There’s nothing quite like the taste of warm, homemade biscuits—flaky, buttery, and golden brown. But if you’ve ever struggled with biscuits that turn out too hard, too dry, or just not as fluffy as you’d like, you’re not alone. Biscuit baking can be tricky, but once you know what to avoid, you’ll be on your way to perfection. Here are five common biscuit baking mistakes and how to fix them.
1. Overworking the Dough
The Mistake: Kneading or mixing biscuit dough too much develops the gluten, making the biscuits tough and dense instead of light and flaky. The Fix: Mix the ingredients just until they come together. When rolling or shaping, handle the dough as little as possible. A few lumps are okay, and the less you touch the dough, the better your biscuits will be.
2. Using Warm Ingredients
The Mistake: If your butter or liquid ingredients (milk or buttermilk) are warm, the fat melts too soon, preventing the dough from forming the necessary layers for flakiness. The Fix: Always use cold butter, milk, or buttermilk. Some bakers even freeze their butter and grate it into the flour to ensure even distribution and maximum flakiness.
3. Not Using the Right Flour
The Mistake: Using the wrong type of flour, such as all-purpose flour with a high protein content, can lead to biscuits that are too dense and heavy. The Fix: Use a low-protein flour like self-rising flour or soft wheat flour (such as White Lily, a favorite in Southern biscuit baking). If using all-purpose flour, consider adding a bit of baking powder to help with the rise.
4. Skipping the Resting Time
The Mistake: Cutting and baking biscuits immediately after mixing the dough can result in less rise and uneven texture. The Fix: Let your dough rest in the fridge for about 10–15 minutes before cutting and baking. This allows the gluten to relax and the butter to firm up again, leading to a better rise and more tender biscuits.
5. Incorrect Oven Temperature
The Mistake: Baking biscuits at too low a temperature prevents proper rising, while too high a temperature can cause them to burn on the outside before cooking inside. The Fix: Preheat your oven to 425°F–450°F (218°C–232°C) before baking. A hot oven creates steam from the butter, which helps the biscuits rise properly. Use an oven thermometer to ensure accurate temperature.
Final Thoughts
Biscuit baking is both an art and a science, but avoiding these common mistakes will help you achieve soft, flaky, and delicious results every time. With the right techniques and a bit of practice, you’ll be serving up bakery-quality biscuits in no time.
Aap Ka Bazar®️, a monthly grocery app, website, and chain of stores, has gathered this information, including nutritional values, through online research and writing tools. #yahasabmilega
