Discovering cake’s ingredients: Classic Biscuits
Hello, dear readers! I just finished a cake for order and I want to talk about a fundamental element in pastry making: the biscuit. In cake recipes, “biscuit” refers to a soft and moisturized dough, often enriched with nuts, and not the crunchy type you might be thinking of. Biscuits are incredibly versatile and can be used in a variety of desserts. Let’s dive into what makes biscuits unique, how they differ from brioche and crumbles, and how to make a classic biscuit. I’ll also share some personal tips to help you perfect your biscuit-making skills.
What is a Biscuit?
In the world of pastry, a biscuit is a type of baked good that is typically light, fluffy, and slightly crumbly. Biscuits are made from a dough that includes flour, fat (like butter), and a leavening agent (such as baking powder). They can be sweet or savory and are often enjoyed with tea or coffee.
Difference Between Biscuit, Brioche, and Crumbles
Biscuit: Biscuits are made from a dough that is rolled out and cut into shapes before baking. They have a tender, flaky texture and can be either sweet or savory. The key to a good biscuit is to handle the dough as little as possible to keep it light and airy.
Brioche: Brioche is a type of bread that is rich and buttery, made with a high proportion of eggs and butter. It has a soft, fluffy texture and a slightly sweet flavor. Unlike biscuits, brioche dough is kneaded to develop gluten, which gives it a chewy texture.
Crumbles: Crumbles are a type of dessert topping made from a mixture of flour, butter, and sugar. The mixture is sprinkled over fruit and baked until golden and crisp. Crumbles have a coarse, crumbly texture and are often used in fruit desserts like apple crumble.
Classic Biscuit Recipe
Here’s a simple recipe for classic biscuits:
Ingredients:
250g all-purpose flour
2 tsp baking powder
1/2 tsp salt
100g cold butter, cubed
150ml cold milk
Method:
Preheat the Oven: Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Add the Milk: Pour in the cold milk and stir until just combined. Be careful not to overmix.
Shape the Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a rectangle about 1-inch thick.
Cut the Biscuits: Use a biscuit cutter or a glass to cut out biscuits. Place them on the prepared baking sheet.
Bake: Bake for 12-15 minutes, or until the biscuits are golden brown on top. Serve warm.
Personal Cooking Advice
Keep Ingredients Cold: Cold butter and milk help create flaky layers in your biscuits. Work quickly to keep everything cold.
Don’t Overwork the Dough: Handle the dough as little as possible to keep the biscuits light and airy.
Experiment with Flavors: Try adding herbs, cheese, or spices to your biscuit dough for a savory twist.
Use a Sharp Cutter: When cutting out biscuits, use a sharp cutter and press straight down without twisting to help the biscuits rise evenly.
Some Facts
Versatility: Biscuits can be enjoyed on their own, with butter and jam, or as part of a savory dish like biscuits and gravy.
History: The word “biscuit” comes from the Latin “bis coctus,” meaning “twice baked.” Originally, biscuits were baked twice to make them dry and long-lasting.
Regional Variations: In the UK, “biscuits” refer to what Americans call “cookies.” The American biscuit is more similar to a scone.
Biscuits are a delightful addition to any baker’s repertoire. Whether you’re making them for breakfast, a snack, or as part of a meal, the key is to keep them light, flaky, and delicious. Happy baking! 🥐🍪
Tanya Novak, the chef at “Art Bakery and Gourmet”, Marbella.