Mixing Methods for Biscuits
Biscuit Mixing Method:
Sift all your dry ingredients into a mixing bowl.
Cut in cold shortening by hand (rubbing the flour and fat between your hands), a pastry knife, or a mixer using a paddle attachment.
Combine your liquid (should be cold) ingredients.
Add the liquid ingredients to the dry ingredients and mix until just combined. And a soft dough is formed.
On a lightly floured surface, turn out the dough and kneed it by pressing it out and folding it over on itself. Repeat this process until the dough is soft and elastic.
Try not to over work the dough.
Variations:
Use more shortening and cut it in less until you have large pea-size clusters to make a flakier biscuit. Don't worry if there are still small pieces of butter left.
Omit kneading for a more tender crusty biscuit with less volume.
Creaming Method for Biscuits:
Combine the fat, sugar, salt, and milk powder (if used) to a mixing bowl.
Using a paddle attachment, cream mixture until you achieve a smooth paste.
Add the eggs separately and blend thoroughly.
Add the liquid and mix until incorporated.
Sift in the flour and mix until well blended.
* Unlike muffin or cake products, you want to have the liquid as cold as possible to cut into the fat. This helps the fat to stay solid through the mixing process.
Check your formula. Some require to refrigerate the dough before rolling it out.
