This is where the other part of the gluten equation comes into play just like flour, liquid will help determine tenderness. Benwick/The Washington Post.For flaky biscuits, use your fingers to flatten the butter into “leaves” that are still visible in the dough. Photo for The Washington Post by Stacy Zarin Goldberg food styling by Bonnie S. You could go the drop-biscuit route, bust out the rolling pin or practice your folding skills. You might want them tall, maybe a little tangy or decadently buttery. So what do you want? The biscuit matrix covers fluffy and tender to flaky and sturdy enough for a sandwich. His history is so intertwined with the baked good that the first recipe in his cookbook, “Breaking Bread: A Baker’s Journey Home in 75 Recipes,” is for biscuits. “When you go to make biscuits, I think you need to know what you want,” says Martin Philip, head baker at King Arthur Flour. Sure, there’s chemistry and intertwining causes and effects at work, and we’ll get to all that, but a little well-thought-out experimentation is welcome. Unlike, say, a macaron or even a bagel, biscuits lend themselves particularly well to tweaks to suit your taste. If there were a personality test for biscuits, it would look something like this: a map of the United States filled with pins, dusted with flour and streaked with butter, with a big honking question mark superimposed over the whole thing.īecause there is no one perfect biscuit: There’s just the biscuit that’s perfect for you. Digital Replica Edition Home Page Close Menu
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