Jessica Badalana

Because like we said earlier, biscuits don't have a lot of ingredients, but flour is one of them. You know, we recently debuted a new product, which is our biscuit flour blend, which was an effort from our research and development team. They spent quite a bit of time and many, many biscuits were baked in pursuit of a flour blend that would make the perfect biscuits.

And I wanted to just get some insight from one of our R&D pros, Jonathan Brazil, who had this to say about our biscuit flour blend.

And I wanted to just get some insight from one of our R&D pros, Jonathan Brazil, who had this to say about our biscuit flour blend.

So I think Jonathan gets really to the heart of the matter here. The best flour for biscuits is a flour that's a lower protein flour. So we've talked about protein level in our flours before. Our all-purpose flour hovers around 11.7% protein, which is great for, as the name suggests, lots and lots of things.

So I think Jonathan gets really to the heart of the matter here. The best flour for biscuits is a flour that's a lower protein flour. So we've talked about protein level in our flours before. Our all-purpose flour hovers around 11.7% protein, which is great for, as the name suggests, lots and lots of things.

But if you're looking, as Jonathan says, for this tender and fluffy biscuit, then what you want is actually a flour that is lower in protein. So rather than a flour that's milled from the hard winter wheat, like our all-purpose flour, This new biscuit flour blend is milled from a softer wheat. And so you have a lower protein flour.

But if you're looking, as Jonathan says, for this tender and fluffy biscuit, then what you want is actually a flour that is lower in protein. So rather than a flour that's milled from the hard winter wheat, like our all-purpose flour, This new biscuit flour blend is milled from a softer wheat. And so you have a lower protein flour.

And then when that is formed into a dough, it's just by its very nature going to have less gluten. It'll help with sort of the texture of the biscuit, right? And I think, David, you and I had talked before about just the handling too, right? It's not just the protein and just the dough, but how you mix it.

And then when that is formed into a dough, it's just by its very nature going to have less gluten. It'll help with sort of the texture of the biscuit, right? And I think, David, you and I had talked before about just the handling too, right? It's not just the protein and just the dough, but how you mix it.

It's kind of like pie dough in that way, right?

It's kind of like pie dough in that way, right?

Yeah, I like to grate too. And Tandem Bakery here in Portland, the baker there, Brianna Holt, she grates cold butter into cold flour. And then she folds. I mean, very much the same process that you would for any sort of pastry that you want to be like puffing up when it bakes. Yeah. I think those butter questions are great.

Yeah, I like to grate too. And Tandem Bakery here in Portland, the baker there, Brianna Holt, she grates cold butter into cold flour. And then she folds. I mean, very much the same process that you would for any sort of pastry that you want to be like puffing up when it bakes. Yeah. I think those butter questions are great.

And again, like the flour questions, you know, what else can you fixate on, right? Like there's so few ingredients. So these details actually do matter. And I think that people find biscuits to be like perplexing in the same way that they find pie dough to be perplexing. So I think that we're talking about them together, you know, makes sense. I think we have one final question.

And again, like the flour questions, you know, what else can you fixate on, right? Like there's so few ingredients. So these details actually do matter. And I think that people find biscuits to be like perplexing in the same way that they find pie dough to be perplexing. So I think that we're talking about them together, you know, makes sense. I think we have one final question.

I mean, this is biscuit energy.

I mean, this is biscuit energy.

I do think there are some things just in terms of technique that will help no matter what the style of biscuit you're making, that will give you sort of good results. And that is to have a sharp cutter. If you're using a round cutter, whatever, it doesn't matter the shape, round cutter, square cutter, but a nice sharp metal cutter.

I do think there are some things just in terms of technique that will help no matter what the style of biscuit you're making, that will give you sort of good results. And that is to have a sharp cutter. If you're using a round cutter, whatever, it doesn't matter the shape, round cutter, square cutter, but a nice sharp metal cutter.

Or if you're cutting them with a knife, I think the same rules apply. You just cut straight down. You know, the temptation when you get to the cutting board after you've cut through the dough is to twist to sort of release the biscuit. And that is what you don't want to do because twisting sort of like seals off the edges of the biscuit dough. So then it's harder for those layers to separate.