Making Biscuits

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

Quick breads are made by:

• The BISCUIT method

• The MUFFIN method

• The CONVENTIONAL or STANDARD method

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

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

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.

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

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 that’s IT– You want the dough to

be SOFT and stick to itself, not the bowl

What happens if we OVERMIX?

• EXTERIOR:– Rounded top and

rough crust

• INTERIOR:– Tough and compact

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

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

To reduce fat content…

• You shouldn’t 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