11.4 Biscuit Recipe
Objectives
- To apply principles of gluten development in the preparation of soft doughs.
- To develop techniques of light kneading and rolling.
Biscuits
Yield: 6 Biscuits
Ingredients
- 1 cup sifted all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 3 Tablespoons shortening
- ⅓ cup milk (approximate)
Instructions
Preheat oven to 425°F.
Sift flour, baking powder, and salt together three times.
Cut the fat into dry ingredients, scraping and cleaning the pastry blender as needed until the mixture resembles coarse cornmeal or small peas.
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 teaspoon of flour onto the counter. Form dough into a ball and knead lightly with fingertips 10–15 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.
Characteristics of a Standard Product for Biscuits
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Sensory Evaluation for Your Biscuits
| Product | Appearance | Texture | Flavor |
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| Biscuits |
