The Biscuit Method
Tender Layers from Cold Butter
and a Gentle Hand
Cut Cold Fat, Mix Lightly, Bake Tall
The biscuit method uses cold fat and minimal mixing to create baked goods with flaky, tender layers. Unlike the creaming method, where fat is aerated, this technique keeps fat solid so it can melt during baking—creating steam and lift.
The goal is to combine ingredients without developing gluten. That means a light touch, cold tools, and no overmixing.
Step-by-Step
Biscuit Procedure
Step 1 - Cut Cold Fat into Dry Ingredients
1. Use butter or shortening straight from the fridge.
2. Cut fat into flour using a pastry cutter or fork.
3. Look for pea-sized pieces of fat.
4. Keep everything cold to prevent melting.
Step 2 – Add Liquid and Mix Lightly
1. Pour in cold milk, buttermilk, or cream.
2. Stir gently with a fork just until combined.
3. Dough should be shaggy and slightly sticky.
4. Do not overmix—this toughens the final product.
Step 3 – Knead or Fold Gently
1. Turn dough onto a floured surface.
2. Roll out/fold a few times to build flaky layers.
3. Use a gentle touch—only a few folds or presses.
Step 4 – Cut and Bake
1. Use a sharp cutter and don’t twist.
2. Re-roll scraps once, gently.
3. Bake immediately in a hot oven.
Raw Ingredients for the Biscuit Method
Each ingredient in the Biscuit Method contributes to flakiness, tenderness, or lift.
Fat
Cold butter, shortening, or lard — provides flake and tenderness.
Flour
All-purpose or pastry flour — lower gluten for a soft crumb.
Leavener
Baking powder or baking soda — chemical lift.
Liquid
Cold milk, buttermilk, or cream — hydrates and adds richness.
Salt & Flavor
Salt enhances flavor; optional sugar for sweet doughs.
Tricks of the Trade
These practical tips help you avoid common pitfalls—like tough dough or flat biscuits—and ensure your technique brings out the best flake and rise.
1. Cold Tools, Cold Ingredients
Keep butter, bowls, and even flour cold to prevent premature fat melting.
2. Touch Test
Finished dough should feel moist but not sticky—if it's crumbly, add a touch more liquid.
3. No Twisting Cutters
When cutting biscuits, press straight down. Twisting seals the edges and prevents rise.
4. Visible Butter = Flaky Layers
You should still see small pieces of butter in your dough—those melt during baking and puff the layers apart.
