Square biscuits aren't as controversial as they once were. The fluffy treats made without a traditional biscuit cutter are just plain easier and faster to make. They also taste great, whether you opt for a regular rendition or use a fancy cheddar-scallion biscuits recipe .
However, there's still one simple way to up your square biscuit game that doesn't add to your pile of dishes, but makes your biscuits rise taller and flakier. Before you cut those squares, trim the edges. That doesn't mean you have to waste the scraps: You can bake those right along with the biscuits and call it a baker's bonus.
As an added plus, trimming gives your biscuits a much more professional look. It takes all of 30 seconds, but it can mean the difference between a wonky mess of tasty but unpolished biscuits and a spread that makes it look like you went to culinary school. The science behind trimming for a better rise There are two important factors in baking the best biscuits: leavening and lamination.
Leavening is the rise you get from your breads. While it's caused by yeast (biological leavening) in some breads, biscuits get their rise from chemical leavening agents like baking soda or baking powder . On its own, leavinging contributes to light, fluffy biscuits.
Leavening agents are a must, but lamination is optional when you use leavening agents. Lamination is the process of creating multiple layers of dough and fat by folding between rolling sessions like you do with croissants. Done right, it'.
