Biscuits won’t rise? Bottoms are too hard? Figure out what is going wrong with this biscuit troubleshooting guide.
These are tips anyone can use! Even a seasoned biscuit maker may find themselves in a slump every now and then.
Personally, I’ve been struggling with tough biscuits recently. I keep questioning my liquid amounts (I perfected my buttermilk biscuit recipe using homemade cultured buttermilk which is much thicker than the store bought buttermilk) and as I try to adjust it, I’m overworking it.
Oh well, they’re still pretty tasty even if the texture is off! Perfect for Sausage Gravy or Tomato Gravy, Spiced Apple Jelly or Sunshine Strawberry Jam!
Biscuit Troubleshooting Guide
Didn’t rise high enough:
-Not enough baking power
-Overmixing of dough
-Oven too hotNot Flaky:
-Not enough fat in dough
-Too much butter and not enough shortening or lard
-Overmixing of doughNot light and fluffy:
-Dough was not wet and sticky enough
-Overmixing of dough
-Used blunt biscuit cutterToo dry:
-Too much baking powder
-Baked too longTough:
-Not enough baking powder or baking soda
-Placed biscuits too close together on baking sheet
-Overmixing of doughNot even and smooth:
-Used blunt biscuit cutter
-Biscuit cutter twisted while cuttingHard bottoms:
-Baking sheet too thin or dark
-Baking sheet greased with butter
-Oven rack set lowChemical taste:
-Too much baking powder
Blunt edges, who knew?! I’m also experimenting with convection. Actually had to go back to bisquick to have something dependable!
Sorry you’ve been having troubles with your biscuit-making! So disappointing when they don’t turn out. Hope you nail it next time!