits look and know they're done?"

Thanks for a great question. Honestly, I have an electric oven (not gas, not convection), so the instructions that I provided should work for you. I place my oven rack on the 2nd row from the bottom (my oven has 4 positions).

My oven is new-ish (purchased 2 years ago) and the heating in it seems to be consistent (no hot spots). If you have an older oven or have noticed that (for example) that food in the back of the oven gets darker, rotate your pan at the half-way point (6 minutes into baking).

Watch your biscuits carefully. Twelve minutes isn’t etched in stone. Your biscuits might be done at 10 or 11 minutes. They should be golden but not dark brown. If uncertain if they are “done” inside stick a wooden toothpick into the center of one. If it comes out clean or almost clean, you can remove them from the oven. It’s best to let them rest on the baking sheet for a few minutes before placing on in your breadbasket (they will continue to cook a tiny bit there).

If any of the readers have a convection (fan-assisted) oven, reduce the oven temperature by 25 degrees, don’t rotate the pan, and reduce baking time by 10 percent.

"Can you use this recipe for drop biscuits?"

No, as written this recipe will not produce dough suitable for drop biscuits. Rolled biscuit dough is quite firm and sturdy; dropped biscuits result from dough that is much looser and sticky. You could try adding 2 additional tablespoons of buttermilk to the dough, but I haven’t tested that theory.

We're Organized

Did you know that there is a Table of Contents for this series? I have created an article that provides a detailed listing of each question I've received. It's broken down by category, and within each category, the questions are listed alphabetically. Each question is actually a hotlink back to the original post.

Here's a link to that Table of Contents.

I have also cataloged all of my personal recipes that I have shared with you in this weekly Q&A series and in all of my other articles as well. The link to that Index is here. There are hotlinks to each recipe and this will be updated as new recipes are shared.

I Shall Return

Source

Let's do this again next week. I'll be back.

If you have questions about foods, cooking techniques, or nutrition you can ask them here. If you are in search of an old recipe or need ideas on how to improve an existing one I can help you. If you want to learn more, let's do it together. Present your questions, your ideas, your comments below. Or, you can write to me personally at this email address: lindalum52@gmail.com.

And, I promise that there will always be at least one photo of a kitty in every Monday post.

Comments

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    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 weeks ago from Washington State, USA

      Cynthia, my dear neighbor to the north, you have made me so very happy. If you are looking for cooking hints or how-tos, you've come to the right place. I like to think of this column (and my other writing on Hub Pages) as friends coming over for a cup of coffee. Come on in and sit with me at my kitchen table. I love hearing from all of you and my door's always open.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 weeks ago from Washington State, USA

      Flourish, those Red Lobster biscuits are simply deadly, aren't they? Your mom sounds like such a sweet lady. What mothers do for their kids, right?

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 weeks ago from Washington State, USA

      Lori, I've cut bread out of my diet as well. Kinda stinks to be on vacation and have to watch your family wolfing down pancakes and waffles at breakfast while you scrape away at a container of non-fat yogurt.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 weeks ago from Washington State, USA

      Shauna, I took a few pics, but never enough. I'll try to weave my wandering into my next Q&A. It's simmering on the back burner.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 weeks ago from Washington State, USA

      Bill, it was beautiful until Monday when the drizzle started. Today was an absolute deluge driving home.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 weeks ago from Washington State, USA

      John, it was wonderful. One of the places I visited I'm pretty sure would interest you. Crater Lake in the state of Oregon. Give it a Google search.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 weeks ago from Washington State, USA

      Pamela, I'm back and yes I'm bursting with new ideas. Now to find the time for that, plus volunteer work, plus making Christmas gifts, plus getting the yard ready for winter, and on and on it goes.

    • techygran profile image

      Cynthia 

      4 weeks ago from Vancouver Island, Canada

      Hi Linda

      I am just getting back into the swing of "activity" on Hubpages after a bit of a hiatus, and I think this is a good column of yours for me to start back into more consistent reading. You have provided a Table of Contents! That is a great idea!.

      Whiie I enjoy the creativity and satisfaction that comes with cooking and baking, I confess that I am pretty slap-dash about the process of writing up most recipes and other elements of discipline. I will expect to learn something from you in the area of organization and perseverence. I know you to be a warm person, so that is not as austere as it sounds in the foregoing sentence.

      All the best in the series to come, and I look forward to seeing more Monday kitties on here.

    • FlourishAnyway profile image

      FlourishAnyway 

      4 weeks ago from USA

      Biscuits are a great article topic, as there are so many ways to make them and so many things to put on them. When I was a child, my grandmother used to make what she would call "turtle biscuits," but really they were just regular biscuits with extra pieces of dough stuck to resemble a turtle's head, legs, and tail. My mother now makes an excellent knock-off recipe of Red Lobster's cheddar bay biscuits. You've made me hungry!

    • lambservant profile image

      Lori Colbo 

      4 weeks ago from Pacific Northwest

      I love biscuits, unfortunately, I've cut out bready type foods from my diet but if I came across one I would eat it and carbs be damned. Have a great trip, Linda.

    • bravewarrior profile image

      Shauna L Bowling 

      4 weeks ago from Central Florida

      Linda, wherever you are, I hope you're having a good time. Perhaps you'll share your travels with us when you get back. I hope you took lots of pics!

    • billybuc profile image

      Bill Holland 

      4 weeks ago from Olympia, WA

      Well I hope you are enjoying yourselves, wherever you are. Have a great time, my friend. Hopefully you will stay dry for most of the trip.

    • Jodah profile image

      John Hansen 

      4 weeks ago from Queensland Australia

      Short but sweet, Linda. I hope you had a wonderful road trip.

    • Pamela99 profile image

      Pamela Oglesby 

      5 weeks ago from Sunny Florida

      I hope you are enjoying your rod trip and come back with new ideas. the biscuit tips are important to know and appreciated. Have a great week Linda.

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