Flour tortillas are a FLAT BREAD, usually unleavened using the ingredients: flour, fat, water and salt; but other ingredients can be used, and occasionally they are leavened (baking powder), and I've also made sourdough tortillas, which is also a type of leavening.

They are kneaded briefly to form the gluten in the flour - the reaction happens when the water mixes with the flour and the manipulation of the dough (kneading). They need to rest so the gluten you formed during kneading has a chance to relax so it's easier{{gwi:807}} to roll the dough balls then form the flat breads using a tortilla press, rolling pin, or a tortilla press/baker so the dough doesn't spring back and shrink.

Biscuit ingredients will vary with recipes, but it usually consists of flour, fat, milk, baking powder (the leavening), and salt. The leavening causes the biscuits to rise, and the ratio of ingredients for biscuits is much different from tortillas. Milk adds to the tenderness of the biscuits, as well as contributes to the browning from the lactose (milk sugar) in milk. Water is always an option, especially for people who can't have dairy products.

This was my favorite tortilla recipe before going gluten-free.

WHEAT AND SESAME TORTILLAS
(source: Natural Meals In Minutes - by Rita Bingham)

2 c. whole wheat flour*
3 T. dry milk powder
1/3 c. sesame seeds
2 T. butter or unsweetened applesauce
1/2 t. salt
2 T. yogurt
1/2 c. lukewarm water
extra flour for the board

Combine dry ingredients. Use hand or electric beaters to cut the butter or applesauce until mixture resembles fine crumbs (you can also cut the fat into the flour with a fork or pastry blender, but the mixer method is quicker{{gwi:807}}). Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10-minutes.

Divide and shape the dough into 8 balls (or more if you want smaller tortillas). Cover, removing one ball at a time and roll paper-thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30-seconds. Makes eight 9-inch tortillas.

*You can also use 1/2 unbleached flour and 1/2 wheat flour, or all unbleached flour. These tortillas have a higher nutritional edge to regular unbleached flour tortillas and smell wonderful when cooking and taste even better{{gwi:807}}.

This is another fun recipe, and an example of one that is leavened with baking powder. I use this recipe when making tortillas with [children{{gwi:807}}](http://ths.gardenweb.com/forums/load/cooking/msg0119561016979.html?1&rnd=dS5Xu#). NATIVE AMERICAN TORTILLAS IN A BAG (source: Kansas Wheat Commission \- 2001 Recipes) 1\-1/2 c. all\-purpose flour\* 1 t. baking powder 1/2 t. salt 2 T. shortening 1/2 c. hot water In a large self\-locking plastic bag, combine flour, baking powder and salt. Close bag and shake to mix. Add shortening \[remove as much air as possible and close the bag\] and work into flour until fine particles form. Add the hot water and knead the dough IN THE BAG until it forms a ball. Remove dough from bag \[just turn the bag inside out\] and place on a lightly floured work surface; knead 15 strokes. Divide into six equal pieces (or more if you want smaller tortillas); shape into balls. Cover; let rest 15\-minutes. On a lightly floured surface, roll each piece as thin as possible. Roll from the center out, turning several times to form an 8\-inch circle. Heat an ungreased griddle or skillet over medium heat. Cook until the surface begins to bubble and the underside is speckled golden\-brown, about 15\-20 seconds. Cook other side. Stack tortillas under a cloth as they are done and serve warm. Makes 6 tortillas. \*Variations: Use 1/2 c. corn meal and 1 c. all\-purpose flour, OR use 3/4 c. whole wheat flour and 3/4 c. all\-purpose flour. [Quick{{gwi:807}}](http://ths.gardenweb.com/forums/load/cooking/msg0119561016979.html?1&rnd=dS5Xu#) Meal Idea: Lightly brush cooked tortillas with oil. Bake tortillas on baking sheets in a 400\-degree F oven for 4\-minutes. Top with browned ground beef or pork, black beans, onion, chopped tomato, shredded mozzarella cheese and Parmesan cheese. Season with dried oregano leaves. Return to the oven; heat 10\-minutes or until cheese is melted. \-Grainlady This post was edited by grainlady on Sat, Jan 24, 15 at 8:08

BISCUITS
2C flour
3t baking powder
1t salt
3/8 C oil(6T)
1C water

TORTILLAS
3C flour
1t baking powder
1t salt
1/3 C oil
1C warm water

Ok thanx - that's quite a write up. Always a pleasure to read your knowledgeable posts.
Good or bad here's what I use and don't see a basic difference except proportions, the water temp, rolling thin and heating method. These are very simple recipes which is what I need = I simply haven't the time nor inclination for more. I use WW flour; all purpose or straight. Mostly straight. I don’t roll the biscuits.

I'll try these next:
1.tortillas w/o baking powder;
2.tortillas with the biscuit recipe
3.biscuits will "rest" 15 minutes before baking
4.biscuits with warm water

I make my biscuits w/ yoghurt or buttermilk or occasionally, sour cream; the lactic acid makes them more tender, fluffy & flavorful & we get the bonus nutrition from the extra calcium, magnesium & protein in dairy products.

Also use yoghurt to make a type of naan bread made w/ baking powder, rather than yeast.

Tortillas/chapatis get made w/water - but usually no leavening.

mxyplx-

If you try #3 of your list (resting the biscuit dough for 15-minutes), you may run into a problem with the rise.

Quick breads, such as biscuits (as well as muffins, pancakes, popovers, crumpets, tea breads, even cakes, etc.), leavened with chemical leaveners (baking powder and/or baking soda) need to be mixed quickly and immediately placed into a pre-heated oven to maximize the rise.

The double-acting baking powder reacts the first time when it is moistened (the liquid and baking powder create carbon dioxide gas which creates the rise), and the second time when it is heated by the pre-heated oven. You lose much of the "umph" of the carbon dioxide gas the longer you wait to get them in the oven. This is why some pancakes are really flat if you make a large batch of batter, but don't have a large griddle to bake a large number them on at one time. By the time you get to the end of the batter, the carbon dioxide gas is all but gone.

This is another reason we pre-heat ovens before we mix foods that use chemical leaveners. You never mix them first, and then make them wait for the oven to heat, or you won't get the loft in the rise.

You may enjoy reading the baking science and how-to at the link below (Crafty Baking, formerly Baking 911). Just click on the LEARN tab at the top of the page.

Knowing the science can aid in better baked goods and less wasted ingredients.

-Grainlady

Here is a link that might be useful: Crafty Baking

Good or bad here's what I use and don't see a basic difference except proportions, the water temp, rolling thin and heating method.

Baking is much more of a science that cooking and sometimes seemingly minor differences in ingredients and quantities can have a major effect on the finished product.

What I believe is the major difference in the two recipes is gluten, the protein that gives bread dough its elasticity. For biscuits, you want a tender crumb and hence want to avoid the formation of gluten. That's why many biscuit recipes call for "soft" (or low protein) flour and only enough mixing to bring the ingredients together.

Tortillas need the structure that gluten provides and using hot water just helps gluten form more easily. The 15 minute rest after kneading just allows the gluten to relax somewhat making the dough easier to work with. Try rolling some tortillas out immediately after kneading and again after a 15 minute rest.

If you're interested in learning more, Harold McGee and Shirley Corriher have both written several books on the "science" behind cooking and baking. Alton Brown also covers some of the science in both his television shows and books.

I'm convinced. Project cancelled. I do preheat the oven. I work fast. Bicuits won't win a fluffy award but not flat either. Just right. Tortillas are delicious. Perfect golden brown. You outta see me in action with those. Spatula in each hand, rolling pin between my palms, rolling, heating, flipping, stacking. Can't believe it myself. :-) Simply amazing.

I've always preheated just to be efficient - never guv the chemistry a thought.