MAKE-UP OF BISCUIT-METHOD PRODUCTS
- 1 Roll out the dough on a floured surface to a thickness of ½ to3–4 inch (1.2 to 1.8 centimeters). Be careful to roll it evenly. Biscuits should double in height during baking.
- 2 Cut into the desired shapes. Cut straight down; do not twist the cutters, as this inhibits rise. Space cuts as close together as possible to minimize scraps.
- 3 Position the biscuits on a lightly greased or paper-lined sheet pan. If placed with sides nearly touching, the biscuits will rise higher and have softer sides. Place farther apart for crusty sides.
- 4 Reworking and rerolling the dough may cause tough, misshapen biscuits. Nevertheless, it may be possible to reroll scraps once by pressing the dough together gently without kneading.
- 5 Tops may be brushed with egg wash before baking or with melted butter after baking. Bake immediately in a hot oven.
- 6 Cool the finished products on a wire rack.
MISE EN PLACE
- Line a sheet pan with parchment paper.
- Preheat oven to 425°F (220°C).
- 1 Sift the dry ingredients together, making sure they are blended thoroughly.
- 2 Cut in the butter. The mixture should look mealy; do not overmix.
- 3 Add the milk and stir, combining only until the mixture holds together.
- 4 Transfer the dough to a lightly floured work surface; knead until it forms one mass, approximately five or six kneadings.
- 5 Roll out the dough to a thickness of ½ inch (1.2 centimeters). Cut with a floured cutter and place the biscuits on a paper-lined sheet pan.
- 6 Bake at 425°F (220°C) until the tops are light brown, the sides almost white and the interiors still moist, approximately 10 to 12 minutes. Internal heat will continue to cook the biscuits after they are removed from the oven.
- 7 Remove the biscuits to a wire rack to cool.
Yield: 36 Biscuits, 2¼ oz. (66 g) each
Method: Biscuit
All-purpose or pastry flour
2 lb. 8 oz.
1200 g
100%
Salt
0.75 oz.
24 g
2%
Granulated sugar
2 oz.
60 g
5%
Baking powder
2 oz.
60 g
5%
Unsalted butter, cold
14 oz.
420 g
35%
Milk
1½ pt.
720 ml
60%
Total weight:
5 lb. 2 oz.
2484 g
207%
Method: Biscuit
All-purpose or pastry flour
2 lb. 8 oz.
1200 g
100%
Salt
0.75 oz.
24 g
2%
Granulated sugar
2 oz.
60 g
5%
Baking powder
2 oz.
60 g
5%
Unsalted butter, cold
14 oz.
420 g
35%
Milk
1½ pt.
720 ml
60%
Total weight:
5 lb. 2 oz.
2484 g
207%