My grandmother’s biscuits stood up tall like little towers. Mine came out flat as coasters. When I finally baked beside her, I saw two things she did that I never had.
1. Keep the Butter Cold
Cold butter makes steam pockets in the oven, and those pockets make flaky layers. Many bakers grate frozen butter right into the flour.
2. Don’t Overwork the Dough
Mix just until the dough comes together. Too much mixing makes biscuits tough.
3. Press Straight Down
This was Grandma’s secret: don’t twist the cutter. Push straight down and lift straight up. Twisting seals the edges, so the biscuit can’t rise as high.
4. Let Them Touch
Place the biscuits close together on the pan, sides touching. They help each other rise up instead of spreading out.
5. Bake Hot
A hot oven gives the cold butter its burst of steam.
Frequently Asked Questions
Can I use a glass instead of a cutter?
Yes, but press straight down. A floured glass works.
Why fold the dough?
Folding it over a few times makes more layers.
Cold butter and a straight press, and your biscuits will stand up proud.
