How does the amount of fat in dough influence the quality of a biscuit?

A higher fat biscuit tends to have a "shorter" or more crumbly texture. Such as a shortbread biscuit or Vienesse whirl. Lower fat biscuits tend to have a higher sugar content and therefore have a firmed texture which is harder to the bite, such as a gingersnap.

Adding too much liquid to biscuit dough will make the dough too sticky. The best way to measure out liquid ingredients is to place the measure cup on the table, bend down to eye level and pour the amount needed.

Dough of any kind is kneaded to work up gluten, which makes the baked product chewy. Biscuit dough is kneaded very slightly to form a tender biscuit with a crumb that is more flaky than chewy.

There is no adjective for the noun biscuit. The noun is often used as a noun adjunct (e.g. biscuit dough).

I'm not certain about the effect of undermixing; however, overmixing or overkneading biscuit dough will cause the finished product to be tough and dry.

no, but it just wont taste as fresh

I 'need' to 'knead' the biscuit dough.

A rolled biscuit is generally made by rolling the dough out on a surface and then cutting it into shape, a drop biscuit is made by spooning dough into a pan at the desired location.

Yes. It makes a delicious change. You may have to change your recipe slightly, or add a small amount of sweetener to the biscuit dough itself.

Biscuit Dough (Butter, Sugar, Flour)

Yes. Biscuits are made of bread dough. This is a carbohydrate/starch.

used to cut and shape dough into biscuits or doughnuts.

a month or more i have to say.

it is used to cut and shape dough inti biscuits and doughtnuts.:-)

Hi: It comes from the motion of the cutter when it cuts into the dough when making the biscuit. Who/where was the first usage is probably just a wild guess.

in the muffin method you include the fat with the liquids , in the biscuit method you cut the fat (cold) into the dry ingredients. Also, in the biscuit method, you have to knead the dough, roll it and cut it

you die because it contains a lot of deflated uranium

utensil consisting of a cylinder (usually of wood) with a handle at each end; used to roll out dough A ROLLING PIN IS USED IN BAKING TO FLATTEN OUT BISCUIT DOUGH, COOKIE DOUGH, OR ANY OTHER DOUGH THAT REQUIRES SPREADING OUT FLAT.

No. A dumpling is a spoonful of dough much like a biscuit that is cooked on top of a stew or soup.

One ingredient used in Monkey Bread is biscuit dough. This is an affordable packaged refrigerated dough sold in most supermarkets and grocery outlets.

It is best to use your pizza dough on the same day, It won't affect your dough in a noticeable way.

There is not a quality difference. The only difference is that the premade dough does not need eggs and butter added to it.

both. chemical: the dough transforms into a new substance; a biscuit!!!!!:) physical: it looks different than before; now it is golden brown rather than white.

Yeah, I think you can. I've done it. Just make sure you don't bake it in the can!!

mix it as little as possible, don't knead it, just press it out gently to flatten.