What is the Biscuit Cooking Method?
The biscuit cooking method is used for biscuits, shortcakes, and scones. The goal of this technique is to create a baked good that is light, flaky, and tender all at the same time. Flakiness is created by coating small pieces pf fat with the dry ingredients in a process referred to as “cutting-in” the fat. The fat may be broken up into small pieces and then incorporated into the flour by rubbing the fat between your fingertips. The flakiness are created when the small flour-coated pieces of fat melt and release steam during baking.
What Are Other Mixing Techniques for Quick Breads?
What Are QuickBreads?
The name quickbread is derived from its cooking time. These items are quick to make and quick to bake. They only require a few basic ingredients that are commonly used on our everyday items. Such ingredients include; cornmeal, whole wheat, fruits, nuts, spices, and vegetables. Quickbread can be appropriate for breakfast, lunch, snacks, and buffets. They are made with chemical leavening agents. (i.e. baking soda or baking powder).
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- 2 1/2 lb. AP Flour
- 0.75 oz. Salt
- 2 oz. Granulated Sugar
- 2 oz. Baking Powder
- 14 oz. Unsalted Butter
- 24 fl. oz. Milk
Sift together the dry ingredients (flour, salt, sugar, and baking powder)
Cut in the butter. The mixture should look mealy; do not overmix.
Add the milk and stir, combining only until the mixture holds together.
Transfer the dough to a lightly floured work surface; knead until it forms one mass, approximately five or six kneadings.
Roll out the dough to a thickness of 1/2 inch. Cut biscuits with a floured cutter and place them on a paper-lined sheet pan.
Bake at 425ºF for about 10-12 minutes, until biscuit tops are light brown, the sides almost white, and the interior still moist. Internal heat will continue to cook the biscuits after they are removed from the oven.
Remove the biscuits to a wire rack to cool down.
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