The creation of sweet biscuits, devoid of chemical leavening agents, involves precise ingredient ratios and specific techniques to achieve the desired texture. This approach to baking relies primarily on the proper incorporation of fats and the mechanical process of creaming to introduce air into the dough, impacting the final product’s tenderness and structure. Such recipes represent a more traditional approach to baking, pre-dating the widespread availability of modern leavening ingredients.
Opting for a formula that excludes raising agents can be beneficial for individuals with sensitivities or preferences against certain ingredients. These recipes often result in a denser, more compact cookie, with a slightly different flavor profile that some find preferable. Historically, these formulations were the standard, relying on the baker’s skill to achieve a pleasing result. The absence of baking powder or soda allows for a cleaner, simpler taste, emphasizing the quality of the butter and sugar used.
