Why Baking Biscuits from Home Is Tough
Making biscuits from scratch can be a difficult task. Compared to a factory that has all the biscuit sandwiching machines and other equipment, DIYers have it rough when it comes to making their favorite snack. Many things can go wrong, and it can be tough to get the perfect result.
But don’t worry, because we will let you in on some of the most common mistakes people make when baking biscuits at home and the tips for avoiding these mistakes so you can make delicious, fluffy biscuits every time.
You Have to Know the Right Ingredients
Biscuits are not some hodgepodge of random ingredients that you can just throw together and hope for the best. There is a science to it, and if you don’t use the right ingredients, you’ll end up with something that tastes terrible. The most crucial component in biscuits is definitely flour.
You might be tempted to use all-purpose flour because it’s what you have at home, but that would be a mistake. Biscuits need a higher protein flour so that they can rise and be fluffy. The best flour to use for biscuits is either White Lily or Martha White self-rising flour. If you don’t have either of those, you can use all-purpose flour, but you’ll need to add baking powder and salt. The ratio is one teaspoon of baking powder and a quarter teaspoon of salt per cup of flour.
Another critical ingredient in biscuits is fat. You need to use solid fat to create pockets of air in the dough, which will make your biscuits light and fluffy. The best fats for biscuits are butter, lard, or shortening. Butter is the most common fat used in biscuits because it gives them a delicious flavor. Lard is also a good option, but it can be hard to find, and some people don’t like the taste. Shortening is a good option if you’re looking for a vegan option, but it doesn’t add as much flavor to the biscuits.
You Need to Handle the Dough Gently
The key to making light and fluffy biscuits is handling …