Basic Biscuits

When making biscuits, the butter or fat, should be what?

• Cold

• Room Temperature

• Melted

• Frozen

Biscuit dough requires very little kneading. When making biscuits what protein do you not want to develop?

• Whey

• Gluten

• Casein

• Collagen

The method of mixing butter, or fat, in to flour to create a crumbly texture is known as what?

• Creaming

• Whipping

• Blending

• Cutting

Which of the following ingredients are found in basic American style biscuits?

• Flour

• Milk

• Butter or Shortening

• All of the above

Which of the following ingredients are not found in basic American biscuits?

• Yeast

• Salt

• Flour

• Milk

In order to form layers in your biscuit dough you should do what to the dough before you cut out your biscuit?

• Roll it out very thin

• Knead it excessively

• Pat it and Fold it

• Brush it with Butter

Which ingredient can you use in order to make your dough less sticky and easier to work with?

• Salt

• Sugar

• Egg

• Flour

This ingredient is a chemical leavener typically found in muffins.

• Yeast

• Baking Powder

• Egg

• Flour

Properly made Biscuits should be light and flaky not heavy and dense

• True

• False

In your own words, give an example of a way to use biscuits as part of a meal (breakfast, lunch or dinner)