Biscuit Method

What are scones

A sweet biscuit. Can add any mix-ins: fruit, nuts, chocolate, herbs, cheese etc. Cut into wedges, rounds or squares. Always use a topping: brush with milk or heavy cream for browning and sprinkle with sanding sugar, turbinado sugar, chopped nuts, or top with a glaze.

Products made with biscuit method

Biscuits Scones Shortcakes Pie dough

Types of fats used in baking - Solid fats.

Butter - salted/unsalted. Standard/high-fat (European style) Shortening - vegetable. Cake and icing (high ratio)

Mealy pie dough

Fat particles the size of crumbs Best for wet fillings (pecan pie, pumpkin pie, quiche etc.) Strong

Flaky pie dough

Fat particles the size of walnuts Best for drier fillings (apple pie) Not as strong

Pie Dough Ingredients

Flour - AP or Pastry Fat - Shortening (higher melting point, flaky laters, no flavor, greasy mouthfeel) or Butter (lower melting point, less layers, good flavor) Liquid - Cold maintains fat particles (water, sometimes milk) Pie dough is all about feel; it may take more water if it's a dry day.

What is pie dough a mixture of

Flour, fat, water, and salt.

When making biscuits, why don't you twist the cutter?

It causes the sides to seal and not rise properly. Once the cutter hits the table, then you can twist it.

How is Hi-ratio shortening different?

It has more air so it creates a better emulsion.

What happens during baking of pie dough

Liquid creates steam Fat pockets create layers Dough puffs and sets, creating flakiness.

Pie dough procedure

Sift together dry ingredients. Cut in fat (walnuts=flaky, peas=mealy) Add COLD liquid, toss lightly. Knead 3 to 4 times. Messy is ok. Chill dough briefly to relax gluten.

Biscuit Method

Solid/chilled fat Ice cold liquid Fat is cut into dry ingredients Flaky, tender dough

Types of fats used in baking - liquid fats.

Vegetable/Canola oil Olive oil