Here’s Why You Should Never Overwork Your Biscuits’ Dough
Overworking biscuit dough develops too much gluten, making biscuits tough and chewy instead of tender and flaky. Over-kneading also leads to dense, bread-like biscuits. To avoid this, handle the dough minimally, stopping as soon as it comes together.
Making biscuits, despite seeming pretty straightforward, is actually a work of precision and science. Even the most experienced bakers sometimes find themselves falling short on making the perfect biscuit. We're here to give you the rundown on the major mistakes: after discussing why wheat flour isn't always the best choice and the importance of chilled ingredientsimportance of chilled ingredients, we’re now exploring another huge mistake you might be making: overworking the dough. Here’s why you should never do it.
The Overworked Dough Dilemma
So, what happens if you overwork biscuit dough? Well, imagine biting into a biscuit that’s supposed to be fluffy and light, only to find it's as dense as a hockey puck. Overworking the dough develops the gluten in the flour too much, leading to a tough, chewy texture instead of the tender, flaky one we all love. Think of gluten like rubber bands; the more you stretch and work them, the tougher they become. The goal with biscuits is to keep those rubber bands relaxed.
The Perils of Over-Kneading
Similarly, over-kneading your biscuits is a surefire way to end up with something more akin to bread rolls than the soft, airy biscuits you're aiming for. Kneading is essential for certain baked goods, but biscuits need a gentler touch. Over-kneading not only toughens the dough but also causes it to lose the little air pockets that give biscuits their delightful rise and fluffiness. Remember, biscuits should be handled with care, not with the vigor of a bodybuilder.
What is The Optimal Working Time for Biscuit Dough?
The optimal working time for biscuit dough is surprisingly short. As soon as your ingredients come together into a cohesive mass, stop. Ideally, you should handle the dough as little as possible. A few gentle folds and presses are usually enough to bring everything together. The dough should look a bit rough and shaggy; this is what will give your biscuits those beautiful, flaky layers.
What if I Overworked my Biscuit Dough?
But what if you’ve already gone too far and overworked your dough? All is not lost! If you find yourself in this predicament, try to salvage the situation by letting the dough rest. Pop it in the fridge for about 15-30 minutes. This rest period allows the gluten to relax a bit, potentially softening the dough. While it might not completely reverse the overworking, it can help improve the final texture.
