How to Make Digestive Biscuits Recipe - Gemma’s Bigger Bolder Baking (2024)

FAQs

What are the ingredients in digestive biscuits? ›

More baking powder makes the biscuit rise more (imagine that!). About 1 tablespoon of baking powder per 2 cups of flour seems to be about the right amount, but even halving or doubling this amount should not ruin your biscuits.

Most biscuit recipes will tell you to fold or stack the dough in on itself once or twice, rolling it out in between stacking. If your favorite recipe isn't yielding the height that you'd like to see, consider adding an extra fold or two, which will create more layers.

Increasing the amount of butter definitely makes the biscuit "taste" softer, more crumbly, and more flaky.

A digestive biscuit, sometimes described as a sweet-meal biscuit, is a semi-sweet biscuit that originated in Scotland. The digestive was first developed in 1839 by two Scottish doctors to aid digestion. I'm sure they'd be wholemeal crackers maybe.. BUT they are sold worldwide and are also available in America.

Graham crackers, BelVitas, or Marie biscuits are all useful substitutes for digestive biscuits. Keep reading to get more alternatives for your dessert making.

Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit. Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center.

Basically, you pat the dough out into a rectangle, then fold it up into thirds (like you're folding a letter to put in an envelope), then repeat that process. This trick applies to scones too. This step ensures your biscuits will bake up tall, with distinct layers of flaky goodness.

While biscuits receive some leavening power from chemical sources — baking powder and baking soda — the difference between serviceable and greatness comes from the extra rise that steam provides. In order to generate steam, the oven must be set at a minimum of 425 degrees for at least 10 minutes prior to baking.

What ingredient most caused the biscuits to rise? ›

Baking powder and baking soda are what we call chemical leavening agents, meaning they make our baked goods rise. A chemical leavening agent will form carbon dioxide bubbles making your biscuits rise.

Too little fat will result in dry and heavy biscuits. The type of flour you use is important. Don't use bread flour unless the recipe calls for it and avoid whole wheat and other whole grain flours. They will make the biscuits tough and heavy.

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender.

Buttermilk Biscuits vs. Cream Biscuits

Buttermilk is used in biscuit-making for its acid and fat content. Its acidity works with the leaveners to help the dough rise, producing a taller and fluffier biscuit. Buttermilk also adds a subtle tang. Cream biscuits are made with heavy cream.

Nutritionists often emphasize that one should exercise moderation when consuming these biscuits. While they can be a source of dietary fibre and be a satisfying snack, overindulging in these biscuits can lead to an excessive intake of calories and added sugars.

While not packed with vitamins and minerals, if you eat digestive biscuits in moderation they can fit perfectly into a balanced diet. The fiber content can aid digestion, and they make for a better choice when compared to other cookies filled with refined sugars and unhealthy fats.

These biscuits are made with saturated fats and may contain around 3-5 grams of fat per biscuit, which may not be a healthy choice. Lastly, the addition of sodium as well as other preservatives to enhance the taste and shelf life are synthetic in nature. Thus, digestive biscuits are not as healthy as they sound!

Digestive or diabetic-friendly biscuits are not calorie-free or necessarily healthy. They may contain just 15-20 per cent fewer calories than the regular variety and may encourage you to consume large portions, thinking that they are safe. Many of them are loaded with sugar.