Utah Style and Design

Biscuit-Making 101

May 21, 2019

With the right techniques and tools, you can make your best batch of biscuits ever!

Like pastry, the first step in making biscuits is mixing cold butter with flour, but the key is keeping the butter cold. You can do this with your hands if they’re cool and you work quickly. Better: Use a pastry blender

You can also use a food processor, just be careful to pulse in short bursts so the dough doesn’t overblend. The mixture should be coarse with little cold lumps of butter. 

Knead the dough very lightly. You don’t want to build up the gluten—it makes the biscuits tough. 

Use a heavily floured pastry cloth to roll out the biscuits.

Roll out the biscuits with a light touch, using a silicone-coated rolling pin. Again, don’t over-work the dough. 

Dip your biscuit cutter in flour to prevent it sticking. 

Bake biscuits in a hot oven—400-450 degrees. Invest in an oven thermometer.

See more tips for baking the perfect biscuit here! 

Gadgets and Goods

Tools for making superior biscuits






RSVP Endurance® Pastry Blender, $8, Bed Bath & Beyond, SLC




Silicone Rolling Pin, $25, Bed Bath & Beyond, SLC




Regency Pastry Cloth Set, $7, Sur La Table, SLC




Cuisinart Elemental 8-Cup Food Processor, $185, Williams-Sonoma, SLC




Precision Pro Commercial Thermometer, $100, Williams-Sonoma, SLC




Fluted Round Cutters,  Set Of 4, $9.50, Orson Gygi, SLC

Mary Brown Malouf

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