Learn how to sidestep common biscuit-making mistakes with our Test Kitchen-approved tips.
After pulling these homemade treats from the oven, you’ll have even more fun deciding on toppings.
The ice-cold shreds of butter incorporate into the flour more evenly, improving the dough’s flavor and texture.
Credit: Brian Woodcock
Self-rising flour, made with softer winter wheat, has less protein.
Less protein means more tender biscuits.
(If it’s possible for you to’t find White Lily, use all-purpose bleached flour.)
Credit: Will Dickey
The butter should not soften before placing the biscuits in the oven.
Skipping the Buttermilk
Buttermilk gives biscuits their signature tang and keeps the dough tender.
verify it’s very cold when you add the buttermilk to the dough.
Credit: Larry Dunlap
They will have a floury, uneven texture if you don’t mix enough.
Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.
Using Your Hands To Shape the Dough
Use a rolling pin to roll out the dough.
Credit: Photo: Brian Woodcock
The heat of your hands can actually soften the butter.
For flaky layers, fold and roll the dough five times before cutting.
Twisting the cutter “seals” the edges, which keeps your biscuits from rising high.
Credit: Will Dickey
Baking On an Unlined Pan
Place your cut biscuits on a parchment-lined baking pan to avoid sticking.
As they bake, they cling to each other, rising bigger and taller.
Baking at a Low Temperature
A hot oven helps biscuits bakeand risequickly.
Credit: Will Dickey
We recommend 475 F for 15 minutes.
Remove them from the oven as soon as they are lightly brown.
But one final step will make them truly over-the-top.
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Simply brush the tops with melted butter and prepare for the best biscuit experience of your life.
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Credit: Brian Woodcock
Credit: Photo: Jennifer Davick
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