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Based on a regular, full recipe that uses 2 cups of flour, and makes 13 - 16 biscuits, a single biscuit contains 1.2 to 1 ounce of flour by volume and .85 to .69 of an ounce by weight.
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∙ 12y ago
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How does the amount of flour added to a biscuit recipe affect the outcome?
it affects how much your biscuits will rise
Why do you add white flour to whole wheat biscuits?
If you just used whole wheat flour, the biscuits would be very heavy and coarse.
Can high grade flour make biscuits?
Yes they can
What will 125 grams flour 75 grams sugar and 52 grams of margarine make?
Shortbread biscuits Shortbread biscuits
What can you use instead of baking powder or soda to make biscuits?
flour
Can dogs eat plain flour?
No. I even have a recipe for homemade dog biscuits that uses regular flour. Also, lots of dog treats are made with flour.
Can you use self raising flour instead of plain flour for anzac biscuits?
not really because they'd turn out like muffins
What is the function of flour when cooking biscuits?
It keeps them puffy like baking soda and it is the whole thing basically. It just NEEDS flour
Can you make biscuits with self rising flour and olive oil?
i think that u cant
What is the main ingredient in professor crazy dog biscuits riddle?
collie flour xD
What can you make with flour butter eggs and sugar?
Butter, flour, sugar, and eggs are all ingredients in cakes and funnel cakes
Can you use cake flour to make biscuits?
There is no reason you could not make biscuits from bread flour, but they would probably not be quite like old-fashioned Southern biscuits. Southern biscuits get their distinct texture from the fact that they are usually made with "soft" flour, i.e. flour ground from soft wheat (soft wheat is the only type of wheat that grew will in the South's climate so until modern times, soft flour was the only flour readily available in the South). Bread flour is "hard" flour. The biggest difference is protein content. Hard flour has more protein than soft flour. The reason bread flour is so good for bread is because it makes a lot more gluten than all-purpose flour (a mixture of soft and hard flours). Gluten strands form a mesh through the dough, trap the gas released by yeast, and the dough rises. Soft flour has even less gluten than AP flour. Biscuits made with bread flour will probably taste similar, but have a little puffier texture than those made with soft flour. To minimize gluten formation work the dough as little as possible, pat or press the dough out (do not roll), and get them into the oven as soon as possible after shaping the biscuits. I have been told that a mixture of 3 parts AP flour and 1 part cake flour can approximate a soft flour for biscuit baking.
