[HPFGU-OTChatter] Biscuits... close to the truth?

[Amanda Lewanski]

Neil Ward wrote:

> Okay, we're getting close here.  If Bisquick can be used to make
> pancakes or biscuits, that means it's a batter base, and that biscuits
> are much like a firm batter pudding, cut into chunks.  In other words,
> we may be talking about something like a cross between short pastry,
> scones and Yorkshire Pudding.  Are biscuits crunchy, chewy, flaky or
> crumbly?

All of the above, depending on your recipe. Biscuit dough is usually
rolled out and cut out with a round cookie cutter, what, 2 inches or so
in diameter. They are considered a bread--some restaurants I know give
you a choice of a biscuit or a roll with your entree--but they aren't a
yeast bread, you don't have to wait for them to rise (which is probably
why they became associated with breakfast, since you could make them
fresh quickly). The baking powder (powder, right? or soda? whatever) is
what makes them rise, in the baking. They come out about an inch or so
thick, and tend to flake horizontally (depending on how well you kneaded
your dough and how many times you folded it over).

The outside is golden-brown, and should be crispy; the inside can be on
the chewy side, but crumbly biscuits have too much flour in the mix. My
dad always made his from scratch (upon reflection as an adult and a
parent, I'm amazed at how many times he conceded to make teeny little
3/4-inch diameter biscuits, and pancakes shaped like letters, for me),
but I've no idea if he ever wrote his recipe down. For a native Texan,
it tended to be one of those things you just know how to do.

Oh, and Bisquick is pretty close to scratch. But does it bother no one
that the shelf life of Bisquick is up there with Twinkies?

Did I help any?

--Amanda
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