The cold butter works best to make a flakey biscuit and keep the layers nice and separated. The only suggestion I would have is to make sure your butter is nice and cold. it sounds like you are already not doing. All of the things I would say like don't over mix, don't make too thin, don't bake too long, etc. It sounds like to me your are doing everything right! I am really stumped as to why they are not turning out. That is so strange! Your cute and frustrated comment made me so sad for you. Thank you for reading this long soapbox speech! Thank you for your kindness in sharing your recipes and I just LOVE your blog! I really hope you can help me and tell me what to do to make these biscuits what they should be! Reply
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I even read all the replies to this recipe to see if anyone else was having the same problem.
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I am sorry about this being so long but I felt I need to let you know everything I had done. I'm not a quitter and I won't quit on this recipe until I get it right, then I will make them even more often!OH YEAH, we are about 280' to 320' above sea level if that makes a difference. My husband saw this recipe and wanted me to try it so I have been trying it but it has yet to turn out right. What am I doing wrong? Can you tell me? Can you possibly help me? I've been baking for many, many years and making and baking biscuits for all those years and they always turned out great. I do check though the oven window to see if they are getting ready earlier than the 15 minute mark, but I never open the oven until they are done. I put them on a lightly greased baking sheet in a 425*F oven for 12-15 minutes. Then everything is done by rolling pin and a jar ring, which I use to cut the biscuits out. Once I finish with the pastry cutter, everything else is by hand. I do however use a pastry cutter to cut in my butter(I do use real butter, not margarine or shortening). I do NOT use a mixer at any point in the process. I roll to about 1 1/2" or 1 3/4" trying to keep them as even as possible. I do not over mix the dough, it's barely together when I put it onto the board to roll it out. I used the same kind of eggs, milk and sugar. I use Rumford Premium Aluminum-Free Baking Powder and Iodized salt for all three batches. I bake cakes, pies, quick breads, yeast breads and rolls, and many other things from scratch, but this one has me stumped! Now I started out on the first batch using Gold Medal All Purpose Flour, I had just enough flour from that bag to make one batch of biscuits, I have used Gold Medal Better For Bread Flour for the last 2 batches I've made. I've tried sheet pans, round pans and cast iron pans but they all come out the same….flat and hard enough to use them for a hammer! I don't have an exact recipe for my biscuits, it was just handed down to me from both of my mamaws. I'm adding all the ingredients and doing exactly what the recipe says. I even came back to this site to make sure I had the recipe right. I simply LOVE this recipe, the taste is great! BUT, I have made them three times and all three times the biscuits just flop! I mean, I have followed the instructions to a T, and they still just sit there like lumps of clay.
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Serve these biscuits with some BBQ pork and you have a meal made in heaven! Tomorrow I will post my favorite recipe for coleslaw and later in the week, homemade cheesy grits. Smother a biscuit with gravy, or a spoonfull of jam and this is better than any sweet treat any day of the week! You won’t know how amazing they are until you make them.
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I could eat one of these for breakfast, lunch & dinner and never get sick of them. They are filled with buttery flavor and have an incredibly chewy texture. These biscuits are the complete opposite. I think this is usually because biscuits tend to be flavorless and too dry. I am generally not a huge fan of biscuits, I would usually prefer a homemade roll over a biscuit any day. This is just a fun way to get together with family and bring a piece of the vacation fun home to the family who didn’t get to go. Tradition idea…any time anyone in our family comes home from a vacation of some kind we always welcome them home to a meal from the place they were visiting….ex: a Hawaii reunion would warrant Hawaiian Haystacks, a trip home from Disneyland wouldn’t be the same without Monte Cristo’s, a return trip from Boston would need Lobster Rolls, etc. We had a lot of fun, and the food was amazing!! I am excited to share some of our favorite recipes from this night with you throughout the week.
High s. diner full#
We celebrated them coming home with a full blown southern BBQ style dinner. They even were able to visit Paula Deen’s restaurant and home town (how fun!). My parents went on a trip to South Carolina and enjoyed some of the best southern BBQ they had ever had.