Biscuits I - from Professional Baking 4th edition by Wayne Gisslen
1 1/2 cups Bread Flour (200g) 1 1/2 cups Pastry Flour (200g) 1 1/4 tsp Table Salt (8g) 1 2/3 Tbsp Sugar (20g) 2 1/3 Tbsp Baking Powder (24g) 1/2 cup plus 2 Tbsp Shortening and/or butter (140g) 1 cup plus 1 1/2 Tbsp Milk (266g)
Scaling Approximately 1 lb (450g) per dozen 2-inch biscuits (This recipe will make about 24 - 2-inch biscuits - original recipe was divided by 4 to make this home size batch)
Procedure—Biscuit Method
1. Scale (measure) all ingredients accurately.
2. Sift the dry ingredients together into a mixing bowl.
3. Cut in the shortening, using the paddle attachment or the pastry knife attachment; if you prefer, cut in the fat by hand, using a pastry blender or your fingers. Continue until the mixture resembles a coarse cornmeal.
4. Combine the liquid ingredients.
5. Add the liquid to the dry ingredients. Mix just until the ingredients are combined and a soft dough is formed. Do not overmix.
6. Bring the dough to the bench and knead it lightly by pressing it out and folding it in half. Rotate the dough 90 degrees between folds.
7. Repeat this procedure about 10 to 20 times, or for about 30 seconds. The dough should be soft and slightly elastic, but not sticky. Over-kneading toughens the biscuits. The dough is now ready for makeup.
Makeup of Biscuits
1. Roll out the biscuit dough into a sheet about 1 ⁄ 2 in. (1 cm) thick, being careful to roll it evenly and to a uniform thickness. Biscuits approximately double in height during baking.
2. Cut into desired shapes. When using round hand cutters,cut straight down.Do not twist the cutter. Space the cuts as closely as possible to minimize scraps. Reworked scrap dough produces tougher biscuits. Cutting into squares or triangles with a pastry cutter knife eliminates scraps that would have to be rerolled. Roller cutters also eliminate or reduce scraps.
3. Place the biscuits 1 ⁄ 2 in. (1 cm) apart on greased or paper-lined baking sheets. For softer biscuits without crusty sides, arrange the units so that they touch each other; these must be broken apart after baking.
4. If desired,brush the tops with egg wash or milk to aid browning.
5. Bake as soon as possible.
Baking (in a pre-heated oven) 425 F (218 C) about 15 - 20 minutes (biscuits are done when they reach 190F [87.7C] internal temperature)
Variations Changes in the basic procedure produce different characteristics in the finished product:
1. Using slightly more shortening and cutting it in less—only until the pieces are the size of peas—produces a flakier biscuit.
2. Omitting the kneading step produces very tender, crusty biscuits, but with less volume.
Variations
Buttermilk Biscuits Use buttermilk in place of regular milk
Try Shirley Corriher's Touch of Grace Biscuits recipe from her book, Cookwise. Best light and fluffy biscuits ever. These are not flaky biscuits, but light, fluffy cake like biscuits.
Very similar to the Loveless Cafe biscuits. They are like drop biscuits, but dusted with flour and baked in a cake pan. They are my go to biscuits.
She is the food scientist who was a frequent guest on Alton Brown's Good Eats.
Touch of Grace Biscuits recipe on the New York Times website:
I used some Krusteaz buttermilk pancake mix to make the Touch of Grace biscuits, today. I adapted the original recipe by cutting the added sugar and salt in half. The biscuits came out great. No they didn't taste like pancakes.
Krusteaz already had a recipe on their website to make regular cut-out biscuits from their mix. The mix is made from a low protein flour, so these are really light, fluffy and cake-like. One advantage of using the mix, absolutely no baking powder taste at all.
So here are the substitute ingredients I used with the New York Times recipe link above:
Touch of Grace biscuits using Krusteaz buttermilk pancake mix
2 cups Krusteaz buttermilk pancake mix 2 Tbsp sugar 1/4 teaspoon salt 4 tablespoons vegetable shortening 2/3 cup heavy cream 1 cup buttermilk, or as needed
The dry flour to roll the scooped biscuit in: 2/3 cup all-purpose flour 1 tsp sugar 1/4 tsp salt mix the 3 ingredients together, use to roll the scooped wet biscuit dough
To coat top of biscuits after baking 2 tablespoons butter, melted.
Instructions:
Use recipe from the New York Times "Touch of Grace biscuits" in the link below.
I was tired of in the can types or bisque quick drops. I dont have any self rising flour what would be the ratio of baking powder to regular flour everything else I have substitutes for. I need about a dozen HOME made biscuits,for breakfast. Thanks everyone.!!! :-) :-) :-) :-)
If you'll search this site, you will find lots of recipes for biscuits.
Biscuits I - from Professional Baking 4th edition by Wayne Gisslen
1 1/2 cups Bread Flour (200g)
1 1/2 cups Pastry Flour (200g)
1 1/4 tsp Table Salt (8g)
1 2/3 Tbsp Sugar (20g)
2 1/3 Tbsp Baking Powder (24g)
1/2 cup plus 2 Tbsp Shortening and/or butter (140g)
1 cup plus 1 1/2 Tbsp Milk (266g)
Scaling Approximately 1 lb (450g) per dozen 2-inch biscuits
(This recipe will make about 24 - 2-inch biscuits - original recipe was divided by 4 to make this home size batch)
Procedure—Biscuit Method
1. Scale (measure) all ingredients accurately.
2. Sift the dry ingredients together into a mixing bowl.
3. Cut in the shortening, using the paddle attachment or the pastry knife attachment; if you prefer, cut in the fat by hand, using a pastry blender or your fingers. Continue until the mixture resembles a coarse cornmeal.
4. Combine the liquid ingredients.
5. Add the liquid to the dry ingredients. Mix just until the ingredients are combined and a soft dough is formed. Do not overmix.
6. Bring the dough to the bench and knead it lightly by pressing it out and folding it in half. Rotate the dough 90 degrees between folds.
7. Repeat this procedure about 10 to 20 times, or for about 30 seconds. The dough should be soft and slightly elastic, but not sticky. Over-kneading toughens the biscuits. The dough is now ready for makeup.
Makeup of Biscuits
1. Roll out the biscuit dough into a sheet about 1 ⁄ 2 in. (1 cm) thick, being careful to roll it evenly and to a uniform thickness. Biscuits approximately double in height during baking.
2. Cut into desired shapes. When using round hand cutters,cut straight down.Do not twist the cutter. Space the cuts as closely as possible to minimize scraps. Reworked scrap dough produces tougher biscuits. Cutting into squares or triangles with a pastry cutter knife eliminates scraps that would have to be rerolled. Roller cutters also eliminate or reduce scraps.
3. Place the biscuits 1 ⁄ 2 in. (1 cm) apart on greased or paper-lined baking sheets. For softer biscuits without crusty sides, arrange the units so that they touch each other; these must be broken apart after baking.
4. If desired,brush the tops with egg wash or milk to aid browning.
5. Bake as soon as possible.
Baking (in a pre-heated oven)
425 F (218 C) about 15 - 20 minutes (biscuits are done when they reach 190F [87.7C] internal temperature)
Variations
Changes in the basic procedure produce different characteristics in the finished product:
1. Using slightly more shortening and cutting it in less—only until the pieces are the size of peas—produces a flakier biscuit.
2. Omitting the kneading step produces very tender, crusty biscuits, but with less volume.
Variations
Buttermilk Biscuits
Use buttermilk in place of regular milk
Cheese Biscuits
Add 90g (3 oz) grated cheddar cheese to dry ingredients
Try Shirley Corriher's Touch of Grace Biscuits recipe from her book, Cookwise. Best light and fluffy biscuits ever. These are not flaky biscuits, but light, fluffy cake like biscuits.
Very similar to the Loveless Cafe biscuits. They are like drop biscuits, but dusted with flour and baked in a cake pan. They are my go to biscuits.
She is the food scientist who was a frequent guest on Alton Brown's Good Eats.
Touch of Grace Biscuits recipe on the New York Times website:
http://www.nytimes.com/2008/06/18/dining/181frex.html
Shirley Corriher Making Touch of Grace Biscuits on YouTube
http://www.youtube.com/watch?v=7baqgejDqfU
I used some Krusteaz buttermilk pancake mix to make the Touch of Grace biscuits, today. I adapted the original recipe by cutting the added sugar and salt in half. The biscuits came out great. No they didn't taste like pancakes.
Krusteaz already had a recipe on their website to make regular cut-out biscuits from their mix. The mix is made from a low protein flour, so these are really light, fluffy and cake-like. One advantage of using the mix, absolutely no baking powder taste at all.
So here are the substitute ingredients I used with the New York Times recipe link above:
Touch of Grace biscuits using Krusteaz buttermilk pancake mix
2 cups Krusteaz buttermilk pancake mix
2 Tbsp sugar
1/4 teaspoon salt
4 tablespoons vegetable shortening
2/3 cup heavy cream
1 cup buttermilk, or as needed
The dry flour to roll the scooped biscuit in:
2/3 cup all-purpose flour
1 tsp sugar
1/4 tsp salt
mix the 3 ingredients together, use to roll the scooped wet biscuit dough
To coat top of biscuits after baking
2 tablespoons butter, melted.
Instructions:
Use recipe from the New York Times "Touch of Grace biscuits" in the link below.
http://www.nytimes.com/2008/06/18/dining/181frex.html
I was tired of in the can types or bisque quick drops. I dont have any self rising flour what would be the ratio of baking powder to regular flour everything else I have substitutes for. I need about a dozen HOME made biscuits,for breakfast. Thanks everyone.!!! :-) :-) :-) :-)
For each cup of all-purpose flour, add 1-1/4 teaspoons of baking powder and 1/4 teaspoon of salt. Mix well to combine.