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"
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* 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.