Biscuits

1
Biscuits Gravy

• The Pastry Method
• Preparing a Roux (gravy or sauce)

2
To understand gluten

• Think of a piece of bubble gum. When you first
  put the
• gum in your mouth, it is soft and easy to chew.
  As you
• chew the gum, it becomes more elastic, and you
  can
• blow bubbles. As you continue to chew the gum for
  a
• long time, it becomes so elastic it makes your
  jaw hurt.
• Gluten behaves in a similar way.

3
Gluten

• If you mix or handle a batter or dough too much,
  the gluten will overdevelop.
• This can cause a quick bread to be compact and
  tough.
• To keep quick breads light and tender, mix them
  for only a short time and handle them carefully.
• Different kinds of flour contain different
  amounts of gliadin and glutenin.
• You must use the type of flour suggested in the
  recipe.

4
The Pastry Method

• Sift dry ingredients together in mixing bowl.
• Use pastry blender (or two knives) to cut in fat
  into dry mixture until particles are size of
  coarse cornmeal.
• Add liquid all at once stir with a fork until
  dough forms a ball.
• Use when making biscuits and pastry.

5
Kneading dough

• Press dough down with palms, fold dough in half,
  push it away from you, then give dough a quarter
  turn.
• (LIFT, FOLD, PUSH, TURN)
• 8 to 10 times then roll or pat into a circle.
• Cut dough with a biscuit cutter place on
  ungreased baking sheet.
• You will knead the dough
• for rolled biscuits.

6
Characteristics of Biscuits

• High-quality rolled biscuit will have an even
  shape with a smooth, level top and straight
  sides.
• Crust will be an even brown.
• When broken open, the crumb or soft interior, is
  white to creamy white.
• It is moist and fluffy and peels off in layers.
• If under-mixed Low volume rough, rounded top.
• If over-mixed Low volume smooth, rounded top.

7
Roux

• An equal mixture of flour and melted fat
• The cornerstone of classic sauce making

8
Steps to making a roux

• Combine equal parts of flour and butter in a
  saucepan and cook for 1 minute after the butter
  melts.
• Slowly add cooking liquid while constantly
  stirring.
• Continue constant stirring until the roux has
  boiled for 1 minute.

9
Sausage Gravy

• Same directions as a roux. We will substitute 1
  lb. sausage for the butter. After the sausage
  has cooked, add the flour and continue with the
  roux directions.