Biscuit Dough

Store dough wrapped tightly in the fridge before baking. Freeze unbaked dough in an airtight container or wrapped well to prevent freezer burn. Thaw in the fridge before baking, or bake directly from frozen (add 1–2 minutes to baking time).

Keep all ingredients cold, especially butter and liquid, to achieve a flaky texture.

Mix until just combined—overmixing develops gluten and makes biscuits tough.

Use a pastry cutter or fork to break cold butter into small pea-sized pieces before mixing.

Cut biscuits straight down without twisting to ensure they rise evenly.

Bake on the middle rack of a preheated oven for best results.

Overworking the dough—this toughens biscuits instead of keeping them tender.

Using warm or softened butter instead of cold butter.

Not measuring flour accurately; scooping directly can pack too much flour.

Cutting biscuits with a twisting motion, which seals the edges and prevents rising.