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Quick Doughs (Dough is a flour mixture stiff)

A dough is a flour mixture stiff enough to be handled on a board. Quick doughs are those that are made light by means of baking powder, soda and sour milk or soda and cream of tartar.

To give the light, flaky appearance that we associate with well made biscuits and other quick doughs, it is necessary to have all of the materials as cold as possible. Where it is practicable it will be well to measure the flour and put it into the ice box for an hour before mixing. Of course the lard and milk will be kept in the ice box or in some other cool place. Handle quick doughs as little as possible.

Dough Method of Mixing. 1. Mix and sift dry materials three times. 2. Cut the shortening into the dry materials with two knives. (If the tips of the fingers are used the warmth of the hand will soften the shortening and the dough will not be as light.) 3. Add enough milk or water to make a soft dough. Mix with a knife and stir as little as possible. When one part of the flour is moistened push it to one side and moisten another portion, then mix all lightly together. Do not beat the mixture. 4. Turn onto a floured board. Toss the dough with a knife until all sides are coated with flour then pat or roll to the desired thickness. 5. Cut with floured biscuit cutter. 6. Bake in hot oven.

Biscuits and other quick doughs are done if they are well risen, if they are brown on top and if the sides seem firm when pressed lightly with the finger.

As a rule a hot oven is required for all quick doughs.