Baker's Blog
Biscuit Techniques
Tuesday, February 16, 2010
Light, tender and flakey biscuits are the result of a few simple techniques. For some experienced bakers a great biscuit is easy to achieve but for novice bakers it could become a challenge. It really doesn't have to be difficult and as a matter of fact, when making homemade biscuits (a quick bread), one key element in the process is to simply not to do too much. That's right; too much mixing and your biscuits may not be light enough. Too much kneading and they could become tough little hockey pucks. Not to worry; we have a step by step guide for the perfect biscuit. As far as which recipe to use, if you don't have one in mind we do! Our favorites are Old Fashioned Biscuits (on the back of the Clabber Girl can for many years), Baking Powder Biscuits (a little more flavor and with more ingredients) and Old Fashioned Buttermilk Biscuits (wonderful flavor, tender crumb). To make your biscuits:
Assemble your ingredients: read your recipe, understand the directions and have all ingredients on hand right next to the mixing bowl. Make sure you start with fresh ingredients; check the shelf life. Remember, when measuring dry ingredients, especially baking powder, you should use only dry utensils when measuring and replace the lid immediately afterwards. Don’t sit the baking powder can next to the sink, or by moisture.
Cut in shortening - many bakers choose to refrigerate their fat prior to using in biscuits or pies. To cut the shortening or butter in, you can use two knives and cut crosswise to incorporate, others use a pastry blender (preferred) because it will do so more evenly in less time. The little pockets of shortening will melt in the oven, helping to make the biscuit tender.
Coarse crumbs are not all completely even, and depending on the amount of shortening/butter/fat you use, the result should be something like this, below:
Add liquid - mix just to incorporate. Remember not to mix too much, since over-mixing will break up the little shortening beads and cause the gluten in the flour to stretch, causing the biscuits to be less tender.
Knead the dough - at Clabber Girl we usually knead by folding over no more than four times. Place a cup or so of flour on the board, gently pat the dough on top and sprinkle a little flour on top of the dough with your fingers; fold over once, turn over and press down gently. Do this no more than four times so that you don't over-handle the dough.
Pat out the dough for rolling. Dough should be rolled to about 1/2-inch in height.
Cut with a biscuit cutter - make cuts close together so that you don't have to re-roll your dough very much. This hastens your prep time and also eliminates over-handling of the dough.
Place cut biscuits on prepared pan. Placing them close together helps each biscuit raise a teeny bit more, and also makes the sides a little softer.
Putting your biscuits farther apart on the baking pan helps make a crust on all sides. It's all a matter of what you prefer.
Bake according to recipe directions. Sometimes you are asked to brush the tops with butter before baking, which helps the tops brown and adds a little more crispness as well as flavor. 
Cocoa Recipe Book
Thursday, October 22, 2009
Let's Get Started Baking!
Wednesday, September 23, 2009
Getting started in the kitchen this season will be more fun once we get the family involved. Family baking can teach youngsters math, hygiene and allow for some "creative thinking".We have a Family Baking Plan that includes information on the functions of ingredients in a recipe; what is the function of flour, eggs, sugar and baking powder in a recipe?
Elephant Ears is the recipe used in this lesson plan, and in this recipe they are baked, not fried. That makes it kid friendly and mother approved.
Baking Season FAQ's
Thursday, September 3, 2009
As you begin to think about the baking season this year (yes, it is almost here!), you may want to start taking inventory of the ingredients you have in your cupboard. Many of these items could have gone past their useful use-by date, and in order to ensure your recipes turn out the way you intended always start with fresh ingredients!- Not sure about your baking powder?
- Visit our FAQ page to find the answers to your most frequently asked questions, like:
How do I store my baking powder, baking soda or corn starch?
How can I tell if my baking powder is still good?
Baking powder vs. baking soda – What's the difference?
Remember, preparation is key when you cook and bake from scratch!
Baking on a Budget
Monday, March 23, 2009
With little time and resources, budget conscious shoppers have to pinch pennies now more than ever. Cooking at home does save money, and with time of the essence, what are some easy tips to create healthy meals on a budget?Baking Memories
Thursday, February 26, 2009
Do you have some favorite baking memories? Maybe you have a recollection of baking with mother or grandma, or perhaps a yearly cookie baking party at Christmas time?We have had many letters throughout the years telling us of favorite memories with mom using Clabber Girl Baking Powder. The familiar kitchen scene on the can always seems to make people want to reminisce.
Please list any and all of your favorite baking memories!
February's favorite recipe
Wednesday, February 18, 2009
Buttermilk Biscuits
The number one recipe chosen this month is for Buttermilk Biscuits!
The recipe was submtted by Nancy Baggett, and her related article is Old-Fashioned Buttermilk Biscuits—Pass the Plate, Please!
