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| About Biscuits ~ What you should know about biscuits, milk dough, buttermilk dough and cream dough. Each biscuit dough has different characteristics: The milk dough, the most bread like in texture, is more chewy than the others; the buttermilk dough is the flakiest; and the cream dough, the sweet one of the three, is also the richest and moistest. As long as the biscuit cutter used has sharp edges and is pushed straight down to the work surface rather than twisted, biscuits made from dough that is rolled or patted out and cut rise more than drop biscuits, which require extra liquid for proper consistency. A blunt cutter, such as a glass, or a twisting motion pinches the edges of the dough, creating a kind of seal that locks in air an impedes the rising action of the baking powder. A few cautions: Biscuit dough should never be over-worked, best results being achieved by minimal kneading; and to keep bottoms of the biscuits from browning too much, use either a heavy baking sheet or two lighter sheets, one on top the other - in either case unbuttered, as butter too can cause overcooked bottoms. (Cheddar Cheese Drop Biscuits are an exception, the butter helps prevent the cheese from sticking) High Altitude Unlike cakes and breads, biscuits should require no adjustment of the leavening. |
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