Biscuit making mistakes: Fix them to make perfect cakes

Biscuits are used for lots of various cakes, so it's important to know how to make one.

While it's relatively easy to cook a nice biscuit, you can also make a few mistakes that can make it less tasty or pleasant-looking.

Here are some of them.

Overmixing the dough

When you mix the dough, gluten in the flour develops, and excessive mixing can make the biscuits chewy. 

Mix the ingredients just until they come together and form a cohesive dough. 

Using warm ingredients

Cold butter or fat creates steam when it melts in the oven, resulting in flaky layers. 

If the butter is too warm or melted, it will incorporate into the dough too quickly, and the biscuits may spread and lose their flakiness. 

Using the wrong flour

Avoid using self-rising flour for biscuits unless the recipe specifically calls for it, as it already contains leavening agents that can affect the rise and texture of the biscuits.

Pressing the biscuit dough too thin

When rolling out or patting the biscuit dough, avoid pressing it too thin. 

Thicker dough results in taller biscuits with a more tender and fluffy interior. 

Using a blunt biscuit cutter

A blunt cutter can compress the edges of the dough, preventing proper rising during baking. 

Skipping the chilling step

If the recipe calls for chilling the biscuit dough before baking, it's important not to skip this step. 

It also allows the gluten to relax, resulting in a more tender texture.

• Related news:
• biscuit
• cooking tips
• baking
• dessert
• 17 June 2023

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