Biscuits Delicate, small breads Tender but crisp crust Even light brown color Inside slightly moist and creamy white Tender layers pull apart

Types of Biscuits 2 main types of biscuits: –Rolled and dropped –Made using the pastry and biscuit method of mixing Biscuit mixing method: –Sift dry ingredients together –Cut fat into dry ingredients –Make a well, add liquid, stir until blended to form a soft dough

Rolled Biscuits Roll out dough to even thickness and cut with biscuit cutter –Can also use rim of a glass Turn out dough on slightly floured surface and knead 10 strokes –Use your fingertips, not your hands as they give off warmth that will cause the fat to melt making the biscuits tough –Overkneading results in tough, compact biscuits Lightly dust biscuit cutter with flour –Place straight down in dough –Do not twist because dough can tear Reroll any unused dough to create more biscuits Place on cookie sheet 1 inch apart and bake

Drop Biscuits Drop dough from a spoon More liquid than rolled biscuits –Too sticky to roll Irregular shape –Still flaky and full of flavor like rolled biscuits Drop 1 inch apart on greased cookie sheet Can also spoon drop on a casserole for a topping