My grandma's biscuits vs my instant pot hack ended in flour everywhere

So I had to decide between making my grandma's from-scratch buttermilk biscuits or trying a quick instant pot version I saw online. Grandma's recipe uses 2 cups of White Lily flour and a cold stick of butter cut in, and it takes forever. I tried the instant pot route Saturday morning and the biscuits came out dense and gummy, not fluffy at all. Has anyone else had better luck with pressure cooker biscuits or is it just a lost cause?

3 comments

3 Comments

alicehernandez1mo ago

Stories like this always make me think of how we're all trying to hack our way out of traditions that actually work. Every time I've swapped a slow process for a shortcut, I end up with a mess and a worse result. Sometimes it's just a lesson in patience.

kellys781mo ago

Last summer I tried making cornbread in a rice cooker because some blog swore it worked. Came out like a wet sponge with a crusty bottom. Some kitchen tools just can't do certain things no matter how bad we want them to.

taylorellis1mo ago

Pressure cooker biscuits are a lost cause. You mentioned they came out dense and gummy, that's exactly what always happens. Biscuits need dry heat to get that flaky, fluffy texture. Steam just makes them soggy. Stick with grandma's recipe or bake them in the oven. Some things aren't meant to be rushed.