What does it mean to overmix?
I have a cheddar bay biscuit mix made by Red Lobster. On the instructions, it says not to overmix the grated cheese, water, and biscuit dough, but it says to mix it. What does that mean? How do I know how much mixing is too much?
I did read the other questions that have to do with overmixing. But they mostly concern muffins, and I'm not sure if it is the same with biscuits.
mixing
edited Dec 23 '18 at 17:21
Community♦
1
asked Dec 22 '18 at 14:26
Sweet_Cherry
216110
add a comment |
I have a cheddar bay biscuit mix made by Red Lobster. On the instructions, it says not to overmix the grated cheese, water, and biscuit dough, but it says to mix it. What does that mean? How do I know how much mixing is too much?
I did read the other questions that have to do with overmixing. But they mostly concern muffins, and I'm not sure if it is the same with biscuits.
mixing
edited Dec 23 '18 at 17:21
Community♦
1
asked Dec 22 '18 at 14:26
Sweet_Cherry
216110
add a comment |
I have a cheddar bay biscuit mix made by Red Lobster. On the instructions, it says not to overmix the grated cheese, water, and biscuit dough, but it says to mix it. What does that mean? How do I know how much mixing is too much?
I did read the other questions that have to do with overmixing. But they mostly concern muffins, and I'm not sure if it is the same with biscuits.
mixing
edited Dec 23 '18 at 17:21
Community♦
1
asked Dec 22 '18 at 14:26
Sweet_Cherry
216110
I have a cheddar bay biscuit mix made by Red Lobster. On the instructions, it says not to overmix the grated cheese, water, and biscuit dough, but it says to mix it. What does that mean? How do I know how much mixing is too much?
I did read the other questions that have to do with overmixing. But they mostly concern muffins, and I'm not sure if it is the same with biscuits.
mixing
mixing
edited Dec 23 '18 at 17:21
Community♦
1
asked Dec 22 '18 at 14:26
Sweet_Cherry
216110
edited Dec 23 '18 at 17:21
Community♦
1
asked Dec 22 '18 at 14:26
Sweet_Cherry
216110
edited Dec 23 '18 at 17:21
Community♦
1
edited Dec 23 '18 at 17:21
Community♦
1
edited Dec 23 '18 at 17:21
Community♦
1
1
asked Dec 22 '18 at 14:26
Sweet_Cherry
216110
asked Dec 22 '18 at 14:26
Sweet_Cherry
216110
asked Dec 22 '18 at 14:26
Sweet_Cherry
216110
216110
add a comment |
add a comment |
2 Answers
2
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oldest
votes
Mixing strengthens the gluten structure in recipes that use wheat flours. In breads, for example, this is a good thing, as that structure is what allows gasses to be trapped inside, and provides the pleasant chew that we associate with a well-made loaf. However, when making biscuits (or other baked goods where a softer, more crumbly texture is desired...pancakes also come to mind), it is advised to mix ingredients until just incorporated (or...don't over mix). This is so that you don't develop the gluten structure in your dough. So, just mix gently and minimally until the ingredients are well-dispersed.
answered Dec 22 '18 at 14:39
moscafj
23.5k13465
add a comment |
It will be easiest, I think, to mix the cheese and the flour together before adding the water. Then stir the water in with a fork just until the moisture is absorbed. You may need to scrape the sides and bottom of the bowl with a spatula to get the last bits of flour/cheese mixed in. It may also be best to use a drop dough technique instead of rolling and cutting (but of course that is entirely up to you).
answered Dec 22 '18 at 21:26
elbrant
50719
Looking at how it's named, is the drop dough technique where you take a spoonful of the mixture and drop it? Why would the two different ways differ from each other?
– Sweet_Cherry
Dec 23 '18 at 20:48
Rolling and cutting the dough affects it's texture. It's fine with a dough that has a large amount of butter in it because the butter is incorporated in such a way that it creates flakey layers. But your recipe calls for less handling. So, the drop method will be a better alternative.
– elbrant
Dec 24 '18 at 13:38
add a comment |
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2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
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oldest
votes
Mixing strengthens the gluten structure in recipes that use wheat flours. In breads, for example, this is a good thing, as that structure is what allows gasses to be trapped inside, and provides the pleasant chew that we associate with a well-made loaf. However, when making biscuits (or other baked goods where a softer, more crumbly texture is desired...pancakes also come to mind), it is advised to mix ingredients until just incorporated (or...don't over mix). This is so that you don't develop the gluten structure in your dough. So, just mix gently and minimally until the ingredients are well-dispersed.
answered Dec 22 '18 at 14:39
moscafj
23.5k13465
add a comment |
Mixing strengthens the gluten structure in recipes that use wheat flours. In breads, for example, this is a good thing, as that structure is what allows gasses to be trapped inside, and provides the pleasant chew that we associate with a well-made loaf. However, when making biscuits (or other baked goods where a softer, more crumbly texture is desired...pancakes also come to mind), it is advised to mix ingredients until just incorporated (or...don't over mix). This is so that you don't develop the gluten structure in your dough. So, just mix gently and minimally until the ingredients are well-dispersed.
answered Dec 22 '18 at 14:39
moscafj
23.5k13465
add a comment |
Mixing strengthens the gluten structure in recipes that use wheat flours. In breads, for example, this is a good thing, as that structure is what allows gasses to be trapped inside, and provides the pleasant chew that we associate with a well-made loaf. However, when making biscuits (or other baked goods where a softer, more crumbly texture is desired...pancakes also come to mind), it is advised to mix ingredients until just incorporated (or...don't over mix). This is so that you don't develop the gluten structure in your dough. So, just mix gently and minimally until the ingredients are well-dispersed.
answered Dec 22 '18 at 14:39
moscafj
23.5k13465
Mixing strengthens the gluten structure in recipes that use wheat flours. In breads, for example, this is a good thing, as that structure is what allows gasses to be trapped inside, and provides the pleasant chew that we associate with a well-made loaf. However, when making biscuits (or other baked goods where a softer, more crumbly texture is desired...pancakes also come to mind), it is advised to mix ingredients until just incorporated (or...don't over mix). This is so that you don't develop the gluten structure in your dough. So, just mix gently and minimally until the ingredients are well-dispersed.
answered Dec 22 '18 at 14:39
moscafj
23.5k13465
answered Dec 22 '18 at 14:39
moscafj
23.5k13465
answered Dec 22 '18 at 14:39
moscafj
23.5k13465
answered Dec 22 '18 at 14:39
moscafj
23.5k13465
23.5k13465
add a comment |
add a comment |
It will be easiest, I think, to mix the cheese and the flour together before adding the water. Then stir the water in with a fork just until the moisture is absorbed. You may need to scrape the sides and bottom of the bowl with a spatula to get the last bits of flour/cheese mixed in. It may also be best to use a drop dough technique instead of rolling and cutting (but of course that is entirely up to you).
answered Dec 22 '18 at 21:26
elbrant
50719
Looking at how it's named, is the drop dough technique where you take a spoonful of the mixture and drop it? Why would the two different ways differ from each other?
– Sweet_Cherry
Dec 23 '18 at 20:48
Rolling and cutting the dough affects it's texture. It's fine with a dough that has a large amount of butter in it because the butter is incorporated in such a way that it creates flakey layers. But your recipe calls for less handling. So, the drop method will be a better alternative.
– elbrant
Dec 24 '18 at 13:38
add a comment |
It will be easiest, I think, to mix the cheese and the flour together before adding the water. Then stir the water in with a fork just until the moisture is absorbed. You may need to scrape the sides and bottom of the bowl with a spatula to get the last bits of flour/cheese mixed in. It may also be best to use a drop dough technique instead of rolling and cutting (but of course that is entirely up to you).
answered Dec 22 '18 at 21:26
elbrant
50719
Looking at how it's named, is the drop dough technique where you take a spoonful of the mixture and drop it? Why would the two different ways differ from each other?
– Sweet_Cherry
Dec 23 '18 at 20:48
Rolling and cutting the dough affects it's texture. It's fine with a dough that has a large amount of butter in it because the butter is incorporated in such a way that it creates flakey layers. But your recipe calls for less handling. So, the drop method will be a better alternative.
– elbrant
Dec 24 '18 at 13:38
add a comment |
It will be easiest, I think, to mix the cheese and the flour together before adding the water. Then stir the water in with a fork just until the moisture is absorbed. You may need to scrape the sides and bottom of the bowl with a spatula to get the last bits of flour/cheese mixed in. It may also be best to use a drop dough technique instead of rolling and cutting (but of course that is entirely up to you).
answered Dec 22 '18 at 21:26
elbrant
50719
It will be easiest, I think, to mix the cheese and the flour together before adding the water. Then stir the water in with a fork just until the moisture is absorbed. You may need to scrape the sides and bottom of the bowl with a spatula to get the last bits of flour/cheese mixed in. It may also be best to use a drop dough technique instead of rolling and cutting (but of course that is entirely up to you).
answered Dec 22 '18 at 21:26
elbrant
50719
answered Dec 22 '18 at 21:26
elbrant
50719
answered Dec 22 '18 at 21:26
elbrant
50719
answered Dec 22 '18 at 21:26
elbrant
50719
50719
Looking at how it's named, is the drop dough technique where you take a spoonful of the mixture and drop it? Why would the two different ways differ from each other?
– Sweet_Cherry
Dec 23 '18 at 20:48
Rolling and cutting the dough affects it's texture. It's fine with a dough that has a large amount of butter in it because the butter is incorporated in such a way that it creates flakey layers. But your recipe calls for less handling. So, the drop method will be a better alternative.
– elbrant
Dec 24 '18 at 13:38
add a comment |
Looking at how it's named, is the drop dough technique where you take a spoonful of the mixture and drop it? Why would the two different ways differ from each other?
– Sweet_Cherry
Dec 23 '18 at 20:48
Rolling and cutting the dough affects it's texture. It's fine with a dough that has a large amount of butter in it because the butter is incorporated in such a way that it creates flakey layers. But your recipe calls for less handling. So, the drop method will be a better alternative.
– elbrant
Dec 24 '18 at 13:38
Looking at how it's named, is the drop dough technique where you take a spoonful of the mixture and drop it? Why would the two different ways differ from each other?
– Sweet_Cherry
Dec 23 '18 at 20:48
Looking at how it's named, is the drop dough technique where you take a spoonful of the mixture and drop it? Why would the two different ways differ from each other?
– Sweet_Cherry
Dec 23 '18 at 20:48
Rolling and cutting the dough affects it's texture. It's fine with a dough that has a large amount of butter in it because the butter is incorporated in such a way that it creates flakey layers. But your recipe calls for less handling. So, the drop method will be a better alternative.
– elbrant
Dec 24 '18 at 13:38
Rolling and cutting the dough affects it's texture. It's fine with a dough that has a large amount of butter in it because the butter is incorporated in such a way that it creates flakey layers. But your recipe calls for less handling. So, the drop method will be a better alternative.
– elbrant
Dec 24 '18 at 13:38
add a comment |
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