12.5: Biscuit or Pastry Method
- Page ID
- 29442
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- To develop techniques of light kneading and rolling.
- Prepare rolled biscuits.
- Compare examples of convenience products with biscuits prepared from basic ingredients.
Biscuits
Yield: 6 Biscuits
| 1 cup sifted all-purpose flour | 1½ tsp. baking powder |
| ¼ tsp. salt | 3 tbsp. shortening |
| ⅓ cup milk (approximate) |
Heat oven to 425°F. Sift flour, baking powder, and salt together three times. Cut fat into dry ingredients scraping pastry blender as needed until the mixture resembles coarse corn meal. Make a well in the center of the dry ingredients; add milk and stir with a fork vigorously and quickly until blended (about 20-30 strokes) or until dough follows the fork. Sprinkle about 1 tsp. of flour onto counter. Form dough into a ball and knead lightly with finger tips 10 to 15 times.
Roll to ½ -inch thickness for 6 biscuits. Handle carefully to avoid distorting the shape. Dip cutter or knife into flour. Hold the cutter so that the pressure while cutting is even. Place cut biscuits on an ungreased baking sheet.
Bake at 425°F until golden brown, about 12-15 minutes.
Drop Biscuits
Prepare dry ingredients and shortening according to biscuit recipe above. Increase milk to ½ cup and stir only until dry ingredients are moistened. Do not knead or roll dough. Drop dough from a tablespoon onto a greased baking sheet. Bake 10-12 minutes.
Characteristics of a Standard Product for Biscuits:
| Appearance | Texture | Flavor |
|---|---|---|
|
Symmetrical shape, vertical sides with a fairly smooth level top. Golden brown exterior. Biscuits should double in volume during baking, and seem light in relation to volume. |
Medium-fine grain with relatively thin cell walls. Light, creamy white crumb that peels off in layers. Crisp yet tender crust. |
Moist, tender crumb with a mild, pleasing flavor. |
Evaluation:
| Product | Appearance | Texture | Flavor |
|---|---|---|---|
| Rolled Biscuits | |||
| Dropped Biscuits |