4 Responses to Biscuits – the science!

1. Menagerie says:

   April 18, 2021 at 9:15 am

   I think I’m going to try both of these. My recipe is most like the first one, but no sugar, but my technique is most like the second one. I have never made a layered biscuit. 99 times out of 100 my guys are drowning their biscuits in gravy. Layers would never even be noticed, and I never even thought about it.

   I watched a video a month ago about how to make croissants, and saw them putting all the butter on the dough. Looked good, and I had never looked at how they were made. I just figured there was some super difficult technique involved. I was wrong.

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   • stella says:

     April 18, 2021 at 11:18 am

     Puff pastry is made in a similar way to the layered biscuits and croissants. I’ve never done it, but it sure looks impressive.

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   • stella says:

     April 18, 2021 at 11:19 am

     Have you ever used the lift and fold technique when making bread dough instead of kneading? I have, and it works really well.

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   • czarina33 says:

     April 18, 2021 at 12:22 pm

     I watched a cooking show many, many years ago which showed every step, every slice of butter and every fold to make croissants. It was an hour long even after they took out the rest periods. I decided to just buy the pastry already made.

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