What is the function of milk when cooking biscuits?

Milk plays a crucial role in biscuit making, contributing to several important aspects of the final product:

1. Hydration: Milk provides moisture to the dry ingredients, helping to bind them together and form a cohesive dough. This is essential for creating a smooth, workable dough that can be shaped and cut.

2. Gluten Development: While milk doesn't contain gluten itself, it helps to activate and develop the gluten in the flour. Gluten is responsible for the structure and chewiness of the biscuits.

3. Flavor and Richness: Milk adds a subtle sweetness and richness to the biscuits, enhancing the overall flavor profile.

4. Tenderness: Milk contributes to the tenderness of the biscuits by introducing moisture and fat, which helps to create a softer texture.

5. Browning: Milk contains lactose, a sugar that caramelizes during baking, contributing to the golden brown color and slightly sweet flavor of the biscuits.

6. Emulsification: Milk helps to emulsify the fat in the dough, ensuring it is evenly distributed and contributes to a smoother texture.

In summary: Milk is a key ingredient in biscuit making, contributing to hydration, gluten development, flavor, tenderness, browning, and emulsification. It helps to create a cohesive dough that bakes into flavorful, tender, and satisfying biscuits.