"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Quick Breads, Muffins & Biscuits
Reply
 
Thread Tools Display Modes
 
Old 03-30-2008, 09:04 AM   #1
Senior Cook
 
seans_potato_business's Avatar
 
Join Date: Jan 2008
Location: Edinburgh, Scotland
Posts: 244
Unraveling the mysteries of the herb and cheese biscuit

Here is a herb and cheese biscuit recipe: Herb & Cheese Biscuits Recipe | Recipezaar

For some reason, before sprinkling the final round of cheese on top, prior to insertion into the oven, the recipe calls for the nascent biscuits to be brushed with milk. Why? I anticipate the suggestion that it helps the cheese to stick to the biscuits, but since my oven operates within the Earth's gravitational field, I propose that the milk would be quite superfluous in this application. Is this the case or are there alternative reasons?

__________________

__________________
We don't inherit the Earth from our parents; we borrow it from our children.
seans_potato_business is offline   Reply With Quote
Old 03-30-2008, 09:11 AM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Well just because your oven operates within the Earth's gravitational field does not mean that the cheese will stick well. Do not forget that the cheese is affected by gravity as well and can slide right off the biscuit.

Another reason for the milk is to help promote browning.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-30-2008, 09:15 AM   #3
Senior Cook
 
seans_potato_business's Avatar
 
Join Date: Jan 2008
Location: Edinburgh, Scotland
Posts: 244
I see... thanks. :)

Could anyone predict the effect of substituting the following ingredients:

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt


with the following ingredients(?):

2 cups self-raising flour
__________________
We don't inherit the Earth from our parents; we borrow it from our children.
seans_potato_business is offline   Reply With Quote
Old 03-30-2008, 10:19 AM   #4
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
I am used to 1/2 teaspoon of salt per cup of flour. Other than that it should work.

Am not sure why the recipe says to sprinkle on some milk. Maybe it makes the biscuits less dry. If you are really curious, make a recipe and drizzle milk onto some and leave it off the others.
__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 03-30-2008, 11:04 AM   #5
Senior Cook
 
seans_potato_business's Avatar
 
Join Date: Jan 2008
Location: Edinburgh, Scotland
Posts: 244
Oh, and one final question, what should the consistency of the biscuits be? Mine were rather soft and bready. I had expected something much harder and crunchy. They were very nice nonetheless.
__________________
We don't inherit the Earth from our parents; we borrow it from our children.
seans_potato_business is offline   Reply With Quote
Old 03-30-2008, 11:10 AM   #6
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Biscuits here are soft and lighter and it sounds like yours turned out right. Some can be more dense, but they are still soft. Scones are more dense and crunchy.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 03-30-2008, 02:00 PM   #7
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by auntdot View Post
I am used to 1/2 teaspoon of salt per cup of flour. Other than that it should work.

Am not sure why the recipe says to sprinkle on some milk. Maybe it makes the biscuits less dry. If you are really curious, make a recipe and drizzle milk onto some and leave it off the others.
It's brushed on - like you would do with egg whites, not drizzled on
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 03-30-2008, 06:06 PM   #8
Senior Cook
 
seans_potato_business's Avatar
 
Join Date: Jan 2008
Location: Edinburgh, Scotland
Posts: 244
Quote:
Originally Posted by kitchenelf View Post
Biscuits here are soft and lighter and it sounds like yours turned out right. Some can be more dense, but they are still soft. Scones are more dense and crunchy.
Thanks. They were very nice. I would like to recommend them to anyone who will listen :) Four stars. Lost one star for the surprise lack of crunch! :)
__________________

__________________
We don't inherit the Earth from our parents; we borrow it from our children.
seans_potato_business is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:29 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.