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Biscuits. Delicate, small breads Tender but crisp crust Even light brown color Inside slightly moist and creamy white Tender layers pull apart. Types of Biscuits. 2 main types of biscuits: Rolled and dropped Made using the pastry and biscuit method of mixing Biscuit mixing method:
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Biscuits • Delicate, small breads • Tender but crisp crust • Even light brown color • Inside slightly moist and creamy white • Tender layers pull apart
Types of Biscuits • 2 main types of biscuits: • Rolled and dropped • Made using the pastry and biscuit method of mixing • Biscuit mixing method: • Sift dry ingredients together • Cut fat into dry ingredients • Make a well, add liquid, stir until blended to form a soft dough
Rolled Biscuits • Roll out dough to even thickness and cut with biscuit cutter • Can also use rim of a glass • Turn out dough on slightly floured surface and knead 10 strokes • Use your fingertips, not your hands as they give off warmth that will cause the fat to melt making the biscuits tough • Overkneading results in tough, compact biscuits • Lightly dust biscuit cutter with flour • Place straight down in dough • Do not twist because dough can tear • Reroll any unused dough to create more biscuits • Place on cookie sheet 1 inch apart and bake
Drop Biscuits • Drop dough from a spoon • More liquid than rolled biscuits • Too sticky to roll • Irregular shape • Still flaky and full of flavor like rolled biscuits • Drop 1 inch apart on greased cookie sheet • Can also spoon drop on a casserole for a topping
