What makes biscuits fluffy?

1. Ingredients:

* Fat: Shortening or butter, when cold and cut into the flour, creates pockets of air that trap steam during baking. This steam expands, contributing to the rise.

* Baking powder: This leavening agent reacts with moisture and heat to release carbon dioxide gas, creating tiny bubbles that lift the dough.

* Flour: All-purpose flour, specifically the gluten in it, forms a network that traps the gas bubbles. The gluten also stretches and expands, further adding to the rise.

2. Technique:

* Mixing: Overmixing activates the gluten, making the biscuits tough. Gentle mixing is crucial to maintain the air pockets and ensure a fluffy texture.

* Cutting in the fat: The fat should be cold and cut into small pieces, not rubbed in. This creates separate pieces of fat that will melt and create steam during baking.

* Rolling: Roll the dough gently to avoid overworking it. A slightly thicker biscuit will be more fluffy than a thin one.

* Baking: Baking at the correct temperature is essential. Too low a temperature will cause the biscuits to spread, while too high a temperature will lead to a dry and tough texture.

3. Chemistry:

* Steam: As the biscuit bakes, the moisture from the dough and the fat turns into steam. This steam gets trapped within the dough by the gluten network, creating the fluffy texture.

Tips for Fluffy Biscuits:

* Use cold ingredients, especially the fat.

* Mix the dough gently, avoiding overmixing.

* Cut in the fat using a pastry cutter or a fork, not your fingers.

* Bake the biscuits at the correct temperature and for the right amount of time.

By understanding these factors and following proper techniques, you can create delicious, fluffy biscuits every time.