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new theme

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 12 Feb 2011 21:44:10 -0800
v111.n007.3
How about if we change the theme from muffins to biscuits??  I have 
been seeing quite a few recipes lately that are pretty interesting to me.


                         Biscuits, The chemistry of

Biscuits rise in the oven to become light and flaky not only from 
baking powder but also from the tiny flake-shaped pieces of butter or 
in the dough.  These melt in the oven, leaving pockets of air that 
fill with steam from the moisture in the dough as it bakes.  Baking 
powder dough must also be mixed just briefly to avoid developing the 
gluten in the flour, which toughebns the biscuits.

Source:
    "Joy of Cooking"

************************


* Exported from MasterCook *

                           Biscuits, Baking Powder

Recipe By     :
Serving Size  : 10    Preparation Time :0:15
Categories    : Biscuits/Crackers/Crisps        Bread-Bakers Mailing List

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  all-purpose flour
    1         tablespoon  baking powder
       1/2      teaspoon  baking powder
       1/2      teaspoon  salt
       1/2           cup  shortening
       3/4           cup  milk

1.  Preheat oven to 450F (230C).

2.  In a large mixing bowl sift together flour, baking powder and 
salt. Cut in shortening with fork or pastry blender until mixture 
resembles coarse crumbs.

3.  Pour milk into flour mixture while stirring with a fork. Mix in 
milk until dough is soft, moist and pulls away from the side of the bowl.

4.  Turn dough out onto a lightly floured surface and toss with flour 
until no longer sticky. Roll dough out into a 1/2" thick sheet and 
cut with a floured biscuit or cookie cutter. Press together unused 
dough and repeat rolling and cutting procedure.

5.  Place biscuits on ungreased baking sheets and bake in preheated 
oven until golden brown, about 10 minutes.

Yield 8 to 12 biscuits


Description:
    "With such a short list of ingredients, making great biscuits is 
all about technique."
Source:
    "allrecipes.com"
Start to Finish Time:
    "0:25"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 194 Calories; 11g Fat (51.5% 
calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 
2mg Cholesterol; 287mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

NOTES : There are drop biscuit and then there are flaky cut-out 
biscuits. They're made from a dough that the baker briefly kneads, 
pats flat, and cuts with a biscuit cutter--handling the dough as 
little as possible for tender, tasty results.

Most biscuit recipes are variations on the same theme: flour, fat, 
milk or buttermilk, baking powder, and salt. It's how the ingredients 
are put together that really matters.