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Country Discussion Topics
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Need oven advice
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JoeK    Posted 10-29-2002 at 04:23:04       [Reply]  [No Email]
How come my biscuits,both whomp biscuits and scratch,burn on top before done.Temp checked and OK,,rack to hi/too low?? Tired of givin biscuit "haircuts".

Dennis    Posted 10-29-2002 at 08:45:23       [Reply]  [No Email]
If you can't fix the problem then just put the biscuts on upside down and when finished just eat down to the burnt part.
Problem solved!:-)

WallSal55 - I am a Biscuitologist, too.    Posted 10-29-2002 at 06:06:00       [Reply]  [No Email]
Is there any aluminum foil lining any part of
your oven? You may have to take it out. (I used
to line my old oven with foil, and I know that
affected temps.)
I had an older electric oven that always burnt
cookies somewhere (even after I removed the foil). I had to invest in an oven
thermometer and those air bake baking sheets.
Eventually, I got rid of the oven. These newer
ovens, mine is electric w/smooth cooktop, seems
to not overbake. (If anything, I find I am jacking up the temperature to get my meat done!)
Make sure your baking powder is fresh, (not 9
years old in the cupboard).
The older nonstick cookie sheets from the 70's
always browned everything on top and bottom first-
had to wait for the middle to get done.
Keep trying, and you will figure it out.

Tom A    Posted 10-29-2002 at 05:30:00       [Reply]  [No Email]
One more "maybe" in addition to all that Ray said would be longer pre-heating of the oven.

I've found that some ovens take longer to come to a stable, even temperature than others. Even when the thermostat says the temperature is right, it isn't always right all over the might try letting the oven heat up an extra 5-10 minutes longer than you do now and see what happens.


Ray    Posted 10-29-2002 at 05:08:10       [Reply]  [Send Email]
As a biscuit maker and eater I would venture a guess and say that you rack is too high but that would depend on what type of oven you have. Where is the heat source? Also biscuits with low moisture will burn the tops as the liquid of choice evaporates out. Try adding a little more liqids to the mix. Another thing I have discovered in my years of bicuitology is that a thick bottomed pan will slow the bottom cooking and maybe burn the tops, use a cookie sheet..If you go with a cast iron skillet make it a deep one so the biscuit doesn't rise above the top edge of the pan. This will also even out the cooking. I'll stop now I'm afraid of giving up too many secrets of biscuit making and that would threaten my title of "Supreme King of Biscuits"
No Brag Just Fact

JoeK...Thanx    Posted 10-29-2002 at 07:17:08       [Reply]  [No Email]
Stove/oven is late 50s GE electric with 2 ovens,one full size and one half?size.Thermometer check matches w/thermostats on both ovens.Usually make"whomp"(pillsbury)biscuits if in a hurry or scratch "cut" biscuits if not.Using round antique FireKing tin 10" cake pan or nonstick cookiesheet/pizzapan.No problems w/pizzas,cakes etc.My guess is rack height,I'll hafta experiment.I do preheat,but maybe not enough.

Hmm.when was Calumet baking powder last 79 cents??

Ray    Posted 10-29-2002 at 07:57:20       [Reply]  [Send Email]
I'm going to give you one of my brothers secret ingredients, he is the former "Supreme King of Biscuits" he doen't have a computer and lives in Maine so he'll never find out. Bakewell Cream Thats all I can say except its not available here in NC so I don't use it. Maybe you have it where you live. Good Luck biscuit grasshopper.

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