BISCUIT DOUGH
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com
Ratio Formula
3 Parts Flour : 1 Parts Fat : 2 Part Liquid
YIELD: 360 grams [4-6 Biscuits]
  • Flour           [ 180 g ]
  • Fat              [ 60 g ]
  • Liquid          [ 120 g ]
  • Baking Powder [1 1/2 tsp.]
  • Salt              [ 3/4 tsp. ]
(x 2) YIELD: 720 grams [8-10 Biscuits]
  • Flour           [ 360 g ]
  • Fat              [ 120 g ]
  • Liquid          [ 240 g ]
  • Baking Powder [3 tsp.]
  • Salt              [ 1 1/2 tsp. ]
(x 4) YIELD: 1440 grams [16-20 Biscuits]
  • Flour           [ 720 g ]
  • Fat              [ 240 g ]
  • Liquid          [ 480 g ]
  • Baking Powder [6 tsp.]
  • Salt              [ 3 tsp. ]

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. 
  1. 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.
  2. Add liquid gradually and mix gently, just until combined.
  3. Shape dough into portion sizes, wrap in plastic wrap and store for future use.
  4. 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
  • Window Pane Test: Not applicable.
  • Flour:  9-11% Protein content. AP flour is cost-effective. Pastry flour is ideal.
  • Fat:  Should be as cold as possible.
  • Fat:  Butter is preferred for flavour.  Shortening / Lard has less water content.
  • Shortening / Lard: Fat = 2 Parts
  • Butter: Fat = 1 Part (contains 20% water)
  • Liquid:  Milk (2% - 3.5%).
  • Less mixing: A more flaky dough.
  • More mixing:  A coarse mealy dough.  Ideal for crackers.
Storage
  • Let dough rest for at least 1 hour before using;  keep refrigerated.
  • Dough can be coated with oil or flour for storage.  Must be wrapped for storage.
  • Dough can be frozen for future use. Portion into required size before freezing. 
  • Dough may be sticky when working with after frozen state;  more flour may be required.
Notes
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