Troubleshooting Guide - Bisquick™
Not seeing desired results for Bisquick™? Get help below!
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Not seeing desired results for Bisquick™? Get help below!
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Possible Causes | Possible Solutions |
|---|---|
| Too much dusting flour used | Use only enough flour to keep the dough from sticking to the bench. |
| Dough mixed too long | Hand mixing is the primary make-up method. If machine mixing, follow package directions. If possible, use an electric timer to automatically shut off the mixer. |
| Either water or buttermilk/milk temperature is too high | Cold liquid (50°F) is recommended. Warmer liquid can activate the leavening system too soon. |
| Excessive folding or kneading of dough | Give the dough a single fold. Do not knead. |
Possible Causes | Possible Solutions |
|---|---|
| Too much dusting flour used | Use only enough flour to keep the dough from sticking to the bench. |
| Too little water or buttermilk/milk | Follow package directions for proper liquid amounts. If possible, use a scale to weigh the liquid. |
| Oven temperature is incorrect | Follow package directions for proper oven temperatures. Have oven checked for accuracy using an oven thermometer. |
| Biscuits left in the warmer too long. | Keep biscuits in the warmer for no more than 2 hours at 150°F |
Possible Causes | Possible Solutions |
|---|---|
| Incorrect amount of water or buttermilk/milk | Follow package directions for proper liquid amounts. If possible, use a scale to weigh the liquid. |
| Incorrect water or buttermilk/milk temperature | Cold liquid (50°F) is recommended. |
Possible Causes | Possible Solutions |
|---|---|
| Water or buttermilk/milk temperature is too high | Cold liquid (50°F) is recommended. |
| Over mixing | Hand mixing is the primary make-up method. If machine mixing, follow package directions. If possible, use an electric timer to automatically shut off the mixer. |
| Too much dusting flour used | Use only enough flour to keep the dough from sticking to the bench. |
| Dough rolled too thin | Follow package directions for proper dough thickness. Use rails to ensure uniformity in dough thickness. |
| Soft dough | Too much liquid. Follow package directions for proper liquid amounts. If possible, use a scale to weigh the liquid. |
| Oven temperature is too low | Follow package directions for proper oven temperatures. Have oven checked for accuracy using an oven thermometer. |
Possible Causes | Possible Solutions |
|---|---|
| Biscuit is too thick | Use biscuit rails to ensure uniformity in dough thickness. |
| Incorrect oven temperature/baking time | Follow package directions for proper oven temperatures and baking times. Have oven checked for accuracy using an oven thermometer. |
Possible Causes | Possible Solutions |
|---|---|
| Batter dropped onto the griddle from too great a distance. | Place pancake depositor close to the griddle. |
| Batter is too thick. | Follow package directions for preparing pancake batter. If possible, use a scale to weigh the milk. |
Possible Causes | Possible Solutions |
|---|---|
| Batter is too thin. | Follow package directions for preparing pancake batter. If possible, use a scale to weigh the milk. |
| Batter is too warm. | Follow package directions for preparing pancake batter. Milk temperature should not be above room temperature. Do not store batter near the griddle. |
| Batter is too old. | Batter should not be kept for more than 48 hours. |
| Griddle temperature is too cool. | Have the griddle temperature checked for accuracy. Temperature should be approximately 375°F |
| Stir batter lightly before depositing. |
Possible Causes | Possible Solutions |
|---|---|
| Batter is too old. | Batter should not be kept for more than 48 hours. |
| Incorrect batter temperature. | Follow package directions for preparing pancake batter. Milk temperature should not be above or below room temperature. |
| Pancake was turned more than once | Bake for 1 1/2 minutes per side. Turn only once. |
| Pancakes are over baked | Bake for 1 1/2 minutes per side. Make sure griddle is 375°F |
| Batter was over mixed | When machine mixing, mix only until batter is smooth. |
Possible Causes | Possible Solutions |
|---|---|
| Griddle temperature is too cool. | Griddle temperature should be approximately 375°F. Have griddle temperature checked for accuracy. |
| Griddle is dirty. | Clean and grease griddle before each use. |
Possible Causes | Possible Solutions |
|---|---|
| Excessive grease on griddle. | Clean and lightly grease griddle before each use. |
| Hot and cold spots on griddle. | Check griddle for hot and cold spots with a surface thermometer. |
Possible Causes | Possible Solutions |
|---|---|
| Batter is too thick. | Follow package directions for preparing pancake batter. If possible, use a scale to weigh the milk. |
| Batter is too cold. | When using a refrigerated batter, warm slightly before using. Stir the batter lightly with a whire whip before depositing the pancakes. |
| Batter has separated. | Stir batter lightly before depositing. |
