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Wed Feb 13, 2013, 01:58 PM


High altitude biscuit tip

FYI. For those of you that live at higher elevations and have trouble getting your biscuits to rise. You can make a great, light, fluffy biscuit using Bisquick. Here is the trick: simply substitute water for the milk called for 1:1. Otherwise follow the recipe on the box.

We live at about 7,500 feet and this substitution makes a tremendous difference in the height of the biscuit. The went from being 1 to 1 1/2 inches high to about double that. Nice and tender and fluffy.

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Reply High altitude biscuit tip (Original post)
guardian Feb 2013 OP
intheflow Feb 2013 #1
guardian Feb 2013 #2

Response to guardian (Original post)

Wed Feb 13, 2013, 02:01 PM

1. That is awesome!

I have SUCH a hard time baking at altitude! This could be very helpful indeed. Have you tried it with other recipes?

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Response to intheflow (Reply #1)

Wed Feb 13, 2013, 02:42 PM

2. Not that substitution specifically


We originally got that tip from the owner of a diner in Saratoga Springs WY. We tend to add a little more liquid in recipes. And we have found that using the baking strips make a big difference in baking cakes http://www.kingarthurflour.com/shop/items/cake-strips#7262# Before we started using the cake strips cakes had a tendency to fall. So much so that we regularly referred to them as 'deep dish' cakes as the cake looked more deep dish pizza crusts.

Here is a nice summary of some high altitude baking tips that you can print out: http://www.kingarthurflour.com/recipe/high-altitude-baking.html

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