Roll and then
cut with biscuit cutters of the same size for all the experiments. The embroid-
ery hoop is used so that the biscuit dough will be the same thickness and
BAKING POWDER BISCUITS 529
the volume of the biscuits can be compared. Bake at 220° to 230°C. (425°
to 455 °F.). The dough, instead of being kneaded, can be lightly flattened into
a square. Fold once and roll. Repeat 3 more times.
A. To determine the best proportion of liquid for the flour used in this
experiment.
Brand of flour used:
The flours most often used in some sections of the United States are from
soft-wheat flours. Other sections use bread flour. Since the proportion of
liquid that gives the best flavor, texture, and the most tender biscuit varies
with different flours it will be necessary to determine this first.
Prepare the full recipe. After the fat has been mixed with the flour divide
into four portions, using 87 grams in each part.
1. To part one add 61 grams of milk. The water of the milk is equivalent
to about 70 per cent of the weight of the flour. Stir 30 strokes with a three-
tined fork. By this time the dough should be in a ball. Remove the dough with
a spatula, roll in flour, and knead 10 times. Roll and cut.
2. Repeat 1, but to part two add 55 grams of milk, about 64 per cent
of liquid.
3. Repeat 1, but to part three add 51 grams of milk, about 60 per cent.
4. Repeat 1, but to part four add 47 grams of milk, about 55 per cent of
liquid.
B. To determine the amount of manipulation that gives a biscuit of the
best texture and volume for a drop biscuit.
1. Prepare Yt, of the recipe. Use a tartrate baking powder. Use the propor-
tion of milk found best under A. Mix 20 strokes with a three-tined fork.
Remove 30 grams of the dough, weighing on a piece of wax paper and then
remove to the baking sheet.
2. Mix the remaining dough from 1 a total of 25 strokes. Remove 30 grams
for a biscuit.
3. Mix the remaining dough from 2 a total of 30 strokes. Remove 30 grams
of dough for one biscuit.
4. Mix the remaining dough from 3 a total of 35 strokes. Remove 30 grams
for a fourth biscuit.
5. Mix the remaining dough from 4 a total of 100 strokes. Bake 30 grams
for a fifth biscuit.
C. Repeat B, but use a phosphate baking powder.
D. Repeat B, but use S.-P. baking powder.
E. To determine the amount of manipulation to give a rolled biscuit of the
best volume and texture.
al. Prepare ^ of the recipe, using the proportion of milk found best under
A. Mix 30 strokes with a threc-tined fork. Remove to the bread board.
Divide into thirds. Knead ^ of the dough lightly 10 times, place an em-
broidery hoop over the dough, roll and cut.
2. Knead Y^ of the dough from 1, 20 times, roll and cut.
3. Knead Yi o^ the dough from 1, 30 times, roll and cut.
bl. Prepare Y^ o^ the recipe, using the proportion of milk found best under
A. Mix 20 strokes with a three-tined fork. Remove Yi o^ the dough and
knead 10 times. Roll and cut.
530 BATTERS AND DOUGHS
2. Stir the remaining dough from 4 a total of 30 strokes. Remove Yz of
the dough and knead 10 times. Roll and cut.
3. Stir the remaining dough from 5 a total of 40 strokes. Knead 10 times,
roll and cut.
F. To determine the proportion of fat that gives a biscuit of the best flavor
and texture.
Page 420
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AI-modernized reading of the original text
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Roll and then
cut with biscuit cutters of the same size for all the experiments. The embroid-
ery hoop is used so that the biscuit dough will be the same thickness and
BAKING POWDER BISCUITS 529
the volume of the biscuits can be compared. Bake at 220° to 230°C. (425°
to 455 °F.). The dough, instead of being kneaded, can be lightly flattened into
a square. Fold once and roll. Repeat 3 more times.
A. To determine the best proportion of liquid for the flour used in this
experiment.
Brand of flour used:
The flours most often used in some sections of the United States are from
soft-wheat flours. Other sections use bread flour. Since the proportion of
liquid that gives the best flavor, texture, and the most tender biscuit varies
with different flours it will be necessary to determine this first.
Prepare the full recipe. After the fat has been mixed with the flour divide
into four portions, using 87 grams in each part.
1. To part one add 61 grams of milk. The water of the milk is equivalent
to about 70 per cent of the weight of the flour. Stir 30 strokes with a three-
tined fork. By this time the dough should be in a ball. Remove the dough with
a spatula, roll in flour, and knead 10 times. Roll and cut.
2. Repeat 1, but to part two add 55 grams of milk, about 64 per cent
of liquid.
3. Repeat 1, but to part three add 51 grams of milk, about 60 per cent.
4. Repeat 1, but to part four add 47 grams of milk, about 55 per cent of
liquid.
B. To determine the amount of manipulation that gives a biscuit of the
best texture and volume for a drop biscuit.
1. Prepare Yt, of the recipe. Use a tartrate baking powder. Use the propor-
tion of milk found best under A. Mix 20 strokes with a three-tined fork.
Remove 30 grams of the dough, weighing on a piece of wax paper and then
remove to the baking sheet.
2. Mix the remaining dough from 1 a total of 25 strokes. Remove 30 grams
for a biscuit.
3. Mix the remaining dough from 2 a total of 30 strokes. Remove 30 grams
of dough for one biscuit.
4. Mix the remaining dough from 3 a total of 35 strokes. Remove 30 grams
for a fourth biscuit.
5. Mix the remaining dough from 4 a total of 100 strokes. Bake 30 grams
for a fifth biscuit.
C. Repeat B, but use a phosphate baking powder.
D. Repeat B, but use S.-P. baking powder.
E. To determine the amount of manipulation to give a rolled biscuit of the
best volume and texture.
al. Prepare ^ of the recipe, using the proportion of milk found best under
A. Mix 30 strokes with a threc-tined fork. Remove to the bread board.
Divide into thirds. Knead ^ of the dough lightly 10 times, place an em-
broidery hoop over the dough, roll and cut.
2. Knead Y^ of the dough from 1, 20 times, roll and cut.
3. Knead Yi o^ the dough from 1, 30 times, roll and cut.
bl. Prepare Y^ o^ the recipe, using the proportion of milk found best under
A. Mix 20 strokes with a three-tined fork. Remove Yi o^ the dough and
knead 10 times. Roll and cut.
530 BATTERS AND DOUGHS
2. Stir the remaining dough from 4 a total of 30 strokes. Remove Yz of
the dough and knead 10 times. Roll and cut.
3. Stir the remaining dough from 5 a total of 40 strokes. Knead 10 times,
roll and cut.
F. To determine the proportion of fat that gives a biscuit of the best flavor
and texture.