4 Common Biscuit Issues and How to Fix Them

There's nothing quite like a warm, flaky, buttery biscuit on a leisurely Sunday morning. But often, when trying to recreate that perfect diner-style biscuit at home, we end up with something dry, dense, or crumbly. We looked into the most common biscuit-baking struggles and gathered expert tips to help you bake a fluffy, golden-brown biscuit every time.

What to Do If Your Biscuits Are Too Dry…

Dry biscuits that stick to the roof of your mouth are unpleasant to eat and often result from overbaking. One common mistake is following the baking time in the recipe without considering the golden color of the biscuits. That golden-brown hue in restaurant biscuits often comes from brushing the tops with melted butter, which adds flavor and creates a rich, shiny finish. Our recommendation: Start with the shortest baking time suggested, and if your biscuits begin to brown, remove them from the oven and brush with melted butter before serving. For recipes that involve rolling and folding the dough (like this one), try adding a thin layer of softened cream cheese between the dough layers. It will help keep your biscuits light and moist.

What to Do If Your Biscuits Are Falling Apart…

All you want is to spread some butter and jam on your warm biscuit, but one swipe of the knife leaves half of it crumbled in your lap. If this sounds familiar, you may be adding too much flour to your dough without realizing it, throwing off the balance between dry and wet ingredients. When you scoop flour directly from the bag using your measuring cup, you might end up with more flour than you need because the flour becomes compacted. To prevent this, spoon the flour into your measuring cup instead of scooping it directly, then level it off with a flat-edged tool like a knife. This method will ensure the right amount of flour goes into your dough.

What to Do If Your Biscuits Are Too Tough…

The light, fluffy texture of a perfect biscuit comes from the consistency of the dough and the air pockets formed when the butter melts during baking. Biscuit dough is naturally moist and sticky, and it might feel too wet once you've mixed in all the flour. If this happens, resist the temptation to add more flour. Dough that's too dry will bake into a hard, dense biscuit. Similarly, don't overwork the dough, as it can break down the butter into smaller pieces, which means fewer air pockets and a tough biscuit. Over-kneading also develops the gluten in the flour, leading to a chewy, dense bite. The key is to handle the dough as little as possible when shaping, rolling, or layering.

What to Do If Your Biscuits Are Floury and Grainy…

Excited to impress your friends and family with delicious, buttery biscuits? Start baking now!