Biscuit Tips From The Prepared Pantry Muffins, Quick Breads, Scones And Biscuits

Biscuit tips from The Prepared Pantry

thepiggs 16 years ago

I got this info today from a newsletter and thought it is appropriate.
Also giving the link for more info and their recipes.
http://www.preparedpantry.com/vol5iss9-10-RFF.htm

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thepiggs 16 years ago said:

Key #1: Use the right flour. Use either a soft, low protein flour meant for biscuits—White Lily—or an all-purpose flour. Do not use bread flour. (See the next section for more about flour and other ingredients.)

Key #2: Keep your ingredients cold. Temperature is critical to buttery, flakey scones. Start with very cold butter—it should chip when you cut it into chunks—or cold shortening and your liquids should be ice cold. Work with the dough quickly to keep it cool.
Why do your ingredients need to be cold? The objective is to keep the butter a solid and not let it melt into a liquid. If your dough is kept cold, it will have little bits of dispersed butter. In the heat of the oven, that butter melts into the dough but leaves pockets and layers in the biscuits.

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thepiggs 16 years ago said:

Key #3: Don’t over-work your dough. Kneading converts the protein to gluten. Mix only until the ingredients come together into a combined mass.

Key #4: Make your biscuits thick. Use a folding technique. For flakey, layered biscuits, use a folding technique. Roll the dough out to about 3/8-inch thick. Fold the dough in half and in half again and again. Roll the dough out to about 3/4-inch thick before cutting the biscuits.

Key #5: Use a wet dough. A moister dough will rise easier. Don’t use any more flour than what you need to handle the dough. It’s okay to dust your hands and the counter with flour before rolling or patting the dough.

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thepiggs 16 years ago said:

Key #6: Place your biscuits close together. Place your biscuits close together on the pan, touching each other. That way they will tend to rise rather than spread.

Key #7: Use a hot oven. Make certain that your oven is hot and bake your biscuits at 425 degrees or above. The hot oven gives the dough a burst of steam that helps make the biscuits light and airy.

Key #8: Don’t over-bake your biscuits. Over-baking for even a minute or two will dry your biscuits out. As soon as the edges begin to turn brown, remove them from the oven. Immediately, place the biscuits on a wire rack—the hot pan will continue to dry the biscuits.

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thepiggs 16 years ago said:

Before some of you might start getting your knickers in a knot, I have permission from The Prepared Pantry to use their recipes, picture, info, etc.
They are a great company with many good products.

http://www.preparedpantry.com

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shirleyoma 16 years ago said:

lol.... glad you got permission wouldn't want the 'Recipe Police' to hunt you down! lol lol
You are such a neat person with a great since of humor!! lol

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linebb956 16 years ago said:

Thanks for the link....

and knickers.... ahhhh you showing your age GF with that comment! LOL
And I'm showing mine, as I have used it!

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