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11.3 Biscuit Introduction

Objectives

  • For each standard bakery product made in the lab, know:
    • the ingredients
    • the functions of those ingredients
    • the basic steps of the recipe

Biscuit Ingredients and Functions

Ingredient Function
All-purpose flour Structure
Milk Hydrate
Shortening Tenderization/Flakiness
Baking powder Leavening
Salt Taste/Flavor

Biscuit Method Steps

  1. Whisk together dry ingredients.
  2. Cut in the fat.
  3. Add wet ingredients.
  4. Knead and roll out dough.
  5. Shape dough and bake.

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Food Preparation Lab Manual for FSHN 1150 Copyright © 2025 by Iowa State University Department of Food Science and Human Nutrition is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.

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