The Biscuit Method

^^ Prepare the sheet pan. Grease the sheet pan ^^ Add the combined liquid ingredients to the with a commercial pan grease or line the pan with parchment paper.

Scale, or measure, the ingredients. The measurements must be exact if the biscuits are to maintain quality.

^^ Sift all the dry ingredients into the mixing bowl.

Cut or rub the shortening into the dry ingredients. This will result in a mixture containing small pieces of fat. This step can be performed using the mixer with either the paddle or pastry knife attachments.

flour mixture. Mix lightly. Be careful not to overmix. Overmixing will make the biscuits tough.

flour mixture. Mix lightly. Be careful not to overmix. Overmixing will make the biscuits tough.

^^ Whisk the eggs and milk together in a separate stainless steel bowl.

Take the mixed dough to a pre-floured bench and set it down. Flour the top of the dough by dusting it with bread flour.

Knead the dough lightly using your fingertips only. Then, fold it in half and rotate it 90 degrees. Continue this process about 5 to10 times. Do not over knead. Over kneading will make the biscuits tough. The dough should be soft and elastic, but not sticky.

^^ Allow the dough to rest 15 minutes before rolling.

Baking Biscuits

As soon as the biscuits are shaped and placed on the sheet pan, allow them to relax for 10 minutes before you bake them. This will allow the gluten to react and help the chemical reaction of the baking powder or baking soda. Place the sheet pans in a hot conventional oven. The oven temperature should be between 400°F (204°C) and 425°F (218°C). Bake the biscuits for approximately 8 to 10 minutes. The tops of the biscuits should be lightly browned.

Remove the sheet pans from the oven and allow the biscuits to cool on wire racks. Serve the biscuits immediately. Butter, jam, preserves, and honey can accompany the biscuits. Biscuits can also be served with gravy.

Quality Biscuits

When checking the quality standards for biscuits, you should first make sure the mixture is thoroughly blended. This must be achieved without overmixing. If the mixture is over-mixed, the baked product will lack quality.

Cut and Form

Continue reading here: Biscuits

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