Biscuits & Gravy
The
Pastry Method
 Preparing a Roux (gravy or
sauce)
…
To understand gluten…
Think of a piece of bubble gum. When you first put the
gum in your mouth, it is soft and easy to chew. As you
chew the gum, it becomes more elastic, and you can
blow bubbles. As you continue to chew the gum for a
long time, it becomes so elastic it makes your jaw hurt.
Gluten behaves in a similar way.
Gluten

If you mix or handle a batter or dough too
much, the gluten will overdevelop.


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This can cause a quick bread to be compact
and tough.
To keep quick breads light and tender, mix
them for only a short time and handle them
carefully.
Different kinds of flour contain different
amounts of gliadin and glutenin.

You must use the type of flour suggested in
the recipe.
The Pastry Method…
Sift dry ingredients together in mixing
bowl.
 Use pastry blender (or two knives) to
cut in fat into dry mixture until particles
are size of coarse cornmeal.
 Add liquid all at once; stir with a fork
until dough forms a ball.
 Use when making biscuits and pastry.

Kneading dough

Press dough down with palms, fold
dough in half, push it away from you,
then give dough a quarter turn.
(LIFT, FOLD, PUSH, TURN)
8 to 10 times; then roll or pat into a
circle.
 Cut dough with a biscuit cutter; place
on ungreased baking sheet.


You will knead the dough
for rolled biscuits.
Characteristics of Biscuits





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High-quality rolled biscuit will have an even
shape with a smooth, level top and straight
sides.
Crust will be an even brown.
When broken open, the crumb or soft
interior, is white to creamy white.
It is moist and fluffy and peels off in layers.
If under-mixed= Low volume; rough,
rounded top.
If over-mixed= Low volume; smooth,
rounded top.
Roux
An equal mixture of flour and melted
fat
 The cornerstone of classic sauce
making

Steps to making a roux
Combine equal parts of flour and
butter in a saucepan and cook for 1
minute after the butter melts.
 Slowly add cooking liquid while
constantly stirring.
 Continue constant stirring until the
roux has boiled for 1 minute.

Sausage Gravy

Same directions as a roux. We will
substitute 1 lb. sausage for the butter.
After the sausage has cooked, add
the flour and continue with the roux
directions.