write the method of baking biscuits
please guys fast this question from class 3rd
anyone not give rong answer when I will report his answer
Answers
Answer:
Learn how to make homemade biscuits that are fluffy, flaky, and tender using The Biscuit Mixing Method. These homemade biscuits can be made with butter, lard, or shortening.
Fluffy homemade buttermilk biscuits after baking in a pan with tall sides
WHAT IS THE BISCUIT MIXING METHOD?
The biscuit mixing method is the technique used to make biscuits that are fluffy and flaky. The purpose of the method is to reduce gluten development which keeps the biscuits light and tender while also working to create layers in the dough to create flakiness.
BAKED GOODS MADE USING THE BISCUIT MIXING METHOD
Even though this method identifies biscuits in its title, it is also used for making other flaky quick breads like scones. The baked goods that utilize the biscuit mixing method are:
classic American style biscuits (butter biscuits and lard biscuits)
Drop Biscuits
Scones
Baked biscuits in skillet
Lemon blueberry scones
Buttery biscuits in pan
THE BISCUIT MIXING METHOD PROCESS
To review this method we are going to make my homemade buttermilk biscuits. But the principles of executing this method for other things, like scones, are the same.
This recipe can be made with any solid fat like butter, lard, or shortening. I prefer to use butter if I will be eating them with things like jam or honey. And I love lard or shortening if they will go with sausage gravy for biscuits and gravy.
HOW TO MAKE HOMEMADE BISCUITS
The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.
Step 1: WHISK TOGETHER DRY INGREDIENTS
Dry ingredients whisked in bowl
To start the biscuits put all of your ingredients in a large bowl and whisk them together. This biscuit recipe uses two chemical leavenors: baking soda and baking powder. These are really going to help the biscuits to rise up in the oven along with the steam.
STEP 2: CUT IN YOUR FAT
Butter being cut into flour with pastry cutter
The next step in The Biscuit Mixing Method is to “cut in” the fat into the dry ingredients. This process serves two purposes. The first is to coat the flour in fat helping to reduce gluten development. The second is to distribute little pieces of solid fat throughout the dough which will melt in the oven creating little pockets of flakiness.
Dough after butter is cut in, will look like small pebbles
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For these biscuits we are using very cold, real, unsalted butter cut into small pieces. Using a pastry cutter, or a fork if you don’t have a pastry cutter, “cut” the fat into the flour until it looks like coarse meal.
STEP 3: ADD YOUR WET INGREDIENTS
Shaggy dough in bowl
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At this point, all of the wet ingredients are added into the flour butter mixture. And I want you to pay close attention here. Stir just until the dough is starting to come together. It will seem like there isn’t enough liquid at first and then it will become sticky and shaggy. Be very careful not to over-mix.
STEP 4: KNEAD AND ROLL/PAT OUT DOUGH
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Pour shaggy dough onto floured countertop
Dump the dough out onto a lightly floured work surface and use floured hands to gently press it together into one piece of dough. Press the biscuit dough out to about 1″ thick and then fold it over in half on itself. Give it a 90 degree turn and press it out and fold it again. Do this about 6 times.
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Dough being folded by hand on countertop
This process of folding is going to create layers in the biscuit dough. This will translate into layers of flakiness once baked.
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Be very gentle during this process. The more gentle you are the more tender your biscuits will be.
STEP 5: SHAPE DOUGH AND BAKE
Dough being cut out using round cutter and placed in tall cake pan
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I do not suggest using a rolling pin for making biscuits and scones. Your hands will work the dough less and it is very easy to shape the dough this way.
Pat the dough out to about 1″ thick and stamp out your biscuits. I use a cutter that is about 2 1/2″ in width and that will give you 7-8 biscuits. Gently press the scraps together to finish stamping them all out.
Baked biscuits right out of the oven in cake pan