Apr 16, 2009

Making Great Biscuits








I was able to pick up an awesome book on how to judge baked goods for 4-H. It covers all the common mistakes that we make when baking. I am going to be sharing some of the things that I have learned in this book with my readers.

My biscuit recipe and a tutorial on how to make them.

Great Biscuits should -

Have a uniforn shape
Be evenly browned
Have a tender crust
Have a tender crumb with a creamy color
Have good flavor

Problem-
Tough Biscuits
Reason-
Lack of fat
Too much mixing

Problem-
Pale Crust
Reason-
Oven too low temp
Dough too stiff
Too much flour on surface

Problem-
Uneven Shape
Reason-
Uneven heat
Careless dough handling

Problem-
Uneven Brown
Reason-
Uneven heat
Uneven shape

Problem-
Flat and Heavy
Reason-
Portion of ingredients are incorrect
Improper mixing
Problem-
Course
Reason-
Improper mixing

Problem-
Dry
Reason-
Batter too stiff
Over baked

Problem-
Hard Crust
Reason-
Baked too long
Oven temp too high

Problem-
Crumbly and oily
Reason-
Too much fat in batter

Problem-
Yellow specks
Reason-
Uneven distribution of baking powder









1 comment:

Jenni said...

Those sure are pretty biscuits! =-)