Making%20Biscuits

1
Making Biscuits
2
What are QUICK BREADS?

• Quick breads are LEAVENED by agents that allow
  for IMMEDIATE baking
• NOT leavened by yeast

• Examples
• Biscuits
• Muffins
• Pancakes Waffles
• Fruit/Nut Loaves
• Cakes
• Cookies

3
Quick breads are made by

• The BISCUIT method
• The MUFFIN method
• The CONVENTIONAL or STANDARD method

4
The BISCUIT Method

• Makes one basic type of bread
• Biscuits
• Scones
• Shortcakes

• Characterized by
• Delicate texture
• Crisp but tender crust
• Inside
• creamy white
• slightly steamy
• peels apart in wafer-thin layers

5
Basic Facts about the Biscuit Method

• A solid fat is added to the dry ingredients
  BEFORE the liquids are mixed in
• Use a higher ratio of flour to liquid
• Makes a dough, not a batter
• Can be either ROLLED or DROPPED, depending on the
  amount of liquid in the recipe
• Drop biscuits require more LIQUID

6
The BISCUIT Method

1. Measure all ingredients accurately.
2. Sift the dry ingredients together into a large
   mixing bowl.
3. Cut the fat into the flour until the particles
   are the size of peas or coarse bread crumbs.
4. Make a well in the center of the dry ingredients.
5. Add the liquids all at once.
6. Using a fork, mix until the dry ingredients are
   just moistened.

7
Why do we cut in fat?

• Dry ingredients for biscuits should look like
  COARSE CORNMEAL before liquid ingredients are
  added.

• This technique disperses fine fat particles in
  the dough
• During baking, the fat melts between layers of
  flour, and its liquid content turns to steam,
  helping with leavening

8
What does it mean to KNEAD biscuit dough?

• KNEADING to work and press the dough with hands
• Rolled biscuit dough should be kneaded VERY
  LITTLE!
• Gently, 8 to 10 times and thats IT
• You want the dough to be SOFT and stick to
  itself, not the bowl

9
What happens if we OVERMIX?

• EXTERIOR
• Rounded top and rough crust
• INTERIOR
• Tough and compact

10
Cutting Biscuits

• After the dough is kneaded, ROLL it out using a
  rolling pin
• Roll the dough to a thickness of ½ to ¾ in.
• Cut with a biscuit cutter or the rim of a
  beverage glass

11
BAKING Biscuits

• Biscuits bake at a high temperature
• 375 to 475 F
• Make sure to REDUCE the oven temperature by 25 F
  if you use a dark-colored metal pan!
• Keeps the bottom from becoming black

12
To reduce fat content

• You shouldnt use substitutes for
  butter/shortening in a biscuit recipe
• It will greatly affect the final result!
• INSTEAD use fat-free milk instead of whole milk
  to lower the fat content of biscuits