The Biscuit Method

Procedure: Biscuit Method


Scale all ingredients accurately.


Sift the dry ingredients together into a mixing bowl.


Cut in the shortening, using the paddle attachment or the pastry knife attachment. If preferred, you may also cut in the fat by hand, using a pastry

blender or your fingers. Continue until the mixture resembles coarse cornmeal.


Combine the liquid ingredients. Biscuits may be prepared in advance up to this point. Portions of each mixture may then be scaled and combined

just before baking.


Add the liquid to the dry ingredients. Mix just until the ingredients are combined and a soft dough is formed. Do not overmix.


Bring the dough to the bench and knead it lightly by pressing it out and folding it in half. Rotate the dough 90 degrees after each fold.


Repeat this procedure about 10 to 20 times, or for about 30 seconds. The dough should be soft and slightly elastic but not sticky. Overkneading

toughens the biscuits. The dough is now ready for makeup.

Variations on the basic procedure produce different characteristics in the finished product.

1. Using slightly more shortening and cutting it in less—until the pieces are the size of peas—produces a flakier biscuit.

2. Omitting the kneading step produces a tender, crustier biscuit, but with less volume.

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