How to Bake a Better Biscuit
Master the art of biscuit making with techniques and recipes from the experts.
On the surface, making biscuits is a simple pursuit. A classic biscuit needs only three ingredients—good flour, cold fat and buttermilk—and measuring them isn’t even a crucial step. Yet the debates among biscuit connoisseurs go on and on: Some prefer the fluffy, light texture that shortening delivers. Others firmly believe in the crispy tops and rich flavor that results from butter. Yet others insist lard imparts a more tender touch.
Whatever your personal preference, the good news is that the most important ingredient in any biscuit recipe is practice. A light hand is essential, as is getting a sense for how the dough should feel. Conveniently, biscuits don’t require fancy tools. A bowl and a set of hands will do just fine; pastry blenders and biscuit cutters (or upside-down drinking glasses) are nice but aren’t necessities. After a few rounds of trial and error, it’s hard to make a bad scratch biscuit—especially when using one of these master recipes.