Biscuit Essentials

Use only chilled butter or margarine.

Stir dry ingredients well to distribute the leavening agent.

Mix the butter, margarine, or shortening and flour only until the mixture resembles coarse crumbs.

Stir in the liquid just until moistened.

Lightly knead the dough by folding and pressing; 10 to 12 strokes should be enough to distribute the moisture.

Cut out as many as possible from a single rolling of the dough (additional rolling and flour will make them tough and dry). Cutting the dough into squares will eliminate the need to reroll it.

Place biscuits or scones close together on the baking sheet for a soft crust; for a crispy crust, place them about 1 inch apart.

Remove from the oven when top and bottom crusts are an even golden brown.

  • Store in foil or a sealed plastic bag at room temperature for 2 to 3 days; freeze in heavy foil or air-tight container up to 3 months.
  • Reheat foil-wrapped biscuits in a 300 oven for 10 to 12 minutes; reheat frozen biscuits for 20 to 25 minutes.