[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

 

Professor.Paul

 

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. http://www.xiachufang.com/recipe/1049884/ http://www.foodtimeline.org/foodcookies.html

 

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