Biscuit dough should rest for 15-30 minutes before baking.
This resting period allows the gluten in the dough to relax, resulting in biscuits that are tender and flaky rather than tough.
Here's why resting is crucial:
- Gluten Development: When flour and liquid are combined, gluten proteins form, creating a stretchy network. This network is responsible for the structure of baked goods.
- Gluten Relaxation: As the dough rests, the gluten strands relax, allowing the biscuits to rise evenly and create layers.
- Moisture Distribution: Resting allows moisture to distribute evenly throughout the dough, ensuring that the biscuits bake consistently.
Practical Tips:
- Refrigerate the dough: For even better results, refrigerate the dough for 30 minutes to an hour before baking. This will further relax the gluten and create even flakier biscuits.
- Don't overwork the dough: Overworking the dough will result in tough biscuits.
- Use a light touch: When handling the dough, use a light touch to avoid overdeveloping the gluten.
By allowing the biscuit dough to rest, you can ensure that your biscuits are tender, flaky, and delicious.
