Failed biscuit, probably one of the most baking problem a beginner will face. But what was the reasons? Let’s find out! In case you are looking for the best biscuit cutter, we have a recommendation for you.
The aroma of freshly baked cookies filling the kitchen never fails to brighten our day, especially on a dreary Monday. There are a plethora of drool-inducing, thick and gooey cookie recipes available online. You add them to your to-bake list, grab your spatula, and try your hand at making some tasty cookies.
After an afternoon of baking, though, you discover that your results are not what the recipe promised. Don’t be too hard on yourself if this happens! Baking is a science, and even inaccuracies and modifications can sabotage your recipe.
Baking disasters can strike at any time, even while preparing cookies from a simple recipe. Many elements can make or break your cookies, whether it’s the improper ingredient ratio, the wrong oven temperature, or the wrong technique. Continue reading to discover about some of the most frequent cookie issues and how to resolve them!
Cause of Failed Biscuit : You’re Using the Wrong Flour
This is the most common cause of biscuit failure. White Lily, a delicate white winter wheat flour popular in the South, is ideal for creating biscuits. It’s hard to come by outside of the South. In most stores, you’ll discover hard wheat, which doesn’t work as well as soft wheat. As Amanda Mull recently pointed out in The Atlantic, there’s science behind it as well: Because soft wheat contains less gluten and protein, the leavener can trap more air, causing the biscuits to rise.
Cause of Failed Biscuit : Your Ingredients Are Too Warm
You want your biscuit components to be chilled, much like pie dough. The butter should be cold, the buttermilk should be cold, the bowl should be cold, and so on. To be sure, put everything in the refrigerator ahead of time, including the bowl you’ll be using. You don’t want the butter to melt as you’re cutting it in. The cold butter adds the desired flakiness to the biscuits. If your dough becomes too warm, place it in the refrigerator or freezer for a few minutes.
Cause of Failed Biscuit : You’re Overworking the Dough
You want your biscuit components to be chilled, much like pie dough. The butter should be cold, the buttermilk should be cold, the bowl should be cold, and so on. To be sure, put everything in the refrigerator ahead of time, including the bowl you’ll be using. You don’t want the butter to melt as you’re cutting it in. The cold butter adds the desired flakiness to the biscuits. If your dough becomes too warm, place it in the refrigerator or freezer for a few minutes.
Cause of Failed Biscuit : You’re Using a Mixer Instead of Your Hands
If you’re creating a large batch of biscuits, a stand or hand mixer will undoubtedly come in handy. If you’re only making one or two batches, though, using your hands is far preferred because you can feel the dough coming together better. Plus, in a mixer, it’s much easy to overwork the dough, resulting in tough biscuits.
Cause of Failed Biscuit : You’re Twisting The Biscuit Cutter
You don’t need a biscuit cutter; you may make biscuits square, like Kelly Fields does, and completely eliminate this issue. (This also prevents you from overworking the dough by repeatedly rolling it out to cut round shapes.) When you twist the cutter to cut out a biscuit, it closes the edges, preventing you from getting those delightful super-flakey sides. You can avoid this problem by pressing it down once and extracting it.
Cause of Failed Biscuit : You’re Using the Wrong Amount of Oil
Because oil is such an important part of the frying process, this is a little problematic. However, you should shallow cook the pancakes rather than deep fry them. That means a lot of oil, but you’re not going to pour it into a pot and drop the latkes in. In an ideal situation, the oil should come halfway up the latkes. Don’t cut corners. Latkes aren’t a healthy snack.
Cause of Failed Biscuit : You’re Using the Wrong Oil
Look for an oil with a high smoke point, which means that it can be heated to a high temperature without smoking. Take a step back from the olive oil. We adore olive oil, but it’s not the best choice for this since the smoke point is too low, and the flavor can be off-putting in a latke. It’s also quite costly! Use a quality neutral oil instead of your olive oil till it can do more job for you. Canola oil is fantastic. Peanut butter is better, but it can cause problems if you have someone in your life who suffers from allergies. You might also use duck or chicken fat if you’re feeling adventurous.
Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
