Difference between revisions of "Make Some Biscuits"
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(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...") |
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| − | ''Adapted from the NSF cCWCS "Food Chemistry"'' | + | ''Adapted from the NSF cCWCS "Food Chemistry"'' (Clarke University, 2014) |
==Basic formula/recipe== | ==Basic formula/recipe== | ||
| Line 11: | Line 11: | ||
==Procedure== | ==Procedure== | ||
:1. Mix the dry ingredients together in bowl. | :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 | :3. Make a well in the center of the mixture | ||
| − | ::add the milk. | + | ::...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.''' | '''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 | + | 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== | ==Variations== | ||
Group 1: Use all-purpose flour. Use chilled butter and utensils. | Group 1: Use all-purpose flour. Use chilled butter and utensils. | ||
| + | |||
Group 2: Use cake 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 3: Use all-purpose flour. Use room temperature butter and utensils. | ||
| + | |||
Group 4: Use all-purpose flour. Use frozen 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 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 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. | 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== | ==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 |
| + | |||
| + | :large baking sheet | ||
Latest revision as of 01:56, 29 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 7 (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