Drop biscuits
T hese are the easiest of all biscuits to shape, as
they are simply dropped from a spoon onto a
ba k ing t ray. They va r y in tex t ure. Some fa ll easily
from the spoon and f latten into wafers when
ba k ing. St if fer doughs need a push f rom your
f inger or t he use of a second spoon to release
them. To get drops of uniform size, use a standard
measuring spoon of the size noted in the recipe –
generally a half teaspoon, teaspoon or tablespoon.
If you want the biscuits thinner, press down on
top w it h t he t ines of a fork d ipped in c aster suga r.
During very hot weather, put the dough in the
refrigerator for 20 minutes before using. Leave a
generous amount of space between each mound
of mixture on the baking tray; thinner mixtures
in pa r t icula r may spread quite a lot.Shaped biscuits
These biscuits require very basic shaping. The
mixture is generally scooped up in spoonfuls
a nd t hen rolled into ba lls by ha nd. Once placed
on the baking trays, the balls can be f lattenedslightly with the fingers or the tines of a fork
d ipped in c aster suga r or f lour.Refrigerator biscuits
The dough for these biscuits needs to be rolled
into a log, wrapped in clingfilm and chilled
until firm. Slices are then cut off to form
biscuits. Refrigerator biscuit dough is good to
keep on ha nd in t he f r idge or f reezer so you c a n
cut off and bake a few slices at short notice. The
dough will keep for 2 weeks in the fridge or
2 months in the freezer.Rolled biscuits
The dough for these biscuits is rolled out, then
cut into a variety of shapes, using a knife, pastry
cutter or biscuit cutters. When rolling out
biscuit dough, roll each st roke in one d irec t ion
only (rather than using a back and forth
motion), turning the pastry with the help of a
meta l spat ula. Ensure t hat t he dough is of a n
even thickness so that the biscuits cook in the
same amount of time.Biscuits can be formed in many dif ferent ways;
Margaret Fulton takes you through the types of biscuits andshares her hints and tips for getting the best results.
a beginner’s guide
Biscuits 1 1:
TYPES OF BISCUIT
The first biscuits were small,
flat cakes that were baked
twice to make them crisp (the
word biscuit means ‘twice
cooked’ in French). The term
now describes an infinite
variety of crunchy, crisp,
chewy or brittle baked goods,
from plain water biscuits
to sweet confections.DID YOU
KNOW?42 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM
DROP SHAPED FRIDGE ROLLED
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