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Biscuits 
Biscuits
What makes a biscuit high quality?
Rubric Code: SXWCCX3
By pollfcs
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Quality Biscuits
 

4 pts


3 pts


2 pts

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1 pts

Flaky/Airy

4

Biscuits are light weight and layers can be peeled away.
3

Biscuits are light weight and airy, layers are visible.
2

Biscuits are heavy and layers are not visible.
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Undercooked interior. Dough and heavy.
Thickness/Height

4

Level/even top and thickness. 3/4 to 1 in. tall.
3

Level/even top and thickness. 3/4 in. tall.
2

Level/even top and thickness. 1/2 in. tall.
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Unlevel/uneven top and thickness. 1/2 in or shorter.
Color

4

Golden brown.
3

Pale/Little color.
2

No color.
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Burned.
Tenderness

4

Soft mouthfeel.
3

Somewhat tender.
2

Somewhat hard.
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Hard. (Hockey Puck)
Flavor

4

Balance of salt and butter flavor.
3

Slightly buttery flavor.
2

Bland, no distinct taste.
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Salty OR floury flavor dominants.




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