Make Some Biscuits - Revision history

Bes: /* Procedure */

2016-07-29T01:56:50Z

Procedure

Bes: /* Procedure */

2016-07-29T01:56:06Z

Procedure

Bes: /* Variations */

2016-07-01T15:01:24Z

Variations

Bes: /* Shopping list */

2016-07-01T12:04:01Z

Shopping list

Bes: /* Procedure */

2016-07-01T11:59:15Z

Procedure

Bes at 11:58, 1 July 2016

2016-07-01T11:58:25Z

Bes: Created page with "''Adapted from the NSF cCWCS "Food Chemistry"'' ==Basic formula/recipe== '''Preheat oven to 425°F.''' :250 g flour (see below under "Variations") : 10 g (3 tsp) baking powd..."

2016-07-01T11:57:41Z

Created page with "''Adapted from the NSF cCWCS "Food Chemistry"'' ==Basic formula/recipe== '''Preheat oven to 425°F.''' :250 g flour (see below under "Variations") : 10 g (3 tsp) baking powd..."

New page

''Adapted from the NSF cCWCS "Food Chemistry"''

==Basic formula/recipe==
'''Preheat oven to 425°F.'''
:250 g flour (see below under "Variations")
: 10 g (3 tsp) baking powder
: 3 g salt (1/2 tsp) salt
: 48 g (4 tbsp = 1/2 stick) butter
:180 ml (3/4 cup) milk

==Procedure==
:1. Mix the dry ingredients together in bowl.
:2 "Cut" the fat into the flour until pieces are the size of uncooked rice grains.
:3. Make a well in the center of the mixture
::add the milk.
:::Cut through using a fork with ~25 strokes to make the dough form a ball.
:4 Place the dough onto a very lightly floured surface and knead lightly (10 times) with the fingertips.
:5 Pat the dough into a rectangle 1 inch (2.5 cm) thick on a lightly floured surface and cut with a knife to make 12 small square biscuits.
:6 Place the biscuits in a single line touching one another on a piece of parchment paper on a '''single''' baking sheet (ie. all groups will bake on the same tray).

'''NOTE: Everyone’s biscuit dough should start out the same height. Label your row so that you know which biscuits are yours. Bake until golden brown, 10-12 minutes. If there are people on a gluten-free diet, those biscuits should be baked on a separate baking sheet.'''

Rank each group’s biscuit from 1 (best) to 6 (worst) in terms of taste, puffiness (rise) and then add any applicable observations about the biscuits.

==Variations==
Group 1: Use all-purpose flour. Use chilled butter and utensils.
Group 2: Use cake flour. Use chilled butter and utensils.
Group 3: Use all-purpose flour. Use room temperature butter and utensils.
Group 4: Use all-purpose flour. Use frozen butter and utensils.
Group 5: Use self-rising flour. Omit the baking powder. Use chilled butter and utensils.
Group 6: Use all-purpose flour. Use shortening in place of the butter. Use chilled shortening and utensils.
Group 7: Replace the wheat flour with the gluten-free flour mixture (164 g rice flour, 63 g potato flour and 23 g tapioca flour). Use chilled butter and utensils.

==Shopping list==
All-purpose flour
Self-rising flour
Cake Flour
Butter (min 4 sticks)
Baking powder
Salt
Milk

← Older revision		Revision as of 11:58, 1 July 2016
Line 1:		Line 1:
−	''Adapted from the NSF cCWCS "Food Chemistry"''	+	''Adapted from the NSF cCWCS "Food Chemistry"'' (Clarke University, 2014)

	==Basic formula/recipe==		==Basic formula/recipe==

@@ Line 21: / Line 21: @@
 '''NOTE: Everyone’s biscuit dough should start out the same height.  Label your row so that you know which biscuits are yours.  Bake until golden brown, 10-12 minutes. If there are people on a gluten-free diet, those biscuits should be baked on a separate baking sheet.'''
-Rank each group’s biscuit from 1 (best) to 6 (worst) in terms of taste, puffiness (rise) and then add any applicable observations about the biscuits.
+Rank each group’s biscuit from 1 (best) to 7 (worst) in terms of taste, puffiness (rise) and then add any applicable observations about the biscuits.
 ==Variations==

@@ Line 11: / Line 11: @@
 ==Procedure==
 :1. Mix the dry ingredients together in bowl.
-:2 "Cut" the fat into the flour until pieces are the size of uncooked rice grains.
+:2. "Cut" the fat into the flour until pieces are the size of uncooked rice grains.
 :3. Make a well in the center of the mixture
 ::...add the milk.
 :::...cut through using a fork with ~25 strokes to make the dough form a ball.
-:4 Place the dough onto a very lightly floured surface and knead lightly (10 times) with the fingertips.
+:4. Place the dough onto a very lightly floured surface and knead lightly (10 times) with the fingertips.
-:5 Pat the dough into a rectangle 1 inch (2.5 cm) thick on a lightly floured surface and cut with a knife to make 12 small square biscuits.
+:5. Pat the dough into a rectangle 1 inch (2.5 cm) thick on a lightly floured surface and cut with a knife to make 12 small square biscuits.
-:6 Place the biscuits in a single line touching one another on a piece of parchment paper on a '''single''' baking sheet (ie. all groups will bake on the same tray).
+:6. Place the biscuits in a single line touching one another on a piece of parchment paper on a '''single''' baking sheet (ie. all groups will bake on the same tray).
 '''NOTE: Everyone’s biscuit dough should start out the same height.  Label your row so that you know which biscuits are yours.  Bake until golden brown, 10-12 minutes. If there are people on a gluten-free diet, those biscuits should be baked on a separate baking sheet.'''

@@ Line 25: / Line 25: @@
 ==Variations==
 Group 1: Use all-purpose flour. Use chilled butter and utensils.
 Group 2: Use cake flour. Use chilled butter and utensils.
 Group 3: Use all-purpose flour. Use room temperature butter and utensils.
 Group 4: Use all-purpose flour. Use frozen butter and utensils.
 Group 5: Use self-rising flour. Omit the baking powder. Use chilled butter and utensils.
 Group 6: Use all-purpose flour. Use shortening in place of the butter. Use chilled shortening and utensils.
 Group 7: Replace the wheat flour with the gluten-free flour mixture (164 g rice flour, 63 g potato flour and 23 g tapioca flour). Use chilled butter and utensils.

@@ Line 33: / Line 33: @@
 ==Shopping list==
-All-purpose flour
+:All-purpose flour
-Self-rising flour
+:Self-rising flour
-Cake Flour
+:Cake Flour
-Butter (min 4 sticks)
+:Butter (min 4 sticks)
-Baking powder
+:Baking powder
-Salt
+:Salt
-Milk
+:Milk