You should knead biscuit dough for a very short time, only until the ingredients are just combined. Over-kneading will result in tough biscuits.
Here's a breakdown of why:
- Gluten Development: Unlike bread dough, biscuits rely on shortening for their texture. Kneading activates gluten, the protein in flour, which creates a chewy texture. This is undesirable in biscuits, as we want them to be tender and flaky.
- Over-Kneading: Over-kneading biscuit dough will lead to tough, dense biscuits. The gluten will become overdeveloped, creating a chewy texture instead of the desired flakiness.
- Correct Kneading: The goal is to combine the ingredients without overworking the dough. Use a light touch and knead just until the dough comes together in a ball.
Tips for Kneading Biscuit Dough:
- Use a light touch: Don't press down hard on the dough.
- Knead for a short time: Just a few gentle turns should be enough.
- Avoid overworking: Stop kneading as soon as the dough comes together.
