When we make tea biscuits, what is the type of dough considered?

• A. Soft dough
• B. Hard dough
• C. Lean dough
• D. Rich dough

Answer: (A)

Dough texture and fat content determine how a baked item is described and handled. Tea biscuits are made from a soft dough, meaning the mixture has enough moisture and fat to be workable and rollable, but isn’t so stiff that it would be difficult to shape. This softness gives a tender crumb after baking and lets the dough be rolled or cut into shapes for biscuits. Lean dough, by contrast, has little fat and is used for bread-like products; rich dough contains more fat and often eggs and sugar for a pastry-like texture; a hard dough would be too stiff to work with for biscuits. So the dough type for tea biscuits is soft dough.