The Biscuit Method
Ingredients: Cold
Fat: Firm (even frozen)
Products: Biscuits, Scones, Shortcakes, Cobbler and Pot Pie Tops
The biscuit method builds flaky layers by cutting cold fat into flour, then adding liquid and shaping the dough with minimal handling. It's all about keeping the fat solid until baking—so it can turn to steam and create lift.
Biscuit Method Learning Objectives
Learn the "why" behind flaky, tender biscuits. We’ll walk through the key skills you'll master in the Biscuit Method—starting with cold fat, gentle mixing, and dough texture.
Learn the Biscuit Method Your Way
What's your preference? You can read the text, listen to narrated walk-throughs, or tune into a short podcast—whatever fits your learning style.
Start with one format—and try a different one on your second pass. Testing out different methods helps you find the approach or mixture of approaches that clicks best for how you learn.
