BISCUIT DOUGH
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Ratio Formula
3 Parts Flour : 1 Parts Fat : 2 Part Liquid
3 Parts Flour : 1 Parts Fat : 2 Part Liquid
YIELD: 360 grams [4-6 Biscuits]
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(x 2) YIELD: 720 grams [8-10 Biscuits]
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(x 4) YIELD: 1440 grams [16-20 Biscuits]
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tECHNIQUE
Comments
- Ratio Formula: Similar to Pie dough ratios with fat & liquid amounts reversed.
- Mixing Method: Mix dry ingredients into wet ingredients.
- Lack of kneading is the key to a flaky dough.
- In a mixing bowl, combine dry ingredients and fat and mix (using a paddle attachment or by hand) until small beads of fat and pea-sized chunks of fat remain.
- Add liquid gradually and mix gently, just until combined.
- Shape dough into portion sizes, wrap in plastic wrap and store for future use.
- When ready to use, roll to desired thickness and cut. Rolling dough before cutting allows for little gluten development: Sheets formed on outside (as a result of rolling) become chewy and elastic; soft, crumbly and buttery on inside and crispy on outside.
Comments
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Storage
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Notes
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