Sugar is added to biscuit recipes for several reasons, and its role goes beyond simply providing sweetness. Here are some key reasons why sugar is added before baking biscuits:
Flavor: Sugar enhances the overall taste of biscuits by providing sweetness. Biscuits with a balanced sweetness are more appealing to most palates.
Browning: Sugar contributes to the browning of the biscuits during baking, giving them an attractive golden color. This is known as the Maillard reaction, where the sugars react with proteins in the dough, creating a desirable brown crust.
Texture: Sugar plays a role in tenderizing the biscuits. It helps to retain moisture during baking, which results in a softer, more tender crumb.
Caramelization: Sugar can caramelize during baking, adding complexity to the flavor profile of the biscuits.
Structure and Volume: Sugar helps in creating a well-structured biscuit with good volume. It aids in the creaming process when combined with fats (like butter) or with leavening agents (like baking powder). The creaming process incorporates air into the dough, which contributes to the biscuit's light and fluffy texture.
Shelf Life: Sugar acts as a natural preservative by reducing the water activity in the dough, which can help extend the shelf life of the biscuits.
It's essential to strike the right balance of sugar in biscuit recipes. Too much sugar can make the biscuits overly sweet and affect their texture, while too little may result in less browning and potentially bland-tasting biscuits. The amount of sugar used in biscuit recipes can also be adjusted based on personal preferences and the intended use of the biscuits (e.g., whether they are meant to be served as a sweet treat or a savory accompaniment to a meal).