Making biscuits is not an actual science, but it does involve some simple ideas and procedures to get the work accomplished ideal. Get any any biscuit recipe you have (see under), utilize these 7 basic rules to that recipe, and you will be building ideal homemade scratch biscuits each individual time.

1) Use a superior low-gluten, gentle-wheat flour.

2) Sift the flour one time by by itself, then sift it all over again with the other dry elements in the recipe. This will develop the excellent lightness for your biscuits.

3) The flakiest, most effective-textured biscuits are made when applying lard as the extra fat in the biscuit recipe. If you do not come to feel good about applying all lard for your biscuits, try out making use of half lard and 50 % vegetable shortening. But never ever use any vegetable oils in any biscuit recipe.

4) Chill the bowl and the fat made use of, and perform quickly to retain the body fat from melting. Just about every grain of flour needs to be covered in fats in buy to protect against the flour’s gluten from staying activated by the h2o. If you activate the gluten, you will close up with a really hard, heavy biscuit.

5) Obtain a great biscuit cutter that helps make a great, sharp slash. It should also let air to escape (an open top), which presents biscuits the likelihood to increase thoroughly.

6) Pat the biscuit dough out only 1 time. Re-rolling dough will bring about the gluten in the biscuit recipe to toughen the dough, building really heavy and dense biscuits.

7) To bake evenly, change the baking sheet all-around a single time for the duration of the baking. If baking additional than just one cookie sheet complete of biscuits at a time, switch the positions of the pans at the time during cooking.

In advance of baking powder was ever invented, cooks generally utilised buttermilk in biscuits. This would aid them rise. Though it continue to works now, people go a lot more for the taste buttermilk delivers than for its means to increase the biscuit dough.

Buttermilk Biscuit Recipe


2 1/2 cups good smooth-wheat flour
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons lard, very well chilled
2 tablespoons vegetable shortening, chilled
1 cup chilled buttermilk


Posture the oven rack in the center, and preheat the oven to 450 levels Fahrenheit. Grease a baking sheet.

Sift the flour, then sift collectively all dry elements in a substantial bowl. With a large fork or pastry blender, mix in the lard and vegetable shortening right until a study course food is fashioned.

Pour in the buttermilk, and stir together components till a sticky dough is fashioned.

Flour your hands and a pastry board or counter major. Switch out the dough and knead it carefully, just 4 to 6 instances. Pat out the dough till it is about 1/2 inch thick.

Slash the dough with a 2 to 3-inch spherical biscuit cutter, or a spherical cookie cutter.

Go the biscuits to the baking sheet, arranging them so they just barely tricky just about every other. Bake the biscuits for about 10 minutes, or until finally elevated and golden brown in colour (Recall to turn the baking sheet at the halfway position).

Serve the biscuits sizzling and with butter.