The technique used to makes biscuits and scones is known as a rubbed dough method. Instead of soft batters that drop easily from the spoon, biscuits, scones, and soda breads are made from a stiff dough that can be rolled and cut.
Keep Ingredients Cool
Any liquids or fats that you add to these doughs should be kept very cold. Cold ingredients are important if you want a light flaky texture. Typical liquids and fats might include milk, cream, butter, and shortening.
Cut the Fat into the Flour
Instead of blending the ingredients to make a smooth batter, as you do for muffins and cakes made with the straight or creaming mixing methods, you should cut the butter into the flour with a pastry knife, two table knifes, or your hands, just long enough to produce a mealy texture. You should still be able to see small pieces of butter.
Add the Liquid Ingredients and Blend Briefly
Although the mixing method for biscuits and soda bread is similar to that for pie dough, these doughs contain enough liquid to make a soft dough. Chill the buttermilk (and eggs, if called for) and add them to the fat and flour mixture. Work quickly and instead of stirring, use a fork to pull the flour into the liquid. The dough is properly blended when it looks very rough, a condition bakers sometimes refer to as a “shaggy mass.”
Knead the Dough Briefly
The purpose of kneading these doughs is simply to gather them together into a smooth ball. Turn the dough out onto a lightly floured surface and press it together. Knead the dough two or three times. It is ready to shape by either rolling and cutting or molding into a loaf.
Pat or Roll the Dough into an Even Layer and Cut the Biscuits
Keep the dough very lightly dusted, just enough so that it doesn’t stick. Your biscuit cutter should have sharp, clean edges. Press the cutter into the dough and twist it slightly to lift the biscuit up. Make your cuts as close together as possible. Once you’ve cut out all you can, gather the scraps together, pressing them just enough so that they hold together. Then cut additional biscuits.
Biscuits can also be cut into squares or triangles for an easy, no-waste process.
Cool the Dough Once More Before Baking
This final cooling lets the dough relax and counteracts the potential toughness that might result from blending flour and liquid. It also gives the oven time to come up to the right temperature. You’ll notice that the suggested baking temperature for biscuits and soda bread is usually 400° to 425°F. They need to bake quickly in a hot oven for a good rise and a great color. If your recipe recommends it, apply a thin layer of egg wash or cold milk for a rich color and a slight sheen.
If you're ready to give the rubbed dough method a try, here are some of our favorite recipes.
