You Asked It!

Tricks for Flaky Biscuits

Be gentile handling biscuit dough. Too much mixing, kneading, or rolling will make tough biscuits.

For some, making homemade biscuits is scary. But, they are really quite simple. One key component is solid fat and how it is handled. Biscuits need small pieces of cold fat to create flaky layers and tender biscuits. That keeps the flour from absorbing the fat and the flour actually coats the fat. This also reduces gluten development so biscuits won’t be tough.

Whatever solid fat you use, it needs to be cold, or even frozen. Fat that is frozen can be grated into small pieces. Refrigerated sticks of butter or shortening can be sliced with an egg slicer, a knife or two, a pastry cutter, or even a fork. Work quickly so the fat doesn’t warm up too much.

When cutting the biscuit shapes, resist the urge to turn the cutter. This motion causes the dough to twist instead of being straight up and down. Therefore, the biscuits will be lower in volume. Just press down and up!

 

About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

Leave a Reply

Your email address will not be published. Required fields are marked *