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[answered] Liu 1 Jie Liu Professor.Paul Eng 095 & 111 Nov

My teacher wants us to use more sensory detail for this essay.

Liu 1


Jie Liu




Eng 095 & 111


Nov 29,2016


Buttermilk Biscuit


In the earlier year, the American English and British English use biscuit to describe two


different modern food, early hard biscuit and cookie. But the word ?biscuit? is originally coming


from the latin word ?biscotus?, which means ?twice cooked?. In 19 century, yeast was expensive


and difficult to store, but cooks created biscuit which does not require


yeast?Olver). However,


southern Chefs may have advantage in creating biscuits-because all purpose flour are mainly


growing in Ohio, Indiana and Illinois, made from the hard spring wheat , which grow in cold


winter. Unlike Northern American, all purpose flour are made from soft wheat that grow in warm


southern summer in southern. The wheats will have less protein if it was growing in summer,


which is more suited to create cookie. However, I found a receipt of buttermilk biscuit from


internet, following his direction, these buttermilk biscuit will have crispy exterior with soft


interior. To make this dish, we will need unsalted butter, buttermilk, all purpose flour, baking


soda, baking powder and salt. I was excited about cooking, I though I can do it perfectly at first


time, but all things are difficult to move on To first step, when I start cooking, something hits


my expectation. Liu 2


The first thing I need to do is preparing all ingredients. Fortunately, the materials of


buttermilk biscuit are easy to find, I just spent 10 minutes to get everything I need in Market


Basket. Additionally, a measuring cup will make everything much easier, especially I have never


cook before. Following this person?s receipt we will need 2 cups all-purpose flour, 2 teaspoons


baking powder, 1 teaspoon salt, ? teaspoon baking soda, 7 tablespoons unsalted butter, ? cup


buttermilk. After all the material are prepared, I started making the buttermilk biscuit. I know the


first time will not be so easy, but I?m still excited about cooking new dish. Because this is my


first time, so I would just directly follow this person?s direction. First, Mixing the 2 cups allpurpose flour, 1/4 teaspoons baking soda, 2 teaspoons baking powder, 1 teaspoon salt together in


a large bowl. Because all the dry ingredients have same white color, just like a pile of sandpile


lie in the bowl. Fortunately, I didn?t make any mess on this step. After that, we need to take


cuboid unsalted butter out from the freezer, and cut into small pieces then evenly sprinkle and


mix them in with other ingredients in the bowl, we can use fork or chopstick to stir them evenly.


Next, take buttermilk out from the refrigerator, I have never taste it before, but it was unneeded,


when I opened the box, it exuded a sour smell. Anyway, slowly pour buttermilk into the bowl. At


the same time, slowly stirred the flour and buttermilk. Then we will see unconsolidated flour


gradually transformed into a wet and sticky dough. At this moment, the whole dough is not really


forming, it cling to my hands. Just like a super glue, once I touch that, it will stick with my hand


for all the time. The dough changing consistency as I kneaded it. The dough became soft and less


sticky. I thought everything will go as I had expected, but I missed


Liu 3 two important tools, rolling pin and cutter set. So, the dough was rolled by my hand, I folded


dough again and again. Finally, the dough was successfully pressed into 5 cm thick. And then I


used kitchen knife to cut dough into rectangle . I also brushed it very lightly with butter. After all,


I putted these ?semi-finished product? in oven, and set 425F for 15 minutes. Five minutes later, I


smelled the aroma of fresh roast bread and the slight butter aroma. When the oven stopped


baking, I was surprised when I got these grotesque biscuit, because I didn?t use cutter set, so my


biscuit looks ugly. But fortunately , it has crispy exterior with soft interior. Anyway, I decided to


do it again with rolling pin and cutter set. This time, I mix all the ingredients without looking the


receipt and faster than first time, every piece biscuit was cutted in small round. 15 minutes later,


buttermilk biscuits dressed golden yellow skin came out from the oven, slight butter aroma was


crossing the room again, crispy surface with creamy texture kill my appetite. And taste like fresh


bake cream bun.


Overall, I love to bake buttermilk biscuit. Even though I made some mistake in the


process, but all things are difficult before they are easy, we are making progress when we have


made a lot of practice. I would keep baking it and gets better. Olver, Lynne. "The Food Timeline: History Notes--cookies, Crackers & Biscuits." The Food


Timeline: History Notes--cookies, Crackers & Biscuits. N.p., n.d. Web. 28 Nov. 2016. ??. "Buttermilk Biscuits." ?Buttermilk Biscuits ????Buttermilk Biscuits ???


_Buttermilk Biscuits ?????_???. N.p., 2012. Web. 28 Nov. 2016.


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