How to Bake a Better Biscuit

Last Updated September 22, 2014
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Master the art of biscuit making with techniques and recipes from the experts.


On the surface, making biscuits is a simple pursuit. A classic biscuit needs only three ingredients—good flour, cold fat and buttermilk—and measuring them isn’t even a crucial step. Yet the debates among biscuit connoisseurs go on and on: Some prefer the fluffy, light texture that shortening delivers. Others firmly believe in the crispy tops and rich flavor that results from butter. Yet others insist lard imparts a more tender touch.

Whatever your personal preference, the good news is that the most important ingredient in any biscuit recipe is practice. A light hand is essential, as is getting a sense for how the dough should feel. Conveniently, biscuits don’t require fancy tools. A bowl and a set of hands will do just fine; pastry blenders and biscuit cutters (or upside-down drinking glasses) are nice but aren’t necessities. After a few rounds of trial and error, it’s hard to make a bad scratch biscuit—especially when using one of these master recipes. 

Simple Steps to Making Biscuits

stirring flour and butter in a bowl
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