Difference between revisions of "Make Some Biscuits"
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==Variations== | ==Variations== | ||
Group 1: Use all-purpose flour. Use chilled butter and utensils. | Group 1: Use all-purpose flour. Use chilled butter and utensils. | ||
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Group 2: Use cake flour. Use chilled butter and utensils. | Group 2: Use cake flour. Use chilled butter and utensils. | ||
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Group 3: Use all-purpose flour. Use room temperature butter and utensils. | Group 3: Use all-purpose flour. Use room temperature butter and utensils. | ||
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Group 4: Use all-purpose flour. Use frozen butter and utensils. | Group 4: Use all-purpose flour. Use frozen butter and utensils. | ||
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Group 5: Use self-rising flour. Omit the baking powder. Use chilled butter and utensils. | Group 5: Use self-rising flour. Omit the baking powder. Use chilled butter and utensils. | ||
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Group 6: Use all-purpose flour. Use shortening in place of the butter. Use chilled shortening and utensils. | Group 6: Use all-purpose flour. Use shortening in place of the butter. Use chilled shortening and utensils. | ||
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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. | 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. | ||
Revision as of 15:01, 1 July 2016
Adapted from the NSF cCWCS "Food Chemistry" (Clarke University, 2014)
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.
- ...add the milk.
- 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
- large baking sheet