biscuits
I am looking for a basic Biscuit recipe, and found the one on the Bisquick web site. Looks fairly basic. Too basic to make the biscuits pictured. There are distinct ridging on the tops and the browning looks too defined not be something like butter or egg.
So, would additionally would i have to do to get the same look? Or is this just a picture of plastic rolls?
http://www.bettycrocker.com/recipes/bisquick-rolled-biscuits/3e0c95f0-8aec-4a01-9463-73759b2ce066
I love using a pastry cutter, something like this:
It does the best job cutting butter or shortening into flour. Every now and again while using it I use a fork or butter knife to remove the big blockages.
Part of the problem is that whole wheat flour goes rancid pretty quickly after it's milled (I believe it's from the natural oils in the germ). The usual advice is that whole wheat flour has a shelf life of six months or so, much less than white flour. If you're using old flour, try getting fresher stuff.
If you're willing to go through extra effort, consider milling your own whole wheat flour; after reading this article: http://www.realbakingwithrose.com/2006/11/rose_levy_beranbaums_100_whole.html I got a grain mill attachment for my KitchenAid mixer and started milling flour, and I've become a total convert. Fresh-milled whole wheat flour has an incredible taste. My standard loaf these days is 50% whole wheat and 50% bread flour, and it tastes great. It has a nice nutty flavor without the tree bark or cardboard you'd normally associate with bread with so much virtue in it. I've done 100% whole wheat loaves before, and while they're very good, they're just not my thing.
If you want to get even further into it, Peter Reinhart has a book on whole-wheat bread making, which has special starter techniques to get the best flavor possible. I realize your question is about biscuits and not necessarily bread, and his book doesn't have anything to say about biscuits or quick breads.
Best Answer
It is highly likely those biscuits benefited from the skills of a food stylist.
They will have used any number of techniques to ensure the biscuits look as good as possible for the photo, possibly including some that would render them poor tasting or even inedible.
Among the things they might have done are:
I am sure there are more tricks of the trade, but it is not something I do.
At home, you would achieve best results with a convection oven (if you have one), and a very sharp biscuit cutter (to not disturb the layers) used on biscuit dough that is properly and skillfully prepered to create the flaky layers. Brushing the tops with milk or butter will also help them brown (and taste good).