Biscuit Method Intro to Culinary Biscuit Method Rubbed

Biscuit Method Intro to Culinary

Biscuit Method (Rubbed Dough) The biscuit method is the method that is used to make biscuits, scones and pie dough. In the mixing method, dry ingredients are combined (flour + sugar + salt + chemical leavener + dry flavorings). flavorings Then chunks of cold, solid fat is cut into the dry ingredients until the fat is about the size of peas

Biscuit Method continued Once the cold fat is cut in, cold liquids are added (ice water/milk/buttermilk/cream). water/milk/buttermilk/cream It is important to keep the fats very cold in this method. If the fats begin to soften before you are finished put your bowl in the freezer for a few minutes so they firm up. Once the liquid is incorporated, mix minimally, shape and bake.

Why the Biscuit Method? This method allows some of the flour to be coated with fat, adding tenderness while leaving enough fat in large pieces to melt during the baking process and create steam This adds texture and leavening to the final product.

Biscuit Method 1, 2, 3 1. Scale or measure ingredients accurately. 2. Mix the dry ingredients together into a mixing bowl. 3. Cut in the fat, using a pastry blender, until the mixture resembles a coarse cornmeal. 4. Add the liquid to the dry ingredients. Mix just until the ingredients are combined and a soft dough is formed. Do not over mix.