How do I cook biscuits in high altitudes?

August 17, 2005 11:26 AM

How do I cook biscuits in high altitudes?

My wife and I just moved to Denver, CO from Jackson, MS and needless to say the altitude has all but killed our biscuit making ability. Nothing seems to be making them rise. They stay flat and taste really floury.

posted by JPigford to food & drink (6 comments total)

I may need to do some experimentation on this. If you could provide your wife's recipe it would be greatly appreciated.

Yes, I'm aware that Washington, DC is actually at a lower altitude than Jackson, what's your point?

Seriously, the problem is I'd wager, the boiling point of water. The water is boiling off too quick to make the biscuits flaky. i would suggest lowering the temperature a few degrees until you find the right number. You could go the other way and try adding water, but that may end up with a less tasty biscuit.
posted by Pollomacho at 11:46 AM on August 17, 2005

A former Coloradan here - yes, lower the temp. Sometimes I'd have to turn the bisquits over half way, which I hated, but worked.
posted by LadyBonita at 12:14 PM on August 17, 2005

I've had a little experience adjusting some formulas to high altitudes. It involved a lot of trials and a lot of errors. There were a couple of things that worked for me:
-use less leavener (baking soda, baking powder, yeast).
-more liquid. Sometimes the dough just felt too dry, so I added moisture until it felt right. The flour I was using seemed to suck up a little more moisture.
-if there's any sugar in the recipe, it may need to get reduced.

You might want to stop by a local bakery and ask if they have any tips on adjustments to your formula. Also check the leavener for age, since baking powder can lose effectiveness.

(If you're used to having biscuits made with a lower protein, soft wheat flour that's more common in the South [like White Lily] and you are using a higher protein AP flour, you might want to try using a mix of cake and AP flour or all cake flour)
posted by milkrate at 1:42 PM on August 17, 2005

This is a good resource for cooking in high altitudes, and it's from Colorado State University!
posted by fionab at 1:50 PM on August 17, 2005

And another.
posted by fionab at 1:51 PM on August 17, 2005

I think the latitude's your problem, not your altitude. I've heard that the reason biscuits are better down South is their flour is softer: lower in gluten and protein.
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posted by Rash at 2:44 PM on August 17, 2005