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Biscuit Dough

Biscuit dough is a versatile mixture primarily consisting of flour, baking powder, fat, and a liquid (often milk), combined to create a soft, tender dough. It is an integral ingredient in numerous baked goods, providing a light and fluffy texture to biscuits, scones, and shortcakes. The dough is known for its layers, which are achieved through specific mixing and folding techniques, as well as its buttery taste. Home cooks and consumers appreciate biscuit dough for its simplicity and adaptability. With just a few basic ingredients and little preparation, it can serve as a standalone snack or a base for various sweet and savory dishes. The dough can be prepared from scratch or purchased pre-made, making it a convenient choice for all skill levels.
#1
IN REFRIGERATED DOUGHS
307
CAL / 100G
$0.12
AVG / OZ
biscuit dough
73%
CARBS
17%
FAT
10%
PROTEIN
Biscuit Dough FAQ
When cooking with biscuit dough, the most common question is how to achieve a light, fluffly texture. This can be achieved by using cold fat and overworking the dough. Cold fat (such as butter or shortening) is cut into the flour mixture, creating pockets that will expand during baking to create the desired flaky layers. Overworking the dough activates the gluten, resulting in tough biscuits. To avoid this, handle the dough as little as possible during mixing and rolling. Getting the most out of your biscuit dough involves knowing how to add flavor and adapt the basic recipe to different dishes. For example, add cheese, herbs, or spices for a savory twist, or sugar and fruit for a sweet treat. You can also use biscuit dough as a topping for pot pies, a crust for quiches, or make doughnuts by frying it. An underutilized hack is making and freezing biscuit dough in advance. This allows you to have fresh, homemade biscuits on hand anytime without the mess and time commitment of making dough from scratch. Just be sure to freeze the individual cut biscuits on a baking sheet before transferring them to a bag or container to prevent sticking. Also, remember that frozen biscuits may need an additional few minutes in the oven.
Why are my biscuits hard?
Why didn't my biscuits rise?
Can you use water instead of milk in biscuit dough?
Do I have to use butter in biscuit dough?
How can I make my biscuits more flavorful?
Can I fry my biscuit dough?
What can I do with leftover biscuit dough?
Can I use biscuit dough as pizza crust?
Can I use gluten-free flour for my biscuit dough?
Can I make biscuit dough in advance and freeze it?
Expiration & Storage Tips
When does biscuit dough expire?
If unopened, a can of commercial biscuit dough can last 1-2 weeks beyond the 'sell by' or 'best by' date printed on the packaging. However, once opened, it should be used within 1-2 days. If you've made homemade biscuit dough, it should be used within 2 days. However, both store-bought and homemade biscuit dough can be frozen for up to 3 months.
How do you tell if biscuit dough is bad?
Spoiled biscuit dough often has a sour, unpleasant smell. In severe cases, you might even see mold or discoloration. If it has become excessively sticky, even after adding flour, or if it does not rise when baked, these could also be indicators that the dough has expired.
Tips for storing biscuit dough to extend shelf life
• Keep biscuit dough refrigerated at all times, unless in use. Never leave it out at room temperature for more than 2 hours. • If you made the dough yourself, consider separating it into portions before chilling or freezing it. This way, you only defrost what you need. • To freeze biscuit dough, wrap it tightly in plastic wrap, then put it into a heavy-duty freezer bag. To defrost, just transfer it to the refrigerator overnight. • Keep in mind, freezing can affect the texture of the dough. It's often best to bake biscuits and then freeze them, if you need a long-term storage solution.
EXPIRES WITHIN
6 - 11
WEEKS
Health Info
Macros
26g
CARBS
6g
FAT
3g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
LACTOSE FREE
GLUTEN FREE
Contains these allergens
MILK
WHEAT
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