Biscuit bonanza
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Biscuit bonanza
  Biscuits  
Last updated 6/12/2012 1:08:46 AM. Recipe ID 35406. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Biscuit bonanza
 Categories: Breads
      Yield: 1 Servings
 
 
  ~----------BISCUIT BONANZA------------------------------------- In
  France, dessert is often constructed from towers of flaky puff
  pastry, and in the Middle East, paper-thin phyllo dough is either
  left crispy or made soggy with syrup. But the U.S. has biscuits to
  call its own. Biscuits--moist, tender and rich--are used as an
  alternative to a yeast-leavened bread. Biscuits are closer in
  technique to making pie crust than to making bread. The steps follow
  the same order: Cut the shortening into the flour mixture, add some
  liquid and roll it out. Once you've mastered the technique, you can
  not only delight in the aroma of biscuits browning for breakfast, you
  can also bake scones for a proper English tea. (The difference is
  there are eggs in scones and not in biscuits). Biscuits are similar
  to real shortcakes, rather than the hockey pucks made from cellulose
  sponges found next to the red glop in the produce department. And you
  can crown fresh fruit with a biscuit dough topping and call it a
  cobbler. Start by sifting the dry ingredients ~-flour, baking powder
  or soda, salt, sugar and so forth. Then cut in the butter or
  shortening until the mixture resembles a fine meal, like breadcrumbs.
  While a wire-blade pastry blender is useful, you can use two knives,
  pulse a food processor fitted with the steel blade on and off a few
  times, or use your fingertips. The third step is adding the liquid.
  The trick is to accomplish this quickly, so that the ingredients are
  just blended enough to hold together. It's tempting to do more, but
  that's what makes biscuits or their first cousins tough. Once liquid
  is added to flour the gluten formation begins, and any agitation
  intensifies this process. Turn the dough out onto a well-floured
  surface, such as a counter or a pastry board, and use the same
  restraint that went into adding the liquid. Don't knead it more than
  10 times, just enough to give it a push in the oven, but not enough
  to make it chewy. Now either roll or pat the dough into the proper
  thickness. The dough should be less than 1 in thick. Cut it into
  desired shapes. No fancy cutters? Use juice cans (a 2 in diameter) or
  an upside down glass.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 35406 (Apr 03, 2005)

[an error occurred while processing this directive]