Posted by hans on August 12, 1998 at 21:05:09:
In Reply to: Re: baking soda vs. baking powder posted by John P on August 12, 1998 at 19:48:04:
: Hey Folks,
: You sound like just the peeps to ask this one of. My Mom made buscuits in my childhood (40+ years ago, that were to DIE for. They were what I call "nice and tough!" All I can make and all I can find in restaurants are so weak and "fluffy" they fall apart when you pick them up. I've tried varying the kneading, the dryness, the B-soda and the Bpowder. The results are pretty good, but definitely no match for Mom's "toughies." I really am on a quest for the "secret," which I am convinced is to be found in a deeper understanding of the dynamics and chemistry of the baking arts.
: Can you kindly aid me in my quest.
: Thanks SOOO much,
: John
John, did you have to wear safety shoes while eating them, just in case hou dropped one? Just kidding.
While I was the chef in a private club in Tennessee, a black lady made them every sunday for brunch. We called them Marthas hockeypucks. They were just like you describe. People liked them, must be an aquired taste.
Bisquits can be made in two different ways, either with the biscuit method, kind of like piedough, or by creaming. Creaming uses less fat but has eggs. The biscit method uses no, or very little egg.
The texture will be determined by how you mix it, the type of flour and the handling after mixing. Using bakingpowder or soda is determined whether you use buttermilk, or not.
The percentages for the biscuit method biscuits is as follows
100 % Flour A/P (for chewy, add a little breadflour)
40 % Butter (or Butter and Crisco mixed)
50-60% Milk (or buttermilk-use some soda)
up to 10% Eggs (the more eggs, the less liquid)
About 1 ounce of baking powder per pound of flour
About a 1/4 ounce of salt per pond of flour
A little sugar for browning and flavor, about one ounce per pound of flour
To make the biscuits, cut the butter into the flour (the less you mix, the flakier). Sift the flour with the baking powder, cut in the butter.I usually cut till the butter is peasize, large peas, not petit pois. the eggs, milk and sugar are twirled together and added, just until the dough pulls together. Put on the bench and fold 5-6 times over itself, flattening each time until you feel the gluten developing. This will give the flakey layers.
Pat the dough into the thickness you need and cut them out.
Place closely together on baking sheet, brush with eggwash and bake in a hot oven, 425-450F for 15 to 25 minutes, depending on thickness and size.
The more you have kneaded the dough after the addition of milk, the tougher the biscuits will be, up and until they become Pucks ala Martha.
If you need more info, email me.
Sincerely,
HWK, CMC