n
North America "biscuit" means a small quick bread that is made with
flour, butter (or shortening), baking powder (soda), milk
(buttermilk), eggs, and sometimes a small amount of granulated white
sugar. The perfect biscuit is light and flaky with a golden
crust. In fact, they are very similar to the British 'scone'
although typically less sweet. And whereas scones are served
more as a sweet, split in half and filled with jam and cream,
biscuits are oftentimes served alongside a meal. They are best
served warm from the oven with butter. These are excellent for
making Strawberry Shortcake.
The correct
mixing of the ingredients is crucial in producing an excellent
biscuit. Although you can use an electric mixer I prefer to mix
the dough by hand using either a pastry blender, two knives or
just your fingertips. Mixing by hand helps to prevent over
mixing of the dough. To begin, the dry ingredients (flour,
sugar, baking powder/baking soda, and salt) are whisked together in
a large bowl. Next the butter is cut into the flour until it
looks like coarse crumbs. It is important that the butter be
cold so when it is worked into the flour mixture it becomes
small, flour- coated crumbs, not a smooth dough. This method
is similar to how a
pie dough is made and gives the biscuit a wonderful delicate and
flaky texture.
The wet ingredients are then
added to the flour mixture. Only mix the dough until it comes
together. I cannot stress enough that this dough should not be
overworked and that a light hand is needed. The test will be
in the results. If you end up with a hard and doughy biscuit,
you will know to mix the dough less the next time.
When the dough is mixed, gather it up in your hands and
place on a lightly floured surface. Knead the dough a few times to
make it a cohesive mass and then roll to
1/2 inch (1.25 cm) thickness.
Use a lightly floured cookie cutter and cut into rounds. Place on a
parchment paper lined baking sheet and brush with the egg wash.
Using an egg wash gives the biscuits a nice appearance and helps with
browning.
Biscuits need to be baked in a hot oven so the dough sets quickly thereby
producing a light biscuit with a golden brown top and bottom with white
sides. They are done when they are nicely browned and a toothpick
inserted in the center of the scone comes out clean. The texture of
the interior should be light and soft, and white in color. Cool on a
wire rack. If you want crusty biscuits, cool them uncovered.
If a softer crust is desired, then wrap the hot biscuits in a clean dish
towel.
Preheat oven to 400
degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet
with parchment paper.
In a large mixing bowl,
sift or
whisk together the flour, baking powder, salt and sugar. Cut the butter into
the dry ingredients until the mixture resembles coarse crumbs (use pastry
blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir
until just combined. (The texture should be sticky, moist and lumpy.)
Place mixture on a
lightly floured surface and
knead the dough
gently until it comes together and is a smooth dough.
Roll out dough to 1/2
inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie
cutter. Place on prepared baking sheet and brush the tops with the beaten egg
and milk mixture and bake for about 10 - 15 minutes or until the tops are golden
brown and a toothpick inserted in the center of the biscuit comes out clean.
Remove from oven and place on a wire rack. Serve warm with butter.
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